Chocolate Blueberry Banana Power Smoothie

Chocolate Blueberry Banana Power Smoothie

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Chocolate Blueberry Banana Power Smoothie
I've refined this recipe little by little over time to balance flavor, nutirition and texture in a way that I can throw it together daily in five minutes or less (including blending time). The inspiration comes from my parents' favorite frozen custard "concrete" -- banana blueberry flavor.
Chocolate Power Smoothie
Course Smoothie
Prep Time 3 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
Main Smoothie
Texture
Course Smoothie
Prep Time 3 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
Main Smoothie
Texture
Chocolate Power Smoothie
Instructions
  1. Creating the smoothie: Pour/place all ingredients EXCEPT chia seeds, banana and blueberries into blender. Blend at top speed for one minute. Turn off.
    Smoothie Ingredients
  2. Creating the texture: Place remaining ingredients into blender, and blend quickly on medium speed; 2-4 seconds should be fine. You're really just chopping up ingredients at this point.
    Bananas and Blueberries and Chia
  3. Pour into glass and serve immediately, or take with you.
    Smoothie
Recipe Notes

If you don't like your smoothies with a lot of texture, include the blueberries in the initial smoothie mix. You can put the bananas and chia in that mixture, but know that they will both increase the mixture's thickness.

 

Oven-Roasted Cauliflower

Oven-Roasted Cauliflower

Oven-Roasted Cauliflower
Great as a side dish or a snack, this delicious nosh is bursting with flavor. It's cauliflower for people who don't like cauliflower.
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 1 head cauliflower
  2. 1 sliced medium onion
  3. 4 unpeeled garlic cloves
  4. 3 tablespoons olive oil
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1 cup grated vegan parmesan or Nutritional Yeast
  8. 1 tablespoon dried oregano or other herbs for seasoning
Instructions
  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  2. Slice up 1 head cauliflower into bite-sized pieces. Place cauliflower into bowl with onion, garlic, olive oil, pepper, 1/2 cup vegan parmesan and/or Nutritional Yeast and oregano/other herbs. Toss so that all the ingredients mix and the cauliflower is well coated.
  3. Spread cauliflower over foil on baking sheet.
  4. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with remaining grated Parmesan/yeast, toss to combine, and roast until cauliflower is tender, roughly 10-12 minutes.
Notes
  1. Image courtesy of www.Epicurious.com
Learn2Blend http://learn2blend.com/
“Cheezy” Garlic Kale Chips

“Cheezy” Garlic Kale Chips

Baked Garlic Kale Chips
Serves 1
Compulsive snack chip eaters, take note. You season these things right, and they are fantastic to just stick a bowl in front of your face and pig out. And since it's kale, the only thing you have to watch is the salt.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. One medium bunch of green kale (the standard kind...not the lacinto)
  2. 1/4 cup olive oil
  3. 1 tbsp or more onion powder
  4. 1 tbsp garlic powder
  5. 1/4 cup nutritional yeast
  6. 1 tsp garlic salt
Instructions
  1. Preheat oven to 275 degrees. Wash/dry the kale, remove stalks below the leaves, and chop into 1 1/2" pieces. Place into a mixing bowl, along with the olive oil, onion powder, garlic powder, and nutritional yeast. Toss. Lay pieces onto a standard baking sheet.
  2. Bake in preheated oven for 15 minutes, then flip kale pieces over and put back in for another 15 minutes.
  3. Remove from oven and sprinkle with garlic salt.
Notes
  1. Another popular method of preparing kale chips is to use a food dehydrator, which helps retain the nutrients better than baking them.
  2. Also, don't be afraid to play with the seasoning amounts according to your own taste. Nutritional yeast is an acquired taste. But once you dig it, it helps add a savory element. Plus, it's a great source of protein, folic acid, and vitamin B12. You can usually find it in the bulk or baking/spice aisles of your grocery store.
  3. Image courtesy of CookForYourLife.org.
Learn2Blend http://learn2blend.com/
Hearty Black Bean Soup

