Green Smoothie Recipes for St. Patrick’s Day

Happy St. Patrick’s Day

The trick to making the perfect healthy green smoothie—

1. Choose your base- for example: coconut water, green tea or purified water

2. Add your greens –kale, spinach, swiss chard or spirulina

3. Add healthy fats and fruit—coconut oil, flax or chia seeds, and organic fruit

For a boost–add some raw maca powder which is a superfood!

Snickerdoodle Green Smoothie

1 avocado

1 cup spinach

2 bananas

1 cup almond milk

1 tsp vanilla

1 tsp cinnamon

Lucky Green Smoothie

2 chunks cucumber

1 celery stalk

5 fresh mint leaves

1 handful kale

1 cup coconut water

4-5 baby carrots

3 slices green apple

1 handful blueberries

Posted on March 16, 2014 by Angela in Organic, Whole Food Leave a comment

Sweet Potato Veggie Burgers

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup almond flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings

Posted on January 15, 2013 by Angela in Diet, Nutrition, vegan, Whole Food Leave a comment

Clean Chocolate Bars

Thinking about the holidays? I plan on giving all homemade gifts this year (yes, I am broke). Because my sewing and knitting capabilities are lacking, I am looking for healthy recipes that follow along with our no artificial, whole, clean foods eating plan. Here is a recipe Kathy stumbled upon that might be a keeper.

Chocolate Bars

(12 servings)

3/4 cup pure coconut oil

1/2 cup unsweetened cocoa powder

1/2 cup honey

2 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/8 tsp sea salt

In a medium bowl, combine all ingredients. Whisk well. Then spread the mixture over parchment lined cookie sheet and chill in the fridge over night.

Bah Bam!!!! Now that is my kind of easy recipe!!!!! Beware —you all may be getting these for the holidays!!!

You can find more clean recipes at http://www.thegraciouspantry.com This is a great website with tons of CLEAN recipes!

Posted on November 5, 2012 by Angela in Body, Diet, Nutrition, vegan, Weight Loss, Whole Food Leave a comment

Indiana Persimmon Pudding

It’s that time of the year to harvest those Indiana persimmons. Many of my patients make that traditional persimmon pudding and have offered to share their favorite recipe. We have modified it some to make it a little friendlier to the Angela MD plan. Persimmons have wonderful health benefits in that they contain the tannins catechins and gallocatechin which are antioxidants and help improve lipid metabolism. They also contain the anti-tumor substance betulinic acid. There is no fat in persimmons and they are loaded with vitamin c and calcium. They also contain the substance Zea Xanthin which is thought to help with age related macular degeneration. Cooked persimmons are used in many other cultures as a treatment for diarrhea.

Traditional Indiana Persimmon Pudding

2 cups persimmon pulp, removed from the skin

1/2 teaspoon baking soda

1/2 cup sugar (substitute with agave syrup)

2 cups all-purpose flour (substitute with 2 cups gram flour)

1 teaspoon baking powder

pinch of salt

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

2 cups milk (substitute with almond milk)

1 egg (pastured and organic)

1 tablespoon melted butter, plus more for buttering dish

Preheat oven to 350 degrees F. Butter a 9×9 baking dish and set aside

Stir the baking soda and sugar into the persimmon pulp and set aside. This mixture may thicken as it sits… that’s ok!

Sift together flour, baking powder, salt and spices. Add to the persimmon mixture all at once and stir until flour is almost completely incorporated.

Whisk together milk, egg and butter and add to the persimmon and flour mixture. Batter will be very loose. Pour into the baking dish.

Bake for 1 hour covered with foil, or uncovered. If you make the pudding covered, you’ll have a very wet and moist pudding. If you bake the pudding uncovered, you’ll have a drier pudding topped with a bread like crust.

Allow to sit at room temperature for 30 minutes before serving.

Posted on October 23, 2012 by Angela in Body, Diet, Nutrition, Organic, vegan, Weight Loss, Whole Food Leave a comment

Pumpkin and Pinto Bean Stew

Here is a delicious treat for this upcoming weekend! Plans include decorating for Halloween, cozing up in front of the fire, and eating yummy vegan stew in honor of the month!

1 large yellow onion, peeled and diced

2 large carrots, peeled and diced

2 celery stalks

2 cloves garlic, peeled and minced

2 tablespoons tomato paste

2 tablespoons cumin seeds, toasted and ground

1 small pumpkin peeled seeded and cut into 1-inch cubes

4 cups pinto beans, drained and rinsed

6 cups vegetable stock

salt and freshly ground black pepper

6 green onions thinly sliced

Place onion, carrot, and celery in a large sauce pan and saute over medium heat for 10 minutes. Add water 1-2 tablespoons at a time to keep the veggies from sticking. Add garlic and cook another minute. Then add cumin, tomato paste , pumpkin, beans and vegetable stock and bring to a boil on high heat.

Reduce heat to medium and cook covered rom 25 minutes. Season with salt and pepper and garnish with green onion.

