HEALTHY PASSION SMOOTHIE
There is no perfect time to have smoothies. We just can’t seem to get enough of them. Do you guys feel the same way?
ANTI-INFLAMMATORY PAIN RELIEF SMOOTHIE
This really works! Try it!
COLLARD GREEN PINEAPPLE SMOOTHIE
- 1 large banana or 2 extra small bananas
- 1/2 cup of chopped collards
- 1/2 cup pineapple
- 1/2 cup water
Throw all of the ingredients into a really good blender and mix till collard greens are pulverized.
This is called:
“How to turn a plain tomato soup into a super healthy nutrient-rich soup in 8 minutes.”
Many a times we find ourselves staring at our pantry cupboards wondering “gosh I am starving, what can I eat?” And to our dismay, the cupboard looks bare.
What can you do? Here’s an idea.
1 can of no-salt or low-sodium tomato soup (store bought)
1 cup or a handful of your favorite mixed veggies (frozen)
1 handful of your favorite leafy greens (we used kale in this recipe)
Directions: Heat up the soup according to the instructions given. Throw in vegetables and your leafy greens. Let pot simmer, in medium heat, for 8 minutes, or till all is cooked. You can also throw in a can of your favorite beans.
Tip: To make this a hearty meal, you can add in 1/2 cup of cooked barley, quinoa or cracked wheat.
On a chilly winter Saturday morning, why not try these vitamin boosters (all natural)?
Try this totally bad ass smoothie:
- 3 Oranges
- 1 cup Blueberries
- About 1 cup or so of Raspberries
- 1 Banana
- A few pieces of yam
- Add some coconut water
Directions: Blend and bottoms up.
STUFFED SWEET POTATOES WITH BEANS AND GREENS
- 4 sweet potatoes
- 2 tbs. water
- 1 shallot, diced
- 1 garlic clove, minced
- 1 (4-inch) sprig, fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups (or 1 can) cooked and drained white beans
- 6 cups kale, trimmed and sliced into ribbons
- 1/4 lemon juice
- Add freshly ground black pepper (optional)
Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, for about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the water over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
Note: For those of you who try these recipes, please let us know how you like them.
Also, please submit your favorite nutrient rich recipes to us! We are always looking for new ones to try and share!