Green smoothies are great for breakfast or a snack, as they will provide you with a lasting source of energy. Fruits are a good source of energy, but eaten alone will only provide short bursts of energy (they contain lots of sugars, which are quickly metabolized). Because of their high content of veggies, green smoothies have a balanced sugar content. They are also full of vitamins and minerals.
- 1-2 pieces (or cups) of seasonal fruit (peeling is optional)
- 1 banana or 1 avocado, or 1⁄2 of each
- 2 handfuls of greens (spinach, kale, collards or other that you have available) 2 cups water
- 1 cup apple cider or orange juice (optional, for added sweetness)
- 1-2 cups ice (optional)
- You can easily substitute any ingredients for similar ingredients available.
Throw everything in the blender and blend until smooth. If ingredients get stuck, turn off blender, add a bit of extra water, mix with a spoon and blend again. Pour into individual glasses, serve and enjoy. The smoothie can be kept refrigerated for 1 day or you can freeze it into popsicles! But, as always, we recommend drinking it FRESH!
- 2 large chard, collard and/or kale leaves, rinsed and dry
- 1⁄2 avocado
- Juice from 1/2 lemon
- 1 cup carrots, chopped
- 1 cup tomatoes, chopped
- salt and pepper to taste
- 1/4 teaspoon chipotle spice (optional)
- 1 cup apple, chopped (optional)
- 1/2 cup chopped onion (optional)
- Mix together avocado, lemon juice, salt and pepper until creamy.
- Chop carrots, tomatoes and apples into small pieces. Stir into avocado mixture.
- Lay the leaf flat. Remove the center stem from the leaf, cutting each leaf into 2 pieces.
- Spoon filling into one end of each leaf. Roll.
- Recipe may also be made with a whole wheat tortilla.
Makes 4 servings. Download this recipe.
Spring rolls, so named because they’re traditionally served on the first day of the Chinese New Year (in early spring), are smaller, more delicate versions of the egg roll. Chinese New Year is the grandest and the most important festival for Chinese people. This spring festival, which celebrates family reunion, is full of rich and colorful activities, and hopes with the advent of spring and flowers blossoming.
- Wash and chop your vegetables of choice into thin sticks or pieces (we recommend whatever is most colorful and in season, but carrots, cucumbers, sugar snap peas and radishes are some possibilities).
- Combine all vegetables in a bowl and season with salt and pepper, to taste.
- One by one, soften your RICE PAPER SPRING ROLL WRAPPERS by immersing them in warm water for about 1-2 minutes.
- Place your wet spring roll wrapper on a flat surface.
- Put a tower of vegetables (about 1 large spoonful) in the bottom third of the wrapper.
- Fold bottom of the wrapper over the ingredients, then fold in the sides tightly, then roll it closed.
- Serve with dipping sauces and enjoy!
Sesame Dipping Sauce:
Place minced garlic and/or ginger in a jar (you decide how much). Add the rest of the ingredients below, tighten the lid and take turns shaking.
- 1 tsp olive oil
- 2 teaspoons red pepper flakes
- 1 cup soy sauce
- 1 cup honey
- 1/2 cup orange juice
- 1 tsp sesame oil
- 1/2 lime, juiced
- 1 tablespoon sesame seeds
You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more like a Mexican enchilada. These enchiladas -Guatemalan enchiladas- are made by topping a fried or toasted tortilla (called a Tostada) with lettuce, beets, onions, tomato sauce, fresh parsley, an egg slice…and the last touch, a sprinkling of dried Guatemalan cheese (Queso Seco). Parmesan cheese can also work. Sometimes people also add ground beef or chili spice. ~A fun and colorful way to eat your veggies!
Ingredients for 25 Enchiladas:
- 25 tostadas
- 2-3 lbs fresh lettuce
- 6-8 red beets
- 6 boiled eggs
- 4 dill pickles (optional)
- 2 sliced onions (optional)
- 1 large bunch of fresh parsley
- pepper, salt
- Queso Seco (dry cheese)
- Sauce: 3 diced onions 5 diced tomatoes
1) Wash and grate beets.
2) Boil eggs, then peel from shell. When cooled, slice.
3) Slice 4 dill pickles and 2 onions.
4) Finely chop one bunch of parsley.
5) For the sauce, chop tomatoes and onions. Saute onion until tender, then add tomato. Cook until tender. Mash or blend with salt and pepper.
6) Lay out tostadas on plates
On each tortilla place in layers 1) lettuce 2) beets 3) 1 tbsp tomato sauce 4) boiled egg slice 5) onion slice 6) chopped parsley 7) dry cheese 8) 1 tbsp tomato sauce 8) cayenne pepper for additional spice
Buen Provecho! Download this recipe.
- 1/2 head cabbage, shredded 1 large carrot, grated
- 1/2 onion, thinly sliced
- 1/2 cup apple cider vinegar 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon brown sugar
- 1 teaspoon dried oregano (preferably Mexican) 1/2 to 1 teaspoon red pepper flakes
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
Serving Size: Makes about 4 cups
- 1 medium sized beet, roasted. To roast: place beets in a covered dish and bake at 425F for 45-60 mins or until soft. Let cool, then peel and chop into quarter inch pieces.
- One 15-ounce can of chickpeas (or 1.5 cups cooked chickpeas)
- 2 Tbsp lemon juice
- 1 clove garlic
- 1 Tbsp olive oil
- 1/4 – 1/2 tsp salt
With a blender or food processor, whirl all ingredients until a smooth paste is formed. Adjust salt to taste. Serve with chopped veggies or eat by the spoonful!
Store in the refrigerator.