Posts Currently viewing the category: "Fat Free"

Purple Passion Smoothie

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1 cup filtered water1 cup frozen wild blueberries3/4 cup pineapple, fresh or frozen3/4 cup mango, fresh or frozen1 medium banana1 large handful fresh spinach1 tsp Vimergy spirulina Add all ingredients to a blender.Blend until smoothie. Tip: If smoothies make you too cold, try leaving the frozen fruit out on the counter to…(Read More)

Cranberry Elixir

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2 cups filtered water12 oz fresh or frozen cranberries2 large oranges, juiced2 Tbsp maple syrupOptional Add-Ins1 tsp fresh rosemary or sage1 pinch cinnamon Add all ingredients to blender and blend on high for about 1 minute.Strain cranberry pulp through a nut milk bag or fine strainer. This beverage will be far more powerful…(Read More)

Potato Broccoli Soup

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2 tsp olive oil or water3 cloves garlic, minced1 medium onion, chopped1.5 pounds potatoes, 1/2 inch cubed (about 5 medium potatoes) ((I like golden or red potatoes for this recipe.))5 cups vegetable stock1 pound broccoli stems & florets, chopped (about 2 heads)1 tsp Himalayan pink salt ((optional)) In a large sauce…(Read More)

Watermelon Cooler

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5 cups watermelon1 cup strawberries ((fresh or frozen))10-20 mint leaves1-2 slices lime ((for garnish)) Add all ingredients to blender and blend until smooth.Serve as is or strain for a thinner beverage.Serve over ice if your strawberries are fresh…(Read More)

Mango Salsa

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2 mangoes, chopped ((I love Altufo or honey mangoes for this recipe))1 small sweet onion, chopped1/2 cup fresh cilantro, chopped1 lime, juiced1/2 fresh jalapeno, diced ((optional)) Mix all ingredients together in a bowl and enjoy! This recipe pairs super well with my Sun Dried Tomato Tapenade on a potato “bread” with Cashew…(Read More)

Lemon Balm Popsicles

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Lemon Balm Popsicles 6 Tbsp loose leaf lemon balm or 3 teabags2 1/2 cups filtered water4 Tbsp raw honey2 Tbsp frozen wild blueberries per popsicle1 Tbsp lemon juice ((optional)) Boil the water.Add tea and allow to steep for 10 minutes for a strong brew.Add honey and stir until dissolved.Add tea mixture…(Read More)

6 medium golden potatoes, steamed & chilled, chopped into 1/2 inch slices1/2 red bell pepper, chopped1 scallion, diced ( (or sub sweet onion, diced))1 lemon, juiced1/4 cup fresh dill, chopped1/2 tsp Himalayan pink salt Add all ingredients to a bowl. Toss until well combined…(Read More)

2 cups pineapple ((fresh or frozen))1 cup kale, packed1 cup spinach, packed1 handful cilantro1 cup orange juice ((preferably fresh))1/2 cup water1 inch ginger Add all ingredients to blender.Blend until smooth. This recipe makes about a 32oz smoothie. It’s so refreshing and energizing. The ginger has a nice warming effect. It…(Read More)

4-6 medium Russet potatoes4 medium golden potatoes1/3 cup steaming water, veggie stock, or water1 tsp garlic powder1 tsp onion powder1/2 tsp saltjuice of half a lemon Bake RussetsBake the Russet potatoes at 425 degrees for about 45 minutes or until soft and cooked through. Be sure to pierce the top of the…(Read More)

1 medium to large head of cauliflower, cut into floretsBatter3/4 cup chickpea flour ((also known as garbanzo bean flour))3/4 cup filtered water1/4 cup fresh lemon juice1 tsp onion powder1 tsp cayenne ((use more or less depending on your spiciness preference and how hot your cayenne is))3/4 tsp salt1/4…(Read More)

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