RecipesRecipeshttp://www.thegreensmoothiechallenge.com/recipes/2012-05-29T20:09:25ZSquarespacePina Colada Sherbet by Blendtechttp://www.thegreensmoothiechallenge.com/recipes/2012/5/29/pina-colada-sherbet-by-blendtec.htmlMaria Rippo2012-05-29T20:07:01Z2012-05-29T20:07:01Z

Piña Colada Sherbet 

You  might like to try these ingredients in a green smoothie and see what results you get!! I would not use the agave. I'd try raw honey, stevia or whole cane sugar (the completely unrefined one that does not look at all like refined sugar. Rapunzel is the brand I use!!)

 

Ingredients:

⅔ C full-fat coconut milk

½ small banana

1 Tbsp fresh lime juice

4 tsp agave nectar

10.5 oz frozen pineapple chunks, approximately 2 ⅓ C

5-6 ice cubes, approximately 5.5 oz or ⅔ C

 

Instructions:

Add ingredients to FourSide Jar in order listed and secure lid. Select “Ice Cream” and serve.

 

Servings 6           

Serving Size ½ C

Calories 120

Fat 6 g

Saturated Fat 6 g

Cholesterol 0 mg

Sodium 85 mg

Carbohydrates 17 g

Fiber 2 g

Sugar 13 g

Get a Blendtec REBATE when you order from me! Here are my rebate amounts. Simply email me at maria@thegreensmoothiechallenge.com to let me know you ordered from the link above! Must use that link to get the rebate!!

Totalblender Basic $37.00

Wildside Blender $45.00

Wildside/Totalblender Combo $50.00

Factory Reconditioned Totalblender $25.00

]]>Perfect Winter Challenge Brothhttp://www.thegreensmoothiechallenge.com/recipes/2011/12/31/perfect-winter-challenge-broth.htmlMaria Rippo2011-12-31T21:57:16Z2011-12-31T21:57:16ZI learned how to make this broth from Donna Gates at the Body Ecology Diet Website. It is a perfect addition for your winter Challenge.

During the day, drinking the broth or eating the soup below will gently remove toxins that have accumulated in the body and clear heat in the system, which is the product of a heavy diet.

Winter Detoxifying Soup:

  • head of chinese cabbage
  • bunch of celery
  • several carrots
  • 3 -4 shitake mushrooms
  • 2 -3 inches of burdock root
  • peel of one tangerine
  • one inch piece of turmeric root
  • 1 c. mung beans
  • 1/2 c. job's tears, found in Asian Markets
  • strip of kombu seaweed
  • celtic sea salt to taste

**I linked some of the above ingredients to helpful articles that will familiarize you with each one!

  1. When possible, make sure all ingredients are organic. Roughly chop the cabbage, celery, carrots, mushrooms and burdock root. Finely chop the turmeric.
  2. Fill a large cooking vessel with plenty of water. Place kombu strip in water.
  3. If using mung beans or job's tears, add these, bring to a boil and cook first for 20 minutes on very low heat.
  4. Next, add vegetables, roots and the mushrooms.
  5. Let everything simmer on a low flame for 20 - 30 minutes.

All of the ingredients of this soup are cooling, detoxifying and many, such as cabbage and turmeric, treat inflammation. The medicinal value of the soup is in the liquid.

]]>Roasted Garbonzo Beanshttp://www.thegreensmoothiechallenge.com/recipes/2011/7/27/roasted-garbonzo-beans.htmlMaria Rippo2011-07-27T18:41:35Z2011-07-27T18:41:35ZTry this delectable treat, a powerhouse of protein and fiber!

 

Recipe:

Pre-heat oven to 450 degrees.

Soak 2 cups of garbanzo beans overnight, rinse.

Bring 4 cups of water to a boil and add garbanzo beans. Cook for about an hour, until cooked through.

Rinse and strain beans in colander.

Spread beans on stainless steel baking sheet.

Melt 2 TBS. of coconut oil on low heat.

