More Treat recipes from the GSG Coaches’ Retreat!

Here are two more super-yummy treats Melinda made for the coaches’ retreat that I think you’ll love!


Key lime trufflesKey Lime Truffles

1 c cashews

8 large pitted dates, chopped small

1 Tbsp vanilla

1/4 c unsweetened coconut

1/4 c hemp seeds

juice of 1 lime

Zest of 1 lime

1/4 c water

Toast coconut under broiler just until edges are browned (watch carefully). Blend cashews into flour in turbo blender. Add coconut and hemp seed.  Add dates, vanilla, lime juice, zest, and water.  Blend until you achieve dough consistency. Roll. into 1 inch balls (they may be sticky, and if so, you can refrigerate for 30 mins before rolling). Roll in toasted coconut and refrigerate a few hours before serving.

amareto Fudge Truffles

1 c almonds, refrigerated (to achieve flour consistency more easily)

16 large pitted dates, chopped small

1/3 c cacao powder

1/2 tsp almond extract

Blend almonds into flour in turbo blender. Add all ingredients and process until dough consistency is achieved. Refrigerate for 15-30 mins if dough is sticky. Roll into balls. Optionally, you can roll in shredded coconut. Refrigerate  until ready to serve.


Raw Pecan Brownies and Tomato Soup at the Coaches’ Retreat!

13 coaches lineup
Robyn and coaches in Park City, Utah

Somehow I failed to post the best recipes from the GreenSmoothieGirl Coaches’ retreat, last month in Park City!


My very dear friend Melinda Slater made the food for the Park City retreat. Of course we had lots of 12 Steps to Whole Foods favorites. The ever-popular Hot Pink Breakfast Smoothie featuring raw beets and carrots, to start one day, and some other yummy stuff.

Here are a few recipes I hope you’ll enjoy, today and in my next blog. The Raw Pecan Brownies are so decadent you would call anybody a liar who told you it’s made with whole foods! And the tomato soup is fabulous if you have any left from your garden. I’ll have more of our Coach Retreat recipes for you in my next post!

tomato soupTomato Soup (or Sauce, wonderful over spaghetti squash or pasta)


3 1/2 lbs tomatoes

1 small onion, grated

2 cloves garlic, cut in half

1 tsp. Original Crystal Himalayan salt

1/4 tsp. pepper

2 tsp. dried thyme

8 leaves fresh basil

2 Tbsp extra-virgin olive oil

Optional: sautéed, chopped portobello mushrooms, zucchini, yellow squash, onions


Place first 3 ingredients in 9×13 inch pan (or bigger if you have one). Broil at 400 degrees for 25-30 minutes. Let cool and put all in blender; blend until smooth. Add salt, pepper, thyme and basil and blend. Pour into bowl for serving, and optionally add sautéed vegetables. Serve as a soup, or as a sauce over cooked spaghetti squash or whole-grain pasta.


pecan fudge dessert Melinda madeRaw Pecan Brownies


Brownie layer

1 c almonds

1 c walnuts

1 c soaked dates (overnight)

1/4 tsp sea salt

1 tsp vanilla

1/4 c cacao powder


pecansPecan pie layer

1 c soaked dates (overnight, then rinse)

1 c pecans

1 large banana

2 tsp maple syrup

1 tsp cinnamon

1/8 tsp nutmeg


Chocolate layer

4 ripe avocados

1/4 tsp Original Crystal Himalayan salt

2 tsp vanilla

1/4 c maple syrup

2 Tbsp coconut oil

1/2 c cacao powder

enjoy spoonsHazelnut stevia sweetener (optional)

Pecans for topping

Process layer ingredients in food processor until crumbly. Press into the bottom of oiled pan. Blend pecan pie layer ingredients until smooth, and spread the layer on top of brownie layer. Blend all chocolate topping ingredients in blender and blend until smooth. Spread on top of pecan layer. Cover with chopped roasted pecans. Cover with plastic wrap and freeze. Cut into squares and store in freezer.


Your child had a green smoothie in class today!

adventures-junk-food-dude-720x720This is a letter our reader Christy Li, copied us on, when she sent it out to her daughter’s whole classroom. One of my favorite things EVER is when GSG readers reach down to the kids, to educate them about healthy food choices!

