21 Day Green Smoothie Challenge/Recipes

  Green Smoothies are awesome! You can pretty much throw any fruit and greens in the blender to make one and there are endless variations!
  At the beginning of January I felt a wave of motivation waiting to happen, so I went to one of The Green Smoothie Girls' lectures and that gave me the extra kick I needed to get going for the year. I love green smoothies and and I have been drinking them for years, but this winter has been so cold here in Utah, I have NOT wanted to drink more cold! However, I decided I would take a 21 Day Green Smoothie Challenge, and see if I could get myself to drink some of those veggies I had always been afraid of...like beets! It is said after 21 days you form a habit. So, after grocery shopping I told my family about the challenge and my 7 1/2  year old son said he'd do it with me. The others said they didn't want to, but ahh...when the kitchen smells like fresh fruit and smoothies, guess who came around? :) Yep, by the end of our 21 days, everyone (6 of us) was having at least 1-2 cups. That's a LOT of smoothie!
 My son made us a chart, and every day we wrote down the ingredients we put in our smoothies. I thought I would share some of them here so if you are looking for a pick-me-up, motivation, or just want to add a few fruits and veggies into your diet, try our 21 Day Green Smoothie Challenge.
  I have to admit we weren't too brave with our greens, we didn't go with any "wild edibles" we mostly stuck to spinach, kale, and collards, but even adding in those in every day helped us feel more energized!
~Most of our smoothies made at least 4 Cups, some more and some less depending on who walked in the kitchen when things were going in the blender and decided they wanted one.
*My tip: If it is too bitter or "green" smelling, add another banana or lemon to lighten!:)

Smoothies:
Day 1
2 C Water
1 Green Apple
2 Stalks of Celery
1 Orange
1 C Spinach
1/2 Lemon with peel (peel made it slightly bitter)

Day 2
1 C Red Grapes
1 Orange
1 Stalk of Kale, despined
Handful of Spinach
1/2 Lemon, juiced
1 Red Apple
Slice of Beet

Day 3
2 C Water
1 Small Beet
1 C Spinach
1/2 C Cashews
1/2 C Shredded Coconut
1 Banana
1/2 C Carrots
5 Medjool Dates

Day 4
2 C Water
2 C Frozen Mixed Berries
1 Banana
1/2 Lemon, juiced
3 Oranges
1 C Spinach
1 Kale

Day 5
2 C Water
2 C Frozen Cherries
Spinach
Kale
1 C Cantelope
1 Red Apple
1 Banana
1 Orange
1/2 Lemon, juiced

Day 6
2 C water
1 Sm. Beet, peel off
Kale
Spinach
1 Apple
1 1/2 Banana
2 Oranges
3 C Frozen Tropical Fruit
Squeeze of Lemon

Day 7
2 C water
2 Oranges
1 Beet
1 Banana
Kale
Spinach
3/4 Lemon
Handful of baby carrots
Big Apple
1T Flaxseeds

Day 8
2 C Water
3 C Spinach
2 Oranges
1 Banana
3 C Tropical Fruit
1/2 Lemon

Day 9
2 C Water
2 C Spinach
1 C Almonds
1/4 C Agave
1/4 C Org. Cocoa Powder
3 Frozen Banana's
2 C Spinach
1 tsp. Pure Vanilla
(Great one for kids, can't even see or taste the green:)

Day 10
1 C Water
1 Banana
1/4 of a whole fresh Pineapple
2 Oranges
2 C Spinach

Day 11
2 C Water
2 Oranges
1 Banana
2 C Frozen Strawberries
1 C Frozen Mixed Berries
1 C Spinach
1/2 C Raw Almonds
(Adding Almonds makes it taste more like a milk shake)

Day 12
2 C water
1/2 Lemon, juiced
2 Kale
1 Kiwi
2 C Tropical Fruit
1 Orange
1 Gala Apple

Day 13
2 C Water
3 C Mixed Tropical
2 Kale
1 Orange
1 Banana

Day 14
2 C Water
2 C Strawberries
2 C Tropical
2 C Spinach
1 Orange
1 Banana

Day 15
1 C Water
2 Oranges
1 Banana
2 C Spinach
1/2 Lemon
1 C Ice
(One of my personal faves, this is my quick drink)

Day 16
2-3 C Water
1 Kale
Big handful of chopped Collards
2 Kiwi
1 Orange
1 Banana
5 C Frozen Strawberries

Day 17
2 C Water
2 Oranges
3 C Tropical
Spinach
Collards

Day 18
Repeat of the Green Chocolate Shake

Day 19
2 1/2  C Water
4 C Frozen Blueberries
2 Bananas
Squeeze of Lemon
2 Oranges
3 C Spinach