Pour coconut oil over beans.

Add seasoning of choice. I like organic seasoning and Himalayan salt. Use about 3 1/2 tsp. of seasoning and 1/2 to 1 tsp. salt.

Jonny Bowden has a great Curried recipe that calls for the follwing seasonings, but just get creative:)

1 tsp ground cumin

1/2 tsp curry powder

1/2 tsp chili powder

1/2 tsp garlic granules

1/4 tsp cayenne pepper

1/4 tsp powdered ginger

1/4 tsp ground cinnamon

1/2 tsp salt

If you use separate seasonings like this, be sure to combine them first, and then spread them over the beans, drizzling first with coconut oil.

Roast for 35 - 40 minutes, turning at 10 and 25 minutes, until just browned and slightly shrunken.

Allow to rest for 10 minutes before consuming. May store in pantry for 2 days or in fridge for 4 days, but they taste best fresh.

Recipe extracted from Jonny Bowden's The 150 Healthiest 15-minute Recipes on Earth.

 

 

]]>Simply Sweet Valentine Treat!http://www.thegreensmoothiechallenge.com/recipes/2011/2/6/simply-sweet-valentine-treat.htmlMaria Rippo2011-02-06T07:50:11Z2011-02-06T07:50:11Z Picture Courtesy of Whole Foods Market! 

Simply Sweet and Guiltless Valentine Treats!

 Here is a recipe adapted from one I found on the Whole Foods Web Site:

2 - Three ounce dark chocolate bars of your choice

1 pound of your favorite granola or trail mix

Line a large sheet tray with parchment paper; set aside. Gently melt chocolate, stirring frequently, in a medium pot over medium-low heat, 1 to 2 minutes. Stir in all but 1/4 cup of the trail mix and spread the mixture on the lined sheet tray. (Spreading to edges is not necessary.) Sprinkle remaining trail mix on top. Chill in the refrigerator until chocolate is set, about 30 minutes. Set aside until room temperature, break into pieces and store in an airtight container at room temperature. Enjoy with your favorite Valentine!

]]>Maria's Oh-mazing Raw Protein Shakehttp://www.thegreensmoothiechallenge.com/recipes/2011/1/20/marias-oh-mazing-raw-protein-shake.htmlMaria Rippo2011-01-20T17:22:21Z2011-01-20T17:22:21ZThis shake is so filling and nourishing! Here are two versions.

Maria's Yummalicious Raw Protein Shake:

 2 cups fresh almond milk or milk of choice. Raw dairy would be good too!

 1 Serving Omega Nutrition Pumpkin Seed Protein Powder

 2 TBS Omega Nutrition Hi -Lignan Flax Meal

1 Banana, optional

 1 TBS Non-GMO soy lecithin

 1 squirt SweetLeaf (TM) Pure Stevia Concentrate Liquid, the brown liquid, pure extract

 1 tsp non-alcohol, non-sugar vanilla

 1 TBS Omega Nutrtion coconut oil

 Pinch of Himalayan, REAL or Celtic Sea salt

 *You can also add cinnamon and nutmeg to taste, about 1 - 2 tsp cinnamon and 14 - 1/2 tsp nutmeg.

Blend all ingredients in blender and allow to sit for at least 10 minutes so the flax meal soaks up the liquid.

 

 And, VERSION Numero Dos!!

Maria's Raw Protein Shake:
2 cups milk of choice, ie. raw dairy, rice milk, fresh or boxed almond milk

1 1/2 scoops Omega Nutrition Pumpkin Seed Protein Powder

1 frozen banana

2 scoops Omegan Nutrition Hi-Lignan flax powder

1 TBS Omega Nutrition coconut oil

1 tsp vanilla

Stevia to taste

Pinch of Celtic or Himalayan Salt

Place all ingredients into your blender, I LOVE my Blendtec:) and blend well. Allow to sit for at least 10 minutes so the flax powder has time to soak up the liquid! Chill if desired. Perfect post workout shake!!

