April Fools delicious treat recipes for you!

forks and spoonsenjoyI went from 206 pounds and 21 medical diagnoses, to my ideal weight and disease free, 20 years ago. I drink LOTS of green smoothie every day, and eat plants and little processed food and animal foods. BUT. I never have lost my interest in having a treat every day! I probably never will.

Lots of great ideas and yummy recipes helped me make a transition. Away from Skittles, chocolate-frosting donuts, and peppermint patties, to treats made with whole foods.

Here are some Chocolate Bonbon and Pink Sunset Popsicles recipes from GSGLife Instructor Mary Stephens in Provo, Utah.  Enjoy!

 

Good-for-You Chocolate Bonbons
Nut Butter
½ C creamy natural peanut butter or almond butter
½ C honey
1 Tbsp. coconut oil
choc balls½ C ground flaxseed or ⅓ C GSG sprouted ground flaxseed
¾ C wheat germ
½ C walnuts, chopped

Chocolate Coating
½ C coconut oil
½ C unsweetened cocoa powder
¼ C + 2 Tbsp. honey or agave syrup
1 tsp. vanilla
½ tsp. Chinese Five Spice
pinch of sea salt
3 Tbsp. unsweetened coconut milk
Topping
2 C sweetened or unsweetened shredded coconut

Combine nut butter ingredients in a mixing bowl. Place three or four heaping tablespoons of mixture on a wax paper-lined cookie sheet. Shaping with your fingers, form a one-inch-diameter roll. Repeat with remaining mixture to form a second roll. Cool in freezer for 10 minutes. Slice into one-inch sections and roll each into a ball. Place in freezer while preparing the chocolate coating.

Scoop semi-solid coconut oil into a clean bowl. If the oil is in liquid form, place in the freezer for a few minutes until it’s white but still soft. Gradually add up to ½ C cocoa powder, stirring until a soft consistency is reached. Add honey, vanilla, Chinese Five Spice, and sea salt. Stir in coconut milk.

Roll chilled balls in chocolate, a few at a time. With two forks, lift and place chocolate-covered balls into a shallow bowl filled with half of the shredded coconut. Sprinkle tops and scoop up onto sides, then place onto a waxed paper-lined cookie sheet. Refresh with new coconut as needed. Pop into freezer for about 20 minutes until firm.

Store in a plastic container in refrigerator or freezer. From freezer, let sit at room temperature for 5–10 minutes before serving. Makes about 25 bonbons.

ppPink Sunset Popsicles
12 oz frozen OJ concentrate w/pulp
2½ C unsweetened coconut milk
1 scoop GSG Superfood Reds
2 C sparkling water
2½ C frozen strawberries, thawed
2 Tbsp. honey, or to taste

In a blender, mix first three ingredients until smooth. Add sparkling water and stir.

Cut strawberries into small chunks and mix with honey. Place 2 Tbsp. strawberries in the bottom of each mold. Repeat with remaining molds, then place in freezer for 10 minutes. After 10 minutes, pour in the orange juice mixture to ¼” from top of molds. It will create an orangey-pink sunset swirl within the mold. Insert holders.

Freeze solid. Run warm water over the molds to remove. Makes about 14 4-oz. popsicles.

One-Minute Microwave Flax Muffin, for quickie breakfast, even in a hotel room!

muffin in a cupNew GSGLife Instructor Peggy Richter, in Pittsburgh, PA, told me that she takes a quick homemade mix and makes herself a flax muffin for one, with all whole, high-nutrition foods, in her hotel room! She uses GSG Sprouted Flax with Berries.

While it’s not ideal to use a microwave, this recipe is still a far cry better than the hotel’s continental breakfast! (I was in 75 hotel rooms this year. I ate at the continental breakfasts exactly 0 times. I do sometimes walk through to see if they have bananas and apples, for the road—but that’s all.)

I’m going to give Peggy’s recipe a try.

60-SECOND BERRY FLAX MUFFIN IN A MUG

Serves 1, great for hotel-room nutrition, when a microwave is all you have!

2 rounded Tbsp. GreenSmoothieGirl Sprouted Flax with Berries

1 Tbs. buckwheat flour (buckwheat is not wheat and contains no gluten)

1 Tbs. coconut crystals (raw, organic, unrefined)

1 rounded Tbsp. EnerHealth Coconut Milk Powder

1 1/2 tsp. EnerG Egg replacer

1/2 tsp. Rumford Baking Powder (gluten and aluminum free)

1/2 tsp. Cinnamon

3 Tbs. Water, filtered and room temperature or slightly warmed.

(optional: add 1 Tbsp. finely chopped nuts of your choice)

flax-berries-720x720Measure all dry ingredients into a microwave safe 8-12 oz. mug. Add water and mix thoroughly with a fork. Let sit 30 seconds, then bake in microwave for 60 seconds on high. When removing from oven, use mug handle, as it will be hot! Let cool 30 seconds, then use heel of hand to tap sides of mug to loosen muffin. Pop out onto plate. Let steam escape a minute before slicing. Enjoy your fresh baked muffin!

Note: for easy travel, put all dry ingredients for each muffin into a ziploc baggie. Then at hotel, dump into the mug most hotel rooms provide, just add the water, and bake. (You can also borrow one from the hotel restaurant or travel with a ceramic mug. The paper cups at the hotel are often lined with plastic and not safe for the microwave.)