Day 20
2 C Water
2 C Tropical
3 Oranges
1 C Medjool Dates
2 C Spinach
5 C Strawberries
Handful of Raw Almonds

Day 21
Repeat of Day 15

Well, that's it! Sometimes we ate it for dinner, if it was "loaded" like with dates and nuts, but most of the time it was breakfast for everyone, and yes, though the 21 days are over, our green smoothie days are not!
I hope you got some new ideas and have fun putting things in your blender in the future!
 I'm hungry....Green Smoothie anyone? :)

Raw Italian Tomato Snacks

When tomatoes are dehydrated they become sweeter and richer, thus the sun-dried tomato flavor that so many love. I made this when I was craving the Raw Lasagne but didn't want to make all of the fillings. It makes a pretty little appetizer or add it to any Italian meal.

4 Fresh Vine-Ripe Tomatoes, Sliced on their sides
1 Tablespoon of Raw Cheese
Italian Spice

For the Spicy Macademia Cheese:
2 C Macademia Nuts
1/2 Medium Lemon, juiced
1 T Nutritional Yeast
1-2 dashes of Cayenne Pepper
1tsp Sea Salt, or to taste
Enough Water to cover
Blend until almost creamy

Arrange Tomato slices on a dehydrator tray.
Top with a Tablespoon of Raw Cheese
Sprinkle lightly with Italian Spice (or fresh herbs)

Dehydrate about 118 for 4-6 hours or until desired outcome is achieved.
 I can hardly wait to eat them, so usually I have one raw, one a couple hours into it-which becomes mushy, but still tasty, and after the full time you have the texture of a sweet and sour sun dried tomato with slightly crispy raw cheese. I make these when I wake up so I can eat them by lunch, then put another batch in for an after dinner snack :)
~Also great on raw flat breads, crackers, or burgers.
SO delicious!

Top picture is a before shot, and I actually took them off the sheet for a faster dry.

The delicious finish

Tutti-Fruity Cutie Salad

This Salad is a great mix freshness with the tangy sweetness of our favorite winter fruit here: Cuties!

Arrange in order:
1 Bowl of Baby Spinach
Fresh chopped Strawberries
Fresh Rasperries
Green Grapes, chopped in half
Cutie pieces(the little mandarin oranges, mostly available in winter)
Top with Raw Almonds and Lemon-Agave Dressing if desired.

Raw Strawberry Coconut Cheesecake

Happy New Year! For my first post of the year I was thinking about strawberry cheesecake...so I put a few things together and it turned out so smooth and delicious. My husband, who is not even a cheesecake fan said it was fantastic and of the course the kids wanted seconds. May your mouth water until you can taste this yourself! :)

For the Crust
1/3 C Almonds
1/3 C Walnuts
1/3 C Pecans
9 Medjool dates, pitted
Dash of Sea Salt
 Add all to the blender and set on speed 1 until it is well mixed and starts to clump together and the oils are releasing. One cycle, about 50 sec. usually does it, you may have to push down the sides once or twice.
Scoop out mixture and press into a glass pie dish. Set in freezer until ready to use.

For the Filling
1 C Cashews, soaked
1 C Unsweetened Shredded Coconut
5 Medjool Dates, pitted
I put the 1st three ingredients in the same bowl covered with 1 1/2 C Warm water, for about 20 minutes
Drain and transfer to the Blender
Add
1/8 tsp Sea Salt
1/2 C Softened Coconut Oil
3/4 Agave
1/4 C Fresh Lemon Juice
5 Large Strawberries, stems off
 Blend until thick and creamy. It may be a bit grainy so keep blending. I did about 2-3 minutes on a medium speed, stopping to check the creaminess.

Take out pie crust and pour filling evenly into the crust. Put the pie back into the freezer for about 6 hours or until firm. Take out about 10 min. prior to serving and top it with fresh sliced strawberries.
Eat with pleasure.

 Have a slice!

Raw Christmas Fudge Babies

 With Christmas just around the corner, I thought I would post one of my favorite simple little treats. These are great for little dessert bites at your next Christmas party!

1 C Almonds
1 C Walnuts
1/4 C raw Cocoa powder
1 C Medjool dates,pitted (about 11~make sure they are not too soft, or use less)
1/4 tsp Sea Salt
4 T Agave
1 tsp Pure Vanilla (opt.)

Place all in a food processor until smooth. If using a blender I suggest blending the almonds into almond flour first or when the mixture clumps together you will have little almond pieces.
Take small pieces and roll into balls and set on a plate.
For variety try rolling them in shredded coconut or cocoa powder, maybe even a dash of cinnamon.
Best chilled in the freezer 15 minutes.
Enjoy your party!