Hi Parents,

I am Alexandra’s mom, Christy Li. I wanted to share with you what we did in the classroom today, so that you know what your child is talking about if/when they come home and say, “I want to be like Green Smoothie Guy.” (This means they want more fruits and vegetables in a smoothie!)

I read a book to them today and then demonstrated how to make a yummy smoothie. They were all invited to have a sample. I got lots of this request: “Can I have some more?” My brain is thinking, “Yay, they want more spinach and beets!”

My children and I have been drinking green smoothies for years. So of course, I got super excited about sharing this book I recently purchased, “The Adventures of Junk Food Dude” by Robyn Openshaw. As a mom and as a personal trainer, I love Robyn’s (Green Smoothie Girl’s) website and this children’s book because it provides the education about why and how we can eat & drink healthy food for fuel throughout the day.

strawberry morning smoothieMorning Strawberry Smoothie:

  • 1 scoop chia seeds
  • 1/4 red beet
  • 3 cups spinach
  • 1/2 small cucumber
  • 1 large banana
  • 12 frozen strawberries
  • 1 squirt raw, organic agave nectar
  • 2 cups organic coconut milk
  • 10 ice cubes

avecado ice creamBlend in a quality blender until smooth.

Please let me know if you have any questions and/or if you would like me to come again to have the children sample another smoothie or our ice cream filled with avocado and chard. My kids love their “Peppermint Chocolate Chip Ice Cream” that is really healthy!

Christy Li



Jenna D.’s Favorite Recipes

Healthy recipesGreat recipes are HALF THE BATTLE! Not every recipe we try is a keeper, but once you have 10 main dishes your family loves, you’re done! That’s what the average American family makes—10 main dishes. These are some fun ideas Jenna hopes your family loves like hers does!

Seed Crackers

1/2 cup chia seeds

1 cup sunflower seeds

1 cup pumpkin seeds (pepitas)

1 cup sesame seeds

1 3/4 cups water

2 large garlic cloves (or 2 tsp minced)

3/4 tsp onion

1/2 tsp sea salt, or to taste

Our favorite combos are kelp granules with the sea salt, or 2 Tbsp nutritional yeast for “cheesy” flavor with sun-dried tomatoes, or rosemary with the sea salt.

In a large bowl, mix all the dry ingredients together, then add the water and stir until it gets thick. Spread less than 1/4 inch thick so it is almost transparent, but not quite (patch “holes” as needed with more of the mixture).

Can be baked at 325 degrees (on parchment paper) for 30 min one side, then flipped & 25-30 min on the other until golden brown, allowing to cool completely on the pan.

OR (more nutritious, takes longer):

Dehydrated for 10-15 hours at 100-115 degrees.

Yield: 2 dehydrator trays or 2 baking sheets (about 44 fairly large-sized crackers)

Jenna Keifer Cheese Kefir Cream Cheese

We use this as a spread for wraps, seed crackers (above), rice cakes, and as a substitute for cream cheese in recipes! Learn to make kefir (easy and inexpensive) in Ch. 8 of Robyn’s 12 Steps to Whole Foods.

Use whatever amount of kefir you typically have from your grains. I start with a quart of milk with my grains & will get about 3 cups of kefir.

Put kefir in doubled cheesecloth or 100% cotton dishcloth. Tie and hang from something (cupboard doors in my case) over a glass bowl. I recently purchased a stand-alone jelly strainer for $6 that is awesome, because then I don’t have to worry about opening my cupboard doors that are attached to the kefir.

Let drip 12-24 hours covered (so bugs can’t get to either the cheese or the whey). The longer you let it drip, the stronger the flavor, so for sweeter recipes, let it drip for less time.

The liquid in the bowl is whey that can be used to ferment other things (like milk or veggies), so do not throw it away!

The kefir is now in a soft cheese form (about 1 cup), ready to be spread as-is. Or you can add whatever spices/herbs you choose! We love chives or rosemary or even just a little bit of Original Himalayan Crystal Salt. I’ve also added a bit of maple syrup and mixed in some berries for a quick dessert. So delicious!

