I’m really no good at baking, mainly due to the fact that I like improvising in the kitchen and substituting ingredients (I always seem to be missing something, especially if the list is longer than 5 items), which is really a recipe for disaster when it comes to baking.
That is why I LOVE these raw nut cookies which are so easy to make and delicious.
Plus, no baking is required – it’s just mix and eat!
This will really save you time and energy; plus they are ideal dessert in the summertime (other than ice-cream, of course), when you don’t want to be using your oven.
To make your cookies, nuts are bound together with the stickiness of the dates. If your cookies are too crumbly, just add a few more dates to the mix. Or you can add a tablespoon of water, agave syrup or olive oil, to add more moisture that will help keep the dough together, if needed.
Basic Raw Nut Cookie Recipe
Ingredients
- 3 cups nuts, such as hazelnuts, Brazil nuts, or walnuts
- 1 cup dates, pitted and chopped
- 1/2 cup raisins (optional)
- pinch of sea salt (optional)
- 1 tablespoon vanilla extract
Place the nuts and seeds in a food processor or Vitamix and break down nuts into chunks. Add the rest of the ingredients and process until the nuts bind together with the sticky fruit. Process until you reach the desired consistency. It you don’t want chunky cookies, blend until almost creamy.
Test the batter by taking a handful and squeezing to make sure it holds together. If it’s not sticky enough, you may add a few more dates, some water, agave nectar and/or olive oil until it holds together. Using your hands, roll the mixture into ping-pong-sized balls.
For additional “wow” effect, dip in shredded coconut or cocoa.
Serve as is, or cover and refrigerate before serving until thoroughly chilled for a more solid consistency.
Once you get the hang of the basic recipe, have fun experimenting with various ingredients:
- nuts: hazelnuts, Brazil nuts, almonds, cashew or walnuts
- seeds: sunflower, pumpkin, chia
- dried fruits: dates, apricots, raisins, cranberries
- spices: cinnamon, nutmeg, cloves, ginger, vanilla extract, shredded coconut, carob/coconut, etc.
- sweeteners: agave, maple syrup, honey, etc.
- oatmeal or granola
- shredded coconut and cocoa for added cuteness
Peeking into my Vitamix: The Making of No Bake Cookies
Date Nut Cookies: No baking required, ready in 10 minutes or less
But aren’t nuts and seeds high in calories and fats?
Yes they are, so don’t go crazy on me with these cookies (they are delicious!)
Nuts and seeds average about 175 calories an ounce, and one or two ounces a day would provide 15 to 30 percent of a daily caloric intake from the fat range.
However, judicious regular consumption of nuts and seeds is highly beneficial for health, but also for weight loss and even diabetes.
Studies on nuts indicate an inverse association between frequency of consumption and weight, contrary to the situation with oil or other fats. Several studies have confirmed that, even though raw nuts and seeds are not low in calories and rather high in fat, eating them may actually help suppress appetite – and thus help lose weight or even get rid of diabetes.
Of course, it doesn’t mean that we should binge on these foods in an effort to lose weight, as this can easily backfire. Eat about 2-4 ounces per day, but only an ounce of nuts per day if you are trying to lose weight.
Nut cookie balls can be a quick and easy, healthy desert! Plus, they look cute, too.
Benefits of Nuts and Seeds for Health
Raw nuts and seeds are packed with nutrients that provide a variety of health benefits. Nuts and seeds are high in fat and protein, but their effects on the body are completely different when compared to animal fats and protein, or processed vegetable fats and oils. They have been demonstrated in hundreds of medical studies to dramatically extend life and protect against disease.
Eating too many wrong fats or too little fat is a bad thing. Too little fat in the diet leads to dry skin, thinning hair, muscle cramps, poor sleep, high triglycerides, and poor exercise tolerance. Too little fat in the diet can also compromise the absorption of fat-soluble vitamins and phytochemicals. Eating more healthy fats – such as these in nuts and seeds, supplementing with DHA, the long-chain omega-3 fats, and eating fewer processed foods helps relieve these problems.
