Vegetable Green Smoothie Recipe

Vegetable Smoothie Recipes are Healthful and Tasty!

Are you thinking about introducing additional veggies to your daily diet? Maybe you have actually taken into consideration testing vegetable green smoothie recipes yet weren't certain if you want them.

I have been whipping up healthful vegetable green smoothie recipes each day for more than six-and-a-half years in my blender and I haven't stopped enjoying them yet!

When you settle into a consistent routine with creating your veggie smoothies, I believe you will find it very simple to mix a pitcher of smoothies for the job or your home. I am impressed with just how terrific green veggies taste as a smoothie.

If you want to drop a few pounds and inches and include additional veggies in your daily diet, keep reading to get a tasty recipe to start your day.

Can you have too many veggies? That is not very likely. It is difficult to picture somebody (such as your physician) suggesting that 'You are consuming JUST TOO MANY veggies. Cut that out!'

The food pyramid recommends getting a minimum of three to five portions of veggies each day. A good example of that would be one cup of leafy raw vegetables, 1/2 cup of prepared veggies, and 3/4 cup of vegetable juices. If you add in a number of veggies to a tasty smoothie or two, you will likely obtain your vegetable needs every day with no trouble!

I believe that uncooked veggies tend to be more nutritionally healthy than prepared veggies. Not everybody might accept my conclusions. That is certainly okay. I do encourage anyone to at least add more uncooked veggies to your daily intake and observe just how much healthier you feel over all.

To be able to respect my digestive problems, I tried my blender to split up the thick dietary fiber of the veggies. It really is much simpler for my system to digest and break down the remnants.

Frequently, I listen to people use the words 'Smoothie' and 'Juicing' interchangeably. The main difference is if you take your veggies in a smoothie as compared to juicing, you will be retaining the vital dietary fiber that we need to keep our colons healthy.

I've juiced veggies and will possibly do this again every once in a while. Juicing can be extremely advantageous while doing a veggie juice fast for instance. Smoothies nevertheless, appear to be exactly what my system likes the most!

Vegetable Smoothie Recipe

Out Of The Door So Quickly - Green Smoothie Recipe

Ideal for Weight Loss!

When among your main goals for the brand new calendar year is to drop a few pounds and you are considering weight reduction smoothie recipes, do this one! This healthful recipe may be rapidly whipped up in your blender in little to no time as well as have you out of the door each morning filled with energy.

When you have an inadequate amount of time in the early morning to prepare this recipe before departing, make it up the evening before and it is all good to go.

A few blenders only require a tiny bit of liquid while some may need a little more for vegetable smoothie recipes. When you prefer your smoothie a little heavier, begin with a smaller amount than the recommended volume and increase if required.

Be totally free to try things out, making this recipe precisely as you enjoy it!

Ingredients

Liquid - Begin with one cup of liquid-Perhaps filtered water/kombucha/kefir water/raw apple juice or your own liquid of choice. Increase liquid if required to make your vegetable smoothie recipe the perfect texture to suit your needs.

Beet - 1/2 inch piece or to liking

Carrot - One average sized

Cucumber - One average sized

Spinach leaf - One handful or two

Tomato - One smaller to average sized

Lemon juice - Liquid from freshly squeezed bigger sized

***Optional-Sweetener - A couple of droplets of liquid Stevia extract to preference (be cautious because it is VERY powerful!)

Directions

Put liquid together with cleaned and ready ingredients into your blender. Process all of the ingredients until silky.

Sip and savor!

*** Disclaimer-the above recipe and suggestions are merely that-suggestions! Make use of sound judgment and do your homework before using ingredients you might be new to. ***

Learn how to prepare quick and easy recipes designed with simple fat burning foods and the foods to boost metabolism.

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Gluten-Free Apple Pie Recipe

Most would agree that healthy living involves with healthy eating. However, we can take things to extremes and follow a strict diet all the time. We can try one diet that is all the rage, only to find out 5-10 years later that it is no longer considered healthy. Of course, we can only try our best. This is why I write recipes that take minimal preparation time pretty much from scratch for the modern person living in the modern world, using healthier yummy ingredients whenever possible. If you are gluten intolerant or find that your health does better without gluten, or if like me, you can be healthy eating gluten maybe 3 days a week, this apple pie recipe is for you.

