Green Buzz Smoothie

Kiwi Smoothie

Chocolate Avocado Pudding

Apple Butter

Mango Pops

Mango Pops from blendtec 

Ingredients:

1 C orange juice*

2 C mango chunks, fresh or thawed

2 T honey

½”x ½” piece ginger, peeled (optional)

Directions:

Add ingredients to blender in order listed and secure lid.  If you have a blendtec, press "Smoothie”. If not, just blend until smooth.  Portion into popsicle mold and freeze until solid, 4-6 hours.

*May substitute 1 cup orange juice for 2 medium navel oranges peeled or for 4 clementines peeled.

Black Bean Hummus

Black Bean Hummus

Ready In: 5 Min

Servings 8

Ingredients

1 clove garlic

1 (15 ounce) can black beans; drain and reserve liquid

2 tablespoons lemon juice

1 1/2 tablespoons tahini

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

10 Greek olives

Directions

1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Real Hummus

Original Recipe Yield 2.5 cups

Ingredients

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Dip all kinds of veggies into hummus: sugar snap peas, broccoli florets, cauliflower, any type of pepper, carrots, etc!  

Cantaloupe Ice Pops

Cantaloupe Ice Pops
Ingredients:
1 sm Cantaloupe
1/2 c Water
1/4 c stevia or sugar (you can play around with different sweeteners)
1 tb Fresh mint leaves; cut into very thin slivers (optional)
Directions:
1/4 c Lemon juice; depending on the sweetness of the melon, up to 1/3
Cut the cantaloupe in half; remove and discard the seeds. Scoop out the flesh and place it in a food processor. Puree until smooth. Measure 1 1/3 cups of puree and transfer it to a mixing bowl. Next, place the water and sugar in a small saucepot. Bring to a full boil over high heat. Stir in the mint and immediately remove from the heat. Let stand for 1 minute. Stir the mint syrup and lemon juice into the measured cantaloupe puree. Mix well. Pour the mixture into 8 popsicle molds or small paper cups. Freeze until just set, about 1 hour, then insert popsicle sticks in the center of each pop. Freeze until completely firm. Makes 8 pops.

Baked Kale Chips

Makes: 6 sevings

Takes: 20 minutes

Ingredients

1 bunch kale

1 tablespoon olive oil

1 teaspoon sea salt or other spices as desired

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Sugar and Spice Roasted Pumpkin Seeds

Double or triple this recipe, depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount. These can also be cooked over low to medium-low heat in the skillet.

Ingredients:

• 1 cup pumpkin seeds
• 1 tablespoon melted butter or vegetable oil
• 1 tablespoon granulated sugar, or more, to taste
• 1/2 to 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice

Preparation:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!

Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

Quick Applesauce

Makes: 2 cups

Active Time: 15 minutes

Total Time: 15 minutes

INGREDIENTS

4 apples, peeled and chopped

1 tablespoon sweetener of choice, or more to taste (optional)

Pinch of cinnamon

PREPARATION

1. Place apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Transfer to a food processor, add brown sugar, if using, and cinnamon and puree until desired consistency.

Lean Green Smoothie

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Raspberry Parfait

Makes: 4 servings

Takes: 10 minutes

Ingredients:

1/2 cup granola cereal

2 cups organic vanilla yogurt (or you can try coconut yogurt)

1/2 cup fresh raspberries

1/2 cup fresh blackberries or blueberries

1-2 T. chia or flax seed

slivered almonds as desired

Directions:

Combine flax or chia seeds with granola.  Put a few tablespoons yogurt in bottom of each serving dish.  Layer with granola and berries and repeat until ingredients are gone  Sprinkle with slivered almonds if desired. 

Roasted Red Pepper Hummus with Homemade Pita Chips

We were supposed to get green bell peppers in this last co-op shipment and got red instead.  I LOVE red bell peppers and so do my kids!  Try this yummy recipe and dip your fresh red peppers in a red pepper hummus! 

Healthy Green Coconut Smoothie

Crispbreads

Whole-grain rye crackers, like Wasa, Ry Krisp, and Ryvita, usually called crispbreads, are loaded with fiber and often are fat-free.
~From Health Action Healthletter~

Home-made Fruit Roll ups