Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

soy-free

Vegan Chocolate Cherry Blender Ice Cream

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With Summer coming soon you might be craving some sweet warm weather desserts. My favorite is always a fresh homemade blender “ice-cream”, which uses frozen bananas for a creamy texture and natural sweetness. Instead of my old staple of “vanilla” I decided to switch it up with some frozen cherries and I have to say I’m absolutely hooked on this recipe! Chocolate cherry anything was basically my weakness growing up, but this version is all natural and actually good for you so there’s no guilt!

All you need are a few simple ingredients, unsweetened almond milk, frozen very ripe bananas, frozen cherries, cocoa powder and a blender. I recommend using a Vita-Mix if you’re planning on making blender ice-creams frequently (along with smoothies, blended soups, salad dressings and home ground flours). But you can also use a regular blender or food processor (just make sure to let the bananas defrost a little and chop them into smaller pieces to make them easier to blend.

In my Vita-Mix this recipe is ready in about 30-60 seconds (reg blender a minute or two) so it’s easy to whip up. You can also serve it as a snack or a light meal instead if you want to! I often make blender ice-cream for my family or dinner guests and everyone raves about how delicious it is, they can’t even tell it’s vegan. All they know is it’s some delicious soft serve ice-cream. I hope you like it too!

Vegan Chocolate Cherry  Blender Ice Cream

Serves 1-2

Ingredients:

1/2 cup unsweetened almond milk, or other non dairy milk
1 tbsp cocoa or cacao powder
1 large frozen banana (make sure it’s very ripe before freezing, this makes your ice-cream naturally sweet)
1 cup frozen pitted cherries (often found at the grocery store or Costco)

Directions:

1. Place ingredients into blender or Vita-Mix in order listed. (If using a regular low powered blender make sure to let the frozen bananas sit for 2-3 minutes on the counter to partially defrost. Then slice them into small chunks so they become easier to blend. Also cut the cherries in half.)

2. Blend the ingredients on medium low to medium speed. If using a Vita-Mix use the tamper to plunge the frozen fruit down into the blades until well combined (30-60 seconds). If using a regular blender or food processor stop the blender periodically to stir as needed. Blend until smooth and cocoa is evenly distributed.

3. Serve immediately. Blender ice-cream is best eaten fresh, but can be frozen if needed.

Variations:

Instead of cherries you can add different berries such as frozen blackberries, raspberries or strawberries. But you made need to add additional sweetener if using tart berries such as a tablespoon of maple syrup.

For regular chocolate ice-cream, substitute another banana for the cherries.

Have you ever had banana ice-cream before? How do you make it? 

Vegan Avocado Dill Potato Salad

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Plant Based Avocado Dill Potato Salad Vegan Oil Free

Now that it’s Spring and some of us are thinking about barbecuing, picnics and potlucks, I thought it was the perfect time to dig out this recipe I haven’t yet shared with you. It’s a delicious twist on potato salad using avocados instead of mayonnaise. I’m sure many of you have loved potato salad and often enjoyed it in the summer with your families. But traditional potato salads are really rich and not very healthy because of the mayonnaise and sometimes eggs they contain.

This version of potato salad is much better for you and is packed full of flavour. I particularly love the addition of celery and dill to this potato salad recipe. In fact, I’m sure it will become a family favorite and you’ll no longer crave the store bought kind.

I like to use baby red skinned potatoes for this, but you can use whatever waxy potatoes you like. Leave them skinned, or peel them your choice! Since mashed avocado is perishable you’ll want to eat this recipe the same day or the next day for best results. Enjoy!

Vegan Avocado Dill Potato Salad

Serves 4-6 side servings

Ingredients:

2 lbs/908 g small baby red skinned potatoes (or other potato of choice)
3 stalks celery, trimmed and sliced
1/2 white onion sliced and diced
1 Large ripe avocado (should be soft and give to pressure)
2 tsp lemon juice
1 1/2 tsp honey, maple syrup or liquid sweetener *optional
1 tbsp dijon mustard
1/4 tsp smoked paprika
1/2 teaspoon herbamare or salt *or to taste as desired
Freshly ground black pepper to taste
1/3 cup dill, packed and then chopped
1/2 bunch green onions/spring onions, sliced (top green parts only)

Directions:

1. Wash potatoes and cut out any bad spots or eyes.
2. Steam, or pressure cook the potatoes gently until they are just fork tender through the centre, but al dente. Immediately run the potatoes under cold water to prevent from cooking further.
3. For best results, refrigerate cooked potatoes for about an hour until cool. (This ensures they don’t fall apart when slicing)
4. Quarter the potatoes and peel if desired.
5. Peel and mash the avocado in a small bowl. Add lemon juice, and seasonings (except fresh herbs) and stir into avocado to create a dressing.
6. Turn potatoes into a large bowl. Add the fresh herbs and avocado dressing. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
7. Serve or refrigerate until needed. Best consumed same day, or next day (as the avocado changes color and breaks down quickly)

What’s your favorite addition to potato salad and what type of potatoes do you like to use? 

