Blueberry Acai Parfaits With Slivered Almonds, Fresh Berries & Chocolate Drizzle

Give us a lifestyle that incorporates ice cream for breakfast and we’re on board!

Inspired by this year’s Vegfest, we were all over the blueberry parfaits with layers of crunchy coconut, freshly sliced strawberries, silvered almonds & a few dark chocolate chips snuck in there too.
~*~
Being so simple and easy (just two ingredients!), I had to get my hands on the Vitamix and whip up a spin on this sweet treat. One that features maqui (pronounced “mah-key”) berries, Amazonian acai and a raw cacao sauce. Oh! And being banana based, this ice cream (otherwise known as “nicecream”) can be easily, and holistically indulged in for breakfast and leave you feeling energized and nourished for the day ahead! 100% nutritionist approved 🙂

Superfood sundae

HOLISTIC HIGHLIGHTS

  • Acai & maqui berries are both native to central America and are known for being antioxidant powerhouses with acai containing 10 times the antioxidants found in grapes. Though acai has made a household name of itself in the nutrition community, the lesser known maqui berry surpasses the antioxidant content of acai, making it one of the most potent sources in the world!
    • But of course, superfoods don’t have to be foreign and fancy. Some of the best superfoods are found in our gardens and local farmers markets. So if you don’t have these concentrated powders on hand, that’s okay. I have two recipes to accommodate, and of course, you can put your own unique spin on it too!

Blueberry sundae

THE RECIPES

These parfaits boast the consistency of traditional creamy ice-cream (without any sugar or dairy!), and are layered with fresh berries, slivered almonds and a crunchy cacao drizzle.

BASIC BLUEBERRY BLEND

Adventure level: 1/5

Ingredients:

  • 1 large frozen banana
  • 1/4 cup frozen organic blueberries
  • squeeze of lemon or lime

Toppings:

  • slivered almonds
  • cacao drizzle (below)
  • fresh mint leaves
  • strawberries (in season now!)
  • other fruit such as papaya, pineapple etc.
  • coconut chunks

Directions:

  • Peel and slice banana into a container to freeze overnight.
  • Once frozen, place in blender with blueberries, a squeeze of lemon/lime and blend. This will take some time and you will need to scrape the sides of the blender as you go. The more ingredients in the blender, the easier it is for the blades to grip.
  • Blend until smooth and creamy and layer with your toppings of choice.

vegfest

Fully Loaded Blueberry Acai & Maqui Parfaits

Adventure level: 3/5

Featuring antioxidant rich berries to boost the nutrition and depth of flavours in the soft-serve.

Ingredients:

  • 1 large frozen banana
  • 1/4 cup frozen organic blueberries
  • squeeze of lemon or lime
  • 1 tsp acai powder
  • 1 tsp maqui powder

Raw cacao:

  • 1 tbsp coconut oil
  • 1 tbsp raw cacao (can substitute carob if sensitive)

 

Directions:

  • Peel and slice banana into a container to freeze overnight.
  • Once frozen, place the banana in your blender with blueberries, a splash of lemon/lime and blend. This will take some time and you will need to scrape the sides of the blender as you go. The more in the blender, the easier it is for the blades to grip.
  • Blend until smooth and creamy.
  • Pop into the freezer as you melt the coconut oil in a pan and stir in the cacao (optional to add stevia for sweetness, but not necessary).
  • Layer the cacao drizzle with your ice cream and toppings (see above) and pop back in the freezer until the cacao sauce hardens (approx. 2 mins). This creates a crunchy topping like a chocolate dipped cone.
  • Once solidified, remove from freezer and enjoy!

Note:

  • The more powerful your blender, the easier and faster it will be to create your ice cream.

