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How I Make My Green Smoothie

Wednesday, February 13, 2013

How I Make My Green Smoothie

Fruit Pulp (I use my fruit pulp from my juicing)
Bananas
Mango
Kiwi
Pears
Peaches
Bing cherries
Blueberries
Blackberries
Raspberries
Plums
Apples
Oranges
Strawberries
Kale
Collards
Green powder
Flax seed
Chia seed
Hemp seeds
Cinnamon

First I blend all the fruit together with a little water and watermelon juice.

I add in around a spoonful or two of flax seed, chia seeds, hemp seeds and green powder in the fruit smoothie (I mix all of the seeds and powder to make around a spoonful or two).

I shake a bunch of Cinnamon into the smoothie.

This makes one big blender container full of fruit smoothie, so I pour the fruit smoothie in another container.

Next in the blender I add the torn up greens and enough water and watermelon juice to blend the greens.

At this point the blender is almost full so I start blending the fruit smoothie to the green smoothie. I will have to take out some of the green smoothie to get the entire fruit smoothie mixed with the green smoothie.

Then I put into a couple of containers and drink for the next few days.

Note:
I don;t measure anything.

I don't always use every ingredients on the list.

All these fruits were fresh fruit and greens that I froze for my smoothies.

I cut the fruit and tear the greens and put in freezer zip lock bags and make sure I mark the bags.

I find mango and bananas makes the smoothies very smooth. I also find the flax seed, chia seeds, hemp seeds mixture seems to make the smoothie smooth.

  
  Member Comments About This Blog Post:

MJLUVSANIMALS 3/28/2013 9:43AM

    I have invested in the Nutri bullet. Do have a Ninja blender. I used it a couple of times. Too complicated and messy clean up. The Nutri bullet is a blessing in disguise. If I am using seeds (flax) I grind them first, then all goes into the Nutri bullet blend a couple of minutes, pour into container I use a quart mason jar I drink this everyday. Then rinse out lid and cup, walla all done. It's my life saver. My friend purchased one too. She still hasn't used hers. I guess she is not in the place to want to get well. I guess she can keep an eye on me and my progress, maybe that will jumpstart her. Oh yeah, and with the bullet there is no pulp, it's all pulverized whole fruit and it's between a smoothie and a liquid drink. I prefer liquid more than smoothie. My blast for the day consists of 2 cups spinach, 1 banana, 1/2 C strawberries, 2 tbsp flax seeds or 12 almonds, 1 tsp cinnamon and then add water.

Comment edited on: 3/28/2013 9:47:24 AM

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SISSIE21 3/8/2013 11:56PM

    Sounds delicious! Thanks for posting it, I'm going to give it a try! emoticon

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FLORIDASUN 3/7/2013 8:08AM

    Now you KNOW I'm the smoothie girl...this sounds delish~ emoticon emoticon emoticon

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BOPPY_ 3/3/2013 7:32PM

    I see you are a skilled "smoothieologist" -- a positive term which you have justifiably earned

I never gave smoothies much attention (because I love produce so much). It's amazing what you can learn at SP.

Your post will guarantee that I look into it.

Nice. emoticon

Keep pushin'!

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Lee

Comment edited on: 3/3/2013 7:49:14 PM

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COMPUCATHY 2/16/2013 8:28AM

    Wow...that is one major healthy smoothie! Good for you! Thanks for sharing! Keep up the good work! Thanks for the encouragement! Spark on! emoticon emoticon

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KIMPAINTS 2/15/2013 12:04PM

    emoticon YUMMY

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MAVERICK59 2/13/2013 9:47PM

    Sounds really good.
Mine are similar, but not so many ingredients.
I had one for dinner tonight.
I always feel good after having one. emoticon

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FISHER011 2/13/2013 8:30PM

    Sounds yummy!
I'll have to figure out how to calculate for a personal blender

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ROSALIEESTHER 2/13/2013 3:46PM

    Yum !

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ERIN1957 2/13/2013 2:08PM

    That must taste so good, it had my mouth watering as I read through the list!

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AGK3112 2/13/2013 10:17AM

    WOW..I am going to try this one today.

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LADYJ6942 2/13/2013 9:26AM

    Sounds good, sadly I'm not ingesting any fruits until after 3pm my time so for breakfast this would not work. Oh I'm hunting for one with no fruit for breakfast.


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JSTETSER 2/13/2013 8:57AM

    Wow. I never thought of adding my chia or hemp seeds into my juice.
I never would have guessed that the seeds would smooth out the smoothie.
I also use papaya.

