RECIPE: Ultimate Green Smoothie

Ultimate. Green. Smoothie. Three powerful words make up an equally powerful nutritious drink! The ingredients are simple. The process is simple. The results are AMAZING!! Granted, this drink won't win any awards for it's beauty, but it tastes FAR better than it looks AND it's very healthy!!

INGREDIENTS:
1/2 cup unsweetened vanilla Coconut Milk
1/2 cup vanilla Greek Yogurt (I prefer ZOI)
1 ripe Banana
2 small Carrots (cleaned and cut into chunks)
1/2 cup frozen Blueberries
3 - 4 cups organic Spinach
1/2 teaspoon Pumpkin Pie Spices
1 teaspoon grated unsweetened Coconut
8 Ice Cubes

DIRECTIONS:
Place all ingredients in a blender and blend until smooth and creamy.

 Serve. Enjoy!

RECIPE: Carrot Spice Smoothie

Yes, I am branching out and making smoothies with different vegetables ... This time I tried a carrot. Guess what? We both LOVED it! I have seen a few recipes with carrots, so I did my own experimenting and this is what I came up with ...
CARROT SPICE SMOOTHIE

INGREDIENTS:
1 cup unsweetened vanilla Almond milk (I'm sure Coconut milk would be great, too!)
1/2 cup ZOI unsweetened vanilla Greek Yogurt
1 large Carrot
1 Banana
1 teaspoon Agave
1 tablespoon unsweetened grated coconut
1 teaspoon Pumpkin Pie Spices (or some combination of cinnamon, nutmeg, ginger and/or cloves will do!)
6 Ice Cubes

DIRECTIONS:

1. Wash and peel a large carrot then cut it into chunks.
2. Put ingredients in a blender. 
3. Blend until smooth and creamy.

4. Pour. Serve. Enjoy!

RECIPE: Roasted Vegetables - Asparagus, Carrots and Sweet Potatoes

You've probably seen my version of Roasted Broccoli - If not, give it a try - You'll be glad you did!

ROASTED VEGETABLES - PLAIN AND SIMPLE

INGREDIENTS:
Olive Oil

1 bunch fresh Asparagus
Sea Salt
fresh ground Pepper
Greek seasoning
Parmesan Cheese

6 Carrots
Sea Salt
ground Cinnamon

1 Sweet Potato (I used a white sweet potato)
Sea Salt
fresh ground Pepper (use a dash of Cayenne pepper for an added bite!)
1 tablespoon pure Maple Syrup (or Agave)
1 tablespoon Coconut Oil (or ghee or butter)
2 tablespoons chopped pecans

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Wash vegetables, making sure they are all thoroughly dry before you season them. The seasoning sticks better when they are dry, so it's best to wash it well in advance.
A) I left the asparagus in whole spears.
B) Peel, then cut carrots into bite-sized pieces. (You could use baby carrots instead.)
C) Cut the sweet potato into thin slices.
3. Put about a tablespoon of olive oil in a deep dish baking stone or whatever kind of dish you'd use for roasting. Coating the dish evenly. This time I used a 9X13 dish lined with aluminum foil.

 4. Place vegetables into pan and sprinkle olive oil evenly on top. Sprinkle the asparagus with sea salt and pepper. Toss and repeat. You can do all of this in a plastic bag, but I think it leaves too mush olive oil on the vegetables. Sprinkle the carrots with a dash of sea salt and some cinnamon. Sprinkle the sweet potatoes with sea salt and pepper.

5. Bake in center of the oven for a total of about 30 minutes, depending on your oven. Check at 10 minutes to turn vegetables to expose bottom sides. Roast 10 more minutes, then check again.
6. Melt the coconut oil, add syrup and chopped pecans.
7. At 20 minutes sprinkle asparagus with parmesan cheese, if desired. (We do!) Stir syrup/butter/nut mixture over sweet potatoes, coating them somewhat evenly. It's okay if some gets on the carrots ... =)
8. Continue roasting for another 10 minutes. Some of the vegetables will be golden brown. The glaze with caramelize on the sweet potatoes.

 Makes for a colorful, healthy, nutritious meal!