Lacto-Fermented Salsa 

Jenna Fermented SalsaIngredients and Supplies:

2.5 – 3 lbs of tomatoes of choice

1-2 onions (or a large bunch of green onions

4-6 cloves of minced garlic

Fresh cilantro to taste (I use about a cup)

1 lemon, juiced

1 lime, juiced (optional)

1 Tbsp sea salt

Spices to taste (oregano, pepper, cumin, chili, cayenne)

2-3 Peppers (sweet or spicy)

1/2 cup whey (from your kefir, see Kefir Cream Cheese recipe)


Chop tomatoes, peppers, onion by hand or with a food processor. Chop cilantro by hand and mince garlic.

Toss all ingredients into large bowl.

Add the juice of the lemon and lime.

Add salt and spices to taste.

Add whey and stir well to incorporate.

Pour into quart or half-gallon size mason jars leaving a couple of inches head space, and cap tightly.

Leave on the counter for approximately 2-3 days (it should look bubbly).

Transfer to fridge or cold storage.

Can last months if kept cold and flavor will intensify slightly over time.

Jenna puddingBasic Raw Maple Almond Cookie

3 cups almonds, blend to a flour and transfer to a mixing bowl (or buy almond meal)


3/8 C maple syrup

1/4 tsp sea salt

1 tsp vanilla

Mix well. Fill a Tablespoon with packed dough and tap it into your hand, until it comes out.

Turn it with the round side up, and press a 1/2 tsp. spoon into the middle of the cookie, cupping your hand around it to have a smooth indent.

Dehydrate 4-5 hours. When they are dehydrated, squirt on some chocolate sauce..

Raw Chocolate Sauce

3/4 C raw cacao powder

1 C pure maple syrup

1 tsp vanilla

1/8 tsp. sea salt

2 T coconut oil, warmed to liquefy.

I like to run a glass under hot water, then stir the coconut oil in it, to melt it.

Mix in a blender for best results. Then pour into an old squirt bottle, so you can drizzle anything you like.|

Raw Teriyaki Vegetable Salad

JennaRaw TerryiakiVegetables:

1 med. yellow squash, spiralized

2 med. zucchini, spiralized


1/2 yellow bell pepper, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 orange bell pepper, thinly sliced

1-2 C broccoli, chopped small

1/2 C carrots, shredded

1/2 C sugar snap peas

Teriyaki Sauce

1/2 C nama shoyu

1/2 C extra virgin olive oil

1/4 C honey

1 sm. clove garlic, pressed

3 Tbsp fresh lemon juice

1/4 tsp onion powder

1/2 tsp ginger

1/8 tsp cayenne pepper

1/4 C walnuts (for thickening)

Blend until smooth. Pulse in: 1 Tbsp Sesame Seeds

Take a portion of the salad and drizzle on as much sauce as you want. Enjoy!

I added a skewer of pineapple dipped in the sauce and dehydrated about 20 minutes. Mmmm!

The cookies & raw vegetable salad are from a friend’s blog:

 Jenna groatsOat Groat Cereal

Soak 2-3 cups of raw oat groats overnight (they almost double in size after soaking)

Add approx 2 cups almond milk (or water) depending on if you like a thick or thin consistency

1 tsp vanilla

1-2 bananas (depending on how sweet you like it & how big the batch is)

a pinch of sea salt (optional)

Blend until it’s an oatmeal-type consistency

We like to top it with cinnamon, almonds, and goji berries!


Raw Nutella

banana crepeDo you love crepes with Nutella? I’d never had Nutella until I took my children to Paris 5 years ago, and we had crepes with banana slices and the stuff smeared all over. My children, who were never fed sugar at home, were rather smitten. We’d tell them that they got a crepe at the end of the day, as long as there was no fighting! (Cramped cars and hotel rooms is hard, with a family of six for 3 weeks!)

Unfortunately, Nutella (despite the manufacturer’s rather infamous claims that it’s a health food!) is full of refined sugar. Infact, it is the first ingredient on the label.  So here’s a great way to make a healthy version of it. If you make crepes, use finely ground whole-grain flour, and organic eggs, to improve them nutritionally!