 

Sundae

I have been nothing shy of obsessed with this parfait for the past two weeks (as evidenced by instagram) and it is with great thanks that I received more maqui berry powder for my birthday, just as I was running out! It’s bursting with naturally sweet flavours, tastes indulgent, and is loaded with superfoods for an ultra healthy breakfast bowl perfect for summer! You will looove this, I promise 🙂

 

To our Sunday sundaes,

Suzanne Eden

 

 

 

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The Autumn Issue // Turning Over A New Leaf With October’s Sneak Peak

“Life starts all over again when it gets crisp in the fall”

~ F. Scott. Fitzgerald

Summer stretched its way well into September this year, but with picnics transforming into festive feasts, fruit stands to farmers markets and the last harvest of our heirloom tomatoes giving way to crisp green apples on our tree, autumn has officially arrived!

transformation

With fall’s striking colour palate and vibrant superfoods, it is the embodiment of transformation, intensified by the weekend’s blood moon and is the perfect time for us to undergo a personal renewal in health.

  • Whether you follow astrology or not, the message in the overturn of seasons and recent lunar eclipse is this: changing, shifting, transforming.  Something that I couldn’t deny if I tried, as I concluded one job the day of the eclipse and began a fresh one the day after. If there can be one thing for sure: October is calling for change!
This season we’re inspired by the comforts of fall as we revive our cozy sweaters, steep warming teas and venture along the escarpment as it transforms itself into an easel of energetic reds, yellows and greens. This is your sneak peek into what’s to come!
fall hike

While fall is a favourite month for many, those of us who would thrive in an eternal summer, may need a little boost as we embrace this season which is precisely what I’ve set out to do. To soothe our summer spirits with true comfort foods that nourish the soul AND body with plenty served up through the coming weeks. From thin crust pizzas to hearty soups and rustic sweet potato fries, we’ll fall in love with fall all over again. I guarantee it!

pumpkin muffins

As a taste of the fall flavours to come, I whipped up these pumpkin spice muffins for a morning indulgence to welcome the first day of autumn. Topped with coconut oil and spread with pumpkin seed butter, these aromatic muffins filled the kitchen with an intoxicating scent of the season.

I adapted Jesse Lane’s recipe to make it gluten-free using a mixture of oat and brown rice flour, swapping the honey for its more heat stable counterpart; maple syrup and adding cloves and nutmeg to spice them up. For the topping I sprinkled raw, unsalted sunflower and pumpkin seeds and dusted them in cinnamon. As baked goods are a treat (especially for breakfast) I made just half the recipe to enjoy through the week and you can find it all here:

Apple Cinnamon Muffins

~*~

Of course, we can’t forego all of the festivities as we celebrate the season by dishing up a healthy dose of Thanksgiving and Halloween posts and all things autumn inspired!

Whether you’re clinging to every last bite of summer or are graciously welcoming in the new season of plump pumpkins and sizzling ciders, embrace the change both in season and your own diet and lifestyle! It’s change, after all, that creates transformation.
Falling for our first day of autumn,
Suzanne Eden

Jack Johnson Inspired {Five Ingredient} Banana Pancakes

Did you celebrate Pancake Tuesday?!
Give me a day where breakfast becomes dinner (or any meal for that matter) and I’m on board! Though it may not be raining outside, it is devilishly cold and with a cue from Jack Johnson it is the perfect day to snuggle in and make warm, fluffy, golden banana pancakes like it’s the weekend.
pancakes
  • With being in the office all morning and out for dinner and a movie last night, this delicious stack found its way to my table for lunch. In no way does being a health food junkie mean that you have to forgo this tradition, quite the opposite! With the right batter, pancakes can be a healthy treat too. But first, see how the conventional pancakes stack up compared to these Banana pancakes with all the reasons to flip the skillet over for this golden stack! And please, my fellow readers, while you “close the curtains and forget the world outside”, always remember my…
 6 Rules To Practise Safe Stacks:
 1) If it’s in a box.. It should stay in a box
  • Don’t be fooled by fancy “organic” or “gluten-free” stamps on these products. If there is a “just add water” it’s generally not something you want to be adding to your diet and with five blended ingredients, these pancakes are nearly as fast.
2) Skim the dairy and use dairy free substitutes
  • Coconut oil for butter (though these pancakes are oil free)
  • Dairy free milk (except for soy or almond milk in this case)
  • Why not almond milk? Heating will cause the unstable fats to go rancid.
3) Skip the sugar!
  • Most pancake recipes call for sugar which is simply put: a recipe for disaster. The rush of glucose will spike your insulin and cause cravings and energy slumps post stack.
  • This recipe uses both bananas and berries as a base and therefore is sweet enough on its own

