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Well it is kinda green! When you blend together blueberries and kale, it sometimes turns out more brown than green but it is still delicious. There are so many variations for smoothies. I really like to change it up and use whatever I have on hand but this is the basic recipe that I use most often. This one is not too sweet and I love it that way but you might want to sweeten it up a bit more if you are new to green smoothies. Simply use a little more fruit (or less greens) or add a drizzle of honey or a pitted date. I feel so good when I start my day with something green!

Serves 2

1 frozen banana
1/4 cup organic blueberries, fresh or frozen*
1/4 cup raw walnuts or cashews
2 tablespoons ground flaxseed (optional)
1/2 organic cucumber with peel, roughly chopped*
2 large handfuls of organic spinach or kale*
1 cup milk of your choice (I use almond)
1 cup water
2 cups ice

Put all ingredients in blender and blend well. Add a little more water if needed.

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

Notes:
-When your bananas get too ripe, peel then and store them in a ziploc bag in the freezer. I have some in my freezer at all times. They make smoothie sweet and creamy!

-If no one in your house is eating the second serving, just pour it into a glass jar with a lid and store in the refrigerator for the next day. Shake well before drinking. Sometimes I put it back in the blender with a little more ice if I want it to be really cold and icy.

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Makes about 10 cups

This soup is so easy to make. The beans add some creaminess and also some protein. This is a very spicy (not hot spicy just lots of spices) version. I love to use spices because there are so many health benefits. Did you know that curcumin, which is found in turmeric, has natural anti-inflammatory properties and that cumin aids digestion and improves immunity? Feel free to use half the amounts of cumin, turmeric and paprika and add 1-2 tablespoons of honey if you want a sweeter version, especially if serving kids.

2 tablespoons coconut oil
1 medium onion, rough chopped
2 garlic cloves, minced
1 tablespoon grated or finely minced fresh ginger
1 teaspoon cumin
½ teaspoon turmeric
1 teaspoon smoked paprika
dash of cayenne pepper
salt and pepper, to taste
1 medium butternut squash, cut into cubes (about 6 cups if using precut)
1½ cups cooked cannellini beans, (or 1 can, rinsed and drained)
4 cups organic broth*
1 cup water
Optional toppings: sour cream*, raw pumpkin seeds (pepitos), cilantro

1. Melt coconut oil in large soup pot over medium heat.
2. Cook onion for about 6-8 minutes or until tender.
3. Add garlic, ginger and spices and cook for one minute.
4. Add butternut squash, beans, broth water and bring to a boil. Turn down to a simmer, cover and cook about 30 minutes or until squash is tender.
5. Puree soup with an immersion blender or carefully transfer to a blender and and blend until smooth. Check seasoning and enjoy!

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

Notes:
-Please try and buy BPA free cans – I like Eden Organic brand

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Serves 4

1 tablespoon coconut oil
½ medium onion, thinly sliced
½ red pepper, thinly sliced*
1 tablespoon curry powder
3 garlic cloves, minced
1 tablespoon freshly grated or minced ginger
1 cup canned coconut milk
1 tablespoon coconut palm sugar (or regular sugar)
1 tablespoon fresh lime juice
1 tablespoon fish sauce (or soy sauce)
2 cups vegetable broth
1lb. wild salmon, skin removed and cut into 1” pieces (ask your fish monger to do this – trust me, it is hard if you haven’t done it much before!)
6 cups chopped kale (large stems removed)*
2 cups cooked brown rice
Toppings (optional): chopped cilantro, extra squeeze of lime and chopped raw cashews

1. Heat coconut oil over medium heat in a large skillet.
2. Cook the onion and red pepper until tender, about 5-7
minutes.
3. Add curry powder, garlic and ginger and cook for 1 minute.
4. Add coconut milk, sugar, lime juice, fish sauce, and broth and bring to a boil then turn heat down to a simmer and cook 4 minutes.
5. Turn heat back up to medium and add salmon and cook for about 5-7 minutes or until salmon is cooked through. Add in kale and cook while stirring until wilted.
6. Serve over cooked brown rice and top with cilantro, lime juice and cashews if desired.

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

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Serves 8-10

1 tablespoon coconut oil or olive oil + more for greasing pan
½ large onion, diced
½ large bell pepper, diced*
1 package sliced mushrooms
1 cup grape tomatoes, halved
2 garlic cloves, minced
2 cups kale or spinach, chopped*
12 eggs
1¼ cup milk*
¾ teaspoon salt + more for salting vegetables
pepper, to taste
5 slices whole grain bread, cut into cubes
½ cup shredded cheddar cheese*
½ cup crumbled feta cheese

1. Heat oil in a large skillet over medium heat.
2. Add onions, peppers and mushrooms and sauté until tender, about 6-8 minutes. Season with salt and pepper, to taste.
3. Add in tomatoes and garlic and cook for 1-2 more minutes, stirring constantly.
4. Stir in kale or spinach and cook for a few minutes or until wilted. Remove from heat and taste to check seasonings.
5. Whisk together eggs, milk, ¾ teaspoon salt and pepper.
6. Put vegetables in bottom of a 9 x 13 baking dish that has a thin layer of olive oil or coconut oil on it.
7. Put bread cubes over vegetables and then sprinkle cheddar cheese evenly over top.
8. Pour egg mixture evenly over the veggies, bread and cheese.
9. Cover and refrigerate overnight.
10. The next day, preheat the oven to 350 and let casserole sit out while oven is preheating.
11. Bake for 40 minutes, covered and then add feta cheese to the top and bake 20 more minutes uncovered.
12. Broil for a few minutes if desired to brown top a little. Watch closely! Enjoy!

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

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Please feel free to contact me. Send me an email with the form below or at 704.575.4777

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