Raw Nutella

2 cups hazelnuts (filberts)

1 1/2 cups real maple syrup or coconut nectar

hommade raw nutella1/4 teaspoon Original Himalayan Crystal Salt

1 teaspoon cinnamon

1/2 cup coconut oil, at room temperature

3/4 cup cacao powder

Soak hazelnuts overnight, and dehydrate them below 100 degrees for several hours, until mostly dry. Process nuts, salt, and cinnamon in food processor until they become creamy. Add the other ingredients and process until smooth. Makes 3 cups and will last several weeks. Bonn Appetite!

Subject: Dr. Jorgenson shares her tips on raising kids to be healthy eaters, Part 2 of 2

These are recipes Dr. Jorgenson shared, from the last blog post. Enjoy! Thank you, Michelle!

Peanut Miso Sauce

peanut miso sauce2/3 C water

2/3 C peanut butter

3T miso

1/4 C lime juice

2 T nama shoyu or Bragg’s

2 T olive oil

1 T garlic, minced

1 T ginger, grated


Blend all together and serve as a sauce

asian nut sauceAsian Nut Sauce

1 C almonds (soaked if you have the time) – or- 3/4 C almond butter

3 cloves garlic, minced

1/2 C olive oil

1/2 C tamari or regular soy sauce

1/3 – 1/2 C agave

1 T chili garlic sauce (optional if want some spice)

Blend everything together until smooth in a high power blender.  Serve with spring rolls, over top rice, as a dip for veggies, etc.  Will store for 1 week in the fridge.


I developed this recipe that may not be perfect from a health standpoint because you are using cans, but from a busy-working-mom standpoint, it couldn’t get more perfect!  You can use leftovers the next day as a topping for baked potatoes.

1 quart canned tomatoes or two cans diced tomatoes

1 can (15 oz) chili beans

1 can (15 oz) garbanzo beans, drained

1 can (15 oz) pinto beans, drained

1 can (15 oz) black beans, drained

1 can (4 oz) chopped green chilies

1 Tb chili powder

Combine all ingredients in crock pot, cook for several hours. Serve with tortilla chips, lettuce, tomatoes and olives on top.

Lentil Soup

1 onion, chopped

1/4 C olive oil

lentils 22 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 t oregano

1 bay leaf

1 t basil

1 14.5 oz can crushed tomatoes

2 C dry lentils

8 C water

1/2 C spinach

2 T vinegar

Unrefined salt and freshly ground pepper to taste

Heat oil in large pot and saute all veggies until tender.  Adds spices.  Cook for 2 minutes.  Stir in lentils, water and tomatoes.  Bring to boil and reduce heat and simmer for about an hour (or can put in a crock pot on low and cook 6-8 hours.)  When ready to serve add spinach, vinegar and salt and pepper to taste.  Serves 6.

vegetarian taco soupTaco Soup

2 cups total diced onions, carrots, celery (or whatever you have)

1 can (15 oz.) pinto beans, drained

1 can (15 oz.) black beans, drained

1 can (15 oz.) corn, drained

1 can (15 oz.) Mexican style stewed tomatoes

1 can (15 oz.) diced tomatoes

1 can (4 oz.) diced green chilies

1 can (4 oz.) black olives, sliced

3 cups of vegetable broth (sometimes I add more if I want it to be more “soupy” than “stewy” )

1 T chili powder

1 t cumin

1 t salt

1 t garlic powder

Add all of the ingredients in a slow cooker and cook on low for 6 to 8 hours or simmer over low heat for 1 hour in a pot on the stove.  Serve with corn chips, cilantro, dressing, etc.

Dr. Jorgenson shares her tips on raising kids to be healthy eaters, part 1 of 2

Michelle Jorganson
Dr. Michelle Jorgenson and family.

Dr. Michelle Jorgenson, a dentist in Highland, Utah, is one of our three winners of the “How to Teach Kids to Eat Right” contest. Her comments here, and the recipes in my next blog, will be featured in my upcoming book, How to Eat Right In the Real World.