Jack Johnson

~ Above toppings: banana ice-cream, gogi berries, dusted in cinnamon ~

4) The perfect pair

  • I’ve heard so much hype about the two ingredient pancakes lately involving just : eggs & banana. However, fruit and meat products flip-up major distress in your digestive system. Opposites do not attract in this situation and should not be paired together.
5) Oil wisely
  • Pancakes are cooked and should be done so with the right oils as the wrong ones will go rancid from the heat. The oils to use:
  • coconut, avocado, or grapeseed
 
6) Top it off
  • Skip the heavy helping of syrup which will spike your insulin. I love maple syrup and usually enjoy a drizzle on one of my pancakes.
  • The rest I top with: nutbutters, coconut oil or coconut butter, applesauce, banana ice-cream (which melts over hot pancakes!), warmed berries, gogi berries, cinnamon
  • Banana ice cream recipe here: https://lifeofeden.com/2014/10/16/pumpkin-pie-oats-with-cinnamon-ice-cream/
The Highlights:
  • Dairy-free
  • Gluten-free
  • Sugar-free
  • Egg-free
  • Vegan
  • Properly food combined
  • Oil free

blueberry pancakes

Flippin’ Good Jack Johnson Inspired Pancakes:
There are many variations of these simple pancakes utilizing different flours, milks and berries but this is my favourite one so far.
Ingredients:
  • 1 Banana
  • 1 Cup oat flour (ground oat flakes)
  • 1 Cup quinoa milk (you can use other non-dairy options) (I did half water half milk and they still turned out great)
  • 1/3 cup berries (fresh or frozen) (my personal favourite was blueberries)
  • 1 tsp pure vanilla extract

Instructions:

  • Blend all ingredients together except for the berries
  • once blended, gently fold in the berries and spoon onto a hot pan
  • Cook using a little oil to grease the pan (either coconut, grapeseed or avocado oil)  until the top loses its shine and a few bubbles will appear
  • They should be golden brown in colour and flip easily to cook for a few minutes more.

The outside will be golden and crispy with a soft banana centre and loaded with berries!

So, had you forgotten about Pancake Tuesday, and only found out via the pancake pictures frying your Instagram page, then you can forgo the main course tonight and dish out a healthy serving of pancakes for dinner!
Flipping up a holistic stack of Pancake Wednesdays,
Suzanne Eden

Sprout Your Way to Wellness with Live Buckwheat Granola!

Liven up your kitchen this month with sprouting! It’s simple, you don’t need anything fancy (though a sprouter will be on my Christmas wish list this year) and it’s a fantastic way to turn your favourite foods into superfoods. This simple and delicious recipe for raw sprouted buckwheat granola is the perfect way to sprout your way into this wholesome habit. Buck up and try it!
Brunch
From Food to Superfood
When you sprout a seed, you activate it to begin growing into a plant. Buckwheat, by the way, is not a grain at all but a seed and though named buckwheat, it is entirely gluten-free. Just think, taking a dormant food that’s been sitting on a shelf and sprouting it to life? That’s bound to be good for you! And you’re right, sprouting:
  • Activates the enzymes

The more enzymes in the food, the easier it is for your body to digest and the less energy spent digesting means all the more energy for you!

Holistic fact: experts say there may be up to 100x more enzymes in sprouts than raw fruits and veggies!
  • Makes the nutrients more bioavailable 
A fancy way of saying your body will obtain more nutrients from sprouted buckwheat than non sprouted. And supplying our body with the most nutrients possible is the key to our health.
  • Power up the protein!

