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!
Black Eyes Peas
Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain.
In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
- 1 1 lb. bag black eyes peas dried
- 2 whole fresh carrots chopped into 1/4 inch dice
- 3-4 dried bay leaves
- 1 mediium onion chopped
- 1/4 tsp. red pepper flakes optional
- 2 tbsps. olive oil or any healthy oil you like
- 2 cups cooked brown rice your favorite variety
- 2 cups vegetable broth chicken broth can be substituted
- 3-4 cups water start with 3, add more to keep the beans soupy
- Place the dried black eyed peas in a large sauce pan and cover with water. Bring to a boil and let boil 2 minutes. Turn off the heat and let them sit for an hour, drain. In a large pot on medium heat heat the olive oil. Add the carrots, onion, bay leaves and red pepper flakes if using. Saute 3-4 minutes. Add the drained black eyed peas, veggie broth, salt and pepper to taste and water to cover the peas, approximately 3 cups. Bring to a boil and reduce heat to a simmer. Test for seasoning after 30 minutes. If you like a very firm pea, check at 45 minutes and remove from the heat, there will be some liquid in the pot. I cook them 1 hour exactly and you get a mushier black eyed pea with very little liquid left in the pot. Taste for salt and pepper. Add the cooked brown rice, greens and hot sauce if you like! Enjoy! Serves 4
Hearty veggie broth
This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It’s a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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This is my go-to broth base as I do not eat meat or chicken. I do eat fish but the type of broth is pretty specific to certain dishes. My hearty veggie broth works well with brown rice or any whole wheat grain. It's a great base for many soups and works well with almond milk to make a white (bechmel) sauce.
Add 1 tbsp olive oil to a large dutch oven. Heat to medium high and add chopped onions, peppers and garlic. Saute for about three minutes until the onion starts to turn clear. Add the water and all other ingredients. Bring to a boil. Taste for salt and pepper adjustment and bring to a boil. Simmer for 30 minutes and adjust for all seasonings. Simmer another 15 minutes and allow broth to cool. Remove all veggies and use or freeze. I freeze this broth in batches of 2 cups in ziplock bags.
Makes approximately six cups. Enjoy!
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- 8 cups water
- 10 stems mushrooms I freeze the stems when I use a whole mushroom as I find them too tough, 5 whole mushrooms can be substituted
- 2 dried bay leaves
- 2 whole carrots quartered-as fresh as possbiel
- 2 medium stalks celery ends trimmed, quartered
- 1 large onion chopped
- 2-3 cloves whole garlic peeled and cut in half
- 1/4 tsp. red pepper flakes optional
- 1/4 cup fresh parsley chopped
- 1-2 slices green or red peppers seeds and membrane removed, chopped
- salt pepper to taste
- 1 tbsp extra virgin olive oil
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!
Easy sugar free applesauce
- 4 apples, any variety
- 2-4 whole cinnamon sticks
- 1/2 lemon
- 1-4 tbsp. water if the applesauce becomes dry
- Peel four apples of your choice Remove the core and chop apples into small dice Place the apples in a medium saucepan Add the cinnamon stick(s) Squeeze in 1/2 lemon, removing any pips Bring to a boil, cover and cook on the lowest heat setting for 25 minutes. Taste to adjust for flavor and add water if necessary. Enjoy!
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