Chugging down a few ounces (4-6) of this uber-healthy morning elixir is the very breast way to start your day! Bottoms up ladies : )
1 handful of organic kale (I love the baby variety)
1 handful of organic parsley
1 organic carrot (chopped)
1 organic orange (peeled)
1 small green apple (unpeeled and chopped)
1 Tbsp. flax seeds
1 cup+ pure H2O
Ice if needed
Put all ingredients in high-powered blender and process for approximately 1 minute. Store extra in glass container in refrigerator. Always best when consumed immediately after making but can last up to a couple of days – squeeze some citrus on top before storing to prolong taste and nutrients.
2 cups organic kale (I use Organic Tuscan Kale from Trader Joe)
1/2 cup pomegranate seeds
1 tablespoon chopped organic walnuts
1 cup roasted sweet potatoes, cubed.
Wash and shake off extra water from the kale and chop fine – put through salad spinner to dry.
Wash and cube a sweet potato. Toss with olive oil and sea salt and roast in a 400 degree oven, tossing frequently. Cook until done – approximately 20 to 30 minutes.
Combine the chopped kale, pomegranate seeds, chopped walnuts, and roasted sweet potatoes in a large bowl; toss to combine. Drizzle the Anti-Inflammatory Turmeric Sun Dressing over salad and toss to combine.
Anti-Inflammatory Turmeric Sun Dressing
Juice + zest of 2 organic lemons
1 clove garlic, minced
1 Tbsp. ground organic turmeric
1 Tbsp. raw local honey — if not vegan
pinch of Himalayan sea salt (to taste)
Blend all ingredients in a blender. Add more avocado if you desire a thicker consistency.
1-2 scoops PurePea Protein Powder
4 oz. Pomegranate juice
4 oz. pure water
1 fistful of kale/spinach
1 t flax oil
1/2 T flax meal
1/2 T chia seeds
1/2 cup fresh/frozen blueberries
dash of turmeric
ice if needed
Add all ingredients to blender and blend until thick and creamy, approximately 1 minute.
This little concoction is the perfect breakfast in every way! High in protein, fiber and omega-3’s and no cooking required!!! Mix up a batch, throw it in the fridge and wake up to this ready-made bowl of pure energy!!!
1 cup unsweetened vanilla almond milk (I like Silk)
1/4 c chia seeds
1/2 t pure vanilla extract
1 T agave nectar or pure maple syrup
Pinch sea salt
Pinch of cinnamon
1/2 fresh fruit
1/4 cup pistachios
Combine first 6 ingredients, cover and refrigerate over night. In morning, spoon 1/2 the mixture into a bowl, top with fresh fruit and nuts – enjoy!
1 handful fresh organic baby spinach or kale
1 peeled and chopped Kirby or Persian cucumber
1 handful fresh cilantro, mint, basil or parsley
1 lime or lemon, juiced
1 stalk organic celery
1 cup fresh or frozen pineapple chunks
1 inch fresh grated ginger (optional)
1 cup pure water
1 cup ice
Either juice or blend all ingredients until they are liquified (a juicer that does not extract but retains the pulp/fiber is your best method). Can store in mason jar for up to 2 days or pour into smoothie cube trays (large square flexible ice cube trays) and freeze. Cheers!
Makes approximately 2 to 3 6 oz. servings
1 baked sweet potato
1 heaping T almond butter
1 pinch sea salt
1 pinch cinnamon
1 pinch nutmeg
1 tsp flax seeds
Remove sweet potato from skin and place in small bowl. Add the rest of the ingredients and stir until well combined. Use as a dip for cut up veggies. YUM! You will really flip for this ultra-healthy dip!!! Serving size is 1/2 cup.
1 C unsweetened almond milk (will still be sweetened slightly)
1 heaping T unsweetened cocoa powder
1 t raw cacoa powder
sprinkle of cinnamon (optional)
pinch of sea salt (optional)
In small pot heat almond milk over medium flame, being careful not to boil. When heated through, add cocoa and cacoa powders and stir with whisk until completely blended. Pour into mug and sprinkle with cinnamon and sea salt if desired. Enjoy!
- 18 brussels sprouts, washed and stems removed
- 2 large carrots, peeled
- 1 Honeycrisp apple, diced
- 1 large celery stalk, diced
- 1/2 cup sunflower seeds
- 4-6 tbsp raisins
- 2-4 tbsp fresh lemon juice, to taste
- 1/4 tsp fine grain sea salt or Herbamare, or to taste
- 1 tsp fresh Thyme leaves (optional), or other herbs of choice
- Pure maple syrup, to taste
Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!
Makes approximately 8 cups.
My brother Johnny lives in Santa Cruz, has been a vegetarian most of his life, surfs, plays the trombone and is totally chill. Its no wonder he looks younger then all of us!
The following is his famous Breakfast Smoothie recipe which was inspired by my Dad, the original “Smoothie King”. Bottoms up!
2-3 leaves Dino kale (stems removed)
2 leaves any chard-can add 1 leaf romaine lettuce also.
Around 2 tablespoons raw cocoa nibs
1 peeled orange (organic, if available)
1 tablespoon chia seeds
1 scoop Whey Cool Protein (chocolate or vanilla)
1 scoop EssentiaGreens
Around 2 cups liquid (I use either filtered water, or unsweetened tea (if I need an additional boost)
1 medjool date (optional)
Add all ingredients to a VitaMix or blender and blend for 1-2 minutes on high speed. Makes 2 good-size servings.