Creamy Kale Smoothie

Start with this recipe, then make your own creative variations. Meat and water from 1 young Thai Coconut or 1 ½ -2 cups water or coconut water 1 avocado 4 kale leaves* 1 celery stalk 1 cup frozen mango cubes, 2 Tbs ground flaxseed** 1 tsp fresh ginger 1 Tbs honey (optional) Blend in a… Read more

Tabouleh

A delicious grain-free variation of a favorite mid-Eastern dish. One large bunch parsley, chopped 1/2 large cauliflower, chopped, or one whole small cauliflower One large tomato, diced 3 scallions, diced 1/2 cup lemon juice Several sprigs of mint One avocado, diced Process cauliflower in the food processor with the S blade until well ground. Remove… Read more

Hale to the Kale

 Just in case you still have difficulty drinking kale, this smoothie may finally make you a convert.  With avocado for creaminess and pear for sweetness, the kale’s slightly bitter taste flavor completely disappears.  The many benefits remain, however.  There are minerals, vitamins A, C, and K, plus forty-five different antioxidants to help your body fight… Read more

Persimmon Spinach Smoothie

If you’ve never had a persimmon, this beautiful smoothie is a wonderful introduction.  The recipe calls for Fuyu persimmons, the flatter ones that look like orange tomatoes, rather than the pointed ones.  Choose Fuyu persimmons that are soft to the touch and ripe, rather than too firm, and go for the richest orange color. 1 banana… Read more

Paradise in a Jar Salads

This salad does taste as great as it is pretty. Blueberry Lemon Dressing 1 cup of blueberries (fresh or frozen. I was fortunate to have wild Michigan blueberries in the freezer) 1/4-1/2 cup of water (depending on how thick you want the dressing. It did thicken a bit so I recommend 1/2 cup) 1/4 cup olive oil (I… Read more