Friday, February 13, 2015

Apple Pie Smoothie

One of my little guys requested an Apple Pie Smoothie the other day so that is exactly what I made him! We all have been enjoying my Pumpkin Pie Smoothie recipe and he thought, since I could make up a recipe for that, surely I could make up one for Apple Pie. It was a success!! He was very happy and satisfied.

You can use any apple you like for this recipe; he chose Golden Delicious, so that is what I used.

Apple Pie Smoothie

by Elizabeth

4 frozen ripe bananas

1 ripe banana

Juice of 1/2 a lemon

2 Golden Delicious, organic apples

4 Medjool dates, remove pits

2 Tbsp raw Hemp Hearts

1/2 tsp cinnamon

1/2 tsp pumpkin spice

1/4 tsp Allspice

Blend all ingredients in a high speed blender. Garnish smoothies with dried mulberries and a sprinkle of cinnamon. Enjoy!

+JMJ+ Today I am grateful for the kindness shown to me yesterday. 

Thursday, February 12, 2015

Pumpkin Pie Smoothie/Pumpkin Pie In a Bowl

As I mentioned the other day, I have been juicing a ton of carrots lately. To be exact, I have been juicing 5 pounds of carrots each morning! 

I drink it throughout the morning and I also add some to recipes.

 A few days ago I used a little bit of my carrot juice in the smoothie and smoothie bowl recipe that I made for the children and me; It was what I call "Pumpkin Pie Smoothie and Pumpkin Pie In a Bowl."

Pumpkin Pie Smoothie/Pumpkin Pie In a Bowl

by Elizabeth

12 oz of fresh pumkin or canned

7 frozen, ripe bananas

5 Medjool dates, remove pits

2 T raw, hemp hearts

1/2 cup fresh carrot juice or water

Squeeze of fresh lemon juice

1 Tablespoon of Pumpkin Pie Spice

1 teaspoon of cinnamon

Blend all of the ingredients until creamy smooth. I blended mine on "smoothie mode" in my Blendtec Blender.
Garnish the smoothies with a sprinkle of cinnamon and pumpkin pie spice. Enjoy!

For the Pumpkin Pie in a Bowl simply pour the smoothie mixture into a bowl and garnish with dried mulberries and enjoy with a spoon! This is how I eat my smoothies every morning.


+JMJ+ Today I am grateful for the beauty I shared with my daughter the other day, as we admired a beautiful iridescence in a cloud after a day of rain; the sun came out and we got to admire what we call, a "Rainbow Cloud". 

Wednesday, February 11, 2015

The Power of Microgreens

Are Microgreens Healthier?

May 2, 2013 by Michael Greger M.D. in News 

USDA researchers recently published a study assessing the nutrition content of 25 commercially available microgreens, seedlings of vegetables and herbs that have gained popularity in upscale markets and restaurants. Just a few inches tall, they boast intense flavors and vivid colors, but what about their nutritional content? No one knew until now.
We’ve known that baby spinach leaves, for example, have higher levels of phytonutrients than mature spinach leaves, but what about really baby spinach–just a week or two old?
Microgreens won hands down (leaves down?), possessing significantly higher nutrient densities than mature leaves. For example, red cabbage microgreens have a 6-fold higher vitamin C concentration than mature red cabbage and 69 times the vitamin K.
Microgreens are definitively more nutrient dense, but are often eaten in small quantities. Even the healthiest garnish isn’t going to make much of a difference to one’s health, and microgreens may go for $30 a pound! But BYOM—birth your own! You can have rotating trays of salad that you can snip off with scissors. It’s like gardening for the impatient—fully-grown in just 7 to 14 days! If that’s too long, what about sprouting? See my 1-min. video Antioxidants Sprouting Up to see what happens to the antioxidant content of seeds, grains, and beans when you sprout them.
Homemade sprouts are probably the most nutrition-per-unit-cost we can get for our money. See Biggest Nutrition Bang for Your Buck, where they beat out the previous champ, purple cabbage (Superfood Bargains). Broccoli sprouts are probably the best—see for example The Best Detox and Sulforaphane From Broccoli to Breast. I would recommend against alfalfa sprouts (even when home sprouted) as fecal bacteria from manure can hide in the seed’s nooks and crannies and cause illness: Don’t Eat Raw Alfalfa Sprouts.
-Michael Greger, M.D.
PS: If you haven’t yet, you can subscribe to my videos for free by clicking here and watch my 2012 year-in-review presentation Uprooting the Leading Causes of Death.
Image credit: cogdogblog / Flickr


I have been sprouting and growing my own sunflower greens for many years now and get great satisfaction from this easy and economical way of "gardening". Click on this link to see my Step-By-Step post on Growing Sunflower Greens .

I also posted a simplified version on Instagram. So either way you have easy access to this simple technique of sprouting. 

The article also mentions the high nutrient values in sprouts. For a complete guide to sprouting just about anything click here to see my post.

I am in the process of ordering seeds and growing mats so that I can resume growing many varieties of Microgreens. I am very excited to incorporate these power house greens into our daily diet! 


+JMJ+ Today I am grateful for my VERY understanding hubby; I love you so much!!!!! This year in July we will be celebrating our 25th wedding anniversary. It just doesn't seem possible; five children later, a lifetime of adventures, and unconditional love beyond my imagination. 

Wednesday, February 4, 2015

Raw Corn Chips (Lowfat, Salt Free, Oil Free)

I have been juicing a lot of carrots lately and am left with a lot of carrot pulp! I've been trying to think of recipes that utilize the pulp instead of having to just compost it all. The other day I decided to make Raw Carrot Corn Chips in the dehydrator. They turned out fantastic! Thin, crispy, and approved by all of the family members that tasted them. I am a happy camper!

Raw Carrot Corn Chips

by Elizabeth

4 Cups of organic corn

4 Cups of carrot pulp

1/3 cup of flax seeds, ground into flax meal

2 Mini yellow bell peppers

1/3 of a sweet onion

3/4 cup of water

Pinch of chili powder

Pinch of cumin

In a food processor, process all of the ingredients into a thick batter; Should be the consistency of thin oatmeal. Spread out onto Teflex sheets on your dehydrator trays; Should be spread quite thin. Dehydrate on 118 degrees for 12 hours and then flip them over and dehydrate 5-8 more hours or until dry, thin, and crispy. Break into chips with your hands and store at room temp in an air tight container.

+JMJ+ Today I am grateful for a productive day followed by some time outside with the boys.

Banana Cream Pie Smoothie Lately I've been blessed with fresh, green, Florida coconuts from my neighbor's trees. We enjoy drinking...