Kim’s Shake
Here’s my daily morning shake recipe. Make it whenever you like!
- 1/2 cup fresh apple, skin on
- 1/2 cup fresh pear skin on
- 1 slice fresh pineapple
- 1 banana
- 1 whole orange
- 2 large romain lettuce leaves You can substitute spinach, 1/2 cup
- 1 stalk celery
- 2 tbsp. ground flax seed organic if you can find it
- 1/2- 1 tsp. ground cinnamon
- 2-3 tbsp. almond milk or dairy milk if you use it
- 2-3 tbsp. water
- 1 tbsp. nut butter of your choice optional
- Wash all fruit and cut into large chunks. Add to blender with romaine leaves, celery and the the ground flax seed, cinnamon, nut butter if using, water, almond or dairy milk and ice cubes. Blend well and enjoy! Makes approximately 24 ounces of shake!
Mashed potato surprise
- 1 medium large Idaho baking potato peeled, cut into 1 inch dice
- 1/2 cup fresh broccoli florets cut into `1/2 inch size steamed 3 minutes, drained
- 1/2 cup chopped fresh cabbage
- 1 tbsp. butter or your favorite healthy fat
- 3-4 tbsp almond milk unsweentened
- 1 tbsp. chopped fresh parsley optional
- Place peeled, chopped Idaho potatoes and chopped cabbage in a medium saucepan. Cover with water and bring to a boil. Lower to medium heat and boil for 12-15 minutes until done, soft when a fork is poked in a cube. Drain, place back in the pot and add the butter or oil, almond milk and mash to desired consistency. Once well mashed, add the broccoli, chopped scallion and parsley if using. Mix all together and serve with salt and pepper to taste. Serves 1 Enjoy!
Chia seed pudding
Place all ingredients in a large glass or mug. Stir with a fork to incorporate the chia seeds and chill for at least an hour. Longer is better. Serves 1. Top with fruit if you like
- 2 tbsps. chia seeds organic if possible
- 1/3 can full fat coconut milk
- 12 cup almond milk dairy or soy can be substituted
- 1 tbsp honey maple syrup can be substituted
- Place all ingredients in a large glass or mug. Stir with a fork to incorporate the chia seeds and chill for at least an hour. Longer is better. Serves 1. Top with fruit if you like, eat with a spoon and enjoy!
Asparagus soup
- 1 lb asparagus stems use the middle section under the break and chop off the very bottom of the stems
- 3 cups water
- 1/2 onion chopped roughly
- 1 clove garlic peeled
- 1/4 tsp red pepper flakes optional
- 1/2 cup almond milk or any milk of your choice
This is a great way to use the end of the asparagus that usually gets thrown out! Let your kids try it too!
Place asparagus stems in the water in a large sauce pan. Add onions, garlic, red pepper flakes-optional and salt and pepper to taste. Bring to a boil and simmer low for 30 minutes. Remove from heat and allow to cool. Place the asparagus mix and 2 cups of the cooking liquid in a high speed blender. Puree till smooth. Add 1/2 cup of almond milk, or any milk you use, and puree a few seconds. Reheat and serve in a large cup or bowl.
Serves 2
Enjoy!
Potato Corn Chowder
- 2 cups corn frozen, fresh, canned organic is best
- 2 cups potatoes your favorite potato works here
- 1 medium onion chopped
- 1 tbsp. butter or olive oil
- 1 cup potato water save this after you have boiled the potatoes
- 1 1/2 cups almond milk unflavored, no sugar
- salt and pepper to taste
- a few flakes red pepper flakes
Peel and cut potatoes into half inch cubes. Add to boiling water, boil for 7 minutes and drain, reserving 1 cup of the boiling liquid
Drain, remove from cob or defrost corn
Saute chopped onions in the butter or oil for about ten minutes till clear and carmelized
Add the corn, red pepper flakes (optional) and boiling liquid and simmer on low about ten minutes
Add the almond milk and potatoes and heat until just before boiling
Add salt and pepper to taste
Serves 2
Enjoy!
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