Green Smoothie

Recently we started ordering a small box of veggies from our local farmer.  The soil where they are grown is fertilized and nourished naturally with no synthetic fertilizers or artificial components.  I am loving it!  Every Wednesday we get our shipment (along with natural meat products) and it includes tons of greens (kale, spinach, swiss chard, bok choy, micro-greens, lettuce, etc).   I think this is an amazing way to take your health and your family’s health into your own hands.

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Since I am a busy Mom like many of you I don’t always have the time to chop up a salad and spend forever crunching away at it, SO I like to sometimes just make a green smoothie in the morning to get those greens in quickly, and honestly I feel better when I do it. (Most likely because of all of the great vitamins and minerals contained in those dark leafy greens).  We also get a large amount of greens in our shipment so it is a great way to use them up.

HOWEVER, sipping on kale I understand is probably not the most appetizing idea you think of in the morning….or any time of day for that matter  😉   But this green smoothie has been a simple go-to lately for me because it really doesn’t taste like “I AM NOW DRINKING A BIG CUP OF KALE.”   Yum?

I find that the banana and lemon really cut that “green” taste.  You can use any green you like….experiment a bit as each green has a different taste…some stronger than others.  There are only a few ingredients to throw together in no time.

Ingredients:

1 Banana

1 large handful of kale (or other green of your choice)

Juice of one lemon

Small handful of frozen mango (you can try frozen berries, however you will get a gross brown colour that may make it less appetizing)  😉

Water (to desired consistency)

Blend on high until all ingredients are very well combined (no chunks allowed, because well that’s just gross).

Enjoy!

 

Rainbow Salad with Avocado Balsamic Dressing

Get your apron on!  This could get messy.

This salad is so healthy and colourful.  Excellent for a light lunch or as a side.

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Ingredients: (Makes about 5 cups of salad)

2 cups kale thinly chopped

1 medium carrot grated

1/2 of 1 medium sized beet grated

1 cup grated purple cabbage

Pumpkin Seeds

Dried Cranberries

Dressing….(Makes about 1 cup)

1/4 cup Balsamic Vinegar

3/4 cup Olive Oil

1 tsp Minced Garlic

1 tsp Dijon Mustard

1/2 Ripe Avocado

Dash of Sea Salt

Dash of Pepper

To Make:

The Salad:

Chop kale thinly and rinse and dry.  Grate the carrot.  Cut the ends off of your beet and use a potatoe peeler to peel the outer skin off.  Chop in half and grate the half into thin slices.  Grate the purple cabbage.  Toss all ingredients into a large bowl to combine, then add desired amount to your serving bowls.  Sprinkle with pumpkin seeds and dried cranberries to your liking.

The Dressing:

In a blender add balsamic vinegar, olive oil, garlic, dijon mustard, 1/2 avocado and salt and pepper.  Blend until smooth.  Use as a dressing for your salad.