Yeah it is Friday again and time for.....Smoothies!
Smoothies are a great way to get the fruits and veggies you need, fast.
Make a pitcher the night before and fill up a few bottles and you have the ultimate fast food...grab and run!
Here are a few of my favs - enjoy!
Banana, Almond Milk, Almond Butter and Flaxseeds
1/2 cup almond milk
2 Tablespoons flax seed
1 Tablespoon almond butter
1 teaspoon honey
1/4 teaspoon vanilla
1 medium banana, ripe
Add the milk and seeds and blend till the seeds disappear. Add the rest of the ingredients and blend till smooth!
(This is really thick and very filling – kind of high in calories but a great quick breakfast.)
2 ripe pears, cored
1 cup water
1/4 teaspoon cinnamon
1/4 teaspoon dried mint (or 1 tablespoon
1/2 teaspoon fresh ginger
Blend all the ingredients until creamy. If
you're using a high-speed blender, then you
don't have to worry about peeling the ginger.
Just wash it and blend!
(This is really refreshing and light)
Very Berry Chocolate Smoothie
2 cups fresh blueberries, stemmed plus more for garnish
1 Tablespoon plus one teaspoon of cocoa powder
1 1/2 cups plain almond milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 Tablespoon maple syrup
1 cup ice
Place all the ingredients in a blender and blend until smooth. Serve immediately. Garnish with extra blueberries, if desired.
Dr. Fuhrman’s Green Longevity Drink
Makes 4 cups
1 large head romaine lettuce
1 1/2 cups spinach
2 sprigs parsley
1 cup broccoli florets
2 leaves mustard greens or turnip greens
3 collard leaves
1/2 cup watercress
1/8 tsp. oregano
1 banana, peeled
3 large strawberries
1 cup frozen or fresh blueberries
1/2 papaya or mango
1 1/2 tsp. flax seeds
1 1/2 tsp. sunflower seeds
1 1/2 tsp. sesame seeds
1. Place 1/2 cup water into blender, adding ingredients, one by one, and blending until liquefied.
2. Pour 1 cup of Dr. Fuhrman’s Green Longevity Drink into glass, adding water and stirring until desired consistency is reached. Store remainder in an airtight container and refrigerate.
3/4 cup plus 3 T flour
1/2 cup rolled oats
1/3 c brown sugar
1/8 t cinnamon
1 1/4 T plus 1/4 c sugar
1/3 cup agave
5 1/3 T butter, softened
1/2 c toasted walnuts
2 lb rhubarb, cut into 1/2" pieces
1 pint strawberry coconut milk ice cream
Preheat oven to 400 degrees.
Combine all the dry ingredients (except those that need to be tossed with the rhubarb) in a bowl. Cut in the butter until crumbly. Add the walnut pieces and agave.
In a 10 inch pan toss rhubarb, 3 T flour and 1 1/4 T sugar.
Cover the fruit with topping and bake for 35 minutes or until bubbly and the top is brown.
Top with ice cream or almond milk.
*I love this for breakfast!