Blueberry Smoothie

Heart Healthy Smoothie

This smoothie can be breakfast or an afternoon pick me upper...

Combine the following ingredients in a blender or better yet a Vita mix until smooth and creamy.

Blend the above ingredients until creamy smooth and enjoy! Your heart will love you for it!

*THESE PRODUCTS ARE AVAILABLE IN OUR APOTHECARY,

PLEASE CALL  888-822-5613 TO ORDER


Green Soup with Ginger

  1. Heat oil in a large pot and cook onion over low heat with salt until soft and golden, about 20 minutes
  2. Add leeks to pot and cook for 10 minutes until soft, then add collards and ginger (add more to taste), sautéing for 5 more minutes
  3. Add chicken stock, then cook for 10 minutes
  4. Remove soup from heat and puree until creamy and smooth
  5. Pour back into pot, heat and add lemon juice
  6. Serve

* You could use the directions for this soup as a base for other soups, instead of the leeks and the collards use any vegetable like carrots , zucchini , watercress, etc.


Early Spring Greens Soup

Method:

In a large saucepan, melt butter with oil and sauté onions until translucent.

Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally.

Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes.

Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree.

Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes.

Add salt and pepper to taste and serve hot, garnished with the lemon zest.


Steak and Arugula Salad

In a large bowl, combine the romaine lettuce, endive, red onion, arugula and tomatoes, and half of the cheese.

Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper and arrange on a platter. Cut the steaks crosswise into thin slices.

We recommend New York, rib-eye or filet mignon - pan fried or grilled and then chilled

Arrange on top of the salad, add remaining salad, drizzle with dressing and serve immediately.

 

 


Super Simple Spaghetti

Directions:

Cut spaghetti squash in half (clean out seeds).

In a baking dish put spaghetti squash (facing down) in a 375 degree oven.

Bake for approximately 45 minutes or until done. Let cool for about 5 minutes.

Using fork, scoop out the spaghetti squash into a bowl.

Add the remaining ingredients and toss. Eat warm or cold. 


Breakfast Spinach Frittata Muffins

Preheat oven to 400°F.

Drain spinach and set aside.

In a mixing bowl, whisk together eggs and milk.

Once combined, add in sun-dried tomatoes and salt and pepper.

In a skillet, sauté onions in olive oil on medium heat (about 2 minutes, or until translucent), add minced garlic and sauté for one more minute. Add spinach.

In a pre-greased muffin pan, add spinach mixture to fill cups about one-third to half-way.

Pour egg mixture over the top.

Sprinkle goat cheese over the top of each “muffin” and put back in the oven for 10 minutes or until muffins appear puffy and golden.

Remove from oven and enjoy!