My new favorite breakfast is a glass of fruit! I get so much energy after drinking it, it tastes great, full of vitamins, and fiber!
1 banana
2 apples
handful of seedless grapes
5-6 strawberries
handful of frozen blueberries
1/3C slow cooking oats
1/2C of juice i.e.: pear, banana, coconut
3/4C of flax milk
Add all ingredients to a blender or vitamix and blend!
1 head of purple kale ~washed, cleaned and broken into big pieces
DRESSING:
3/4 cup sunflower seeds, ground
2/3 cup organic olive oil
3 heaping Tbs. fresh thyme
1 Tbs. raw apple cider vinegar
1 tsp. sea salt
1 tsp. fresh chopped garlic
MIX DRESSING INGREDIENTS AND TOSS WITH KALE, IN A SALAD BOWL
YOU MAY NOW EAT AS THEY ARE, PUT IN OVEN AT 175degrees FOR
30-45 MINS OR DEHYDRATE AT 116degrees FOR FOUR HOURS
Spinach Spread
Yield: 3 cups (720 ml)
10.5 ounce package (300 g) silken tofu
2 tablespoon (30 g) lemon juice
1/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried tarragon
1/4 teaspoon salt
10 ounces (300 g) frozen chopped spinach, thawed
1 cup (130 g) chopped carrots
1/4 inch lemon peel
1. Place all ingredients into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 7.
4. Blend for 10-15 seconds or until blended.
5. Serve with crackers, pita triangles, or baguette slices. If desired, add 1/4 cup (40 g) chopped onions.