When you eat seeds and nuts with your meals, the fatty acids supplied significantly increase the absorption of micronutrients. For example, when you add nuts and seeds to your salad, you will absorb more of the micronutrients in the raw vegetables. More than 10 times as much of certain nutrients is absorbed, according to some studies. It’s worth to note that the same effect was NOT observed when a fatty dressing was used.
Remember that it is best to eat nuts and seeds raw or only lightly toasted. The more nuts and seeds are cooked, the more nutrients are destroyed.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
No Bake Nut Cookies: Easy to make, delicious to munch on!
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Green smoothies is just one way to eat your greens. I love smoothies because they are easy and effortless, but don’t stop there. Get creative. Get fancy.
Why not use them in veggie wraps and veggie sushi rolls.
Why Veggie Sushi?
Sushi is all the rage these days, and vegan sushi is certainly nothing new.
If you love sushi, like many people do, you may wonder, Why vegetable sushi? Why not just have the real thing.
All of us heard about the benefits of eating fish, especially for their Omega-3 content. Plenty of publications have been written about the wonders of fish and fish oil – not to mention the various brands of dietary supplements that are now available in every health food store and pharmacy.
So, why veggie sushi? Well, aside the fact that this is a veggie-centered site, there are some important reasons why I’m going to try to convince you to skip the fish in your sushi.
One is health risks due to rising fish toxicity. Fish is one of the most polluted foods we eat, and it may place you at increased risks for various cancers. Due to increasing pollution, fish may contain significant levels of methylmercury, polychlorinated biphenyls (PCBs), dioxins, and other environmental contaminants. On top of that, if you are eating fish to get Omega-3s, you need to know that farm raised fish is usually fed artificial diet and as a result no longer contains the Omega-3s that you wanted.
The second reason to skip the fish is the collapse of entire marine ecosystems due to overfishing. What few people know about is that approximately 90% of the ocean’s fish have disappeared in the recent years. That’s right, a decline of 90% of the population of many marine species – especially the large fish species, such as sharks, tuna, and other – has been well documented.
Global fisheries are collapsing. Just as an example, millions of sharks and rays are discarded as “by-catch” each year. An estimated 300,00 dolphins, porpoises, and whales also die as by-catch each year, as they are unable to escape when caught in nets or drift-lines. Fish and other sea creatures are intelligent, sensitive animals who suffer terribly when caught in fishing nets.
For every pound of seafood that ends up on market, over 10 pounds may be thrown away as by-catch.
So what’s a health-conscious person to do, who is also compassionate and cares about the environment?
What most people don’t realize is that no fish actually makes omega 3 fatty acids themselves. And, therein lies the biggest fallacy of all. Omega 3 fatty acids are found in microalgae or plants, which every fish has to eat in order to obtain them.
Since not one fish produces Omega-3s on their own, why not just go to the source. Plant sources of Omega-3s include nuts, seeds, and beans, such as flaxseed, walnuts; soybeans; green vegetables; as well as algae, like spirulina or chlorella. The algae supplements are grown in clean environment, so they don’t contain toxic pollutants.
Veggie Sushi Wraps
OK, back to veggie sushi rolls.
They are a fun dish to prepare with your kids, which makes them more likely to eat their veggies.
So, get your veggies and a sharp knife and you’ll have an impressive-looking appetizer that is easy to put together in minutes!
Veggie Sushi Recipe
Ingredients
Veggie Sushi Recipe
-
- 1 cucumber or raw zucchini, thinly sliced
-
- 1 red bell pepper, thinly sliced
-
- 1 large carrot, thinly sliced
-
- 1 tomato
-
- 1 avocado
-
- 1 fresh lemon
-
- 1 tablespoon (or more) of grated ginger root
-
- a few large collard green leaves, washed, deveined and dried really well (or untoasted nori sheets)
Other ingredients to experiment with:
Dulse flakes
Toasted sesame seeds
Alfalfa sprouts or other sprouts
Fresh cilantro, dill or other herbs
Fresh fruit, such as mango or pineapple, thinly sliced
Brown rice, basmati rice or quinoa
Cooked sweet potatoes
Tahini
Instructions
- Just as with smoothies, experiment with different ingredients that you may have in your kitchen. Collard greens work great, but if you don't have any, other leafy greens, such as cabbage leaves, may do the job.
