by Kathy Parnay | Feb 27, 2021
Serves 2
Start the day off with this delicious immunity booster smoothie. It’s rich in nutrients that support your bodies ability to fight disease and chronic inflammation.
Ingredients:
- 1 cup chopped carrots into 1/4 inch discs (about 2 medium carrots)
- 1 Tbs coarsely chopped fresh ginger
- 1 medium sized apple cut into chunks (do not peal)
- 1 large or 2 small oranges, pealed and cubed (about 1 1/4 cups)
- 1 banana (fresh or frozen)
- 2 cups water
- 1 handful of ice (optional)
Directions:
1. Place carrots, ginger and apple into the blender and run on the lowest setting until chopped into small pieces.
2. Add oranges, banana and 1 cup of water and blend until thick.
3. Add remaining 1 cup of water and ice (if using) and blend until smooth.
Enjoy!
by Kathy Parnay | Feb 27, 2021
Serves 2
Filled with powerful immune supports, the sweet tangy taste of pineapple tempered with the smooth sweetness of blueberries and banana is a delicious way to start the day or provide that perfect afternoon pick-me up.
Ingredients:
- 1 cup of firmly packed chopped fresh kale leafs without stems (organic if possible)
- 1 organic green tea bag (cut open bag and pour contents into the blender)
- 1 Tbs coarsely chopped fresh ginger
- 1 cup frozen blueberries (organic if possible)
- 1 1/2 cups cubbed fresh or frozen pineapple
- 1 fresh or frozen banana
- 2 cups unsweetened organic non-dairy milk (such as soy milk)
Directions:
- Put all ingredients except for non-dairy milk in blender in order as listed.
- Run blender on slow setting or chop in order to begin breaking up the ingredients.
- Add 1 cup of non-dairy milk and blend on high to begin blending the mixture.
- Add the last cup of non-dairy milk and blend until smooth.
Enjoy!
Hints:
Pineapple: The key to picking a sweet pineapple is to make sure the base has some yellow coloring with a bit spread through the veins of the body. Take the sniff test; a ripe pineapple will have a sweet pineapple scent. If the pineapple is not quite ripe, lean it upside down in a basket or bowl on your counter for a day or two. This will help the sugars move towards the top of the pineapple and speed the ripening.
Non-dairy milk: Read the ingredients list carefully and avoid purchasing non-dairy milk that has additives, especially sugar, “natural flavors” (which can include artificial sweeteners), carrageenan (which causes inflammation), added oils and other chemicals. My favorite is Trader Joes unsweetened organic soy milk. It has only two ingredients: soy and water.
by Mary Gospe | Feb 17, 2021
Juice #1:
- 1 inch of ginger, peeled
- 4 carrots, do not peel
- 1 cucumber
- 1 small lemon, with peel
Juice #2
- 5 Swiss chard leaves, rolled into a bunch
- 3 kale leaves, rolled into a bunch
- 3 large carrots, do not peel
- 2 celery stalks
- ½ lemon, with peel
Juice #3
- 5 large carrots, do not peel
- 3 celery stalks
- 1/2 of a large beet (root and top)
- 1 inch slice of ginger, peeled
Juice #4
- 4 large kale leaves, rolled into a bunch
- ½ of a large broccoli head, including stem
- ½ of a large beet (root and top)
- 1 inch slice of ginger, peeled
by Mary Gospe | Feb 17, 2021
Ingredients:
- 1 ea. 2lb bag of organic oats like Bob’s Red Mill Organic Extra Thick Rolled Oats
- 1 cup chopped organic walnuts
- 1 cup chopped organic raw almonds
- 1 cup chopped organic cashews
- 1/2 cup organic tahini
- 1/2 cup organic agave nectar
- 1 teaspoon salt
- 1 teaspoon ground cinammon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup organic raisins
- 1 cup organic unsweetened dried cranberries
- 1/2 cup organic shelled raw sunflower seeds
Directions:
- Preheat oven to 325 degrees.
- Prepare 3 cookie sheets. Line with parchment paper or silicon sheets.
- Mix oats and chopped nuts.
- Mix tahini, agave nectar salt and spices together. Drizzle over the oats and nuts mixing well.
- Transfer oats to cookie sheets. Spread evenly and spay with olive oil spray (optional).
- Bake at 325 degrees for 35-45 minutes until golden brown.
- Once cooled, mix oats in large bowl with raisins, dried cranberries and sunflower seeds.
- Store in air-tight container.
Serve with your favorite plant milk and top with fresh berries and banana.
Enjoy!
by Kathy Parnay | Feb 17, 2021
This recipe makes a ton of granola, but you will be surprised at how quickly it will disappear. We always have it on hand. Lightly sweet with a chewy/crunchy consistency, a bowl of granola with soy milk makes a great morning breakfast or an afternoon snack sprinkled on top of coconut or soy yogurt. Store in a sealed container for up to three weeks in your pantry.
Ingredients:
- 27 cups of raw oats
- 2 cups raw buckwheat groats
- 4 cups raw nuts (I use 1 cup each of chopped almonds, sunflower seeds, pumpkin seeds and chopped pecans)
- 2 cups dried fruit (I use 1 cup raisins and 1 cup cherries)
- 1 cup maple syrup
- 1/4 cup of cinnamon
- 2 Tbs nutmeg
Instructions:
- You’ll need two very large bowls, 1 medium sized bowl, and four baking sheets. Preheat your oven to 375°.
- In the first bowl, pour the oats and mix in the maple syrup, cinnamon, and nutmeg.
- In the second bowl, combine the buckwheat groats and raw nuts.
- Int he third bowl, combine dried fruit.
- In each pan, combine 5 cups of oats and 1 cup of nut mixture.
- Bake in oven for approximately 15 minutes, rotating pans every 5 minutes. The granola will become slightly toasted. Watch the pans carefully as you do not want the granola to burn.
- Once you pull the pans out of the oven, sprinkle with 1/2 cup of dried fruit and let cool.
- Store in a sealed container for up to three weeks in your pantry.
This recipe is very versatile. You can make as much or as little as you like and add or delete items that fit your preference. Every so often I change it up by adding different dried fruit or nuts. Have fun creating your own version!
