1 cup almond milk 1 cup frozen blueberries 1 banana 1
packed cup of spinach 1/4 avocado 1 large heaping tablespoon of our Peanut Hazelnut Butter
Not exact matches
Heat a large non-stick frying pan with a medium heat, add a 1/4
cup of water, 4
cups of tightly
packed bagged
spinach and add a lid to the pan, after 2 minutes remove the lid and turn off the fire, mix the
spinach and add it to a sieve, using a wooden spoon push down on the
spinach to remove all the excess liquid, transfer the
spinach to a cutting board, finely mince it and set aside
Heat a non-stick frying pan with a medium heat and add 1 tablespoon
of extra virgin Spanish olive oil, once the oil get's hot, add 2
cups of tightly
packed bagged
spinach to the pan, mix with the oil and add a lid on top, after about 3 minutes, remove the lid, mix all the
spinach and remove from the heat
3
cups butternut squash, cubed 2
cups green beans, trimmed and cut into 2 - inch pieces 1
cup,
packed, baby
spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
I've never weighed the
spinach for this recipe... I use the term «
packed» here to describe full
cups of spinach, that have been gently pressed down to reduce the air space between the leaves.
I've added about 2
cups of packed fresh
spinach to these smoothies for even more color, flavor, and good - for - you ingredients!
Roughly chop 2
cups of tightly
packed bagged
spinach and add to a mortar, finely mince 1 clove
of garlic and add to the mortar, then add the toasted nuts and pound with a pestle for about 2 minutes, then add 3 fresh basil leafs and pound everything together for another 3 minutes, until everything is well mashed
3/4
cups fresh orange juice (use 100 % orange juice, usually found in the produce section
of your grocery store) 1/2
cup nonfat vanilla (plain or Greek) yogurt 1/2 frozen banana 1
cup fresh
spinach or kale, tightly
packed 1 date, pitted 10 - 12 ice cubes, as needed
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2
cups Fresh
spinach 1/4 medium Banana 1/4
cup Strawberries, diced (about 3 - 4 berries) 1/2
cup Low fat cottage cheese 1 1/4
cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets
of stevia or sweetener
of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1
cup Water (again, alter according to desired thickness
of shake) 1 You can not taste the cottage cheese at all, it makes for a creamy protein
packed shake!
3
cups coarsely chopped and lightly
packed fresh mustard greens (feel free to use the greens
of your choice, e.g. kale,
spinach, Swiss Chard, etc..)
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly
packed watercress or baby
spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Top each crepe with 1/4
cup packed spinach and 2 ounces ham and top with 1/4
cup of the remaining cheese.
Adding a couple
of cups of pumpkin or butternut squash puree adds to the orange - y goodness
of this soup — and cauliflower and
spinach contribute to its overall veggie -
packed deliciousness.
1
cup ice cubes 1
cup coconut milk (I like Silk unsweetened coconut milk) 1/4
cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2 whole orange with skin removed 1
cup diced pineapple (canned pineapple okay in juice) 1
cup packed, raw
spinach leaves 1 tsp Madagascar vanilla Few dashes
of nutmeg or pumpkin pie spice Few dashes
of cinnamon (I like Vietnamese cinnamon)
This smoothie contains 2 heaping
cups of spinach, 2 bananas, 1
cup frozen blueberries, 1/2
of a frozen pitaya
pack, which I buy online from here, 1 teaspoon maca powder (buy here), saigon cinnamon (buy here) and unsweetened vanilla almond milk.
Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2
of a blender
of greens, loosely
packed (about 4
cups loosely
packed)-- I used Trader Joe's Power Greens mix
of baby kale,
spinach, and chard 1 large frozen banana 1/2
cup of unsweetened coconut milk from the carton or other nondairy milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
4 garlic cloves, halved 1 pound
of greens, such as Swiss chard, arugula,
spinach 1
cup packed flat - leaf parsley leaves 1
cup packed mint leaves 1/2
cup packed cilantro leaves 1/2
cup packed tarragon leaves 1/4
cup extra-virgin olive oil 1/4
cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch
of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
1 ripe banana 1 1/2
cup frozen blueberries 1/3
cup frozen pineapple 1/2
cup spinach,
packed to the max 1/4
cup kale, loosely
packed (don't go crazy here or the color will be discolored) 1/2 frozen or cooked beet (optional) 2 teaspoons hemp seeds 1/2 teaspoon Super Greens Powder (optional but recommended) 1 1/2
cup milk
of choice (cows, almond, coconut, hemp, etc) 1/2
cup of ice
for the sage + walnut pesto: 1/4
cup of sage leaves, stems removed and loosely
packed 1
cup of spinach leaves 1 small clove
of garlic, sliced 1/3
cup of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3
cup of extra virgin olive oil for the oatmeal: 1
cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3
cups of water a pinch
of salt a drizzle
of olive oil
1/4 — 1/2
cup coconut milk or other non-dairy milk 1/2
of a blender loosely
packed spinach or other greens 1 1/2
cups of cubed papaya 1/2
cup cubed frozen mango 1 large frozen banana (about 1
cup of frozen banana chunks) 1/4 — 1/2
cup of frozen pineapple chunks — Put the coconut milk in first then add everything else and blend.