- General rule is to add some juicy ingredients (e.g., tomato), creamy ingredients (avocado) and some crunchy ingredients (carrots).
- Cut the veggies (carrots, zucchini, bell peppers, tomatoes) into long strands using a knife or julienne slicer. (If you have time you can marinate the veggies for a few hours in a mixture of rice vinegar with some sesame oil).
- Mash the avocado with lemon juice and ginger into paste. If desired, sprinkle a small amount of dulse flakes over the avocado for a salty, seafood flavor rich in minerals.
- Or, you can make veggie "rice" by shredding the entire zucchini into small rice-size pieces. Next, squeeze a some lemon juice or a lime over the pile of rice and add about a tablespoon of dulse flakes. You can also use kelp powder or other sea vegetable, and/or sesame seeds. Toss with the rice with a fork to mix the juice and dulse. To make the sticky rice, mash 1/4 avocado into the zucchini rice with your hand and mix well.
- On a half of collar leaf (the tough stem removed) matte side down, smear some avocado mash and arrange the vegetables on the end closest to you. Then, tightly roll it away from you.
- If using nori sheet, roll tightly and seal the roll by dipping your finger in a little water and rubbing it along the edge of the seaweed and then seal.
- Slice the long roll with a sharp knife into individual pieces.
- Repeat until your ingredients run out.
3.1
https://greenreset.com/veggie-sushi/
Okay, so my sushi picture is not impressive, but I promise to work on my sushi technique and post some better photos soon.
Veggie Sushi Rolls: Turn a collard green wrap into sushi using this method for a healthy and pretty appetizer!
No doubt, this recipe requires some precision cutting, wrapping and patience. It’s not the usual throw-it-into-a-blender-and-drink-it-5-minutes-or-less recipe.
But that’s not a good enough reason not to try it.
Quite the opposite. Let’s use this recipe as an excuse to get educated.
While you are working on your veggie rolls, with or without rice, I want you to download and listen to this amazing podcast about Fish Consumption and By-Catch. Listen to the podcast here.
Cook and Listen
New Ebook: Truth About Eating Fish and Fish Oil
You may be rolling your eyes at another “truth” being exposed, but I challenge you to read my new ebook and tell me you did not learn something new.
The Truth About Eating Fish Or What Your Doctor Never Told You About Fish & Fish Oil Supplements. Fish Are Friends Not Food Ebook
Coming soon to Amazon Kindle!
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Sometimes it seems to me that we all are on a constant grain binge: pastas, doughnuts, breads, bagels, buns, cookies, crackers, breakfast cereals, cakes, pastries – there is no escaping or hiding from grain-based foods.
Most of us are aware that these foods are not ideal (to put it mildly), so many people are switching to “whole grains” as a more healthy alternative to heavily processed white grains.
Although the U.S. government (heavily influenced by industry lobbyists), as well as many nutrition experts, promote a high intake of grains, following this strategy actually sets up a lot of people for serious health consequences.
Pasta is often touted as “health food.” Highly processed cereals are promoted as “cholesterol lowering” foods, and whole grains are promoted as a way to prevent digestive diseases and cancer. This brainwashing is certainly working. We now consume so much grain products, that for many children cereal is their main source of vitamins!
To stay healthy and maintain ideal weight effortlessly, we should eat far fewer grain products than most of us consume today; and some of us should eat no grains (not even whole grains) at all!
Even the “whole grains”, although an improvement over the refined grains, should be limited, as they are still a processed foods with very low nutrient to calorie ratio. Read my post the Dark Side of Grains here.
So, what should we be eating instead?
More vegetables, fruits, greens, mushrooms, beans, nuts and seeds.
The best way to limit the amount of grain products, and – for those that are gluten intolerant – to get rid of gluten from your diet completely is to eat only unprocessed plant foods. All unprocessed food (obviously, with the exception for the unprocessed grains that contain gluten) is gluten-free, high in nutrients, while naturally low in calories.