]]>Body Ecology Diet Thanksgiving Recipeshttp://www.thegreensmoothiechallenge.com/recipes/2010/11/18/body-ecology-diet-thanksgiving-recipes.htmlMaria Rippo2010-11-19T01:27:00Z2010-11-19T01:27:00ZWondering what to make for Thanksgiving that will add health to your body rather than leaving you feeling like you can't function for a few days, post holiday? Today I recieved some ideas from Donna Gates, author of one of the books I recommend MOST often! It's called The Body Ecology Diet. I will for sure be carrying this  in my store when I get it up and running better.

Here are some recipes that Donna shared for a healthy Thanksgiving feast! Visit her site for any of the ingredients you many not have. You can access her store here.

Curry Cauliflower “Mashed Potatoes”

Ingredients:
  • 1 - 2 Tbsp. organic, unrefined coconut oil, ghee, or butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tsp. ginger root, grated
  • 1 Tbsp. curry powder or to taste
  • 1/4 tsp. cayenne
  • 1 head of cauliflower, chopped
  • ¼ cup water
  • Celtic sea salt, Herbamare, or Trocomare to taste
  • Lemon juice to taste
 


Instructions: 

  1. Sauté onion, garlic, ginger root, curry powder, and cayenne in oil or ghee.
  2. Add cauliflower and water.
  3. Simmer or pressure cook until tender.
  4. Add sea salt and lemon juice.

Creamy Kale Soup by Gina LaVerde

Ingredients:
  • 2 bunches chopped kale leaves

  • 1 bunch chopped collard greens

  • 1 large chopped butternut squash

  • 2 cloves chopped garlic

  • 4 sprigs rosemary

  • 4 sprigs thyme

  • 2 tsp. nutmeg

  • 2 tsp. Celtic sea salt
  • Coconut oil to taste

  • Water for boiling
Instructions:
  1. Add kale, collards, garlic, and squash to a 4 quart pot. Cover with water and boil.
  2. educe heat, and add herbs, nutmeg, and sea salt. Simmer for 5-10 minutes, and then turn off heat.
  3. Add a few tablespoons of coconut oil. Next, use an immersion blender to puree your soup, or add the soup to your high-speed blender to make it creamy.
  4. Enjoy this with a side of cultured vegetables made with Body Ecology’s Culture Starter for optimum health and mineral absorption. This is a delicious, mineral rich soup that is also low in oxalates!

Dijon Roasted Brussels Sprouts

Ingredients:
  • ¼ cup extra virgin olive oil

  • 2 Tbsp. creamy white mustard (check out The Natural Taste brand)

  • 2 Tbsp. Lakanto natural sweetener
  • 1 tsp. tamari (San-J is wheat-free and low sodium)

  • 1 Tbsp. unsalted butter

  • 2 Lbs. Brussels sprouts, cored and quartered
Instructions:
  1. Whisk first five ingredients together in medium size bowl.


  2. Toss in Brussels sprouts and evenly coat them well. 


  3. Spread sprouts evenly over a baking sheet and roast until core is tender (approximately 25 minutes).
  4. Rotate pan midway through and stir Brussels sprouts gently.

Green Bean Salad with Corn and Basil

Ingredients:
  • 2 lbs green beans, trimmed
  • 3 ears corn, kernels removed when raw
  • ½ small red pepper
  • 1 small red onion
  • 1/3 cup chopped basil
  • 1/8 cup extra virgin olive oil
  • 1/8 cup grape seed oil
  • 1 Tbsp. balsamic vinegar
  • 2 Tbsp. apple cider vinegar
  • 3 Tbsp. lemon juice
Instructions:
  1. Separately blanch corn and beans.
  2. Combine in large bowl, and add pepper, onions, basil, oils, vinegar, lemon juice, and garlic.
  3. Season with hot
sauce, sea salt, and pepper.

Add these delicious and colorful Thanksgiving recipes to your bag of tricks this holiday season to keep your energy levels high and your stomach happy!

