Banana Mango Smoothie

This is a simple smoothie with lemon & parsley to give it a little zing!

Ingredients:

1 Cup Unsweetened Almond Milk
1 Banana
1 TBS protein powder
1 cup of fresh parsley
1 cup of frozen mango
1/2 inch turmeric root (fresh), peeled and chopped
  or a pinch of dried turmeric
1 squeeze of lemon juice  (1/4 slice)
1 TBS hemp seeds

Directions:

Add the ingredients in the order listed. By putting the frozen fruit on top of your green ingredients, they don't tend to get stuck around the blades and freeze up the blender.  Blend in a vitamix or blender till done.

Fresh turmeric can stain your hands, cutting board, knives (particularly ceramic knives).  To clean, use a cleaner like VIM, or Barkeepers Friend to get the color out.  The fresh turmeric adds a nice taste to the smoothie!

Chocolate Cashew Shake

Ingredients: 

1 Cup of Cashew Milk
  (or 1 cup of water and 1 TBS cashews, blended for 2 minutes)

3 pitted dates

2 TBS Cacao powder

1 tsp hemp seeds

2 TBS Chia Seeds

1/2 frozen banana

2-3 ice cubes

Put all ingredients in a Vitamix or blender and blend till smooth.
Blend the water and cashews first for 2 minutes if you are not using cashew milk.
You can substitute almond milk if you prefer it.

Serves 1-2

Roasted Garlic and Rosemary Potatoes

Serves 4

Ingredients:

2-3 TBS Olive Oil

Enough small potatoes for your guests (4-5 per person)

3-4 sprigs of fresh rosemary, chopped

3-4 garlic cloves, chopped

1/4 cup chopped onion (optional)

Salt

Pepper

Directions: 

Preheat the oven to 375F.

Add the olive oil to a 9x9 baking pan. Toss the potatoes, rosemary, garlic, onion and pepper.

Bake for about 30-40 minutes till a fork will pierce the potato.

Salt just before serving.

Serve with sour cream on the side, and some chopped green onion or chives.

Note:
If your potatoes are done before the rest of the dinner is ready, turn the oven off, and cover the potatoes loosely with foil. If they are over-done, they will start to dry out.
You can also cook them ahead. Then just reheat them for about 10 minutes.

Green Machine Smoothie

This is a healthy, energy-boosting smoothie you can make for breakfast or lunch. 
It's best to use yellow fruits like peaches, mangos or pineapples when you are adding greens like spinach, kale or arugula. If you add strawberries, raspberries or blueberries, the color will be less appealing. It tends to be brown - so remember your color-wheel when combining. 

Ingredients: 

Add the ingredients in this order. Adding the frozen ingredients last, on top of the greens, will avoid the blades getting stuck. You can vary the amounts of fruit and greens to your liking. 

1 cup of coconut water 

1 scoop of protein powder (Organic vegetable based is good)

1 banana 

squeeze of lemon juice

1 Tbs coconut oil 

slice of fresh ginger or slice of fresh peeled turmeric

1/2 cucumber chopped

handful of parsley 

1 stick of celery, chopped into 2" pieces 

handful of fresh spinach or kale

1 cup frozen mango or pineapple

1 Tbs hemp seeds, or a tsp flax oil 

5-6 ice cubes 


Directions: 

Using a vitamix blend on the smoothie setting till done. Or if you're using a blender, blend till it looks smooth. If you like your smoothies colder, add some ice cubes, mix, then remove the cubes. 


Serves 2 

Blueberry Orange Sauce

This sauce takes only minutes to make. It is delicious on pancakes, waffles, ice-cream and yogurt.

Make your own yogurt parfait, by layering yogurt, granola, sliced bananas, or strawberries, yogurt and the sauce.