Healthy Oatmeal Raisin Cookies

 It's October and with it comes the crispness in the air,  my birthday, and excitement of the Holidays right around the corner. I love the fresh smells of the leaves and in my house the smell of cinnamon!

3 C Oats
Set aside in a mixing bowl

In the blender
1 Gala Apple, chopped
1 C Almonds
10 Medjool Dates
1/8 tsp Sea Salt
1/2 tsp Cinnamon
Blend together and slowly add in 3/4 C Agave

Add blender mixture to the dry oats.
Stir in 1/2 C Raisins

I used my 1 in. cookie scoop to get a good size and put the scooped mixture into my hands and flattened them down.
Set in dehydrator about 1-2 hours at 115 degrees. Eat warm!
 Makes about 32 cookies.

Italian Salad with Raw Italian Dressing

For almost 4 years I have wanted to make an Italian dressing that I liked, and for some reason this season my brain is just flowing with healthy food ideas. Today was my lucky day for the dressing, made one up, topped my salad and....delicious!

Italian Salad
2-3 heads of Romaine,chopped
1/2 Head Purple cabbage, chopped
3-4 Celery, cut lengthwise then chopped
1 Cucumber, peeled, seeded and chopped
1 C baby Cherry Tomatoes, halved
1 Red Bell Pepper, cored and chopped
1 T Purple Onion, minced
1 T Hemp Seeds

Layer the salad in this order. Top with the Onion and Hemp seeds.

Raw Italian Dressing

1/2 C Olive Oil
1 tsp Sea Salt
2 T ACV (Apple Cider Vinegar)
1 T Fresh Lime Juice
1 tsp Agave
1 tsp dried Oregano
1/8 tsp Thyme
1/2 tsp Rosemary
1 1/2 tsp Italian Seasoning
Fresh ground Black Pepper
Whisk together and put in a glass container to store. Shake well before using.

 

Cabbage and Kale Salad

Cabbage and Kale are a great combination in this light and tasty salad. I made it as an after thought for dinner and the whole big bowl was scraped clean. I just love when that happens! The lettuces take on a mild flavor that keeps you coming back for more of that tasty crunch.

For the Salad:
1/2 Head of Purple Cabbage, chopped
4 C lightly packed chopped Kale, massage the kale a little and it shrinks down some to about 2 packed C.
1 Gala Apple, chopped into small pieces
1/2 C Dried Cherries (dried cranberries would work too)
1/2 Chopped pecans
Mix together with your hands, then add

Apple Cider Vinegar Dressing
In a small bowl add:
1/4 C Olive Oil

1/2 tsp Sea Salt
3 T Apple Cider Vinegar
Mix well and pour over salad. Toss together with your hands until all is lightly coated.
Serve well.

Raw Mini Hazelnut Tartlets

Hazelnuts definitely make up a big part of this recipe. Their unique flavor adds just the right touch to the base and sauce and they are just the right size for little parties.

Hazelnut Crust
1 C Shredded Coconut
1 C Hazelnuts
1/8 tsp Sea Salt
1/4 C Agave
Blend together until sticky dough is formed.

Scoop out and press about 1 inch balls into a mini cupcake holders so they are about 1/2 way full, makes about 18.

Hazelnut Cream
1 C Hazelnuts
1 C Cashews, soaked
1/2 Lemon, juiced
1 tsp Pure Vanilla
1/4 C Coc. Oil
1/2 C Pure Honey


1/2 C Agave
1/2 C Water
Pour Cream into 9 crusts, then add 1/4 C Raw Cocoa to the cream and blend for a thick
Chocolate Hazelnut Cream and pour into the rest of the crusts. You will have about 1 cup of this delicious cream left for your own delights, a Raw Nutella.

 *Top with fresh or frozen raspberries and chill in the freezer until ready to eat.

Raw Creamy Spicy Mexican Soup

This soup is a great base for any type of a "taco" soup. The spicy and creaminess is delicious, as my 5 year old put it after eating lunch "we are a spicy family!"

In the Blender:
3 C Very warm water (yes, I used the tap on this one)
2 Big Roma Tomatoes, seeded and cored
2 Stalk of Celery
1 Long Carrot
1 Avocado
1 tsp Sea Salt
1/2 tsp fresh ground black pepper
2-3 tsp Mexican Seasoning (I used an all-natural Frontier Mexican Seasoning  and it is a great blend of spices, if you opt for 3tsp. it IS spicy. Mine was a no-salt version, which is why I add salt in this recipe- check picture)

Blend on "soup" or high for 1-2 minutes until smooth and warm.Top with fresh or dried cilantro.
*You can add any other veggies you want; corn, chopped tomatoes, chunks of avoc., red bells etc.
 I softened some spinach in warm water and added it to mine (not shown.)

Enjoy the spiciness of life! :)