Proprietary Blend of Organic Barley Grass, Organic Wheat Grass, Organic Chlorella, Organic Spirulina, Organic Carrot, Organic Spinach, Organic Apple Fiber, Organic Kale, Organic Parsley, Organic Onion, Organic Brussels Sprout, Organic Sweet Potato, Organic Pumpkin, Organic Kelp, Organic Bell Pepper, Organic Collard Green, Organic Cauliflower, Organic Cabbage, Organic Broccoli, LactoSpore Probiotics,Pineapple Flavor, Citric Acid, Organic Stevia
* 1 full bunch of kale (organic RED kale is so sweet no need to toss out the stalks)
* 2 frozen pears
* 3 small frozen bananas (if NOT frozen add 3 or 4 ice cubes)
* 1/4 cup chia seeds for omega 3 fatty acids
(I would add dark berries)
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HERE IS ANOTHER RECIPE FROM YOUTUBE COMMENTS:
* pound of greens (kale and spinach)
* 1 cup of frozen blueberries
* 1 cup frozen mixed fruit
* banana
* 1/3 cup chia or flax seeds
* 2 cups water
* 1 cup almond milk
It makes 2 quarts. Try 1 quart for breakfast and 1 for dinner. For lunch try a raw veggie salad with beans, etc… perfect for the summer months.
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HERE IS MY OWN GFO (greens-fruit-oats) RECIPE:
* dark green leafies like kale, arugula, spinach, (switch it up!)
* banana
* pineapple
* beet-pomegranate-green stuff-vitamin C powders
* ground flaxseed or chia
* filtered water / ice
* (optional) uncooked rolled oats for satiation
[EDITOR: I agree with video comments, this meal is better prepared in a baking dish with a lid. And no oil required!]
Tender, fragrant and very tasty vegetables! Today I’m preparing a delicious dinner for the whole family! I just cut up the veggies and pop them in the oven! This recipe will appeal to anyone who wants to eat dinner! You can’t be afraid to gain extra pounds! This is a very simple, but at the same time very tasty vegetable recipe in the oven!
RECIPE AND INGREDIENTS: 1/4 white cabbage. Salt. baking pack. 1 red onion. Cut into half rings. Onions are rich in vitamins B, C, PP, E, D, K! Separate the red onion with your hands. Pour hot water so that all the bitterness comes out. Leave on for 5 minutes. 1 carrot. 2 zucchini. Cut it into small cubes. There is a lot of fiber in zucchini. A very useful vegetable. 1 broccoli. Thanks for watching my channel! The red onion is ready. Add the onions and broccoli to the vegetables. 4 potatoes. Caraway seeds. Salt. Black pepper. Herbs of Provence. Olive oil. We mix everything well. We need a toothpick. Make small holes in the pocket. Bake in the oven at 200°C (390°F) for 35-40 minutes. While the veggies are cooking, let’s make the sauce! Vegan yoghurt 100 gr. / 1/2 cup. 1 garlic. Chives. Dill. Mix well
If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!
A) FOR choco flavor: 1 chopped frozen banana PLUS 2 tablespoons cacao powder. Blend in food processor.
B) For berry flavor: 1 chopped frozen banana PLUS a few frozen strawberries. Blend in food processor.
CREAMIER VERSIONS:
Chocolate Ice Cream: 500 gm frozen banana, 15 cashew nuts, 1/3 cup water, 1/2 tsp vanilla, 1/4 cup cocoa powder, 4 soft dates, nuts to garnish.
Vanilla Ice Cream: 20 overnight soaked almonds, 1/2 cup water, 1/2 tsp vanilla, 3 dates, 3 frozen bananas, dairy free chocolate chips or nuts, as needed.
(I use a variety of different beans, garnish w/ fresh mushrooms, tomato, avocado, homemade cashew cream)
RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water) – I recommend long grain brown rice, just cook a bit longer
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed) – I recommend salt-free, home cooked
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion – Chopped
1 Cup / 150g Green Bell Pepper – Chopped
1 Cup / 150g Red Bell Pepper – Chopped
2 Tablespoon Garlic – finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin or Menudo seasoning
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 225ml Vegetable Broth (low sodium) Salt to Taste (perhaps add 1+3/4 Tsp of Pink Himalayan Salt)
Garnish: Green Onion, Cilantro, Lime or Lemon juice
Continue reading Mexican Rice & Bean DishIngredients
Produce
• 2 Bay leaves
• 1 1/2 cup Brown lentils, dry
• 2 Carrots
• 2 Celery sticks
• 3 cloves Garlic
• 2 Onions
Canned Goods
• 5 cups Water or vegetable stock
Baking & Spices
• 1 Salt and pepper
• 1 tsp Turmeric
Oils & Vinegars
• 1/4 cup Olive oil
• 1 tbsp Red wine vinegar
Nuts & Seeds
• 1/4 tsp Cumin
Other
• ¾ cup (200g) passata or can chopped tomatoes or 3 fresh chopped tomatoes and/or 1 tablespoon tomato paste*, dissolved in 6 tablespoons water.
https://br.pinterest.com/pin/mediterranean-lentil-soup–691865561531808857/
These smoky, savory slices are your taste bud’s best bud. Up with flavor and long live lunchtime revelry.
how to make: These slices are ready to eat out of the pack cold or heated.
INGREDIENTS: Water, vital wheat gluten, tofu (water, soybeans, magnesium chloride, calcium chloride), soy sauce (water, soybeans, wheat, salt), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, lemon juice concentrate, cornstarch, garbanzo bean flour, white bean flour, rosemary extract, natural smoke flavor, calcium lactate, potassium chloride.
(I only use 1 or 2 slices in a sandwich, thus 1.4g fat max.)