Already a fantastic source of protein (being a complete protein like its cousin quinoa),  sprouting enhances this protein profile! In fact, lysine (one of the proteins most abundant in buckwheat) is significantly increased and this protein boosts the immune system making it a powerhouse as we head into winter. Note: the same happens for the vitamin and fibre content too!

  • Incredibly alkalizing to the body

This will significantly reduce inflammation; the underlying cause of most pain and illnesses.

Want to feel energised and alive? Eat live foods!
buckwheat granola
Where to begin: 3 Steps to Get Going and Get Growing!
Step one: Something to Groat About
The search begins in your local health food store where you’ll find organic buckwheat groats. These will be light in colour as opposed to brown which means they have been toasted, this is Kasha and won’t sprout.
Holistic life hacks: finding them in bulk will save you money and time running to get more when you become addicted to the granola! (I admittingly have to hide it from myself to avoid going through an entire batch in one day)
Step two: From Seeds to Sea Monkeys
Now you’re home and ready to take those  gluten-free seeds and bring them to life!
Simply submerge your seeds in water for an hour, then drain them, rinse them, and set them in a strainer with a plate underneath to catch any water, covering the strainer with a nut cloth so they can breathe. Don’t own a nut cloth? Use a thin dish rag, cover the entire top, but leave a side exposed so that they can breathe without drying out.
Now watch the magic happen!
What to look for? They sprout little tails ( just like growing a plant) and start to resemble something along the lines of sea monkeys. It’s a proud moment.. and then you eat them.
Sea Monkeys
Step 3: TLC
A couple of times a day, rinse your buckwheat as the seeds will get slimy and to keep them from drying out. In about 48 hours you will have beautifully sprouted live buckwheat ready to dehydrate! Don’t own a dehydrator? Neither do I (and though I’d LOVE to have this on my wish list, they are very expensive) so I’ll show you how I use my oven to dehydrate instead.
Why not bake them? 
Cooking kills your live food, destroying the enzymes and nutrient value you just cultivated. Dehydrating keeps all it’s benefits alive!
granola
Live buckwheat granola 
This recipe is low glycemic and a fantastic blood sugar stabilizer. It has the sweet, cinnamon spice taste and wholesome crunch of regular granola while being :
Dairy free
Gluten free
Refined sugar-free
Vegan
and wholesomely energizing
Recipe
Ingredients
3 cups sprouted buckwheat
1/4 c coconut nectar
1 tsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp alcohol free vanilla extract
Sprinkling of Himalayan salt
Directions
  1. Preheat oven to the lowest setting possible
  2. Mix all ingredients together and adjust flavours as desired.
  3. Spread mixture out evenly on a sheet of parchment paper.
  4. Pop in the oven and prop the door open with a wad of tin foil. Note: setting a fan up in front of the door for circulation will better mimic a dehydrater but isn’t necessary.
  5. Leave to dehydrate for 2-3 hours. This depends on the temperature your oven is set to, how open the door is, etc. Flip them gently with a spatula about every half hour, give or take, to ensure even dehydration.
  6. Remove while golden and crunchy but not entirely brown, you don’t want to keep them in there so long that they cook. Allow 5 minutes to cool (if you can) and enjoy!
The switch up: 
I wanted to give you a super basic recipe with as few ingredients as possible but you can customize this recipe in all sorts of wholesome ways:
  • apples
  • different spices including ginger
  • some carob or raw cacao for chocolate granola
  • soaked nuts and seeds (most only need to be soaked overnight)
  • berries
Enjoy with almond milk, over smoothies, as a salad garnish or in a trail mix (a superfood indeed!)
You name it! So many possibilities to enjoy!
Happy sprouting and wholesome crunching,
Suzanne Eden