I’ll share the inspirational story later, of how Michelle adopted her sickly son Luke at 2 ½ years old and shifted him from chicken nuggets to her whole-foods, plant-based diet, where he is now thriving at 7 years old and loves greens and vegetables and most everything she serves! Here are Michelle’s thoughts on how you raise healthy eaters, enjoy!

First question I always ask parents and kids is, “Do you think there are any kids in China that don’t like Chinese food?”  The answer is no!  Kids eat what you feed them. Maybe not the first time, but if that’s all they get, they will eat almost anything. [Note from Robyn: Research says it takes 10 exposures to a new healthy food, for a child to embrace it.]

I think there is an order to things:

1. You decide why you want to change what your family eats.  Make sure you really believe it, because they will ask, and test, and push you, and you will cave to the pressure, if you’re not strong and committed!

small=big2. You decide where you want to start.  Rome wasn’t built in a day, and you can’t change your family’s diet in a day either. Decide what will make the biggest splash with the smallest change. Maybe it’s getting rid of white sugar, maybe it’s putting a big bowl of fruit on the counter all the time, maybe it’s a green smoothie in the morning! Do a step at a time.

3. Don’t make the change a democratic process. This is how you are doing it now. No debate, no confusion. Remove all of the thing you are changing. I know it hurts to give away or throw away food, but if it’s there, you are showing that you really aren’t that committed after all. Your family will sense this weakness, and pounce!

4. Give a reward for making the change.  I know this sounds awful, but they don’t understand the health reward they will get. You do, as an adult who has a well developed sense of “delay of gratification,” but the kids aren’t the ones wanting to make the change. Give them something they can see or feel or hope for. A fun outing as a family, dinner at a favorite restaurant, a small reward (toy, etc.).  Set a time limit and make it conditional: you eat this for 30 days without complaining and we get to go to the movies, you choose the movie.

real food tasts good5. Expect setbacks. You will have times that are tough and you will want to give up.  Plan for it, and plan how you are going to handle it when it hits. Give yourself a break now and then and you will be stronger for it.

6. Make things that taste good. I’ve made “healthy” things that taste terrible. I don’t even want to eat them, so why should they? But healthy doesn’t have to taste bad, and I think that is a myth a lot of people believe. Make good food. Make it with real food, not things in boxes. It tastes better, is much less expensive, and your family will actually ask for it again!

Some of our favorite, easy meals:

•           Fried rice. Use leftover brown rice and any veggies you have.  Add a couple of eggs and season with nama shoyu or Bragg’s. Serve with a side of cucumbers or a green salad and you have a meal. 30 minutes start to finish.

•           Mexican roll-ups. You can use a tortilla or lettuce or cabbage for the wrap.  Again, use rice and any veggies on hand, add salsa, corn and black beans. Fruit salad could finish out the meal.

•           Hawaiian haystacks. Put brown rice on the bottom, and any veggies or crunchy things you have on hand, to put on top. Coconut and pineapple are yummy. Scramble an egg or add some beans for protein. Make a peanut miso sauce to serve over top. [This and other recipes Dr. Jorgenson references are at the end of her explanation. She notes that she uses short-grain brown rice for Mexican or American food, and long-grain jasmine rice for Asian and Indian cooking. She uses a rice cooker, but you can also wash brown rice well, and cook 1 part rice to 2 parts water, bring to a boil, then reduce heat and simmer for 45 minutes.]

•           Miso soup. Make a simple kombu broth, then add whatever you want. Veggies, tofu, rice noodles, wakame (seaweed). When all cooked, whisk in miso to taste, but don’t boil, just warm. Eat with a side of edamame and this can be a meal. [Usually rice noodles, found in the gluten free section or in Asian markets, are made from refined white rice. But you can find brown rice noodles at health food stores.]

noodles and veggies•           Spring rolls. Use a spiralizer and cut up a bunch of veggies: zucchini, beets, carrots, jicama, turnip, etc.  Roll up the veggies along with some rice noodles, lettuce, herbs (mint or basil), whatever you have. Eat with Asian Nut Sauce made by blending almonds (or almond butter), tamari and agave, maybe a little ginger. Add fruit for a meal.