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz
of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly
packed cups of greens (I used a «Power Greens» mix
of baby kale, chard, and
spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2
cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices
of fresh ginger — it adds some zing to the smoothie
One
cup of the leafy greens is
packed with potassium (about 839 mg compared to the 539 mg in a banana), vitamin K, vitamin A, manganese, folate, copper, vitamin B2, vitamin B6, vitamin E, calcium and vitamin C. And,
of course,
spinach offers tons
of iron.
1 tbsp olive oil 1 garlic clove, crushed 1 large handful (1 lightly
packed cup)
spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground black pepper nutmeg a bit
of finely sliced scallions
Ingredients: 2 - 3 thick slices
of Day Old Bread, crusts removed (about 2
cups) 1/2
cup Cream 1 box (10 ounces) frozen chopped
Spinach or 1 large bunch
of fresh
Spinach, blanched and chopped 1/2
cup Pine Nuts 1/4
cup Sun - dried Tomato Halves (6 - 7 halves)
packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4
cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1
cup Extra Virgin Olive Oil Makes about 2
cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.
In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple
of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and
spinach contribute to its overall veggie -
packed deliciousness.
Handful
of baby
spinach leaves (or kale, romaine, etc.) 1
pack frozen dragon fruit (see note below) 1/2 zucchini (frozen slices are best) 1 scoop vanilla protein powder 1/4
cup powdered peanut butter, optional 1/4
cup Califia Farms Unsweetened Almondmilk Creamer 3/4
cup Califia Farms Unsweetened Almondmilk Handful
of ice cubes Pinch
of sea salt flakes 1 tablespoon unrefined coconut oil, melted (but not hot)
DIY version: For a similar refreshing mix
packed with veggies, blend together a half
cup each
of spinach and kale, a quarter
cup each
of peeled sliced cucumber and chopped green bell pepper, a half
cup of sliced banana, a tablespoon
of fresh lime juice, one quarter
cup unsweetened almond milk, one quarter
cup water, three fresh mint leaves, and a handful
of ice.
Raw
spinach only provides 24 mg per
cup, and a
cup of chopped raw celery
packs 81 mg.
1 - 2
cups mixed baby
spinach and other mixed baby greens (whatever is on hand) 1/2 — 3/4
cup pineapple (fresh or frozen) 1/2
cup raspberries (fresh or frozen — these are optional, I just love the color with the green — the pineapple should really sweeten your smoothie) 3 T hemp seeds (optional
of course, but wonderfully
packed with complete protein and healthy essential fat) 1
cup (or more) almond milk (or other non dairy milk)
Strawberry Fields Smoothie Ingredients 3
cups cashew or nondairy milk
of your choice 2
cups fresh strawberries 1 tablespoon lemon zest 1 small orange, peeled 1 banana 11/2
cups loosely
packed spinach Blend and enjoy!
1
cup chopped pineapple 1
cup packed spinach, washed and dried Aloe juice to taste (about 1
cup), or 1 T.
of aloe gel 4 ice cubes 1 T. protein powder
We love this green smoothie recipe
packed with two
cups of spinach.
Firm tofu (15 - 16 ounces) 1 onion, diced 8 ounces
of frozen
spinach (1
cup tightly
packed fresh
spinach) 1 large Roma tomato, diced 2 teaspoons organic canola oil (optional) salt and pepper to taste (optional) Preheat oven to 350
oF.
1 onion chopped 1
cup frozen
spinach or fresh that has been chopped and cooked 1
cup frozen kale or
packed fresh kale (chop leaves and stalks into small pieces) 8 ounces firm tofu 2 tablespoons ground flax seeds mixed in 1/4
cup water additional water for cooking as necessary * Instead
of spinach and...
In Curried Lentil, Pumpkin, and Cauliflower Soup, adding a couple
of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and
spinach contribute to its overall veggie -
packed deliciousness.
chopped sun dried tomatoes 2
cups packed greens (kale or
spinach) 1
cup grated cheddar cheese, plus more for topping Pinch
of salt and pepper 3 Tbs.
8
cups water 2 large bunches
of fresh
spinach (about 8 ounces), with large stems removed, well rinsed and drained 1/2
cup loosely
packed arugula leaves 3 scallions, white and green parts, roughly chopped
1/2
cup parsley 1 tbsp fresh ginger 2 ripe pears 1 teaspoon honey Juice from 1/2 lemon 2
cups of spinach,
packed 1.5 — 2
cups water
2
cups of greens,
packed (I recommend
spinach, lettuce, or 1
cup of each) 2
cups frozen pineapple Juice from 1/2 orange 1/2
cup cilantro (about 10 sprigs, including stem) 1.5 — 2
cups coconut water
2
cups chopped eggplant 1
cup tomato sauce Pinch
of crushed red peppers Pinch
of sugar 1 pizza dough 1
cup tightly
packed spinach 1/2 red bell pepper, seeded and thinly sliced 1/2
cup artichoke hearts 1/4
cup red onions, thinly sliced 1/4
cup pitted and quartered black olives