It's National Nutrition Month!
As I mention in this article, you can put kale in smoothies. Green smoothies are a great way to get your greens in a yummy way with minimal prep, not much time and are super easy to make. They are good for your health and a great energy booster. Perfect for a busy on-the-go lifestyle! The best kind is the one you create yourself! Use what you have in your kitchen and whatever you like. For a sweeter version (or if you’re new to this…) use more fruit and/or liquids. The options are endless! It’s a much better way to celebrate St. Patty’s Day than a Shamrock Shake!
Check out my "Make-Your-Own GREEN Smoothie" recipe below. Have fun, be creative, enjoy and have a drink for me!
Cheers to good heatlh!
Make-Your-Own GREEN Smoothie Recipe
Greens - use about 2 big handfuls (approx 2 oz).
Fruit– makes it sweet so the amount is to taste.
- bananas (fresh or frozen) – they are used for creaminess too! (½ - 1 whole)
- frozen fruit – strawberries, blueberries, mango, peaches (½ cup – 1 cup)
- Apples (pears) (about ½ of the fruit)
Fat– makes it creamy and more filling.
- A handful (about a ¼ cup) raw nuts –cashews, almonds, walnuts
- ½ avocado – will give you a thicker smoothie
- Coconut oil
Optional Add-Ins (about 1 teaspoon to 1 tablespoon).
- Ground flax seed
- Maca powder
- Bee pollen
- Cacao powder/ nibs (for a chocolaty version)
- Stevia (for a sweeter version - use only a few drops!)
Liquids - Add enough liquid to blend (enough to cover, 1 – 1 ½ cups).
- Water or Coconut Water
- Almond, Coconut, Rice or Hemp Milk
- Put all ingredients in your blender. (Vitamix is my preferred choice and I HIGHLY recommend it!)
- Add liquid of choice.
- Happy blending!
Recipe of the Month:
Abby's "Not-so-Thin" Mint Cookies
(Vegan & Gluten Free)
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup raw cane sugar
1/2 cup unsweetened cacao powder
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted refined coconut oil
1/3 cup unsweetened applesauce
2 tablespoons organic vanilla extract
2 cups chocolate chips (vegan gluten-free, if you prefer)
1-3 tablespoons mint extract (depending on the quality - mine was a high quality so I only needed 1 tablespoon)
- Preheat the oven to 325° F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, sugar, cacao powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix until a thick dough forms.
- Drop the dough by the teaspoon full onto the prepared baking sheets.
- Gently flatten each mound of dough, smoothing the edges with your fingers.
- Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more.
- Let stand on the baking sheets for 15 minutes.
- Meanwhile, combine the chocolate chips and mint extract in a glass bowl over a small saucepan of simmering boiled water (use medium heat).
- Stir until the chips are just melted. Do not overcook. Remove from heat.
- Dunk the top of each cookie into the melted chocolate and place in a single later on a platter.
- Refrigerate the cookies for 30 minutes, or until the chocolate sets.
Makes 30 cookies (one cookie is a serving).