Kris Carr Inspired Green Smoothie

1 pear - small

1 persian cucumber

1/2 lg avocado

coconut water

handful of spinach

ice cubes

good smoothie.

stronger spinach taste.

would make it again.

Parsnip Hummus

Found on The Pig & Quill.  Recipe by Arsy Vartanian of The Paloe Foodie

2 cups parnsips, roughly chopped
1/2 cup tahini
3 T lemon juice
4 cloves garlic
1/2 tsp sea salt
2 T olive oil
1 tsp crushed red pepper flakes
paprika (garnish)

Bring a large pot of salted water to a boil.  Add the parsnips and boil until soft - about 15 minutes. Drain the parsnips and add them to a food processor along with all other ingredients (aside from paprika).

Taste and adjust salt accordingly. Garnish with paprika.

*Notes:  Don't love. Don't hate. Probably wouldn't make again unless I was on a paleo diet (don't plan to be) and couldn't have hummus with beans.  Might test better once refrigerated - but don't love enough to make again.

Curried Northern Beans & Carrot Soup

A recipe from Mark Hyman:  The Blood Sugar Solution Recipe book

1 T olive oil

3 medium carrots, peeled and thinly sliced

1 small yellow onion, chopped

1 garlic clove, minced

1 medium shallot, minced

1-inch piece of ginger, peeled and minced

2 cups veggie broth

1 15-oz can Great Northern Beans or 2 cups cooked

1/8 tsp curry powder (I put in a heaping 1/4 tsp)

1/8 tsp cayenne pepper

sea salt/pepper

juice of 1/2 lemon

Heat the oil in a medium pot over medium heat. Saute the carrots, onion, garlic, shallot, and ginger until veggies start to soften. 4-6 minutes.

Add the broth, beans, curry, and cayenne. Turn the heat to high and bring to a boil.

When it boils, cover and reduce heat to low.  Simmer until carrots are very tender, about 15-20 minutes.  Remove the pot from the heat and season with salt and pepper.  

Transfer the soup to a blender, add the lemon juice and blend on high until smooth, about 2 minutes.  Serve immediately. 

*Notes:  Good!  Has a kick to it even with the small amount of spice.  Will probably need to add more broth when heating up - thick soup. I used a large lemon and tried to do less than 1/2.  The lemon really stands out, and I'd probably do less next time.

Cabbage Salad

Cabbage Salad

Copied from Grass Roots

Savoy Cabbage

Edamame

Radish

Cucumber

Grape Tomatoes

Red Grapes

Butternut Squash Cubes

Feta Cheese

Make salad with a Champagne Vinaigrette

adapted from Skinny Bitch Cookbook

1/4 cup champagne vinegar, rice wine vinegar, or white wine vinegar

2 T agave nectar

1 T lemon juice

1/2 tsp Dijon mustard

1/2 cup olive oil

salt/pepper to taste

Mix all ingredients in blender except oil. 

Add oil slowly and blend until creamy.

(can probably do less oil, as usual)

YUM!

Stuffed Butternut Squash

Recipe found on Pickles & Honey from Eat Clean Live Well

INGREDIENTS

• ¼ cup uncooked wild rice
• ¼ cup uncooked brown basmati rice
• 11/2 cups water or vegetable stock
• Pinch of sea salt
• 1 large butternut squash
• 2 tablespoons plus ½ teaspoon extra virgin olive oil
• 2 shallots, chopped
• 3 garlic cloves, minced
• 1 celery stalk, finely chopped
• 8 ounces tempeh
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• Pinch of red pepper flakes
• 2 tablespoons chopped fresh flat-leaf parsley
• Seeds from ½ pomegranate

INSTRUCTIONS

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. Place wild and basmati rice in pot or rice cooker with water or stock and a pinch of sea salt. Bring to boil, reduce heat and simmer covered until liquid is absorbed (about 45 minutes). Remove from heat and set aside.
3. Cut squash lengthwise so that you have one piece that is more than half (about two-thirds) and the other about one-third. Scoop out and discard seeds, and rub larger piece with 1⁄2 teaspoon olive oil. Place flesh-side down on prepared baking sheet. Peel other piece and cut into 1⁄2-inch cubes. Place cubes in bowl, toss with 1 tablespoon olive oil and spread in single layer on second baking sheet. Roast both 35 minutes or until tender. Remove from oven and set aside.
4. In cast iron skillet over medium heat, sauté shallots and garlic in remaining 1 tablespoon olive oil until soft (about 2 minutes). Add celery and sauté 2 minutes longer. Crumble tempeh and add to pan. In bowl, combine lemon juice and maple syrup and pour over tempeh. Fold to combine and continue sautéing to heat through.
5. Fluff grain and add to tempeh mixture. Fold in pepper flakes, cubed squash and parsley. Scoop out the roasted squash leaving 1⁄2-inch of squash plus shell. Fill squash with stuffing allowing it to overflow generously. Top with pomegranate seeds, slice into 4 equal portions and serve.

Spinach Apple Smoothie

Inspired by Mark Hyman's Popeye Energy Boost

1 cup water
1 cup unsweetened almond milk
1 small apple, cored
1/2 banana (my substitution for avocado which I didn't have)
1/2 T chia seeds
1 pitted date
juice of 1/2 lemon (I used a Meyer's lemon)
2 cups of baby spinach
1/2 tsp cinnamon
1/2 - 1 T coconut oil (my addition)
handful of ice (my addition)

yum!!