This is an occasional treat that I cook, especially in winter, when loved ones are cold and need more energy for a normal day. I used a mixture of gluten-free flours. Amongst them was rice flour. This makes the addition of water a bit tricky, as you could be using a different mixture of gluten-free flour. So remember that adding more one tablespoon at a time is better than using too much. Otherwise, all is easy.

I also believe in using whatever you have around the home. You do not need a rolling pin. I use a mug or clean bottle instead. If you do not have a board or chopping board you can roll the dough on, use a very big plastic serving plate or normal-size tray. Whether using a rolling pin and proper board or not, the board has to be covered by a clean plain-woven dishcloth, and it is best to cover the rolling pin in a clean sock. It is always handy when you have an odd sock to save it for apple pie time! I use the nearest approximation to a 9-inch or 20 cm pie dish too. Oh, and I prefer using a plate for chopping the apples, because it can be much quicker, and easy to clean. Then cooking is fun and never a chore, because you do not have the stress of "doing it right".

Ingredients for the pie crust (the dough bit):

2.5 cup flour (a cup is about 250 ml)

Tiny sprinkle of salt

1 cup butter

10-20 tbs cold water

Ingredients for the pie filling:

1 kg (about 2lbs) apples (tart ones are great, but any apples will do, no stress)

3/4 cup sugar

Just under 1/4 cup flour

1 tsp cinnamon

Shaving of a third of a nutmeg or about half a tsp of ground nutmeg (hint, shave it with an ordinary blunt eating knife in one hand whilst you hold it in the other hand).

1/8 tsp ground cloves

1/8 cup water

2 tbs butter

Start by cutting the butter into the salted flour (or use salted butter). I like using an ordinary fork to do this, till the butter bits are about pea-sized. Then add the water, fluffing and almost-stirring, until you can gather the dough into your hands and it sticks together. Separate in half.

Heat oven to 230º C (450º F).

Put half the dough on the covered board sprinkled with flour. Roll with socked rolling pin also sprinkled with flour. Roll evenly until it is large enough to fit into the bowl and go over the edges. Fold in half, then half again. Pick it up and put the middle of the pointy bit in the middle of the pie dish. Unfold carefully. Wet your fingers with water and smooth over the crust, repairing any cracks with watery fingers.

Put the remaining half of the dough on the board to be rolled later. This enables you to use the same container for the making of the filling; easier!

Chop the apples into quarters and slice them thinly. If the apples are soft, you can slice them more thickly. Add all the other filling ingredients except for the butter. Mix together and put on top of pie crust in the pan. Add pea-sized pieces of the butter on top.

Roll the other half of the pie crust, fold in quarters, and cover the pan with it, tucking the dough under the first crust layer with watery fingers.

Put in oven for 15 minutes. Then reduce heat to 175ºC (350ºF) and bake for about another 45 minutes. Pie is ready to come out of oven when either the top starts to leak sugary liquid or it is getting brown.

Serve with good company!

© Suzanne Zacharia 2015, passionately spreading the healing news for health, happiness, and success. Want to use this article? You can, as long as you credit me with it and invite your readers to get my FREE online course "5 Days To Change Your Life" at http://www.NewAgeInternationalTraining.com or http://www.NewAgeLondon.com

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Extreme Health Elixir Recipe

During the cold season, when a person is most susceptible to colds and other viral infections, it is necessary to take care of your health. This is why you need to strengthen your immune system.

The last 5 or 6 days, I was feeling down and depressed. I guess the bad weather has done its work with me. I needed something healthy and refreshing to get me up and running, to start doing my daily tasks. A few recipes crossed my mind, but I was too lazy to do anything. That day my mother came to my house. She immediately noticed that something was wrong with me. After a few minutes of conversation she smiled and said: "Don't worry, my Extreme Health Elixir will charge your batteries and you'll feel better in no time". She went home and called me after an hour to pick up the elixir.

Believe it or not this extreme health elixir worked as a charm. I was feeling recharged and ready for work.