WHAT TO REMEMBER MOST

You may have noticed by now that many Thanksgiving foods are bland and lacking color. A colorful diet is full of healthy antioxidants and nutrients, so it's no wonder that eating beige potatoes, orange pumpkin pie, and brown gravy this holiday season leaves you feeling less than your best. Instead of eating the meats and carbohydrates often associated with the holidays, why not try a few mouthwatering and colorful Body Ecology alternatives? We have delicious and nutritious recipes like Curry Cauliflower Mashed Potatoes, Creamy Kale Soup, and a Corn and Basil Green Bean Salad that will definitely add some flavor to this year's Thanksgiving feast!

]]>Maria's Pumpkin Spice Ice Cream!http://www.thegreensmoothiechallenge.com/recipes/2010/10/20/marias-pumpkin-spice-ice-cream.htmlMaria Rippo2010-10-20T18:47:07Z2010-10-20T18:47:07Z

 

The recipe you've been asking for! I love fall flavors and I love dessert so why not mix the two for an incredible delicious treat?

What you'll need:

1 sugar pumpkin (as scene in picture above) or one can organic pumpkin

1 tray of milk ice cubes. Just use your favorite milk to make ice cubes. I like freshly made almond milk, but you could also use raw cow milk, rice milk, coconut milk, etc...

2/3 cup milk of choice, use same as above

1/4 cup agave nectar

1 tsp vanilla

1 tsp ground cinnamon

1/8 tsp salt, Celtic, Himalayan or REAL

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp SweetLeaf Stevia Plus or about 5 scoop pure stevia extract

Cut pumpkin in half and scoop out seeds. Cut halves in half again. Place pumpkin in steamer pot and steam for 15 minutes. Allow to cool. Scoop flesh off of skin and discard skin. Place flesh in freezer for 2 hours. Just do this and freeze the ice cubes in the morning before making it! Or you can remove organic pumpkin from can and freeze. Add all ingredients to Blendtec blender and place on ice cream setting. I like to add the pumpkin first. It blends best that way. You may need to use a spoon handle to move the ice cream around so it mixes. I like it to turn out super thick so I can eat it right away;).

For a holiday or an extra special meal, add raw milk cream to this recipe replacing 1/2 cup of the milk for cream. You can also make a whip cream topping out of raw milk cream. Just use about 1 cup cream, 1 tsp vanilla and 1 TBS agave. Mix with hand mixer until thick and top the ice cream with it.

 

]]>Split Pea Soup from The Barefoot Contessa Cookbookhttp://www.thegreensmoothiechallenge.com/recipes/2010/10/13/split-pea-soup-from-the-barefoot-contessa-cookbook.htmlMaria Rippo2010-10-13T17:01:24Z2010-10-13T17:01:24Z

I have had great success with some of Ina Garten's soups lately. Most recently, last night in fact, I decided to try her split pea soup. As many of you know, my husband is a hunter and a fisherman, so we have plenty of wild meat and fish on our menu. I like to mix in my raw or vegetarian recipes too. I serve these to my team of testers (that would be my meat loving husband and four kids). If they like it, then I know it's good. My tastes tend to favor nutritional value over taste, although both are important. I do not like food simply for the taste of it though. If it's unhealthy, I typically don't enjoy it. But, if it's delicious AND healthy, well then, we have a winner.

Parker's Split Pea Soup from Ina Garten's book, The Barefoot Contessa Cookbook, hit the spot for everyone last night. I would say it actually did more than that. My whole family decided this was one of the best vegetarian meals I've made! I served it with salad and they wondered why I didn't make fresh bread to go with it. This is when I get to explain that "puffy food makes us puffy" so we only eat fresh bread here and there. I like to limit the amount of flour and grains we eat.

This is when friend e-mailed me Elana's Pantry gluten free bread recipe. It is made completely without grains! I haven't tried it yet, but do plan to make it today to go with dinner tonight! I'll let you know how that goes.

