You will not believe how good this smoothie tastes despite looking like lawnmower juice! Feel free to add or subtract what you have on hand and what you like in terms of taste. Be careful to not go overboard on the fruit – this is a green (i.e. vegetable) smoothie designed to deliver great nutrient-dense antioxidants and phytonutrients from vegetables with the fruit added to sweeten and lessen any bitterness from the chard, kale and spinach.
For a fantastic breakfast, serve with either eggs, some Yambanana Bread, or some bacon (uncured – no nitrites or nitrates) or organic sausage.
1 large handful of spinach
2 kale leaves
1-2 chard leaves
1 orange, peeled
1-2 tablespoons coconut oil-
1-2 cups purified water, or combination of water, coconut water, almond milk, hemp seed milk
Frozen berries, frozen pineapple chunks (available at Trader Joe’s), pomegranate seeds
Add all ingredients to Vita Mix blender and blend thoroughly (1-2 minutes)
Can be put into glass jars and refrigerated for up to 36 hours
NOTE: Any smoothie can be made into a meal replacement by simply adding the following: 1 organic raw or hardboiled egg* 1-2 tbsp lemon-flavored fish oil *Use fresh, local and organic eggs (not mass-produced supermarket brands)
This is such a delicious nutritious snack. It can be served warm (really good fresh out of the oven), topped with almond milk, fresh peaches, strawberries, blueberries – use your imagination! Make a batch on Saturday or Sunday, cut it into serving sizes and store in Tupperware in the freezer. Dr. Paul regularly eats this with almond milk poured over it as his mid-morning snack.
Add or subtract ingredients depending on what you like or have on hand; also, if nut allergies are an issue (or if your kid’s school considers it an act of bioterrorism to bring anything made with nuts to school), substitute coconut flour for the almond flour and skip the nuts.
2 large or 3 medium yams
4-5 bananas (not overly ripe)
8-10 organic eggs
3 tablespoons coconut oil (liquefied)
1-2 Tablespoon vanilla
4 teaspoons cinnamon
Pinch of nutmeg (optional)
1 ½ cup chopped walnuts
1 cup shredded coconut
1 cup almond flour
1/4 cup pure maple syrup
1/4 cup flax seed meal (optional)
1 teaspoon sea salt Optional: add raisins, shredded carrot, and/or substitute frozen pineapple bits (thawed); you can also substitute canned pumpkin for the yams and add pumkin pie spices.
Steam yams until soft; let cool – can be done ahead (leave skins on)
Preheat oven to 350° F
Butter or coconut oil 9 x 14 baking dish; or line with parchment paper
Mash yams and bananas by hand in large bowl or pot, or blend in food processor
Add liquefied coconut oil and stir to mix
In separate bowl, beat eggs
Add vanilla, cinnamon, nutmeg and sea salt to egg mixture
It’s a vital behaviorto make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.
6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices Optional ingredients: left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
Chopped red or orange bell pepper
chopped fresh spinach, kale, chard, or broccoli
Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
Season with sea salt and fresh cracked black pepper
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt
1-½ tablespoon freshly ground flax seeds (you can buy them as flax meal or blend them yourself in a coffee grinder or a Vita Mix blender.)
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey
Preheat oven to 375F.
Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
Let mixture sit to get sticky,
Grate carrot and prepare the remaining ingredients
Mix all DRY ingredients to a large mixing
Add the wet ingredients to the flax mixture and stir together
Add wet and dry ingredients and mix thoroughly
Pour/spoon batter into muffin pans and bake for 10-12 minutes
This is one of the most nutritious snack foods you can make; keep some in Ziploc baggies or Tupperware in your car, at your desk, in your backpack or briefcase - never be without some raw nuts (no roasted or salted nuts allowed – raw is what provides quality nutrition and no gas!).
RAW NUTS (use some or all of these – your choice):
raw hazelnuts (filberts)
raw sunflower seeds
raw pumpkin seeds (‘pepitas’)
raw pinenuts (‘pignolias’)
raw macademia nuts (expensive)
* Don’t go overboard on these EXTRAS – think of them as ‘spices’ for your mix, not a source of indulgence.When buying dried fruit, look for ones labeled ‘unsulphured’, as sulfites are chemical preservatives.
Mix whatever combination of nuts and ‘extras’ that suit your taste – each batch you make will have its own personality.