Anyway, here is the recipe:

Ingredients:

100 grams (3,5 ounce) dried figs,

100 grams (3,5 ounce) cranberry,

100 grams (3,5 ounce) dried grapes,

100 grams (3,5 ounce) almonds,

100 grams (3,5 ounce) walnuts,

100 grams (3,5 ounce) sunflower,

100 grams (3,5 ounce) sesame

2-3 tbsp chokeberry

Preparation:

Put the ingredients in the grinder and add 500 grams (17 ounce) of honey

This mixture can be used immediately, or as a filling for your choice of pies, cookies or muffins.

Later on, I've tried to learn about the health benefits of the ingredients contained in this extreme health elixir recipe. Here is what I have found:

If you make a rule to take this elixir every day, for one month, you will only get amazing results, and you'll feel the incredible influx of power and energy.

This means great increase of immunity, regulated work of the gastrointestinal tract, cleaned blood vessels and liver, improved complexion, ironed wrinkles. Besides the fact that you will look younger, you will forever relieve constipation and never know what is sclerosis. Forget about cystitis and pyelonephritis, or severe inflammation and infection of the kidneys.

The ingredients in this health elixir are slowing down the aging process. In addition, they should be introduced in the daily diet in order to preserve youth, beauty and vitality. These ingredients will preserve us from premature aging, retirement senility, loss of concentration, memory, vision, Alzheimer's disease, circulatory disorders, heart disease, blood vessels as well as every kind of cancer.

Don't forget your regular intake of vegetables. Here are some innovative ways to make your veggies delicious and tasty: Vegetable Yummies.

Learn how to stay healthy with this extreme health elixir recipe.

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How Can You Choose the Best Juicer?

For vegetarians, a juicer is a must have appliance. There are very many brands which are available in the market with different capacity and capability; different sizes and designs etc. It is prudent to select one which will suit your needs. To get the best juicer, you must evaluate the following key parameters:

Working efficiency 

Juicing is a labor intensive exercise though the entire process has been automated by juicers. To juice all your fruits and vegetables effortlessly, it is important that you go for an efficient juicer. A juicer which does not eject pulp or introduces either heat or oxygen to the juice is considered highly inefficient. You must avoid such appliances. Before you buy any juicer read customer reviews about the juicer. If possible, you can consult a friend who loves juicing for whatever reason.

Ease of cleaning 

Juicers which are used frequently tend to accumulate a lot of dirt therefore; it will be pointless to own an appliance which will be hard to clean. There are those appliances with twin gear, complex designs with numerous sieves and filters. This may not only be difficult to clean but also be very frustrating. This is an important aspect you must consider. Remember juices ferment faster due to presence of sugar.

Warranty 

Almost all appliances are susceptible to either damage or malfunction. Companies which sell genuine product will give their customers an exclusive warranty for every product they purchase. Only buy those products with a warranty. This will save you on the extra repair costs and the cost of purchasing a new item.

Type of fruits and vegetables which the juicer can process 

Juicers are designed differently and the manufacturer will specify various types of foods the appliance can process. Therefore, you must read the user manual. You will get all the details on which types of foods a blender can process. Premium juicers can process a wide range of fruits and therefore, they are slightly expensive.

Cost 

There are very many factors which determine cost of a juicer. For instance, robust and premium juicers which can process a wide range of fruits and vegetables will be slightly expensive. Furthermore, the brand will also determine the cost of a blender. There are those brands which are more expensive than others. Basically, the price of juicers is always a game changer or a deal breaker while shopping for these items. Under no circumstance must you go for a cheaper product simply because you want the cheapest product. Again, you must not buy these products expensively for no apparent reason. Before you buy these appliances, visit several shops to compare the prices.

Feed chute 

The diameter of the feed chute is another important factor to consider. The normal range spans between 1.5 inches and 4 inches. There quite a number of juicers with varying chute diameter; go for one which suits your needs. It is advisable to go for larger one so that you may not me limited by the size of the chute.

Usage and quality of juice the appliance can produce 

There are those juicers which are robust and they can perform heavy juicing tasks. On the other hand, there are those which are delicate and therefore, they can break down if you use them for heavy juicing processes. You should go for robust juicers as much as they could be slightly expensive.

Blending all these parameters together will be a sure way to buy a suitable juicer. The choice is all in your hands but you can also visit bestjuicecleanse website for more guidance and information about juicers.

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Pan-Grilled Tofu and Eggplant Wraps

These tasty vegetarian wraps look and taste much "heavier" than they are. Extra-firm tofu stands up well to pan-grilling, and eggplant, onion, and bell pepper add their own grilled-vegetable goodness.

