(This recipe appeared in the June, 2011 edition of A Healthy You.)
Prep Time: 5 minutes
Yield: 2 servings
Ingredients
1 banana
1 cup almond, soy or rice milk
1 cup berries
1 cup diced melon
1/2 cup almonds
2-4 ice cubes
Directions
Mix in blender for 1-2 minutes and serve.
Note: You can add other ingredients for added nutrition such as a spoonful of bee pollen, coconut oil, flax seed oil, spirulina powder or a scoop of protein powder.
Asian Watercress Salad (This recipe appeared in the July,2011 issue of A Healthy You) Prep Time: 7 minutes Yield: 4 servings Ingredients 1 bunch washed watercress 1 cup grated carrots 1 cup baked tofu 1-1/2 tablespoons toasted sesame oil 2/3 tablespoons plum vinegar or other vinegar Directions 1. Tear watercress into desirable size pieces. 2….
David & Amy’s Fabulous Granola This recipe is brought to you by my wonderful son, David, and his fabulous fiancee, Amy. I would love your feedback! Ingredients: 3 Cups Rolled Oats 1 Cup Pecans 1 Cup Almonds 1/2 Cup Flax Seeds 1 1/2 Cups Sunflower Seeds 1 Cup Raisins 1/3 Cup Brown Sugar 1/3 Cup…
Recipe: Blue Corn Tortillas This is a simple way that I have found to make a quick version of a healthy corn tortilla. Yes, I looked for a good recipe online, then modified it. Here are the ingredients listed in the original recipe (image linked to recipe page): My Hubby and I are following the…
Sun Tea (This recipe has been featured in the August, 2011 issue of A Healthy You.) Prep time: 2 minutes Cook time: 24 hours Yield: 2 liters Ingredients: 3-4 tea bags of your choice water Directions: Fill an extra-large mason jar with water, add 3 or 4 of your favorite tea bags and cover with…
Veggie ChiliHomemade Veggie ChiliINGREDIENTS2 tablespoons olive oil1 large red onion, diced4 cloves of garlic, finely mincedchili powder to tastecumin seed to taste ( I use freshly ground cumin seeds for maximun taste)oregano (to taste)chili flakes (to taste)bell peppers, diced (I used red peppers)carrots, diced (I used shredded carrots)celery stalks, dicedwhole tomatoes and their juice (I…
Thai-spiced Winter Squash Soup Serves 4-6. 2 lbs. (1 kg) Winter squash – acorn, butternut, hubbard, turban, small pumpkins 3 tablespoons butter or olive oil 1 14-ounce can coconut milk 1 teaspoon (or more) red Thai curry paste water 2 teaspoons fine grain sea salt (or to taste) Water or vegetable stock to thin soup to…