Vegan, gluten free, grain free, dairy free, egg free.

From Peggy Richter; Pittsburgh, PA, check her out at

mygsglife.com/Smoothies4Health

David’s guacamole bruschetta

bruchettaI was at my friend David’s house the other day and he made me this yummy lunch he calls guacamole bruschetta. He is a vegan foodie, started a journey a few years ago after a lifetime of eating meat and processed food. He lost 25 lbs and is now lean and passionate about teaching people how to eat plants. It turns out you CAN be a 6’3″ big guy and just eat plants. He feels so much better and looks great. He told me 20 years ago, a family member gave him a lecture about all the dairy products he ate, and how bad they were for him, and Dave rolled his eyes. Sometimes we don’t have ears to hear. Until we do!

The lesson I learn from this is, never give up on people. Just be the change. Show up as the example. Zero judgment, leave the door open always.

Here’s the photo, and David’s Instagram page for the recipe is HERE.  Look for the recipe on September 6!

 

 

Red Velvet Dessert Smoothie!

red velvet smoothieThis is a delicious, easy, and healthy dessert recipe, shared with us by GSGLife Instructor Heidi in Ohio, using her favorite GreenSmoothieGirl superfoods. Enjoy!

Red Velvet Dessert Smoothie

1 cup almond milk

1 cup coconut milk or coconut water

1/2 med sized beet (I love beets, so I use a whole med sized)

1/2 frozen banana

1/2 cup frozen cherries (about 10)

1 Tbsp honey or agave

1 tsp vanilla

flax-berries-720x7201 scoop GSG chocolate protein powder (organic, plant-based, raw, no isolates)

1 scoop GSG Chocolate Superfoods Greens (drink mix, organic and raw)

1 Tbsp GSG Life Sprouted Flax with Berries

Mix in a high-powered blender and enjoy!

Heidi F., Ohio, R.N.

GSGLife Instructor
www.mygsglife.com/gsgheidi

greensmoothiegirl.heidi@gmail.com

 

1,000 Cheap Plant-Based Meals You Can Make in 15 Minutes

veggie wrap 1I’m about to tell you exactly how I eat. Simply, inexpensively, and with endless variety.

Except for salad dressings, I use few recipes. (And even those, I take liberties with!) The first few years in your journey to a whole-foods, plant-based diet, you follow a lot of recipes. (Longtime raw foodies call this “transitional eating.”) It’s normal. In fact, it’s an important phase. It’s instructive, as you experiment with whole foods and ingredients.

You spend a lot of time. Then eating starts to get much easier and simpler. You have many tricks up your sleeve. You are resourceful. Missing an ingredient or two is no problem.

The key to my method is, don’t stress about it. You can’t mess this up! Eating this way is cheap, and it’s also a great way to use a hodgepodge of random plant foods or leftovers in your fridge.

Be inventive and never get stuck in a rut–anything in the produce section fits in this way of eating. I virtually never add salt (even sea salt) to my food. Many of these fillings and sauces have so much flavor, you won’t miss added salt.

Start with a base, add one or more toppings or fillings, and play with sauces or spices. I hope this helps you enjoy the magical world of eating greens, vegetables, fruits, legumes, whole grains, and nuts and seeds–the nutrient-dense plant kingdom of food!

 

BASE:

Bowl: brown or wild rice, quinoa, millet, lentils, split peas

Salad: romaine, spring greens, bean sprouts, or other sprouts

Wrap: sprouted grain tortilla, collard leaf, organic corn tortillas, nori (seaweed for sushi)

Noodles: spiralized yellow squash or zucchini, gluten-free whole-grain pasta, kelp noodles

 

Brown rice peas freeeFILLINGS / TOPPINGS:

Choose one or more of the following that you have on hand:

Lentils (with taco seasoning), any beans (seasoned however you like), or split peas (thick, day-old split pea soup is good!)

Brown rice, wild rice, quinoa (seasoned however you like

Hummus or baba ganoush (eggplant) spread

Sautéed vegetables (with fajita seasoning): think peppers, onions, tomatoes, parsnips, carrots, turnips

Raw vegetables: think jicama, tomatoes, any sprouts, matchstick carrots or other root vegetables, scallions

Olives of any kind, or olive tapenade

Tahini (sesame seed paste)

Avocados, sliced or mashed

Pumpkin, sunflower, or sesame seeds

Walnuts, pine nuts, sliced almonds, or chopped walnuts or pecans

 

pesto freeSAUCES AND SPICES:

Any salad dressing at all from Ch. 3 of 12 Steps to Whole Foods! They all work! Mix and match, at will!

Salsa of any kind

Pesto sauce (see 12 Steps recipe)

Mustard or Vegannaise

Sauces for Chinese, Thai, Mexican foods (avoid MSG, corn syrup, and other chemical ingredients–these are very inferior to all Ch. 3 dressings)

Have Indian, Italian, Thai, and Mexican organic spice blends on hand.

Always have ginger, turmeric, chili pepper, cayenne, dried parsley, and garlic powder, too. (I avoid pepper, as it is a gastrointestinal irritant.)A few dashes of whatever you feel like, to any of the above, and you’ve completely changed the flavor of the meal, plus added some nutrition!

You can toss into your fillings raw apple cider vinegar or miso (non-GMO) for flavoring.