Lemon Apple Almond Smoothie
1 cup ice
1 peeled lemon sliced in 2
1 cored apple
1/2 cup raw almonds or pecans
8 soaked dates ( soaked overnight in water in the frig )
Optional: 1 heaping tablespoon of flaxseed and/ or 1/2 cup spinach
Put all ingredients in Blendtec or blender. Add water to 12 oz mark on Blendtec, Vitamix or blender. Set on smoothie setting and blend until smooth. This smoothie is an interesting blend of flavors. It is thick and creamy. This is a great breakfast and fills you up until lunchtime.
This is an excellent substitute for ice cream. It takes care of the craving for sweet and sticks with you if you use it for a meal.
1 ripe banana
1 cup ice
2 heaping tablespoons of peanut butter or other nut butter
2 heaping tablespoons of ground flaxseed
almond milk or other milk (rice or organic cow milk) to fill Blendtec to 12 ounce mark
Break banana into 2 inch pieces and add other ingredients then add your choice of milk to the 12 ounces mark. Push smoothie button or blend until well blended.
Green Morning Smoothie
2 tangerines peeled and quartered
1 carrot cut in 2 inch pieces
2 heaping tablespoons of ground flaxseed (or if fresh, put it in to grind first)
1 handful spinach
1 handful ice (optional)
almond milk to 12 ounce mark on Blendtec
Blend on whole juice or smoothie setting until well blended then hit any button to stop. Enjoy a satisfying quick healthy breakfast!
Asparagus Soup (Asparagus soup is alkalizing which is very health promoting.)
1 large onion chopped
2 cloves of garlic-chopped
1 bunch of asparagus trimmed (break off hard ends at stems) then chopped into 1 inch pieces
2 quarts of free range organic chicken broth
1 cup unsweetened almond milk
Saute the onion and garlic in 1 tablespoon of olive oil or ghee (clarified butter) until they are just transparent in large 4 quart pot with a lid. Add the chicken broth, asparagus and almond milk.
Cover with lid and cook for 30 minutes on medium heat. Use immersion blender to purée into creamy soup after 30 minutes.
Add lite salt and pepper to taste and serve hot.
You can use this same recipe for broccoli, for cauliflower, for squash and for carrot soup. Just substitute 1 head of broccoli or cauliflower or 2 cups of carrots or squash all cut into 1 inch pieces. You may add a 1/4 tsp of tabasco sauce to any of these soups to give it a touch of zest.