Favorite Recipes

Green Smoothies

Green Smoothies are the best way to start your morning. Start with making one quart (1 serving) of any of the variations below.

The basic rule of thumb with green smoothies is:

60% fruit – pineapple, apple, papaya, mango, cherry, blueberry and other berries, pear, banana, oranges
40% greens – kale, spinach, parsley, mint, celery, romaine, cilantro, swiss chard, cucumber, aloe vera and any
wild greens you can find
Water to thin – usually 1 – 3 cups

Place all ingredients in a blender and process until smooth. Drink 2 cups – 1 quart every day.


4 pears – ½ or 1 bunch parsley
2 mangoes – ½ or 1 bunch parsley
2 peaches – ½ bunch parsley
1 cup strawberry – banana – romaine
3 apples – lemon – kale
4 kiwis – 1 banana – 3 stalks celery
2 pears – 5 leaves kale – ½ bunch mint
2 pears – 1 cup raspberries – kale
2 pears – spinach
1 banana – 2 oranges - ½ or 1 bunch parsley
2 cups lambsquarters – 1 banana – 1 mango
1 stalk celery – 2 cups fresh blueberries – 1 banana

These variations were offered by Victoria Boutenko and Elaina Love

Deluxe Kale Salad
Makes 3 servings

1 large bunch kale, stems removed
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup
nuts - pine nuts, pecans, walnuts, etc.
1/4 cup
raisins, currants or dried cranberries
1/4 teaspoon fresh ground black pepper
Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens. Add the nuts and raisins and toss gently. Season to taste with black pepper. Stored in a sealed container in the refrigerator, Kale Salad will keep for three days.

Vanilla Yogurt:

  • 2 cups young coconut meat (about 2 coconuts)
  • ½ cup coconut kefir (kefir recipe below)
  • 1 pinch vanilla powder or the seeds from one vanilla bean
  1. Put the coconut meat and kefir in a blender and blend until smooth and slightly warm.
  1. Place the mixture in a jar with the lid on. Allow to culture at 65-80 degrees for 8-12 hours.  The culture will expand, so make sure there is room in the jar for that.  The yogurt is ready when it gets spongy and slightly sour.
  1. Fold the vanilla powder into the mixture.
  1. Store in the refrigerator. Yogurt will keep for up to 1 week.

Coconut Kefir:

  • Approximately 2 tablespoons fresh kefir grains or a packet of vegan kefir starter

  • Approximately 3 cups coconut water


  1. Begin with room temperature coconut water.  If the water is cold, heat it very briefly in a saucepan until it becomes warm (not hot) to the touch.

  1. If you are using a packet of vegan kefir starter (available from Body Ecology) place the coconut water and kefir starter in a blender and process briefly.  Transfer the liquid to a glass jar.  If you are using fresh grains, put the grains and the coconut water together in a glass jar with out blending.

  1. Put the lid on the jar.  Allow it to sit in a warm place (65-80 degrees F) for 8-24 hours.  Kefir is ready when it is slightly effervescent, tastes slightly sour, and is slightly viscous.

Strawberry Jam:

  • 1 ½ cups strawberries or raspberries, fresh or frozen
  • ½ cup soaked dates or date paste


  • Place berries and dates into a blender.
  • Blend until very smooth.
  • Taste the jam.  If it is not sweet enough, add a few drops of stevia or more date paste. If you want it more thick, add a tablespoon of Mila or psyllium husk.
  • Store in a glass container. Jam will keep for up to 5 days.

Check out these videos here to see how I make this awesome breakfast treat.

Kefir and Yogurt Here:


Berry Jam and how to make the Parfait:


Every month I publish a new favorite recipe in my newsletter. Click here for all past issues. Recipes include:

Cozy Ginger Lemon Tea

Energy Soup

Watermelon Juice

Fava Bean Hummous

Donut Holes a la Ani Phyo

"No bean" Zucchini Hummous
Serves a small-sized party

1 medium zucchini, peeled and chopped (½ cup packed)
3 Tablespoons lemon juice
3 Tablespoons olive oil, preferably Holy Land Olive Oil
2 – 3 cloves garlic
1 teaspoon paprika
1 teaspoon salt
¼ teaspoon ground cumin
Pinch of cayenne
6 Tablespoons Raw Tahini
6 Tablespoons brown sesame seeds, soaked 4 hours, rinsed and drained.

Combine all the ingredients in a high-powered blender, except for the sesame seeds and tahini. Blend until smooth. Add the sesame seeds and blend until perfectly smooth and creamy. Add the tahini and blend again.
Serve as a dip with vegetable pieces or crackers. The authentic way to serve hummus is to serve it in a round dish with lots of olive oil drizzled on top. Store any leftovers in a sealed glass jar, in the refrigerator, for 4 – 7 days.
Adapted from a recipe from Living Light International


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