Hearty Black Bean Soup

Hearty Black Bean Soup
Serves 2
Thick and hearty, and a great combo of different savory/spicy ingredients.
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Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Prep Time
15 min
Cook Time
6 min
Total Time
21 min
Ingredients
  1. 3 cups low sodium vegetable stock
  2. 1 1/2 cups canned, drained and rinsed black beans (1/2 beans reserved)
  3. 1 1/2 cups canned, drained and rinsed chickpeas (1/2 chickpeas reserved)
  4. 1/2 cup chopped onion, sautéed
  5. 3 garlic cloves, roasted
  6. 3 tbsp lime juice
  7. 1 teaspoon ground cumin
  8. 1/4 teaspoon Kosher salt
  9. 1/8 teaspoon freshly ground black pepper
  10. 1/4 cup coarsely chopped red pepper
  11. 1/4 cup coarsely chopped yellow pepper
  12. 1/4 cup chopped scallions, garnish
Instructions
  1. Place vegetable stock, beans, chickpeas, onion, garlic, lime juice, jalapeño pepper, and seasonings into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
  5. Reduce speed to Variable 4 and remove the lid plug. Add reserved peppers through the lid plug opening.
  6. Blend for additional 10 seconds. Serve immediately.
Optional ingredient for some heat
  1. 1 jalapeño pepper, seeded
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Hearty Black Bean Soup

Vegan Tomato Basil Soup

Vegan Tomato Basil Soup

Sandra’s Vegan Roasted Tomato and Basil Soup
Serves 6
Roasting vegetables gives a lot of depth of flavor, so be sure to include this step if you have the time. Lots of great complementary flavors in this one...and it's vegan!
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Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Ingredients
  1. 8 -10 medium ripe tomatoes seeded cut into quarters
  2. 1 large sweet red pepper cut in large chunks
  3. 2 15-oz cans organic diced tomatoes including the juice
  4. 4 cups vegetable broth
  5. 2 cups organic yellow onions, chopped (about 2 medium onions)
  6. 1 cup firmly packed finely chopped fresh basil leaves
  7. 1/2 cup sun dried tomatoes
  8. 1/4 cup cold pressed extra virgin olive oil
  9. 1/4 cup finely chopped fresh garlic (about 8 large cloves)
  10. 1/4 cup raw macadamias (optional - see note in post)
  11. 2 - 4 pitted dates or 1 - 2 Tbsp agave to taste (optional - see note in post. Omit if alkaline)
  12. 2 tsp fresh thyme leaves (I use lemon thyme)
  13. 2 tsp Celtic sea salt
  14. 1/2 tsp crushed dried red chilli pepper flakes (optional - omit if alkaline)
  15. freshly ground black pepper to taste
Instructions
  1. • Preheat oven to 200 / 400 degrees.
  2. • Toss together the sweet peppers, tomato halves, 1/4 C of the olive oil, 1 tsp of the salt and a sprinkle of cracked pepper.
  3. • Spread in single layer on a baking sheet and roast for about an hour.
  4. • Give them a good toss a couple of times during the cooking time to get an even roast.
  5. • In a large pot, saute the onions and garlic in a couple of tablespoons of olive oil, 1 tsp of the sea salt and the red pepper flakes for about 10 minutes just until the onions just start to brown.
  6. • Add in the canned tomatoes with all of their juices, the basil, thyme and vegetable broth.
  7. • Add in the oven-roasted peppers and tomatoes with all of their juices and the sun dried tomatoes.
  8. • Bring this mixture to a boil and simmer uncovered for about 30 minutes.
  9. • Place the mixture in your blender (I use a Vitamix) in batches with the macadamias and the agave until smooth and creamy.
  10. • Season to taste and serve with crusty bread or a scoop of your favorite grain.
Notes
  1. Thanks to The Blender Girl for the recipe!
Adapted from Healthy Blender Recipes
Learn2Blend http://learn2blend.com/

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