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8 Minute Split Pea Soup

Tuesday, January 22, 2013

8 Minute Split Pea Soup

Ingredients
one pound of green split peas
one large chopped onion one pound carrots, sliced
One celery heart, sliced
bunch of kale
8 cups boiling water
4 teaspoons chopped parsley (dried, not fresh)
1-2 Tablespoons salt-free seasoning
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon celery seed
1 teaspoon paprika
1 bay leaf
Instructions

Place all ingredients in an electric Pressure Cooker. Cook on high for 6 minutes. Let pressure release naturally. Tastes even better the next day!

Note
I don't measure anything so everything is a guess.

You can add any veggies, beans and grains that you want or have on hand.

The original recipe called for some sweet potatoes or white potatoes and I forgot.

  
  Member Comments About This Blog Post:

FLORIDASUN 3/7/2013 8:07AM

    I HAVE a pressure cooker that has just been sitting in the cupboard looking pretty.

I'm going to dig it out and try this..sounds yum! emoticon

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BOPPY_ 3/3/2013 7:36PM

    For someone who doesn't like produce, you sure have some great recipes! :-|

Thanks, again,

Lee

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HAPPLYEVERAFTER 1/30/2013 7:35AM

    I made your recipe a few days ago. Awesome! I never thought to add kale to pea soup, and I'm always looking for ways to eat more of it. Thank you for sharing. This is a keeper!

lisa

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BREW99 1/23/2013 11:48AM

    Sounds wonderful! I love split pea soup - it just doesn't love me back. hehe

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RHEYNKLAW 1/23/2013 11:09AM

    OK, that seals it: electric pressure cooker is my next kitchen purchase!

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GOTTAPLAN4U 1/23/2013 10:43AM

  Glad to see you are enjoying the pressure cooker. With less water you can make a split pea hummus if you are into that .

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ERIN1957 1/23/2013 5:49AM

    I have pressure cooker envy!

It sounds wonderful, will have to make a stove top one.

Thanks!

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CUSH1932 1/23/2013 12:29AM

    Looks yummie. I will definitely try it. emoticon

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ROSALIEESTHER 1/22/2013 6:23PM

    Oh that sounds sooooooo yummy. And perfect for cold weather like today.

I still don't have a pressure cooker, but I think this will work in the stove top. It just won't be as fast.

Thanks.

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RAPUNZEL53 1/22/2013 5:40PM

  emoticon

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SCORPION1352 1/22/2013 5:36PM

    Love pressure cooker stuff thanks for this one will try soon

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That is a Lot of Veggies Soup

Monday, October 15, 2012

That is a Lot of Veggies Soup

Ingredients
1 tablespoon of oil, broth or water
1-2 onions (red, white, yellow)
1 cup chopped pepper (red, yellow, green)
1 cup chopped celery
1/2 cup bok choy
I cup carrot pulp
2-4 cups cabbage and greens (turnip and collard greens)
1 small diced yellow squash
5 mushrooms, chopped
3 potatoes, diced
1 cup broccoli
1 cup cauliflower
1/2 cup diced eggplant
1 can green beans
2 cans diced tomatoes
2-3 cups cooked beans (Lima, black-eyed peas, chick peas, black, lentils)

6 cups of veggie broth (I used 4 cups of veggie broth and two cups of tomato sauce --small can of tomato sauce with some water)

1/4 teaspoon (or more) of onion powder, garlic powder, spike, Ms. Dash, paprika, pepper, seasoned salt, basil, curry powder

Directions
First chop all the veggies up, then in a large pot heat the water over medium heat. Add the onions, celery, broccoli, cauliflower, bok choy, peppers, eggplant, mushrooms, potatoes and saute for about 5-10 minutes. I added the veggie broth and tomato sauce with some water. Then add the beans, tomatoes and green beans, along with the spices. Cook until the veggies are done at a lower heat. Add the cabbage and greens last.

Note
I don't measure anything so everything is a guess.

You can add any veggies, beans and grains that you want or have on hand.

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  Member Comments About This Blog Post:

PATTIE441 12/4/2012 6:42AM

    Oh yum! Sounds wonderful! Thank you! Definitely going to make this. You are awesome! emoticon emoticon

Comment edited on: 12/4/2012 6:43:01 AM

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LAMOURA 11/22/2012 1:40PM

    Will have to try this...minus the eggplant emoticon

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FLORIDASUN 10/22/2012 5:03PM

    Yummers...I just printed this out! emoticon I have most everything on hand...tomorrow...SOUP! Thanks for the share! emoticon

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BREW99 10/16/2012 11:16AM

    Sounds delicious!

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BOOKWORM27S 10/16/2012 9:31AM

    Wow, what an amazing ingredient list!

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ERIN1957 10/16/2012 6:42AM

    Looks great!
Thanks for the great healthy share!! emoticon

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AGK3112 10/15/2012 11:55PM

    Thanks for Sharing it. I sure will make it soon

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ROSALIEESTHER 10/15/2012 8:51AM

    WooHoo! I'm a liking your soups!