Giving up grains requires a major paradigm shift for most of us. To make it easier for yourself, you may want to think about changing your diet as moving to another country and culture. You may attempt to bring all your old habits with you, and struggle to get all of the ingredients that you are used to to create the meals you are used to, or you can gracefully, and with a sense of adventure try the new cuisine.
So, without further ado, here are some ideas on how to substitute vegetables in pasta dishes.
How to Make Zucchini Pasta
Not zucchini with pasta…Zucchini as pasta!!!
Figure on one medium large zucchini per person.
If you have a mandolin slicer or spiral vegetable slicer, any of these will be perfect for the job, and you can hook up the julienne attachment for perfectly formed noodles.
Spiral vegetable slicer in action
If you’re like most people, you probably don’t have any of these, so you can either use a vegetable peeler or a knife. The peeler method will give you long flat noodles, and if using a knife, just cut the veggies into thin slices, stack up, and cut again lengthwise into thin strips.
By the way, you don’t have to limit yourself to zucchini. Use whatever you have: kale, collard greens, butternut squash, red bell pepper, and beets, would all be great to use as “noodles.”
Check out the pictures here Rainbow “Pasta” with an Almond Tumeric Sauce
Now, if you are ready for a hard-core raw pasta, just toss your noodles with the sauce of your choice, such as pesto or tomato, and you are done! (You may want to salt the noodles and rinse after 20 minutes to soften them a little bit).
However, many of you will probably prefer the pasta cooked.
So, just boil some salted water, and add the noodles to the water to cook for about 1 minute. Remove from boiling water quickly and immediately blanch in cold water, to stop cooking.
– or –
Skip the boiling and toss the noodles on a frying pan for a few minutes with some olive oil and your favorite pasta sauce: tomato, pesto sauce, garlic, whatever you wish.
Do not overcook! You don’t want to the zucchini to over cook and get soft.
These noodles can be tossed with any of your favorite sauces, but tend to work better with a simple, and non chunky style sauce.
Zucchini Noodles with Pesto Sauce
Pesto Sauce Recipe
1 bunch of fresh basil (bunch could be as big or as little as you like)
1 cup of pine nuts
4-5 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 salt and pepper to taste
Blend all ingredients until thoroughly mixed.
Variations
1. Substitute all or part of basil with other greens, such as parsley, dandelion, arugula, watercress, spinach, cilantro to give the recipe a unique flavor.
2. Substitute pine nuts with walnuts, almonds, basil nuts, etc.
3. For a creamy pesto sauce, add 2 avocados.
4. Toss in some sunflower or pumpkin seeds for more nutrition.
Zucchini pasta is perfect for dieters, gluten intolerant people, diabetics,… and of course for everyone who loves their veggies!
Buy Vegetable Slicer on Amazon
World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer
Just check this vegetable slicer it seems like the perfect tool for the job. This tool is great for making fancy spiral vegetable garnishes for salads as well as making curly fries from potatoes. I haven’t tried one myself, but it looks like a neat tool to have in your kitchen.
It includes three sets of blades: one with 1/8-inch spacing, one with 1/4-inch spacing, and one straight blade for ribbon cuts or curly, ribbon-like slices. It measures 12 by 10 by 6 inches (LxWxH) and is dishwasher safe. Backed by a 1-year warranty. About $30 on Amazon.
Raw pasta recipe – vegetable slicer
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
I love fresh basil and pesto pasta is one of my favorite dishes. Fresh basil has a delightful pungent aroma and an incredible flavor that is a cross between licorice and cloves.
Fresh pesto sauce is easy to make and a addition to pasta dishes, vegetable noodles, or as a veggie dip. Why not expand on this recipe a bit and transform with different greens and nuts combinations. Try to experiment with a various ingredients to find your personal favorites.
The traditional way of making pesto is with a mortar and pestle. As much as I enjoy trying traditional methods, I usually just reach for my Vitamix and blend the sauce in a matter of minutes. If you don’t have a Vitamix, use a regular blender or food processor.