•           One dish pasta. Sautee veggies (onion, garlic, carrots, zucchini, tomato, etc) in a large wok-style pan. Boil rice noodles in another pan. When noodles are about 2 minutes from being done, add them to the veggies, along with enough of the cooking water so they are saucy. Continue cooking together until noodles are done. Top with spicy pumpkin seeds or a little parmesan. Great with flax crackers and a green salad.

Family-Nutrition-button•           Crockpot soups. Make a veggie and bean soup the night before or the morning before you want the meal.  It cooks all day while you are gone. Some easy ones: taco soup with black beans and corn and tomatoes, lentil soup with carrots and tomatoes and lentils, easy chili with three different cans of beans, green chilis, tomatoes and chili powder. Serve with tortilla chips and fruit.

7. Involve your family in planning, shopping for and making the food!  If your daughter makes the salad, she’s much more likely to actually eat it.  Your goal is to make Healthy Adults, not Healthy Kids. What?! It doesn’t do any good if they stop eating the way you’ve taught when they leave your home. You need to be teaching skills that will serve them well while they are in your home, and especially after they have left your home. They need to know how to throw a quick dinner together, how to shop, and how to plan inexpensive, healthy meals on their own. Otherwise, vending machine and McDs, here they come.

My next blog entry will share all the recipes Dr. Jorgenson refers to in her comments!

Shanda Blake raises 7 kids to be healthy eaters, Part 2 of 2

Last time I shared the thoughts of Shanda Blake, as she’s in the trenches raising a very large family eating whole foods. These are some of Shanda’s children’s favorite recipes she wanted to share with you.


apple butter15 small apples (a mixture of varieties)

2 cups raw coconut sugar

2 t. cinnamon

1/2 t. cloves

1/2 t. nutmeg

1/4 t. sea salt

1/4 cup water

Core and slice apples and put in a crock pot. Add all other ingredients to the crock pot and cook on low for about 9 hours or until apples are tender. Stir and let cool (you can blend it in a blender if you want a finer texture). Put in jars or containers leaving ½” head space and freeze. Will keep in freezer up to 1 year.

Makes a wonderful spread, dip or topping…and it makes your house smell amazing!



1 C. almonds

1 C. cashews

1 C. flax seeds

3 T. agave

1T. water

½ t. vanilla extract

Blend almonds, cashews and flax seeds to powder. Transfer to bowl and add agave, water and vanilla. Stir and pour in to a oiled 9×9 in. square pan. Press down evenly to form a crust.


2 mangoes, peeled and chopped

Juice of 2 lemons

¼ C. coconut oil

¼ C. agave

1 banana

½ C. shredded coconut

Combine in the blender: cut up mangoes, juice of lemons, coconut oil, banana and agave. Blend until smooth, then stir in the coconut. Pour onto crust. Freeze until set, about 4 hrs.Cut into squares and enjoy!

raw almond joy LITTLE ALMOND JOYS

½ C. almonds blended into powder

¼ C. coconut oil

3T. raw honey

½ t. vanilla

1 T. cocoa powder (non-alkalized)

¾ C. shredded coconut

12 almonds


Blend almonds to powder. Pour into a bowl and set aside. Mix by hand in another bowl softened coconut oil, honey, vanilla and cocoa powder. Stir in shredded coconut.  Form mixture into balls and place 1 whole almond inside each one. Next, roll the balls in the almond powder. Refrigerate until firm or freeze for another day.

Makes about 12


This is one of my favorite treats to eat after the kids go to bed. But sometimes, one of my 7 kids might need to talk or just need some Mommy time all to herself. We make this treat and go sit on our front porch swing to eat it while we talk.

raw apple crisp1 apple cut into bite size pieces

1/4 cup pecans

1/2 cup oats

1/4 cup raisins

1/4 cup coconut oil

2 teaspoons honey

1/2 teaspoons cinnamon

pinch of ground cloves

Cut and place apples in small bowl. Mix the rest of the ingredients together and pour over apple pieces and enjoy.

Lose 2 lbs. in one day! And, can 3 blondes change a lightbulb?