The richest flavor here comes from the creamy, garlicky Mediterranean-style sauce, made extra rich with the addition of nutty tahini. It's a thick sauce, but you can adjust the consistency to your own liking by adding a little water to thin it.

Note: If you don't have a grill pan, use a hot, heavy (preferably cast-iron) skillet to sear the tofu and vegetables.

Makes 4 wraps

Ingredients

For the Garlic-Yogurt Sauce

6 oz plain Greek yogurt

2 garlic cloves, finely chopped

2 tbsp tahini

1 tbsp freshly squeezed lemon juice

1/2 tsp ground cumin

water, for thinning, as needed

sea salt

freshly ground black pepper

For the Wraps

8 1/3-inch-thick slices of extra-firm tofu, about 3 X 2-inch rectangles

1/4 tsp each ground cumin, turmeric, chile powder, garlic powder

olive oil, for brushing

1 small eggplant, sliced lengthwise in half, each half sliced into 1/4-inch half-moon pieces (about 16 total; reserve remainder for another use)

sea salt

freshly ground black pepper

1 small onion, sliced into thin 1-inch strips

1/2 large red bell pepper, sliced into thin 1-inch strips

4 8-inch whole-wheat tortillas

Preparation

For the Garlic-Yogurt Sauce

Combine the yogurt, garlic, tahini, lemon juice, and cumin in a medium bowl. Stir in a little water, if desired, for a thinner consistency (should be fairly thick). Season with salt and pepper and set aside.

For the Wraps

Place the tofu slices on layers of paper towels and cover with more layers to drain moisture. Let stand 15 minutes.

Combine the ground cumin, turmeric, chile powder, and garlic powder in a small bowl. Set the spice mixture aside.

Preheat the oven to its lowest temperature.

Heat a grill pan over medium-high heat and brush with olive oil. Season the eggplant slices with salt and pepper and grill until tender and lightly charred, about 3 minutes per side. Transfer to a heatproof plate and keep warm in the oven.

Brush the grill pan with a little more oil and add the onion and bell pepper slices. Season with salt and pepper and grill, stirring frequently, until tender and lightly charred, 3-4 minutes. Transfer to the same plate with the eggplant and keep warm.

Blot the tofu with paper towels and sprinkle both sides with salt, pepper, and the reserved spice mixture. Brush the grill pan with more oil and grill the tofu until brown and charred in places, 2-3 minutes per side. (Turn the pieces carefully with a spatula to try to prevent breaking.

Lay the tortillas on a work surface and spread a line of garlic-yogurt sauce slightly left of center down each one, using about half the sauce.

Divide the tofu slices on top of the sauce and top with eggplant, onion, and bell pepper. Dollop the remaining sauce over the filling. Starting on the left side, roll the wraps tightly over the filling.

Brush the grill pan with more oil and place the wraps in seam-side down (2 at a time, if needed). Press with a large spatula or grill press and grill until char marks appear, 1-2 minutes. Turn and grill 1 minute longer.

Transfer to a cutting board and cut each wrap in half on the diagonal. Serve right away.

For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon.

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Festive Cherry Beet Slaw

Come holiday time, festive side dishes go over really well. Most fall into the vegetable or bread/stuffing category. Many people also enjoy the standard jellied cranberry sauce or the cranberry-orange relish with its beautiful colors of red and orange. But here I offer an alternative that's just as delicious and just as brilliant in color that will surely add to the festivity at your holiday table.

To make my Cherry Beet Slaw you will need:

1 large apple - unpeeled

1 medium raw red beet

1 large carrot or 2 medium ones

1 lime - juiced

1-2 packets of stevia

1/3 cup dried pitted tart cherries

1/4 teaspoon ginger powder (optional)

Directions:

Shred the apple, beet and carrots into a bowl.

Add the dried cherries. The ones I use are tart pitted Montmorency cherries.

Add the lime juice and stevia. Mix well.

I love using Stevia. It's my go-to sweetener. You may only need one packet so please do test the sweetness level and adjust according to your taste. If you want to add a little spice, by all means add in the ginger powder and adjust that to your taste as well.

