June 26, 2012
I posted about green smoothies on my blog today 🙂 Here’s the reblogged post…
Our family has been enjoying “green smoothies” for some time now, so called because of their content, not their color. The smoothie in the picture is a green smoothie, loaded with spinach and other greens, but it’s bright pinkish-purple! The secret to getting this gorgeous color is simple. Just use lots of berries, and add some raw (or frozen) BEET! You can’t really taste it, but it’s so good for you!
Basic Recipe for Green Smoothies
(You must use a Vitamix or Blendtec to get everything liquified without burning out your blender!)
Blend well 3 c. cold water plus a few handfuls of greens and sprouts (up to 6 c. line). Add frozen and fresh fruit until filled to the top and blend until smooth. We also throw in other ingredients, such as fresh mint, celery, carrots, hemp protein powder, ginger, avocado, cacao nibs, hemp, chia or flax seeds, just to…
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May 14, 2011
Fennel Soup
The original recipe (my version is as follows) can be found in the book Nourishing Traditions by Sally Fallon (check your local library!)
Half of the ingredients came from my garden (marked by *)
1 fennel bulb, with most of the greens*
4 small onions, with greens*
some Red Palm oil (enough to cover the bottom of the stock pot)
2-1/2 quarts beef stock
3 cloves of garlic*
6 medium red potatoes, cut in eighths
salt and pepper to taste
fennel fronds for garnish*
coconut cream (optional)
Cut the fennel into 1-2″ pieces and slice the onion. Cook them in the palm oil on medium heat. Add stock, bring to a boil and skim if there is substantial foam (I didn’t have any). Add potatoes and garlic. Simmer covered until the potatoes are soft, about 1/2 hour.
Puree soup in Vita-Mix (or hand-held blender). Season to taste and garnish with fennel fronds. Serve with cream.
Jordan
riahjoy
Creative Nourishment 