Three blondes and a brunette
Three blondes with our friend Laura Jacobs, the one brunette in the photo.

Actually, this blog entry has nothing to do with the blonde joke. (That’s such a cheap way to get attention for this blog. We go for good CONTENT around here, not lowbrow jokes.)

And anyway, I can change a lightbulb all by myself. I just chose not to. Rachel and Adrianne, here, tried to help me for a couple of hours.

Adrianne Thomas and Rachel Jones ( and I were at a retreat in Mapleton, Utah last month. Adrianne I asked to be in the photo because, well, she’s pretty. And three blondes are better than two. Right? Especially when a light burns out.

Rachel told me about this Watermelon Smoothie recipe she made up that’s fabulously refreshing. I said, “But I love to EAT watermelon, and I already drink tons of smoothies.” She said, “Yeah, but you can use the not-so-great watermelon you buy, the leftovers, and some of the white part. Just freeze it in chunks.”

Huh! Great tip.

watermellon healthI told her about how we have two days of watermelon-only in the GSG Detox. High potassium (a diuretic), combined with very high fluids, plus the benefit of giving your whole digestive system a rest from typical foods in your diet that are harder to digest—all these benefits make a great KIDNEY detox.

Can you still get a watermelon, this late in the season? Probably yes?

If so, make this recipe up tomorrow morning, and have it all day, nothing else. The next morning, you’ll likely wake up 2 pounds lighter and feeling great! Any extra watermelon you have, just snack on during that day. Eating it all day keeps your blood sugar stable, too! Do it for TWO days if you want, and your net weight loss will likely be 3-4 pounds.

I’m giving you my variation of Rachel’s recipe here. IT’S SO GOOD!

watermellons and limeWATERMELON-LIME SMOOTHIE

7 cups watermelon (fresh or frozen) or just fill the Vitamix or Blendtec

1 cup ice

Juice squeezed from 4 fresh limes

1 scoop GreenSmoothieGirl Green Light

1 tsp. vanilla

Blend until smooth, and serve immediately. Or, freeze some in ice cubes and keep some in the fridge. Blend frozen cubes into refrigerated mix, right before serving to have it be “slushy” and fabulous!

Yummy anti-allergy recipe to share

raw honeySummer is over, and fall is coming! Do you get hay fever? I don’t–but I used to. RAW local honey was how I got rid of allergies, as the local pollens act as a homeopathic against pollen allergens. This recipe is a delicious, healthy way to get your raw honey in.

Don’t wait till it gets cold–this soup is amazing right now, too! I had some yesterday, with my green smoothie, even though it was 95 degrees outside and I was wearing shorts and a tank top. It was pure comfort food on a day when everything was going haywire. I’m not even a sweet potato fan or a soup fan, and I LOVE this recipe. Enjoy!

sweet potatoThai Sweet Potato Soup

1 Tbsp. extra-virgin olive oil

1 large onion, chopped

1 medium red bell pepper, chopped

2 large carrots, chopped

1 tsp. cayenne pepper

Ground black pepper, to taste

1 clove garlic, chopped

½ inch fresh ginger, minced (peeled)

1 large sweet potato, peeled and cubed

6 cups vegetable broth (low sodium)

1 14.5-oz can diced tomatoes with juice (no salt added)

2/3 cup Adams or other natural peanut butter (no rapeseed oil or sugar)

2 tsp. raw honey

thia soupHeat oil in a large soup pot over medium high heat. Add onions, bell pepper, carrots, and cook (stirring constantly) until vegetables are tender, for several minutes. Add spices and garlic and ginger, for 30 seconds more. Stir in sweet potato, broth, and tomatoes. Bring to a boil, reduce heat, and simmer 20 minutes or until potatoes are tender.

Puree the soup with a hand-held blender, or pouring it into a Blendtec or Vitamix in two batches. (Be careful to lift one corner of the lid, or remove the vent, and blend on a very low-speed, to avoid a vacuum-sealed explosion with very hot liquids. Add peanut butter and honey, when the soup cools down to warm (to not destroy the properties of raw honey), and stir well. Serve warm.