The sauce should keep for 2 – 3 days in the fridge but freezes well if you want to keep it longer. Cover and refrigerate until you are ready to use it.
Basic Pesto Sauce Recipe
1 bunch of fresh basil leaves (bunch could be as big or as little as you like)
1 cup of pine nuts
4-5 cloves of garlic
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 salt and pepper to taste
Blend all ingredients in food processor until thoroughly mixed. Do not over-process – it should have a nice chunky texture. Serve like you would any pesto, with pasta, veggies, etc.
Variations
1. Substitute all or part of basil with other greens, such as parsley, dandelion, arugula, watercress, kale, spinach, cilantro to give the recipe a unique flavor.
2. Substitute pine nuts with walnuts, almonds, basil nuts, etc.
3. For a creamy pesto sauce, add 2 avocados.
4. Toss in some sunflower or pumpkin seeds for more nutrition.
5. The basic recipe is dairy-free (vegan), but feel free to add some Parmesan cheese if you’d like.
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
How to Make Pesto Sauce: Don't be limited by traditional ingredients!
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Watercress is a sharp and peppery tasting cruciferous vegetable. Like most greens, watercress can easily make it to the top of super-foods list, and it’s a perfect addition to your green smoothies.
Its amazing health benefits are due to its high levels of phytochemicals, the same disease fighting components found in broccoli and cabbage. By weight it contains more vitamin C than oranges, more calcium than milk and more absorbable iron than spinach.
Watercress greens help boost the immune system (contains Vitamin B6; vitamins C and E, which are antioxidants that provide protection form free radical damage; and vitamin A, which enhances white blood cell function and the resistance to infections and carcinogens), contains lutein and zeaxanthine, needed for healthy eyes; provides nutrients for strong, healthy hair and nails (iron, zinc, vitamin A), contains vitamins for beautiful skin; helps thyroid function; helps build strong, healthy bones (Calcium, Magnesium, Manganese, and vitamins A, C, and K), as well as boosts the detoxification function of the liver.
With all of these health benefits, it’s important to add more watercress to your diet!
Since watercress has a very distinct flavor, I recommend that most people use only a handful in a smoothie at a time or mix it up with spinach, if the flavor is too much for you in the beginning.
You can washed it up and store in a refrigerator (in a plastic bag with a piece of paper towel) or freeze it in single-sized servings.
For those who do not have a high-powered blender… watercress fits in the category of tender greens along with spinach and baby greens, as it blends quite easily.
Watercress Orange Green Smoothie Recipe
Ingredients:
2 ripe medium bananas
1 ripe pear or apple
1 cup orange juice
2 cups watercress, though stems removed (or 1 cup of watercress and 1 cup spinach)
1-2 cup water
Watercress Blueberry Smoothie Recipe
1 banana
1 cup frozen blueberries
1 small handful of watercress
1 large handful of spinach
1 cup water
Watercress Tropical Smoothie Recipe
1 cup frozen mango
1 cup fresh pineapple
1 small handful of watercress
1 large handful of spinach
1-2 cup water
Blend in blender until smooth! Enjoy!
Watercress: Ready for the smoothie! http://www.flickr.com/photos/anjuli_ayer/3102132111/sizes/z/in/photostream
Watercress Pear Raw Soup Recipe
The difference between a soup and a smoothie is really insignificant: a soup is a thick smoothie, that you eat with a spoon from a bowl!
2 cups of watercress
1 Pear
1 cup of water – depending on desired consistency
Place all fresh ingredients in the blender and blend.
For more creamy consistency add 1/2 an avocado. Also, you can play with the flavor by either adding a few nuts, such as walnuts or almonds, or add a sprinkle of cinnamon or nutmeg.
If you fancy a warm soup there are two ways to heat the soup without cooking:
1. Use warm water and serve in a warm bowl.
2. If you have a high speed blender, such as a Vitamix, you can leave it running on high for a few minutes.
3. Heat it up on the stove top, but be careful not to boil it!
Watercress soup: Just blend it! I have found this beautiful picture on http://www.flickr.com/photos/hills_alive/2752734262/
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my Vitamix blender and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
Have you had your dandelions today?
