Another tasty refreshment to throw in your blender!
16 oz. coconut water
10 oz. frozen peaches
6 oz. fresh raspberries
2 tbsp. tahini
a few slices of fresh ginger
makes 2-3 servings. goes nicely with a sprig of parsley.
Superfood Smoothie
Well, it may not be Summer in San Francisco, but it practically feels like it! A great day for a superfood superyummy smoothie. Here’s a simple recipe:
10 oz. apple juice
1 cup blueberries
a handful shredded kale
a tablespoon partially ground flax seeds
a teaspoon of spirulina
one sliced mango
a scoop of yogurt or protein powder
Combine all ingredients in a blender, and let technology work it’s magic. I find this to be a satisfying and fortifying blend.
Get It To Go!
Lunch to go! De-stemmed Red Russian Kale, pre-soaked and rinsed hijiki, chopped Napa Cabbage, tamari pumpkin seeds, sliced firm pesto tofu, marinade sauce, turmeric, garlic powder. All ingredients sauteed in walnut oil on a cast iron skillet. Top with sprouts of choice at the end.
Hot Egg-Cabbage Soup
Start with 32 or so oz. of filtered water. Add a fat tablespoon of garbanzo-miso paste. Bring to a boil, then turn down to a low boil. Add chopped green cabbage, mustard powder, chili powder, dried lily flower, a teaspoon of thai red curry paste, a pinch of wasabi powder, a sprinkle of dulse flakes, a spoonful of butter, and a shake of japanese red pepper flakes. After cabbage softens, bring to a high boil and add two raw eggs. Stir. Top it off with a dash of olive oil.