OK, here is the recipe for Parker's Split Pea Soup which I found on the Food Network Site.

  • Cook Time:

    1 hr 30 min

  • Level:

    Easy

  • Yield:

    5 to 6 servings

    • Ingredients

    • 1 cup chopped yellow onions
    • 2 cloves garlic, minced
    • 1/8 cup good olive oil
    • 1/2 teaspoon dried oregano
    • 1-1/2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 cups medium-diced carrots (3 to 4 carrots)
    • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
    • 1 pound dried split green peas
    • 8 cups chicken stock or water

    Directions

    In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

     Note: I ladeled out a blender full of soup and pureed it. This gave the soup a thicker consistency like the split pea soup I'm used to.

     

    ]]>    Maria's TLF (to live for) Raw Pear Viniagrette!http://www.thegreensmoothiechallenge.com/recipes/2010/10/4/marias-tlf-to-live-for-raw-pear-viniagrette.htmlMaria Rippo2010-10-04T04:06:01Z2010-10-04T04:06:01ZOK, so I totally scored tonight. I made up a raw pear viniagrette dressing that EVERYONE in my family, that's 4 kids and a hubby, LOVED!!! I LOVE when I make something, get totally excited, give the taste test and get rave reviews. It makes me so happy!

    So here it is in my beloved Blendtec Blender:)...

    The Recipe:

    1 pear, deseeded and chopped in fourths

    1/2 cup extra virgin olive oil

    1/4 cup unpastuerized apple cider vinegar

    1/4 tsp Sweetleaf Stevia

    2 TBS chopped red onion

    1 1/2 tsp fresh rosemary

    1/4 tsp fresh black pepper

    1 1/2 tsp dijon mustard, I used Annie's brand

    1 tsp Nama Shoyu or other soy sauce

    1/2 tsp Celtic or Himalayan salt

    Blend all ingredients in blender and enjoy the creamy goodness on your favorite salad. I added fresh fennel to my salad...heaven;)

     

    ]]>    Maria's Fat Busting Green Smoothie Recipehttp://www.thegreensmoothiechallenge.com/recipes/2010/9/23/marias-fat-busting-green-smoothie-recipe.htmlMaria Rippo2010-09-23T23:38:15Z2010-09-23T23:38:15Z

    Here is the green smoothie recipe you've been asking for... What do I put in my green smoothies? Well, truth be told, I like 'em GREEN;) I have worked hard to create a recipe that is refreshingly cleansing and tasty. My green smoothie recipe is a hit with everyone who tries it. It is VERY low glycemic. Super safe and healthy for diabetics and will keep your body energized and clean! I drink two 3 cup servings per day of the following:

    1/2 pound of greens of choice, spinach, Swiss chard, collards, romaine, kale, dandelion greens, etc...

    3 stalks celery

    1 thumb size piece of ginger

    1/2 lemon, yellow skin peeled off

    handful of parsley or cilantro

    1 piece of fruit of choice, or a cup of berries. I like apples, peaches, pears, banana, etc... The lower the sugar content, the faster you'll shed pounds if that is your goal.

    4 cups water

    Blend all ingredients together. (I use a Blendtec blender with Wildside pitcher to do the job. It is the BEST kitchen appliance EVER!!) Enjoy! You may add stevia to taste. I also like to add a raw protein powder such as hemp, sprouted brown rice, pumpkin seed, pea, etc...

    E-mail me if you buy a blender from the above link so I can get you a $30 rebate!!

    I also add a TBS of bee pollen. This is my post-workout drink of choice!

    To chill it quickly, place in the freezer for 1 hour. If you're busy like me, set the timer to remind yourself to take it back out or you'll have a green smoothie popsicle! Another quick chill option on the road is to place it in a container filled with water and ice cubes. I do this if I have to leave the house right away. My insulated lunch bag has a removable, hard plastic liner that does the job well. I like to store my smoothies in jars that hold three cups of smoothie. This amount holds me for about 3 hours. Mmmmmm, delish...!!

     

     

     

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