For many people when they think of dandelions, their first thought is the weeds on their lawn. They view the common dandelion as a weed, and wage a small war to eradicate the plant from their lawns and gardens, but I want to encourage you to eat them!
Not everyone knows that dandelions are very healthy, and can be used in many recipes, including (of course) green smoothies.
Since they grow wild pretty much everywhere, you have a completely free food source right in your backyard or in the wild. Just don’t use the ones with the pesticides and herbicides on them! For those without access to organic lawns, dandelion greens are also available in farmers markets.
Health Benefits of Dandelion Greens
As all greens, dandelions are low in calories, but super-high in healthy nutrients, which makes them the ideal addition to green smoothies. In fact, this innocuous “weed” is one of the most nutrient-dense plants you can eat. Everything, from the flower all the way down to the roots, is edible.
Dandelions are great for detoxing the liver and gallbladder and to help support kidney function. They may help stabilize blood sugar (great for diabetics) and lower bad (LDL) cholesterol. They are also are an excellent source of vitamins A, C, E, K, calcium and iron, packed full of antioxidants, and contain copper, manganese, potassium, and magnesium. Just one half cup of dandelions contains more calcium than a glass of milk, and more iron than spinach. Studies have found that the regular consumption of dandelion greens can lead to a reduction in your risk of cancer and stroke.
The taste of dandelion resembles a slightly bitter green like arugula. Look for firm, fresh, tender, bright green leaves that aren’t discolored or wilted. When refrigerated in a plastic bag, they will keep for a few days. Like spinach, dandelion greens are commonly enjoyed raw, but they also taste fantastic sautéed, braised, or even stewed.
You can toss them into your favorite salad medley, eat them fresh in salads, or cook them on the stove. Wash, trim, tear, and toss in your favorite salad medley. Sauté with garlic and onions. Substitute spinach for dandelion greens in recipes, such as pesto sauce.
Dandelion Green Smoothie Recipes
Dandelion greens have slightly bitter taste which might be difficult to mask with fruit in a green smoothie, so start with adding small amounts and/or mixing them with other greens, such as spinach or kale. In general, the younger the greens, the milder the taste, so you may want to choose the younger leaves.
You can help mask the bitter taste by using strong tasting fruit and berries, such as pineapple, oranges, bananas, strawberries or other ripe berries. The other way is to process them with some sort of fat, i.e. nuts, oils, and avocados.
Personally, I enjoy slight bitterness in my smoothies, especially since I know that it’s so good for me! The bitterness actually stimulates bile production, aids digestion, and cleans pretty much every inner organ inside the body. I find that my taste buds get used to the flavor quickly and after the first couple sips and I soon don’t mind the flavor at all. But I guess it’s an acquired taste.
Dandelion Green Smoothie Recipe #1
1-2 cups dandelion greens
1-2 pears
2 dates
1-2 cups water or coconut water
Blend on the highest speed until smooth and creamy. Yield: 3-4 cups
Dandelion Green Smoothie Recipe #2
2 cups dandelion greens
1 lemon (peeled)
2 large apples
1 banana
1-2 cups water
Dandelion Green Smoothie Recipe #3
½ bunch dandelion greens
2 stalks celery
2 peaches
½ pineapple
½ inch fresh ginger root
2 cups water
Blend in blender until smooth! Enjoy!
Dandelion Green Smoothie Recipe #5
If you are worried about the fruit content, here are some savory options.
1/2 bunch dandelion greens
4 tomatoes
2 dates (optional)
2 cups water
Dandelion Green Smoothie Recipe #6
1/2 bunch dandelion greens
1 medium cucumber
½ avocado
2 dates (optional)
2 cups water
Blend in blender until smooth! Enjoy!
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
If you decide to purchase Vitamix – be sure to use Promotional Code 06-004554 to get free shipping.
Questions? Comments? Suggestions?
If you have a favorite recipe, why not submit it here in the comment section of this smoothie recipes blog for others to enjoy too!
I also welcome any comments, questions and suggestions. Thanks!
