Smoothies are a great, easy way to get a day’s worth of fruits and vegetables in one sitting. Most people are lucky to eat three to five servings during the course of the whole day.
When I started making smoothies over 12 years ago, I typically used only fruit. It wasn’t long before I began to read that by adding leafy greens, you could turn a thick, fruity drink into a tasty, powerhouse of nutrition.
Do you need reasons to add smoothies to your diet? Here are several:
They’re easy to make. All you need is a basic blender, the fruit and vegetables of your choice, and water.
They’re an easy way to eat more vegetables. Once blended with the fruit, you won’t taste the vegetables.
They can easily be a meal replacement and made in just minutes. You can eat them on the go anywhere and anytime.
They’re filled with fiber, vitamins, minerals, and antioxidants.
They support a strong immune system, mental clarity, and energy.
I had the amazing opportunity to spend 7 glorious days in Europe with my husband celebrating our 40th wedding anniversary.
One of the things we quickly noticed, especially in Paris, was that we didn’t see anyone overweight. It really got me thinking –what was their secret to staying so slim?
How did they stay so thin and fit considering that everywhere you looked, there was a boulangerie (bakery), chocolatier (chocolate specialty shop), or patisserie (pastry shop)?
First, I think the French, and most Europeans, love their food and consider eating an experience to be enjoyed and savored - not rushed. Their restaurants and cafes offer outdoor seating, so they can sit and linger for hours. Mireille Guiliano, author of the book “French Women Don’t Get Fat” says, “We sit down and eat for pleasure, using all of our senses”.
One evening as we ate dinner, people filled the outdoor café. They greeted each other with the customary cheek to cheek kiss. They’d come to simply have drinks and con...
Modern research has finally caught up with what the human body has always known. Our body has the greatest chance to thrive when we eat seasonally.
Since the dawn of importing and exporting food, we've been able to enjoy items from around the globe. Now, you can walk into most large grocery stores and buy produce from other states as well as from a variety of countries.
However, these items must be picked before their time and travel hundreds and thousands of miles, so they're more expensive. If they come from another country, they make not say "Organic" but not meet strict U.S. standards.
Four reasons to buy locally and seasonally grown produce.
It's picked ripe.
It doesn't have to be stored in warehouses for a period of time.
There's more varieties available.
It's cheaper when it's in season.
Are you curious what fruits and vegetables are in season this time of year? Take your pick. Now's the perfect time to try different ones and experiment wi...
Mix all ingredients except chocolate chips in a bowl. Put a third of the mixture in a food processor at a time, pulsing until it's well combined. Add the chocolate chips. With greased hands, shape mixture into bite-size balls. Repeat. Chill for 30 minutes, and store in a covered dish in the refrigerator.
For traveling, put the dish in a cooler or ice chest.
Follow the above directions, but instead of making balls, press the mixture into a pan lined with parchment paper. Melt additional chocolate chips, spread on top, and refrigerate for 30 minutes. Cut into bars.
These delicious bite-sized bites/bars are full of healt...
Whisk together dry ingredients in mixing bowl. In a separate bowl, mix wet ingredients. Mix wet and dry ingredients together with a wooden spoon. Mix just enough to blend well. Over-blending will result in heavy, dense muffins.
Fill cups 3/4 of the way full and bake 20 - 25 minutes. Cool on a wire rack.
Yields approx. 12 muffins
Want banana chocolate muffins? Add 1/2 c. cocoa powder and 1 T. organic sugar to dry ingredients.
1 cup of cooked quinoa, prepared according to the package
1 handful of kale
1/2 c. walnuts, chopped
1 apple, chopped
1/2 c. dried cranberries or raisins
juice of a half of lemon
1T. extra virgin olive oil or (coconut oil) MCT oil
Salt & pepper to taste
Cooked quinoa according to package directions and let cool. Saute or steam kale, and tear into bite sized pieces. Chop walnuts and apple. Mix all ingredients and drizzle the olive oil on top, and mix again.
Serve warm or cold. Makes the perfect lunch the next day. Delicious!