And you know what, sounds like a great way to start your day.

Thanks!

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DEELB1 10/15/2012 8:35AM

  emoticon my kind of soup. Will do this FOR SURE emoticon emoticon

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GOTTAPLAN4U 10/15/2012 7:25AM

  This is my kind of soup. You've got me beat on this one with at least 16 whole food ingredients. I know you often say to just use whatever you have.
Tell me how that carrot pulp works. I assume it is a thickener but can you feel the graininess of it in your mouth? I'm a little afraid of that. I have been overcooking some lentils to add thickening.
Kate


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Butternut Squash Soup # 2

Saturday, October 13, 2012

Butternut Squash Soup # 2

I have posted this recipe a while back and have made it several times but I have changed so much that I posting it again with what I did different. And just in time for fall.

What I added:
A bunch of broccoli, cauliflower, yellow squash, carrot pulp(from juicing), mushrooms, three types of onions, green and yellow pepper (I used more onion and peppers). I also used two other types of squash besides the butternut squash (but I'm not sure what they are called) I have noticed that the more green colored veggies you put in the more green the soup looks. So if you want the squash soup to look like that picture I see were its nice and yellow don't add too much colorful veggies.


Ingredients:
1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt

Directions:
Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.

While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and sautee. When done sauting take off heat until squash is done.

I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.

When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.

Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.

I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.

Note:

I didn't measure anything so all the measurements are a guess.

If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)

Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.


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  Member Comments About This Blog Post:

KIMPAINTS 11/14/2013 8:35PM

    WOW, that sounds so delicious. I will have to make it when my Man is not home. No matter what I do I can't get him to eat squash, and believe me I have tried. emoticon

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LAMOURA 11/22/2012 1:41PM

    How does this one taste with the orange juice? I have never tried one with orange juice before. emoticon

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GOTTAPLAN4U 10/30/2012 9:38AM

  I had to stop back and tell you how much I like this recipe. The beans and greens are a terrific idea. I have been having it for breakfast.

I cooked the squash and onions in my pressure cooker and then blended it with the stick blender. Then I added red kidney beans and chopped collards and spices. I loved the colors and the lumpy/chewy that resulted.

This is not just a keeper, but also a repeater. emoticon

I already bought another squash.

P.S. I didn't have orange juice so I added a tangerine with the onions and peppers.

Kate

Comment edited on: 10/30/2012 9:43:11 AM

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RAVENSOUL69 10/14/2012 2:30PM

    I actually have all these ingredients on hand, this is going to be dinner, yay! Thanks so much for posting!

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BOOKWORM27S 10/14/2012 7:44AM

    That sounds delicious! What a great combo of flavors.

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ROSALIEESTHER 10/14/2012 7:22AM

    Oh DS9KIE! This sounds incredible. Just perfect for the rainy day ahead of me.

Guess you can't say you don't know how to cook anymore. This qualifies you as a gourmet chef!

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ANDROMEDA1967 10/14/2012 7:03AM

    Makes me want to beak out my soup bible and start making more soups. Tis the season for it. I'll be making a beef stew today!

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GOTTAPLAN4U 10/14/2012 6:31AM

  This sounds so delicious with the beans and greens. I am definitely going to try it. (i should get 3 spark points) emoticon

I think I would also love it without blending it.

Thanks,
Kate

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Lentil Salad

Monday, September 03, 2012

Lentil Salad

When I first made this I did not put in all the veggies (just lettuce, hominy and beets) and I used alot of cheese so now I put in many veggies and little cheese.

Ingredients:

Lentils
Red pepper
Onion
Cucumber
Spinach
Romaine lettuce
Beets
Hominy
Hot sauce
Corn chips
Cheese

Directions:

Cook the lentils around 45 minutes (when they are done drain and rinse). I use canned beets and hominy (so I opened them and rinse), then I chop all the other veggies. I put everything on a plate (except the chips) and heat up, then add the chips.

Note:

You can add any type of veggies you want. You can use vegan cheese or no cheese. You can also skip the chips.

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  Member Comments About This Blog Post:

DEELB1 10/13/2012 9:59AM

  I will do this. emoticon

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AGK3112 10/10/2012 1:50PM

    Thanks..I sure will make it soon. emoticon

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YOUNGNSMYLIE 9/7/2012 10:21AM

    I love lentils. This sounds like it will be delicious.

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GOTTAPLAN4U 9/4/2012 6:28PM

  So does this end up being a gooy pile that you scoop up with the chips??
Another good way to use lentils.
Kate

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KNEWMETODAY 9/3/2012 5:11PM

    Interesting, but I like new recipes. Thanks for sharing.

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