243 calories, 1.4 g fat, 375 mg sodium, 43 grams carb, 12.7 grams fiber, 12.5 grams protein

Posted on October 15, 2012 by Angela in Body, Diet, disease, Nutrition, vegan, Weight Loss, Whole Food Leave a comment

Why I Hate Diabetic Educators!

No offense. It’s not their fault. We don’t teach them real nutrition nor do we teach any healthcare providers real nutrition. For years, out of standard of care compliance, I have referred my diabetics to educators to learn how to eat and balance carbs/proteins. For a very few patients, scared enough by the actual diagnosis, the diabetic education is all they need. They forge head on counting calories and planning meals. They check their sugars and put an obsessive compulsive plan into action. Here’s the real problem. We haven’t really taught any of these patients that they can reverse their disease by eating whole foods (including fruits) without counting every calorie and carb. It wasn’t until we started our wellness program that we were forced to take into account that most patient’s don’t have time to count every carb, weigh every meal, read every label. This plan is really hard for most with busy schedules and complicated lives. Eating whole, non-processed food straight from the earth does not raise your blood sugar. It’s nothing like the low-fat, low carb, processed foods that continue to deteriorate the body with additives and artificial substances. Most dietitians and doctors are recommending these without really knowing the potential danger. This is where we are erring with these diabetics; telling them to get sugar-free, artificially sweetened products instead of eating real fruit is a mortal sin committed against curing their disease. Sure, we may control their sugars but ultimately, we haven’t done any thing to provide them real nutrition and reverse their disease process. Consider looking into “Forks Over Knives” and “Hungry for Change” if you are a newly diagnosed diabetic–you are in charge of your own destiny and unfortunately you may have to take matters into your own hands.

Posted on October 3, 2012 by Angela in Body, Diet, disease, Nutrition, vegan, Weight Loss, Whole Food Leave a comment

Cow Farts

“I’ll never stop eating animals, I’m sure, but I do think that for the benefit of everyone, the time

has come to stop raising them industrially and stop eating them thoughtlessly.” (Mark Bittman)

Mark Bittman is a bestselling cookbook author, journalist and television personality. His friendly, informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul. Listen to this entertaining and informative talk on the necessity of changing our diets for the future of mankind.

Posted on October 1, 2012 by Angela in Call to action, cancer, Diet, disease, Nutrition, Weight Loss, Whole Food Leave a comment

Crazy Sexy Kitchen–by Kris Carr

I can’t wait for this! I think I have a girl crush on Kris Carr because of her fabulous fun-loving attitude and charisma–watch the trailer to her new book which is available to order at her website http://www.kriscarr.com

Posted on September 30, 2012 by Angela in Body, cancer, Diet, disease, Mind, Nutrition, Organic, vegan, Whole Food Leave a comment

Factory Farmed Dairy

Why am I drinking cooked milk from an unhealthy cow that only lives 42 months on a factory farm before being turned into fast food hamburger meat? These animals are fed so poorly with pesticides, herbicides, gmo grains, antibiotics, and animal remnants that they are lucky to live that long. Then we drink the milk from these “healthy” specimens and eat their dead bodies on the fly on the way to football games? It’s amazing we last more than 42 months. MILK-it does the body good? Not. Instead of “Got Milk?” ————— “Got Veggies?”

Posted on September 30, 2012 by Angela in Body, cancer, Diet, Nutrition, vegan, Weight Loss, Whole Food Leave a comment

Intimidated by an Eggplant

So I received an eggplant in my Green Bean Delivery organic veggie bin and I had no idea what to do with it. I have ordered eggplant parmesan out at a restaurant before and liked it. However, my novice cooking skills have made me quite intimidated to buy one and actually cook it myself. Not to mention my girls have automatic scowl mode ingrained when they see a plate that isn’t filled with mac-n-cheese or pizza. Here is a great recipe by Irene Young passed down by her mother Linda from the village of Mesta, Xios, Greece.

Linda’s Summer Vegetables

1 lb eggplant cut into chunks

1 zucchini, cut into chunks

sea salt

olive oil- 1/2 cup

1/2 lb trimmed, fresh green beans

2 large potatoes diced

2 large bell peppers diced

2 large carrots sliced

2-3 cloves of garlic

2 medium onions

6-8 mushrooms

2 lbs ripe tomatoes quartered

1/2 cup parsley chopped

1/2 cup parmesan cheese

1. Preheat oven to 350 degrees. Clean eggplant and zucchini and cut into chunks and salt—then let sit for 1-2 hours–this is called bleeding the eggplant which helps take the bitterness out of the meat and draws the moisture out so that the eggplant doesn’t absorb too much liquid when cooking.

2. Pat the eggplant dry and saute in olive oil. Then add a dash more oil and add the green beans, potatoes, peppers, carrots and mushrooms; cook for 15 minutes and then add onions and garlic; cook 5 minutes and add tomatoes and parsley; cook for 10 more minutes.

3. Place the vegetable mixture in an oven-safe dish. Cover and bake for 45 min at 350 degrees. Add cheese and bake uncovered for another 15 minutes.