GSGLife Instructor Amy Erickson in Provo, Utah says her friends and co-workers are raving about this yummy macaroon recipe! Enjoy!
Raw Lemon Almond Macaroons
4 3/4 cups shredded unsweetened coconut
2 cups almond flour
1/2 cup cold pressed, organic coconut oil
1/2 cup sliced almonds
3/4 cup raw, light agave
1/2 cup 100% pure maple syrup
1 tsp salt
2 Tbsp vanilla
1 Lemon, zested, and the juice of 1/2 the lemon
Combine coconut oil, agave, maple syrup, vanilla and salt. Add in almond flour, coconut and almonds. I like to crush the almonds a little in my hand as I add them, to create smaller pieces. Zest lemon over the top and squeeze the juice of half the lemon over the mixture. Stir to combine, it will be loose but should hold together. Use a small cookie scoop to scoop onto a baking sheet lined with parchment or wax paper. Refrigerate to set for 30 mins. These are best after a few hours when the flavors have had enough time to blend together.
I recently blogged Kathy’s story. I met her in Baltimore, on speaking tour, and then again 6 months later when she looked like a different person! She lost 40 pounds doing the 26-day GreenSmoothieGirl Detox. You can see the before and after photos she took with me, here. An amazing testimonial to the miracles that happen when we eat clean, nutrient-dense, healing plant foods and give up our vices…..even if it’s just for a season.
Kathy has been sharing with us how her co-workers about to finish the GSG Detox, and one she has converted to green smoothies, are doing:
Ron and Brian have started Day 15 (Watermelon Extravaganza!). Ron has lost 13.5 pounds! He can now fit into pants he had outgrown. He has struggled with lower energy, and I told him his body is working overtime to detoxify, and that energy comes back. Brian shared that he cheated a little because he was afraid of losing too much weight. It was a minor cheat. I told him that 98% of a detox is better than 0%! Brian has been able to keep his weight loss to just 5 pounds. In his case, that is good news as he doesn’t need to lose any weight. He likes the Hockey Pucks recipe in the program, and his kids ate them all, so he had to make more. His 5-year old asks for “pucks!”
Chuck is getting used to drinking brown smoothies. Chuck and I are having a debate as to whether to peel a beet or leave the skin on before putting it in a smoothie. He is determined to convince me that I should leave the skin on the beet. (I peel my beets.) I know that most of the nutrition in a potato is in the skin. I also scrub carrots (instead of peeling). But beets? I think the skin of a beet is pretty “earthy”. I’d rather peel.
The pictures were taken shortly before our Tuesday lunch-time Bible study began. Our group is small. It consists of myself, Brian, Ron, Chuck, Jean (Ron’s girlfriend), Cole, Louie and Bill (a recent addition to the group). Bill entered the room with his lunch and sat down at the conference table. He looked over at my mason jar filled with a brown smoothie (FYI: blueberries!) and commented, “That looks disgusting. You’d never catch me drinking that stuff.”
I looked over at him and said, “Just for that, I’m going to get you a drinking cup from the water fountain so you can taste it! I know you chew tobacco so tasting this smoothie won’t kill you.”
Bill quipped, “Yeah, but I don’t swallow my tobacco!”
Jean suggested, “Why don’t you get 3 cups so he can taste them all?”
Bill looked around the table and saw that the majority of people had a green smoothie in front of them. I arrived with the cups and poured Bill a sample from my smoothie.
Bill commented, “That’s pretty good.”
“What was that, Bill??” I said. “Say it again!”
“That’s pretty good.”
Next, Bill tried Chuck’s smoothie. “Yuck! That’s nasty! What’s in it?”
Jean pipes in. “It’s probably his gall bladder medicine.”
“There’s no medicine in this.” Bill countered in disbelief.
“Yes, there is.” responded Chuck. “I put gall bladder medicine in everything I drink.”
The entire room busted out laughing. Bill’s expression was priceless!
I later found out that Chuck had an entire (unpeeled) beet in his smoothie as one of his ingredients. Bill, to his credit, did try Brian/Ron’s smoothie and liked it. I asked Bill if he was willing to sample a smoothie some other time, if I thought I made a good one. He was willing. The next day, I left Bill a sample of Robyn’s delicious, famous “Hot Pink Smoothie” recipe on his desk. (It’s part of the Detox, and also 12 Steps to Whole Foods.) He emailed me and said it made him smile.