The beets will color the other ingredients but the bright orange from the carrots will pop through so this is a beautiful dish.

Warning: Beets stain! Be careful about splashing the juice on your clothing. As for your hands, you'll probably need to wash several times to get the bright red stain off. Also, the bright red color of beets is from a compound called betanin. It's not broken down in the body, and in higher concentrations, may temporarily cause urine and stool to look a bit red; fear not, it's harmless and will dissipate once the food is out of your system.

Obviously this is the type of recipe that you can adjust based on amount needed and sweetness level. There is a lovely earthiness from the root veggies and the dish is a festive slaw that can easily be a side dish or a dessert, albeit not a traditional one.

Nutritionally speaking: Beets are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. The bad news is that they are generally high in sugars as are carrots. Carrots are a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.

Lastly for those of you who just have to have your cranberries, of course you can substitute them for the cherries. I've even come across orange flavored cranberries so they would work well too. But try the cherries as they really add a nice flavor to the slaw. Happy holidays!

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Heirloom Grains: Our New Heritage All Over Again?

GIVEN THE RECENT ACQUISITION of quinoa in many pantries, there's an increased interest in healthful heirloom grains. For the most part, these grains have been harvested and eaten for hundreds, if not thousands of years. What do they have in common? These grains are unaltered, neither through hybridization, nor genetic engineering. In whole grain form, they provide more fiber, protein, calcium, vitamins, and nutrients than modern-day wheat. And they are gluten-free.

The major drawbacks of these heritage grains: they're sometimes difficult to obtain and they have to be cooked longer. But the cooking time can be decreased if soaked overnight. Also, some can be fried before boiling, similar to fried rice. If these heirloom or heritage grains aren't soaked or fried first, it may take hours to cook them. But they are usually more flavorful, often with a nutty taste. Also, these grains are less likely to cause weight gain.

Throughout most of history man has been close to famine and the answer was the development of hybrid wheat, corn, and rice that packed on the pounds. In most of the first world nations today, there is an abundance of food; consequently, the consumption of those hybrid grains causes weight gain and, in some cases, morbid obesity.

These heirloom grains can be found in some breads, soups, cereals, snacks, and salads. They include:

· Spelt, ancient wheat grown as long as 5,000 years ago in Mesopotamia.

· Teff, a minuscule grain that has been grown for hundreds of years in Ethiopia.

· Farro, precursor of wheat, one of the first cultivated grains grown in ancient Egypt.

· Millet, grown in northern China over 5,000 years ago, and in Africa for at least the past 2,000 years

· Some of the others include sorghum, amaranth, einkorn, emmer and, of course, quinoa.

Following is one of my favorite heirloom grain recipes.

Millet with Mixed Mushrooms

· 2 cups dried mixed mushrooms, soak 15 minutes in pre-boiled water

· 4 tablespoons flaxseed oil

· 4 tablespoons butter, that's ½ stick

· One large Walla Walla sweet onion, chopped

· 2 cups millet, soak 1 hour

· 2 tablespoons minced garlic

· 2 cups sliced baby Portobello mushrooms

· 1 tablespoons soy sauce

· ¼ cup cream sherry

· 1 teaspoon thyme

· Salt and pepper to taste

1) Remove and wring mixed mushrooms into the remaining water, keep the water in reserve, and chop the reconstituted mixed mushrooms.

2) In 2 tablespoons butter and 2 tablespoons oil sauté onion for 5 minutes. Add the pre-soaked millet, the mushroom soaked water, and one cup water, bring to boil, cover, simmer for 30 minutes, and salt to taste.

3) In the remaining butter and oil, add garlic, all mushrooms, and sherry, sauté for ten minutes, and add pepper and thyme.

4) Place the millet on plates, top with the mushrooms, and enjoy a healthful meal.

In the spirit of Unbroken, Tears in the Darkness, and With the Old Breed, the author of this article has written a World War II, creative non-fiction book under the pen name Chris Gregory. Dismounted Liberty, about a young man's challenging youth, his survival of the Bataan Death March, and horrific treatment as a POW, is available in paperback and kindle edition formats on Amazon at http://www.amazon.com/Chris-Gregory/e/B00FYXT8BA

To learn more about this heart-wrenching story, go to http://www.BuckshotPie.com

Happy reading and best wishes for 2015!

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