I usually make very basic green smoothies. The only ingredients are green apples and spinach. Today I decided to add a little something special- kiwi! This exotic fruit is rich in potassium, vitamin C, and natural protein digesting enzyme, actinidain. It’s also one of the lowest pesticide containing conventionally grown foods, so you don’t have to buy organic. Here’s how to make a super green smoothie with it:
1 kiwi, no need to peel!
1/2 green apple
1 handful baby spinach
1 tsp lemon juice
1/2 c water
Handful of ice cubes
1. Combine all ingredients in a powerful blender and gradually increase speed from low to high until very smooth. Serve immediately.
I still have lots of kiwi to use up. That’s what I get for buying it at Costco! Maybe I will come up with more kiwi recipes. For now, I’ll be enjoying more of these refreshing green smoothies.
Treat your family to a tasty blackberry crisp with greek yogurt this weekend!
2 cups blackberries
1/2 cup gluten free oats
1/4 cup brown rice flour
2 tbs brown sugar
1 packet stevia
1/2 tsp cinnamon (optional)
3 tbs butter or coconut oil
1. Preheat oven to 375 degrees. Place berries in a greased baking dish (9″x9″ or larger).
2. Combine oats, flour, brown sugar, stevia, cinnamon, and butter or oil in a bowl. Crumble together and sprinkle over the berries.
3. Bake for 20-25 minutes or until the filling is bubbly and the topping is crisp. Serve warm over cold yogurt.
Easy, right? Try using other berries and summer fruits for fun variations. I think apple and blackberry would be an awesome combination.
Did you know you can make your own jam in 5 minutes? You don’t need to heat it up, which keeps the fruit flavor true and fresh!
1 cup raspberries
1 tbs chia seeds
1 tbs lemon juice
Honey, maple syrup, or liquid stevia to taste
1. Combine all ingredients in a food processor or Magic Bullet. Process to desired consistency.
2. Place the jam in the fridge for a few hours to thicken.
The chia seeds help to make this jam gelatinous without having to use pectin or large amounts of sugar. Pretty cool!
I liked this jam swirled with plain greek yogurt. Colby liked in on waffles. You can try it on scones, toast, or straight out of the jar! It will keep in the fridge for about a week, maybe longer. Let me know what other fruits you try it with!
Did you know it’s really easy to make your own sorbet without an ice cream maker? All you need are a blender, a freezer, and a shallow baking dish.
This pretty pink sorbet is made from white nectarines and champagne. You can use peaches and moscato too!
4 nectarines, very ripe
1 cup champagne or moscato (can use white grape juice if non-alcoholic)
Honey, to taste
1. Blend pitted nectarines and champagne in a powerful blender until smooth. Add honey if desired and blend again to combine.
2. Pour the mixture into a shallow baking dish or ice cube trays and freeze for at least 2 hours (unless using frozen peaches, then you don’t have to wait as long!)
3. Blend the frozen chunks again to turn them into a sorbet consistency. If you use frozen fruit, you can skip the freezing and re-blending and just eat the sorbet after step 1!
This pink sorbet is so refreshing! If you use ripe fruit, it doesn’t even need honey! Enjoy and experiment with your own flavor combinations.
It’s 8pm and 112 degrees out.. Tonight is NOT a night for a heavy meal!
Instead, I picked up some black figs, baby heirloom tomatoes, balsamic glaze, goat cheese, spinach, and wine at Trader Joe’s.
What combinations of light summer meals can you come up with using these ingredients? I had several ideas:
-baguette with goat cheese, honey, fig, and balsamic glaze
-spinach, tomato, fig, and goat cheese salad with flax oil and balsamic drizzle
-baguette with goat cheese, salami, and fig
Any other ideas? Hot Vegas nights definitely call for easy, fresh meal ideas!
Here’s the salad idea:
It’s so hot here that even the coconut oil at Trader Joe’s was liquid!!
For dessert, I have some incredibly sweet strawberries from the farmer’s market! These must have been grown in California. There’s no way berries this good came from hot desert soil!
Here’s an easy recipe for a refreshing summer treat! No sugar needed to make this simple sorbet.
1/2 cup frozen strawberries
1/2 cup frozen rhubarb
1/2-1 cup coconut water (or plain water)
Sugar or stevia (optional)
1. Blend strawberries and rhubarb with 1/2 c water in a powerful blender. Start on a low setting and increase to high. Push the fruit down if the blender struggles.
2. Adjust the consistency by adding more water as desired. Adjust sweetness to preference. I thought it was perfect with coconut water and no additional sweetener.
This fresh tasting treat is a great way to use rhubarb for something a little different! Enjoy!