Orange Delight Smoothie!

Ingredients:
4 fresh oranges
2 cups fresh spinach
1 cup almond milk
1/4 tsp nutmeg
2 cups ice
10-15 drops stevia








Place all ingredients into the blender. Blend well and serve! Makes 30 ounces.

Don't let the green fool you! You cannot taste the spinach. This is a way to get protein, fiber, calcium, and tons of phytonutrients! This recipe is kid tested. My kids love this combination. Our friend next door even asked his mom to get the recipe!

Mexican Night!

Ingredients:
4 cups spinach
1/2 Red Bell Pepper- chopped
1 cup Purple Cabbage- chopped
1/2 Onion - chopped
1/2 tsp Cumin
1/2 tsp salt
1/2 bag of Quorn
2 cups cooked brown rice
1 cup cooked corn
1 cup chopped tomatoes

In a skillet, saute the onion in water until soft.  Add Quorn crumbles, corn, tomatoes, cumin, rice, and salt. Cook on medium until the mixture is heated through.  (I found the quorn in the freezer section of Kroger.)

Now you are ready to serve your dish.  Lay spinach on the bottom.  Top with the rice and quorn mixture.  Add purple cabbage and red bell pepper.  You are also add green onions and salsa if you prefer.  I served this meal with blue corn chips.

This is a quick and easy meal to prepare, and you can adjust the ingredients based on what you have available at the time.

You can also take the quorn mixture, and serve it in a tortilla!

Green Juice

Ingredients:
2 stalks kale
1 cup spinach
2 green apples
1 medium cucumber
2 stalks of celery
1/2 lemon
1 small piece of ginger

This recipe is for juicing. Place the kale and spinach in the juicer followed by the ginger. Then after that has run in the juicer for about a minute, add the other ingredients.  I use as many organic fruits and vegetables that I can get locally.  This makes about 24 ounces. Drink immediately and enjoy!

Thanks to my friend Binky for this recipe! It has become one of our favorites.

Spinach Salad

Salad
Ingredients:
4 cups raw spinach
1/2 cup shredded purple cabbage
1/4 cup pumpkin seeds
2 hearts of palm - sliced
2 T feta
6 grape tomatoes - chopped
4 baby portobello mushrooms

Wash and dry spinach. Place all ingredients in a mixing bowl. Pour dressing on top, toss, and serve!  This made 2 servings.

Dressing:
1/3 cup extra virgin olive oil
2 T balsamic vinegar
2 cloves of garlic - minced
Dash of celtic sea salt

After a morning of juicing, my friend, Katie Anderson, and I fixed this salad for lunch. It was light but filling. It was great as a meal but could also make a side dish.

Arugula & Baby Portobella Salad

Arugula is a leafy green herb from the mustard family. It can have a somewhat peppery, hot taste to it. It makes a unique addition to a salad.

Salad Ingredients:
Arugula
Spinach
Avocado
Baby Portobello Mushrooms
Red Onion
Bragg Nutritional Yeast
Kelp Sprinkle

Chop lettuce and vegetables as you like them. Add nutritional yeast, kelp, and dressing on the top. Toss and serve!

Balsamic Vinegar Dressing

Ingredients:
1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 T fresh minced garlic
1/2 t. Celtic Sea Salt
1/2 t. Ground Pepper

Combine all ingredients in a jar and shake well. Refrigerate.