In that article, I mentioned that we don’t need to get our calcium from milk and that milk wasn’t necessarily the wonderful source of calcium that most of us have been led to believe it is. The high rate of osteoporosis and other such diseases is proof of that! When we ingest too much animal-based protein (meat, whey, cheese, milk, etc.), we put our bodies in a severely acidic state. Read the rest of this entry
…And more like those. But if milk is SO great, why is it that so many people who grew up drinking a tall, cold glass of milk with meals or anytime of the day as kids and continued drinking it on into adulthood now suffering from things such as Osteoporosis and other such diseases? Definitely something to think about, huh? Read the rest of this entry
This is my NEW all-time favorite green smoothie…at least for the time being! It’s so refreshing and delicious.
Ingredients:
1 celery “rib” (and yes, you can use the leafy tops!)
small handful of spinach
1 banana
1/2 lemon – peeled and seeded
2 slices of pineapple (flesh or core)
6-8 oz. of water
natural sweetener such as agave nectar, 100% pure maple syrup, etc. (optional – only if needed)
Blend all ingredients (except sweetener) with 6 oz. of the water until well blended and smooth. If needed, add the remaining water. Smoothie should not be very thick, that is unless you LIKE it that way. But in my opinion, it should be on the thinner side if it’s to be a green “lemonade”.
Taste it and if it’s not sweet enough, blend in a small amount of sweetener (please, no refined white sugar) to taste.
TIP: Always use fresh pineapple when possible but in worst-case scenario, use either frozen (preferred) or if you must use canned, get the one with no sugar or heavy syrup. When you buy fresh pineapple and cut it up, slice up the core and freeze it for later use such as this recipe! Click here for even more fresh pineapple tips!
This rich, creamy chocolate pudding is unbelievable! Not just because it tastes so yummy, but you won’t believe what it’s made with! And no, it’s not tofu…this creamy delight is not only dairy-free, but also soy-free. Enjoy!
Ingredients:
1 small, ripe (but not overripe) avocado or half of a large one
2 TBS. raw cacao (or cocoa) powder
1 tsp. vanilla extract
1/4 c. agave nectar (or you can use evaporated cane juice which is sugar that has not been bleached nor refined)
1-2 dashes of sea salt (optional)
1/4 c. cashews (optional, but makes it even creamier and more “dairy-like”)
6-8oz. of water – added gradually
Add all ingredients (except for the water) inside a high-powered blender. Add about 2-4 oz. of the water and begin blending. Blend for a few seconds and if mixture stops blending properly, add a little more and just gradually increase the amount of water until the mixture is blending without getting stuck. Blend until well-blended and a creamy, pudding consistency.
Remove from blender using a rubber spatula (or spoon if you don’t have a spatula) and put into a sealable container. Chill in the refrigerator for at least one hour before serving – if you can help not eating it up, that is!
Bonus tip: To give my pudding a bit more of a health boost and added fiber, I add about 1 tsp. of Konsyl Fiber and blend that in. Not only does this type of fiber act as a thickener, but again, it adds a healthy fiber boost to an already healthy dish! You may need to blend a bit longer.
Let me know how you like it by clicking one of the “Your Reaction” buttons above, or by commenting below!
Sounds like a major oxymoron, doesn’t it? And you’ve probably heard, read or even used that term before. But what exactly does it mean? Read the rest of this entry
This is my NEW all-time favorite green smoothie…at least for the time being! 
It’s so refreshing and delicious.
