I had a wonderful green smoothie recently. It was so tasty that I thought I would share the recipe with you. My green smoothies are usually very green! They probably would not be appealing to someone who is starting off with them for the first time. I put in a whole lot of spinach, a few Kale leaves or whatever other dark leafy green I have on hand. I also use fruit low on the glycemic index (that is not too sweet). This time I decided to make one for flavor. And it was so delicious! Here is the basic recipe:
2 cups of water
1/3 pineapple
2 apples
2 oranges
a handful of dark berries
1 handful of spinach
1 handful of cilantro
Blend in a high powered blender.
If this is not sweet enough for you, add more pineapple and dates. Adjust the the ingredients to suit your liking. Something about pineapple and cilantro together that is so delicious!
The following recipe has been provided courtesy of Angelica Driskell and Infinite Kitchen. Angelica is a figure competitor from Montgomery County, MD. Many thanks Angelica!
Ingredients:
1lb French Green Lentils (rinsed and drained)
2 large carrots (peeled and diced)
2 Scallions (finely chopped)
2 Shallots (finely chopped)
2 Cloves Garlic (finely chopped)
4 TBS Extra Virgin Olive Oil
3 TBS Red Wine Vinegar
3 TBS Italian Parsley (finely chopped)
2 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
Cold Water (enough to cover lentils)
2 large carrots (peeled and diced)
2 Scallions (finely chopped)
2 Shallots (finely chopped)
2 Cloves Garlic (finely chopped)
4 TBS Extra Virgin Olive Oil
3 TBS Red Wine Vinegar
3 TBS Italian Parsley (finely chopped)
2 tsp Salt
1 tsp Black Pepper
1 Bay Leaf
Cold Water (enough to cover lentils)
Directions:
In a large saucepan, add lentils, 1 tsp salt, and bay leaf; cover with cold water by an inch of water. Cover saucepan and bring to a boil over medium/high heat. Allow to cook for about 10 minutes. Uncover and reduce to low heat. Continue to simmer until lentils are tender, approximately 10 minutes. In a separate large pan, heat 2 TBS of olive oil. Add scallions, shallots, garlic and carrots. Saute for about 5 minutes until shallots are translucent and carrots are just about tender. Add remaining salt and pepper to taste. Drain lentils and transfer to a large bowl. Add carrot mixture to lentils. Add remaining olive oil, red wine vinegar and Italian parsley. Mix thoroughly and serve warm or cold.
Have a great day!