Ingredients:

3 cups of wild blueberries (fresh or frozen)
1/2 cup of water
1/2 cup of fresh orange juice
1/3 cup white sugar or sugar substitute
1 1/2 TBS cornstarch, mixed with 3 TBS water
1 tsp lemon juice
pinch of cinnamon
1 TBS maple syrup (optional)

Method:

In a small sauce pan, add the water, orange juice, and sugar.  Heat on medium heat till the sugar dissolves. Add the blueberries and bring to a medium boil. Stir gently for 1 minute. Add the cornstarch and water mixture while it is boiling, stir, and then reduce the heat to a simmer. The sauce will thicken quickly.  Cook another 2-3 minutes. Remove from the heat and add the lemon juice and pinch of cinnamon.  Taste for sweetness and add the tablespoon of maple syrup or a bit more sugar if needed.

Pour into jars, or a bowl and cool at room temperature. Then refrigerate.

Makes 3 cups.

Perfect French Press Coffee

Make this your morning ritual to enjoy a rich tasting French Press Coffee.
You can vary the amount of the coffee if you find this recipe too strong.

Let this stand for 1 minute.

After 1 minute fill just to the top of the metal band.

Let sit for an additional 3 minutes - so 4 in total.
Gently press the plunger after 4 minutes.

Use a fine mesh strainer to remove grains that make it through the press filter. 

Steps to a perfect cup of coffee: (using a single French Press as shown)

Using a regular teaspoon, put 3 heaping spoons of coffee into the French Press.  Use 2 spoons if you like weaker coffee. I like to use Illy Espresso coffee (silver can with a red band and it will say Espresso).  Although it is really finely ground, it has the best flavor.

Boil the water and let it sit 45 seconds in the kettle, before pouring it.

Pour the water into the press to about 1/3 full. Stir. Set the timer for one minute.

Add the rest of the water to the metal band (not too high).  Set the timer for 3 more minutes.
Set the plunger on top of the press, but do not push it down yet.

Meanwhile, if you take cream or milk, add it to your cup.  You can microwave it for about 10-13 seconds to take the chill out. You can also use any of the nut milks for a vegan choice.

When the timer goes, gently and slowly press the plunger down. Be careful not to point the spout towards you in case you get a burst of coffee.  This is why you don't fill it too full. I usually point it towards the sink.

Put a fine sieve over your cup and pour the coffee through it, moving the press in a counter-clockwise motion. The sieve will filter out the tiny grains that make it through the mesh of the French press.
Some models are better than others in filtering. You will find some sediment in the very bottom of your cup, so don't drink it all the way to the very end!

* Illy also makes a really good decaffeinated coffee (green band) and you can mix some decaf with the espresso if you find it's too much caffeine.

Enjoy!

Date & Nut Truffles

Truffles made with almonds and coated with coconut.

This recipe is made in a food processor. I've added some Canadian Maple Syrup to give it an hint of maple flavor.  Adapted from Cooking Light.

I made them with roasted, salted or unsalted cashews (300g) (no need to toast them) instead of the almonds, and rolled them in hemp seeds. Also delicious!

Makes 30

Ingredients:

2 cups of whole pitted dates (packed) (about 12 oz)
2 cups of slivered blanched almonds, toasted
1 TBS of honey
1 TBS maple syrup
1 TBS orange juice
1/2 tsp ground cinnamon (or a bit more)
grated orange rind from one whole orange
1/8 tsp kosher salt
1 cup flaked unsweetened coconut, toasted (or hemp seeds) for rolling

Directions:

Check the dates for pits and remove any hard end stems.  I like the soft Medjool dates.

Spread the almonds on a 16 x 12 baking sheet. And then bake them at 350F for about 8-10 minutes, stirring occasionally.  Spread the coconut on an 8 x 12 baking sheet and bake it in a 350F oven for about 3-5 minutes, stirring. Check frequently.
Remove from the oven and cool both the nuts in separate bowls.
If you're using roasted cashews, just use them straight from the package.

Add the dates, cooled almonds and process till the nuts are ground.  About 1 to 1 1/2 minutes. Add the honey, maple syrup, cinnamon, orange rind, juice and salt to the food processor. Process on/off till a paste consistency forms and it holds together, 20-30 seconds.
Roll into balls and place on a sheet. Then roll each ball in the toasted, cooled coconut or hemp seeds, pressing some of the coating into the truffles.

Store at room temperature or in the fridge.
I like to store them in a glass jar. This also makes a lovely hostess gift.

Truffles made with cashews and coated in hemp seeds.