Pumpkin Pie Oats with Cinnamon Ice Cream

Just what the holistic nutritionist ordered: pumpkin pie & ice cream for breakfast!
Whether you are still in the spirit of Thanksgiving or just in love with the season of pumpkins, this sweet breakfast will banish cravings, reduce inflammation, and awaken your inner dessert-for=breakfast rebel to supercharge your morning.
pumpkin pie oats
Pumpkin as a superfood:
  • Fountain of youth
    • Potent in beta carotene, a powerful antioxidant to combat toxins and aging!
  • Immunity
    • Vitamins A, C, and K  coupled with beta carotene amp the immune boosting effect of pumpkin
  • Get the skinny
    • High in fibre and low in calories, this holiday staple will help to manage weight (Just not in your conventional pie)
Pump up the Nutrition!
  • This recipe calls for real pumpkin. At my house, we cook them up and bag the extras to put into the freezer and thaw later. This way you are super packing your breakfast with nutrition and avoiding the potential toxins of canned pumpkin.
  • Having used up my stores of chia seeds, this is a basic overnight oat recipe but the addition of  chia will charge this into a high fibre breakfast perfect for a post Thanksgiving gobble down .
oats
 Recipe
Adventure Level: 2/5
Pumpkin Pie Oats:
1/2 cup rolled oats (I like Bob’s Red Mill)
1/2 cup almond milk
4 tbsp pumpkin puree
1/2 tsp cinnamon
1/8th tsp nutmeg
1/4 tsp alcohol free vanilla
1/8th – 1/4 tsp freshly grated ginger
pinch of cloves
pinch of Himalayan salt
Liquid Stevia to taste (I like Sweet Leaf alcohol free)
Ice cream:
1 Frozen Banana
Cinnamon to taste
Instructions:
Combine all oat pie ingredients and put in a glass jar to refrigerate overnight. In the morning, set the oats out and blend the frozen banana until creamy. The more powerful the blender, the faster and easier this will be. Add cinnamon until satisfied, top your oats and enjoy!
The Tasty Switch Up:
What you see above is topped with raw cacao nibs for a little crunch. I later added an organic apple from our tree, simply dicing it up and layering it between the pie and the ice cream for a sweet and juicing contrast of fall flavours.
With full permission to indulge your inner rebel with dessert for breakfast,
Suzanne Eden

5 minute Mango Sorbet & the Simplicity of Health

Effortless, wholesome and refreshing, mango sorbet has won my heart as one of my favourite breakfasts this summer. Yes, breakfast! I’ve taken to weekly visits to our small run, local store which keeps over-ripe fruit marked down on a sales rack for mango savvy scavengers such as myself to snatch up and take home. Unbenounced to the customers with their eyes on the “new” produce, this sunny fruit is at its sweetest and juiciest when fully ripened and soft to the touch, rippling slightly across the skin. A word of caution: they are so juicy that I have tie dyed a number of my white shirts in spatters and streaks of vibrant (and very noticeable) yellow. I come home with  a couple of bags of ripe mangoes, slice them up, eat some of course, and store the rest in the freezer for a couple of days worth of mango smoothies, salads and sorbet. Who knew a healthy diet could incorporate mango sorbet for breakfast!

~ The simplicity of health ~

Life is amazingly good when it’s simple and amazingly simple when it’s good. ~Terri Guillemets

One of the greatest routines we can give ourselves is to set aside an hour of peace each morning. Doing so first thing in the morning will set a powerful intention for the rest of the day to come. It’s a time to drink lemon water, read, write, go for a walk in the quiet streets, watch the sunrise creep over the rooftops, meditate, become silent.  Whatever it is you need, let it be peaceful.  For me, this is a sacred time. I typically wake around 6am (which is the optimal rising time in Ayurvedic principles) to watch the day renew itself with the sunrise while the streets are quiet and still. It’s peaceful and blissful. In accordance with this principle, our diet should follow suit, consisting mostly of very  simple meals.

