green smoothie bowl

The more you drink green smoothies, the more you crave them…I swear!  I’ve heard it endless times from clients as well!  Something about the energy you receive from the chlorophyll, antioxidants, and vitamins keeps you coming back for more!

Have you ever tried eating a smoothie with a spoon?

Try it out today!

 Green smoothie bowls are more like a dessert then a smoothie.  You can take any smoothie recipe and transform it into a smoothie bowl by decreasing the liquid.  For a typical smoothie, I add 2 cups of liquid.  For a smoothie bowl, I decrease the liquid to 2/3 cup.  I also like to add avocado to create a more “dessert” like quality, similar to a mousse or pudding.

green smoothie bowl ~vegan, raw, gluten free~

Green Smoothie Bowl

2/3 cup water (or milk of your choice)

1/2 banana

1/2 avocado

2 cups baby spinach leaves

1/2 cup frozen mango (or fruit of your choice)

1 date, pitted

dash cinnamon

green smoothie bowl ~vegan, raw, gluten free~



bee pollen

goji berries

cacao nibs

sliced banana



hemp seeds

chocolate chips

sliced strawberries

-Blend and enjoy!

I used the “frozen dessert” setting on my vitamix, but any blender would do!

green smoothie bowl ~vegan, raw, gluten free~

red lentil soup ~V/GF~

Rain, rain, rain….

Rainy days call for a hot pot of soup!  Lentils are an inexpensive source of protein.  They also are a great source of folate, B vitamins and fiber.  Red lentils are great in soups and dahls because they break down very easily and are the sweetest of all the lentils.  I added curry powder for spice and a pinch of cayenne pepper for heat!  Add more if you like it spicy!  Before serving, give it a squeeze of lemon to enhance the flavor.

red lentil soup ~vegan, gluten free~

Red Lentil Soup

2 tablespoons extra virgin olive oil

1 1/3 cup (about 8 ounces) red lentils, picked through and rinsed

7 cups low-sodium vegetable broth

1/2 red onion, diced

2 large carrots, diced

4 cloves garlic, finely chopped

2 tablespoons tomato paste

1 tablespoon curry powder

1/8 teaspoon cayenne pepper, or to taste

3/4 teaspoon fine sea salt, or to taste

2 large handfuls of baby spinach

Lemon wedges for serving (optional)

red lentil soup ~vegan, gluten free~

-In a large pot, heat the olive oil over medium heat.  Add onion and saute until translucent, add garlic and saute for a few more minutes.

-Add carrots, tomato paste, lentils, curry powder and cayenne and sea salt.

-Add broth and bring to a boil over high heat. Lower heat and simmer, uncovered, until vegetables and very tender and lentils begin to fall apart, about 25 minutes.

-Add spinach in the last few minutes of cooking.

-Squeeze with a wedge of lemon and enjoy!

roasted carrot and tahini soup with spicy chickpeas

The carrot, one of the most underestimated vegetables out there!  Don’t let this ordinary, often boring veggie fool you…in just two carrots there is four times the RDA of vitamin A!  They are bursting with vitamin C and antioxidants as well.  Studies show that a high carotene intake has been linked to a decrease of cancer and cardiovascular disease.

They are also great for promoting eye health…I guess Mom was right!

Like I said before, carrots can be a bit boring.  Try this recipe and turn the plain, old carrot into a savory soup!  Adding tahini gives this soup a “creamy” texture without the cream, it’s totally dairy-free!  The spicy chickpeas add spice and crunch while the toasted sesame oil and a pinch of sea salt help bring out the flavors.

This recipe is a keeper :)

roasted carrot soup with tahini and spicy chickpeas ~vegan, gluten free, dairy free~

Roasted Carrot and Tahini Soup with Spicy Chickpeas

(makes 4 servings)

1 pound carrots, washed and cut into 1/2 inch pieces

1/2 yellow onion, diced

3-4 garlic cloves, minced

1 teaspoon lime juice

1/4 teaspoon paprika

1/4 teaspoon cumin

1/8 teaspoon red pepper flakes

1/4 cup tahini

3 cups vegetable broth

a few gluggs extra virgin olive oil

sea salt and pepper

toasted sesame oil for garnish

-Preheat oven to 400 degrees.  Toss carrots in a few tablespoons of olive oil, add a pinch of sea salt and place on a baking sheet lined with parchment paper.  Cook for 20 minutes or until carrots are tender.

-Meanwhile, add a few gluggs of olive oil to a small sauce pan.  Over medium-low heat, saut√© onion and garlic until onions start to caramelize.  Add lime juice, paprika, cumin, red pepper flakes, salt and pepper and saute until fragrant.

-In a food processor, add roasted carrots, onion/garlic mixture, vegetable broth and tahini.  Blend until well pureed.  I used a vitamix and blended on the “hot soup” setting.

-Return to a  soup pot to warm.

roasted carrot soup with tahini and spicy chickpeas ~vegan, gluten free, dairy free~

For Spicy Chickpeas:

1 can garbanzo beans, rinsed and drained

a few gluggs of olive oil

1 tablespoon paprika

pinch sea salt

-Heat olive oil in a skillet over medium heat.

-Add chickpeas, paprika and sea salt.

-Cook until chickpeas start to become crispy, about 5 minutes.

roasted carrot soup with tahini and spicy chickpeas ~vegan, gluten free, dairy free~

-Garnish soup with a generous helping of spicy chickpeas, pinch of sea salt and a drizzle of toasted sesame seed oil.