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Spinach and Avocado Green Smoothies

By Jen, on January 22nd, 2012%

Avocados are one of my favorite foods. They’re rich and creamy with a delicate flavor that pairs well with so many ingredients. Most people think of guacamole when looking for an avocado recipe. (For good reason…yum!) But avocados are great in other recipes like creamy salad dressings and smoothies.

Here’s a recipe for green smoothies with spinach and avocado. The spinach adds a fresh flavor and the avocado gives the smoothie a thick and creamy consistency. Sweeten as desired with your favorite natural sweetener. I used a healthy squeeze of Bee-Free Honee.

Spinach and Avocado Green Smoothies
1 1/4 cups cold water
1 cup fresh or frozen mango chunks
1 cup fresh baby spinach
1/2 medium ripe Hass avocado, peeled and pit removed
1/2 cup ice cubes
Natural sweetener to taste

Add water, mango chunks, spinach and avocado to blender container. Cover and blend until smooth. Add ice; cover and blend until smooth. Taste for sweetness. Add natural sweetener according to your taste; cover and blend to combine.

Makes 2 servings (2 3/4 cups total)

Recipe Link:
Good and Green Smoothies

Product Links:
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Honee 100% All-Natural Bee-Free
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

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Vegan Chocolate Brownie Bites

By Jen, on December 12th, 2011%

Chocolate. Sometimes I just gotta have it. Usually I’ll reach for a piece of dark chocolate to satisfy my craving, but lately I’ve had the urge to bake. Blame it on winter or the holidays, for whatever reason my small condo kitchen has become a vegan bakeshop.

I’ve been creating vegan versions of old favorites like cookies, pies and desserts…like this small batch recipe for vegan mini brownies. They are sweet, rich and chocolatey.

To make brownies vegan I used applesauce in place of egg and unrefined coconut oil in place of butter. (The coconut oil gives the brownies a subtle coconut flavor.) Topping with hazelnuts adds flavor and crunch.

Vegan Chocolate Brownie Bites
1/2 cup organic evaporated cane sugar
1/3 cup natural unsweetened applesauce
1/2 teaspoon pure vanilla
2 ounces unsweetened chocolate bar (100% cacao), chopped
1/4 cup unrefined virgin coconut oil
1/2 cup whole wheat flour
1/8 teaspoon baking powder
Pinch fine sea salt
18 hazelnuts

Heat oven to 350 degrees F. Grease 18 mini muffin cups.

In a medium bowl stir together sugar, applesauce and vanilla; set aside.

In a small saucepan combine chocolate and coconut oil. Heat over low heat until melted and smooth, stirring often. Stir melted chocolate mixture into sugar-applesauce mixture. Add flour, baking powder and salt; mix well.

Divide brownie batter among muffin cups, about 1 tablespoon per cup. Top each brownie with a hazelnut. Bake about 8 to 10 minutes or until toothpick inserted near centers comes out clean. Cool completely in pan. (Brownies are fragile when warm. Be sure to cool in the pan.) Once cool, loosen edges of brownies and remove from pan.

Makes 18 brownie bites

Recipe Links:
Chocolate Hazelnut Bark
Mini Chocolate Peanut Butter Pies

Product Links:
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Green Lemonade Juice

By Jen, on December 11th, 2011%


I’m a tad bit obsessed with my Vitamix blender. I put it to good use everyday making things like homemade almond milk, soups and smoothies. Lots and lots of smoothies.

Lately I’ve been using my Vitamix to create juices. I have an electric juicer, but don’t use it often because it’s difficult to clean. Washing a blender is much easier, so I’ve been juicing almost nonstop!

Green Lemonade is one of my favorite juices. It’s a refreshing mix of lemon, kale, apple, celery and ginger. I was inspired to make it after tasting Green Lemonade at a juice bar in a local co-op. Of course it’s not a sweet lemonade, but an ultra lemony juice with the freshness of celery and a spicy ginger bite. The kale gives it an intense green color.

To make the juice add all ingredients to a high speed blender and process until smooth and liquified. Then strain the mixture to release the juice. Discard the solids or find another use for them like adding to blended bean or veggie soups.

Green Lemonade Juice
1 large apple, cored
3 stalks celery
1/2 of a lemon, peeled and seeded
1 thin slice fresh ginger, peeled
1 handful fresh kale leaves, stems removed (about 1 cup)

Cut apple and celery in chunks for easier blending. Add ingredients to Vitamix blender in this order: apple, celery, lemon, ginger and kale. (It’s best to have the heavier, juicer items closer to the blades). Secure lid. Start blender at Variable 1 and turn to Variable 10; use tamper to push ingredients toward blades. Once the mixture is blending freely, turn to HIGH. Blend on HIGH about 1 minute until mixture is smooth and liquified.

Strain mixture through a fine mesh strainer to separate the solids from the juice. Makes about 2/3 cup to 1 cup juice, depending on size and moisture level of fruit and veggies.

Tip: Vary the ingredients according to your taste preferences. For a spicier version, add more ginger. For a sweeter version, add more apple. For a veggier version, add more celery and kale. You get the idea.

Recipe Links:
Cucumber Watermelon Juice
Good and Green Smoothies

Product Link:
Get Vitamix 5200 Blender with Free Shipping Code
OXO Fine Mesh Strainer

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Roasted Parsnips and Carrots with Hazelnuts

By Jen, on November 20th, 2011%

Thanksgiving is all about the side dishes. Sure, there’s plenty of turkey talk going on this week, but as a vegetarian I can turn my attention to other things.

I’ll be making some old favorite recipes like homemade Butternut Squash Soup, marshmallow free Roasted Sweet Potatoes and my mom’s favorite- pumpkin pie.

There’s also room at the table for new recipes like this one for roasted parsnips and carrots. Roasting the vegetables gives them a rich and sweet flavor. A squeeze of citrus and a sprinkling of toasted hazelnuts complete the dish.

They’ll only be four of us at Thanksgiving dinner, so we’ll have too much food. That’s a good thing because having leftovers means we don’t need to cook for the next few days and can spend more time relaxing, shopping and having fun. What are you making for Thanksgiving?

Roasted Parsnips and Carrots with Hazelnuts
1 pound parsnips
1 pound carrots
2 tablespoons virgin unrefined coconut oil, melted (liquid) or olive oil
1 teaspoon garam masala
1/2 teaspoon fine sea salt
Freshly ground black pepper
1/4 cup chopped toasted hazelnuts
Meyer lemon or orange wedges

Preheat oven to 375 degrees. Scrub and peel parsnips and carrots. Cut into bias slices, about 1/2 inch thick. Cut any larger pieces in half to make all pieces about the same size.

Place veggies in a large bowl and drizzle with oil; stir to coat. Sprinkle with garam masala, salt and some freshly ground black pepper; stir to coat. Spread veggies in a single layer on a large shallow baking sheet.

Bake 45 to 55 minutes until veggies are tender and lightly browned, stirring occasionally. Place roasted veggies in a serving bowl; sprinkle with toasted hazelnuts. Serve with Meyer lemon or orange wedges to squeeze over veggies.

Makes 4 servings (about 3 cups)

Product Links:
The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy
Get Vitamix 5200 Blender with Free Shipping Code

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