Why eat simply

  • Simplicity allows for easy digestion. Digestion is one of our body systems that uses the most energy, which is why when we’re stressed and our bodies are prepping for a potential need to run, digestion is one of the first things that is compromised. It’s all about energy! By conserving our energy resources, our body puts the energy towards healing, detoxifying (which we are always doing), and supporting our activities throughout the day. This is, in fact, one of the keys to anti aging.

How to eat simply

  • One way is to eat only a few ingredients at one meal. My brunch this morning was what’s called a monomeal, simply meaning a one ingredient meal. In truth, there’s two other ingredients but there’s just a little bit, still very simple.
A second word of caution: it’s important to be incorporating variety into your diet so be sure to be eating all different foods no matter how simple your meals. I may enjoy my mangos a lot, but I switch it up at least every three days.

ACTIVE-ist

  • Eating monomeals is one way to eat before a workout. Being easily digestible, they won’t weigh you down while exercising. Basic banana smoothies are one of my pre workout go tos offering energy sustaining carbohydrates and potassium to avoid muscle cramping. Note: not everyone digests bananas well. If they cause bloating or stomach upset, this would not be a good pre-workout option for you.
Mango sorbet made… simply!
Not only quick and easy to make, this sorbet is a refreshing jolt of nutrition on a blistering summers day (for which today is not, yet it was delightful none the less).
Here is why this sorbet is simply holistic:
  • Both mangos and limes are rich sources of vitamin C: the miracle vitamin to be consumed in abundance as it increases our defense against infections, is a powerful antioxidant and an anti-inflammatory.
  • Mangos are a great source of B vitamins for increased energy to help you become a morning person!
  • Limes are known to increase the secretion of digestive juices leading to better digestion thereby helping to conserve your energy

mango sorbet

Mango Sorbet Recipe

(Adventurous scale: Level 1)

1 Frozen and cubed mango

2-3 Tsp fresh lime juice

Stevia to taste

(The stevia is optional but I use about 2-3 drops)

Directions

Leave the mango cubes out of the freezer to soften slightly (about 10 minutes). Put in your blender and blend until smooth and creamy, adding both the lime juice (which will help it blend) and stevia to taste. The more powerful the blender, the less time it will take to reach this smooth consistency.

One last word of caution: your humble garden bumbles may want in on this too!
To find the universal elements enough; to find the air and the water exhilarating; to be refreshed by a morning walk or an evening saunter… to be thrilled by the stars at night; to be elated over a bird’s nest or a wildflower in spring — these are some of the rewards of the simple life. ~John Burroughs
To a simply sobert kind of day,
Suzanne Eden

Master The Green! (smoothie that is)

This is one “fad” I want everyone to hop on! It’s hard to get enough greens into our diets and smoothies are the perfect solution. To those of you who don’t know what a green smoothie is and just the thought of it makes you turn the colour of a green smoothie: I assure you, they can be made to taste delicious! Trust me. But first, here’s why green smoothies are such a super food:

1) An Energizing Zap Of Nutrients: When food is blended, digestive processes are eased allowing the food to pass through your system much quicker and for the nutrients to be absorbed more readily.
2) Skip The Metamucil: By blending (as opposed to juicing), the integrity of the whole food is maintained, thus making these drinks a fantastic source of fiber. Fiber not only helps to keep you feeling full longer, it also helps to push toxins out of your system, a beautiful thing indeed.
3) Green Machine: That is what you will become when having these, as so many more servings of greens can be incorporated into your diet when you compact them into a smoothie. That means more vitamins, minerals, and antioxidants for you!

green machine

That sounds good and all but this still means you’re drinking greens right? Yes, yes, and as promised, this can taste delicious! Take a moment to notice McGreggor (the bee) in the photo above. He’s wanting in on the action too 😉 Here are my best tips:

