If you’re new to raw foods, don’t be intimidated by these directions, this is just for example   I recommend organic produce because we have a wide variety of toxins that we’re exposed to every day.  Eating pesticides should not be in our dinner plans as far as I’m concerned.  Search ‘dirty dozen’ here

Green Smoothie Steps:

1. Rinse well, 2 stems of Kale and 3 sprigs of parsley.  You don’t want anything crawling up out of your blender!
2. Add Kale, parsley, 1/2 inch or more slice of fresh ginger root, T raw honey, t coconut oil (Nutiva rawks! Nutiva Organic Coconut Oil, 29-Ounce Jars (Pack of 2) ), a pinch of sea salt for mineralizing, t spirulina powder, t cacao to your high powered blender of choice (I love my Vitamix).  Blend thoroughly: this will resemble swamp water
3. Save half in a covered glass for later today (I’ve even had it the next morning).  I just use cling wrap– works fine.
4. Cut off outside of a fresh pineapple and quarter.  Add half of one of the quarters to the remaining half of green mix still in your blender.  (Store the remaining pineapple in a glass container in fridge.) Also add one frozen banana (if you haven’t discovered frozen bananas yet, you’re in for a treat!  Just peel ripe bananas and freeze in a gallon zipper bag.  Makes smoothies creamy and frosty.  Frozen bananas also make amazing soft serve when pushed through an auger style juicer with a blank plate attachment!) Blend on high til smooth.
5. Stop the blender– add ashwaganda extract,  1/4 cup dried coconut flakes (unsweetened!), and t flax and blend on low just until mixed in.  This gives you something to chew– because you have to chew your smoothie!  (Your saliva is the beginning of your digestive process, and you want to get all of the nutrients you can out of this amazing concoction!) 
6. Get ready to fly!  Yum…

Related articles:

http://freshblessings.net/recipe-directory/

http://freshblessings.net/raw-info-series/

(Of course it’s also a great way to remember later what I threw together, lol)

First, cold brew double strength yerba mate’.   I have a neat little double spoon strainer that I found at Pier One for cheap recently.  (Also, whip up some almond mylk if you don’t have any made up…)

Dispose of tea leaves.  (Your flower bed is a great place for this)

Add a few ice cubes to cool the mate’.

Fill a tall, pretty glass about half full of crushed ice.

Fill your glass a bit less than halfway with almond mylk (see my recipe )

Now you’re ready for the mate’ fill up!

I wanted it a bit sweeter as I don’t make my almond mylk very sweet, so I added a Tbsp of date syrup left from soaking dates for  my grawnola that’s in the ‘D’…

I will be trying many variations!  I bet it would be beautiful with red rooibios tea!  I can see this with ginger or lime or pineapple or cacao… Let me know whatcha think… As for me, I’m headed for another glass…

***Flavor update! I just used some raspberry herbal tea that I found hiding in my basket.  It made the most beautiful pink iced drink!  Mmmm…

**I used Guayaki Yerba Mate’ loose tea From Guayaki Sustainable Rainforest Products

***Why use mate’?  Health benefits:

http://www.guayaki.com/index.php?p=health

****Every question you could possible ask about mate’ answered! 

http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/ecoteas/faq.d2w/report

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