Super Green Power Smoothie

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Serves 1

1 large handful roughly chopped spinach

1 frozen peeled banana, cut into several pieces

1 cup unsweetened coconut water

2 tablespoons almond butter

1 tablespoon flax oil

1/8 teaspoon ground cinnamon

Place all ingredients in a blender and puree until completely uniform in color and all the bits of green are pulverized. Serve immediately.

Raw Kale Avocado Salad

Serve this salad alone as a super food meal or with cooked quinoa.

Salad:

1 bunch curly kale, chopped (about 8 to 10 cups)

2 avocados, diced

1 cup sunflower seeds, soaked for 6 to 8 hours

Dressing:

3 to 4 tablespoons freshly squeezed lemon juice

3 to 4 tablespoons extra virgin olive oil

1 to 2 cloves garlic, crushed

1/2 teaspoon sea salt

freshly ground black pepper

Chop the kale into small pieces and add it to a large bowl. In a smaller, separate bowl whisk together the dressing. Add the dressing to the salad and gently massage it into the kale with your hands. This will soften it almost immediately. Then add the diced avocado. Drain and rinse the sunflower seeds and add them to the salad as well. Gently toss together. Serve.

Collard Chips

A crispy healthy snack!  

Ingredients 

  • 2-4 collard leaves
  • 1 tsp. olive oil (or use olive oil spray)
  • pinch salt

Instructions 

  • Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  • Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or olive oil spray. Use just a light coat, too much oil will leave your chips soggy.
  • Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
  • Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven.  Be careful not to overcook or they will turn brown and bitter.  

Trail Mix Recipe:

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  • 3/4 cup raw pecans
  • 3/4 cup raw cashews
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds (this is the “green” part)
  • 1/2 cup unsweetened, unsulfured cherries
  • 1/2 cup chopped dark chocolate or raw cacao nibs (optional)

Mix all ingredients together and enjoy!

 

 

 

 

 

 

 

 

 

 

Collard Chips

 

A crispy healthy snack!

 

Ingredients

 

  • 2-4 collard leaves
  • 1 tsp. olive oil (or use olive oil spray)
  • pinch salt

 

Instructions

 

  • Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  • Prepare collard leaves by washing, patting dry, and removing leaves from stem (cut stem from the middle of the leaf all the way to the top). Tear leaves with hands into 3-4 inch pieces. Toss with olive oil or olive oil spray. Use just a light coat, too much oil will leave your chips soggy.
  • Lay in a single layer on parchment paper. If needed, use two baking sheets to prevent overlapping.
  • Bake for 7 minutes, then flip leaves. Bake for 5 minutes more, then check leaves. Remove any that are crispy, return any that are limp to the oven.  Be careful not to overcook or they will turn brown and bitter.

 

 

 

Trail Mix Recipe:

 

  • 3/4 cup raw pecans
  • 3/4 cup raw cashews
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds (this is the “green” part)
  • 1/2 cup unsweetened, unsulfured cherries

1/2 cup unsweetened, unsulfured raisins

½ cup chopped dark chocolate or raw cacao nibs (optional)

 

 

Mix all ingredients together and enjoy!