  1. Spinach, cucumber, and celery are great starting points as they have a very mild taste. You can add copious amounts of spinach without hardly even tasting it.
  2. Start with a half and half ratio of fruit to vegetables. As you ease your way into them, you’ll start to enjoy a more “green taste,” and can incorporate more greens into your smoothies.
  3. Use coconut water instead of regular water. I have found this to make a world of difference. I’m not even sure why this is so big. If you don’t have coconut water, plain water is fine but I would give it a shot. Plus with coconut water being so packed with potassium and electrolytes, how could you go wrong?
  4. Don’t monkey around with the banana, this is critical. A smoothie without a banana is no smoothie at all in my books! Perhaps it’s the inner year of the monkey in me talking..
  5. Liquid stevia and vanilla are two additions I’ve found to make my smoothie just that much more delicious. The stevia is a plant-based sweetener that you can now find in most supermarkets (but supporting local health food stores is always best).
  6. Adding a few tablespoons of fat to your smoothie in the way of avocado, chia seeds, coconut oil, flax seeds or flax-seed oil, will help you absorb the carotenoids in the greens. (learned this one from the book “Nourishing meals”, a fantastic read which I highly recommend)
  7. Lemon! Trust me, it goes a long way giving a little bit of tart to your smoothie and helping preserve the colour.
  8. A good blender. I love my Vitamix dearly but you don’t need to invest in one just yet. You do, however, want a decent one that makes your smoothies, well, smooth and breaks down the fibres of the greens.

Now before your run out of your seat to dust off your blender, here’s a few cautionary words of advice:

  • Switch up your greens. This is important as a build up of alkaloids can cause uncomfortable symptoms such as belly bloating etc. Doing a switch up every couple of days or so should do the trick.
  • Not all good things should find their way into your blender at once. I see a lot of instagrams with complex drinks. Keep it simple. Don’t add oats and chia seeds and too many heavy foods all at once because it will take longer for your body to digest it. At least for your morning green smoothies, keep it to fruits, greens and water based veggies like crisp celery or cucumber.
  • Remember that green smoothies are not food. You cannot just live off of green smoothies all day, once or twice a day is plenty. As well, chewing signals your body to begin the digestive process and this is lost when drinking a green smoothie. To counteract this, I usually eat a little something prior to drinking it. Sneak a few bites of that juicy apple! Or I “chew” the smoothie to signal my body that I’m eating. Simple way to get those juices flowing!

So there you have it. The 101 of green smoothies. Now for actually creating them, here’s a few recipes/guidelines:

The starter smoothie:

  • 1 banana
  •  1 1/2- 2+ cups greens of your choice
  • ½ cup berries (organic, frozen berries work as well) (more if needed)
  • 1/2 organic Cucumber
  • 1 crisp stalk of celery
  • 1 apple
  • 1 whole lemon (seeds and all if you have a powerful blender) (minus the rind)
  • 1 tbsp oil
  • 3+ drops liquid Stevia
  • 1/4 coconut water or until you have your desired consistency

The “I aint here to mess around” smoothie guideline (I add all this goodness in at once, go big or go home right? But you can do what appeals to you and experiment with proportions):

  • 1 banana
  • 2+ Cups greens/water based vegetables
  • 1 tbsp spirulina
  • 1 tbsp chorella
  • coconut water
  • freshly grated ginger
  • fresh mint leaves
  • parsley or nearly any other herb
  • cayenne pepper
  •  1 whole lemon (peeled and coarsely chopped)
  • 1 tbsp oil
  • cinnamon
  • stevia
  • vanilla extract

Starburst smoothie

 Starburst Smoothie

The starburst smoothie guideline:

Green smoothie on bottom. It should be thick so that the top smoothie won’t fall, this means using less liquid.
The top is a blend of frozen banana, fruit and some coconut milk.
Top With some cinnamon, raw cacao nibs, and unsweetened coconut flakes and you’ve got yourself a beautiful smoothie!

NOTE: I have made my fair share of nasty smoothies here and there, but there is nothing that can’t be fixed with a little fruit (another banana if you have it or lemon). Be playful and get drinking!