Note from Robyn: Kathy, thank you! Here’s Chuck’s green smoothie recipe she shared. He has embraced the idea of “green smoothie with whatever you have on hand.” Cheers to NEW CONVERTS to an amazing lifestyle in a world full of toxic food that destroys “la vida pura!”
Chuck’s Good Stuff (Green Smoothie)
2 cups water
1 small banana
1 ½ cup of berries
1 TBS agave
3 TBS concentrated lemon juice
3 TBS olive oil
One peeled and pitted avocado
Cilantro (to taste)
Added enough spinach and kale to 2 cups of water until the blended mixture reaches 4 cups. Add remaining ingredients. Blend. Enjoy.
Tomatoes are coming on, right about now! Do you love them, like I do? I downsized from my home with a big, beautiful garden, to a townhouse. It fits my life with one child left at home. No time for yard maintenance, and right at the freeway, for the straight shot to the airport. Such a different life I have, now, than 10 years ago, when I was in the thick of raising four small children.
One of the losses–for the first year ever, I miss garden produce!
Like John Denver said,
“Only two things that money can’t buy, and that’s true love, and home-grown tomatoes!”
Here’s a way to use your big tomato crop, without cooking or even spending much time. I use this on pasta of any kind. In quinoa with steamed veggies. Or I mix it half-and-half with guacamole and dip salt-free brown-rice crisps in it, or homemade organic corn or sprouted-grain chips made from tortillas and no salt or oil.
RAW TOMATO SAUCE
2 cloves garlic, chopped
1 Tbsp raw apple cider vinegar
3 lbs fresh tomatoes
1 tsp maple syrup or raw honey
A handful of fresh basil, oregano, or both
Pinch of sea salt
Pulse in your blender until blended but still chunky, or whatever consistency you prefer. Serve over pasta, quinoa with vegetables, or with chips.
GSG’s very own Amy Jensen created this delicious carrot smoothie recipe using GreenSmoothieGirl Organic Vanilla plant-based protein, right before she ran the Ragnar relay for 36 hours. (You people who do this are nuts. I love running and playing sports. But I’m going to sleep at night, not run!)
Consider the smoothie a healthy dessert—it’s sweet! Enjoy!
Dr. Barbara Jennings, D.C., is one of the busiest people I know, but also tremendously knowledgeable about holistic health. She healed herself of a very serious auto-immune condition many years ago, with plant-based nutrition. She lost weight and regained her energy, and like me, never wants to go back to that dark place.
Dr. Barbara has provided photos here of the way she makes smoothies in a bag, either to freeze or to go. Here’s what she told me:
With 7 kids, I learned pretty quickly that I save a lot of time and the kids are much more likely to get a “mom approved” smoothie everyday if I put everything I want them to have in a smoothie bag. I can either put them in the freezer or in the fridge for the next day.
The gallon size bag is for my husband or me; the quart size bags are for the kids. You cannot fit ingredients for a full quart of smoothie in a quart size bag.
If you look closely, you’ll see hemp hearts and almonds or walnuts at the bottom of each bag. I also try to use four different greens in every smoothie, so each bag contains collard greens, kale, chard, and spinach. This is a recipe that every one of my six “big kids” (ages 15 – 20) AND my 4-year-old will drink! It evolved over many months, and this is where we’ve settled for a daily smoothie where everyone is happy.
I’m happy because kids get about 15 servings of raw greens and fruits, nuts, good protein and fats. Kids are happy because it’s sweet enough for their palate. (I introduced green smoothies to kids who were eating the standard American diet until six years ago. So it’s a little too sweet for me, but sweet enough for them.)
If you’ve been to one of my classes, this is the one I usually demonstrate.
I call this Barbara ‘s Daily Double
2 C water (or coconut water, or water kefir)
1/4 fresh whole organic lemon with rind
1-2 leaves kale (depends on size)
1-2 leaves collard greens (depends on size)
1 leaf chard
2 handfuls spinach
2 C fruit
2 squirts liquid stevia
Note: we have a cross-country runner and a wrestler who are seniors in high school. Wrestlers usually starve themselves to cut weight so they qualify for their weight class. Fortunately our boys have green smoothies to drink while all the other kids are starving and dehydrating themselves. The Jennings boys can effectively cut weight or run 6 miles, yet receive all the good nutrition and even the ENERGY that they need! It’s a terrific win-win.
Last but not least, our sophomore plays football, and this is the perfect breakfast before a big workout with lots of running.