Green Smoothies

Hello Foodies,

It's come to the time of year where I like to do smoothie detoxes in preparation to working out and doing more outdoor activities. That is if the weather holds up.

Here are some of my recipes, feel free to modify it as much as you want it's all about personal taste too.

Smoothie #1
1 cup of organic baby kale (I freeze mine, but you can use fresh as well)
4 cubes of pineapple (frozen)
1/2 a banana
1/2 cup water

Smoothie #2
1/4 cup diced carrot with skin
2 cups chopped romaine lettuce
1/2 a banana
1/2 cup water

Smoothie #3
1/2 cup chopped apples (peeled)
1/4 cup chopped carrot with skin
1/2 block frozen spinach
1/2 cup water

Smoothie #4
2 tbsps Coconut Oil
6 cubes of pineapple (frozen)
1/2 cup coconut milk or substitute with your choice of dairy or non dairy products
1/2 a banana
A handful of greens

Smoothie #5
1/4 cup chopped carrot with skin
1 cm piece of peeled ginger
2 cups frozen kale
1/2 cup apple juice
1 tbsp flax seeds

Hope you a Blend-i-ful day!
Enjoy!

Vivian
May Day Designs

Spicy Enoki & Spinach Stirfry

Ingredients:

1 enoki mushroom bunch (cleaned, trimmed and separated)
1 spinach bunch (cleaned with stems on)
1 tbsp chinese chilli oil (with peppers, not the oil only version)
2 tbsp gluten free tamari sauce
2 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic

In a large skillet, on medium high heat. Place oil, ginger and garlic. Sautée till fragrant and slightly golden.

Add spinach and tamari, stir around every minute so the bottom leaves don't over cook. Once the spinach has cooked down to half the size. Add mushrooms and cook for 2-5 minutes or until the stalks soften. Caution don't overcook these mushrooms as they get really chewy.

Plate with chilli oil drizzled over top. Serve with steamed brown rice or quinoa. This is a quick and delicious dish, who said vegan & gluten free cooking couldn't be easy?

Enjoy!

Creamy Spinach & Ham Soup DF GF

Ingredients:

6 Frozen chopped spinach pellets or 1/2 pack of the block form spinach
2 bouillon cubes or 2 tbsp bouillon powder
1/4 onion diced
1/2 cup of ham diced
4 - 6 cups water depending how thick you want your soup
Salt and pepper to taste

Thickening agent: mix well together
1 cup corn flour
3/4 cup water
1/2 tsp salt
2 tbsps butter

In a large pot sautée the thickening agent until it forms a dough like consistency and is slightly transparent. Keep stirring as this mixture loves to stick to the bottom of the pot. Approximately 5-10 minutes on medium high heat.

Add the onions and ham into the thickening agent mixture. Break up the dough as much as you can. Add 4 cups of water and mash up the the dough bits as it boils. They should slowly melt away. I like to keep some of the dough in the soup for texture and dumplings. Add bouillon and spinach. Keep stirring as the soup thickens. Add remainder of water if the soup becomes too thick. Stir and simmer for 20-30 minutes.

Season with salt and pepper to taste. This is the dairy free version. But if you like dairy, I would recommend making some cheese crisps to add on top when serving.

Hope you enjoy my recipe and until next time. Happy cooking and bon appetit.