Top 10 Healthy Snack Time Alternatives

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I know that for some of you eating healthy all the time can seem like a drag at first. Sometimes you feel fed up with eating only what you’re “supposed to” and what you really want to do is sit back and relax with one of your favorite treats like a bag of potato chips, pretzels, cookies, candy and more. But that can lead to a slippery slope and make it hard for you to get back on track to the path of health (and keep that weight off).

So instead of moping about what tasty treats you can’t snack on, why not be open to trying some new ones? And best of all these are all natural, easy to get and low in calories so even munching on a few to curb your cravings isn’t going to cause you any harm.

Let’s check out some delicious alternatives for those who crave crunchy or sweet snacks after dinner or any time of day.

 

1. Sugar Snap Peas are a great choice because they are naturally sweet and often come pre washed in a bag. Simply open the bag and snack. A handful of these will only run you about 20 calories! (I also like to add sugar snap peas to salads and stir fries for an extra crunch!)

2. Carrot Sticks aren’t just for kids you know! You can enjoy freshly sliced carrots as is because they’re naturally sweet and crunchy. Of course there’s also baby carrots, but I’m not really a fan of how they are processed and created (ugly carrots whittled down into small pieces and bathed in chlorine). The choice is yours and it’s even better if you can enjoy them without any dip at all. A handful of carrot sticks will run you only 26 calories.

3. Celery Sticks are often popular in veggie trays but are usually served with high fat dips such as ranch dressing, Caesar dressing, peanut butter or Cheeze Whiz.  Try to wean yourself off of those calorie laden dips and enjoy the crunch and natural flavor of celery sticks just as they are. If you’re craving potato chips they are a nice substitute for that crunch you desire and are just 10 calories a handful.

4. Fat Free Potato Chips So what do you do when you feel like you will actually go crazy if you don’t have a potato chip? Well I suggest you make your own in that case. Fat free potato chips are not quite as addicting (because they contain no oil) and at only 30 calories a handful they are truly a guilt free alternative to the store bought kind.

5. Cucumber Slices are a refreshing snack or addition to a salad especially in the warmer months when you’re looking for something light and juicy. Half an English cucumber or a few mini seedless cucumbers sliced up are a great choice over high calorie packaged snacks at just 8 calories a handful.

6. Cherry Tomatoes are naturally a little sweeter and more flavorful than large tomatoes and can make the perfect finger food for both children and adults. You can eat them as is or sprinkle a little pepper on them for flavor. At just 13 calories a handful you might be glad you switched!

7. Bell pepper slices are not just for stir fries and fajitas! They are naturally sweet and zesty and don’t need any seasoning or dip to be enjoyed. Bell pepper slices come in at just 19 calories a handful.

8. Strawberries and berries are nature’s candy and good all on their own. Once you start removing excess sugar from your diet you will find they can taste just as sweet or even better than candy with their fresh juicy flavor. A favorite after dinner treat of mine is just a bowl full of berries. At just 24 calories a handful (raspberries 32 a handful) it’s probably the best dessert choice you could make!

9. Fresh sliced apples are often easier to eat and more enjoyable once you cut up. A favorite for children and a great snack before or after a meal, apple slices are only 29 calories a handful.

10. Grapes are a great choice for a sweet snack when you’re cravings kick in because they’re filled with not only vitamins and water, but fibre that will leave you more satisfied than candies will. In summer I like to wash, dry and de stem grapes and freeze them for a natural frozen dessert. The sugars in the grapes will naturally crystallize and are great as a frozen treat or as ice cubes for filtered water. A handful of grapes is just 52 calories.

So how can you best utilize these healthier snacks to ensure you stick to your new found healthy eating plan?

  • Plan ahead and purchase some of these each week
  • Wash, dry, peel or chop and place in sealed containers in the fridge
  • Take your favorites along with you to work or while doing errands (so you’re less likely to buy something on the run)
  • Next time you go to the fridge for a snack, choose one of these instead
  • Mix it up, try different fruits and veggies each week!
I know it sounds so simple, but many people can benefit from having healthier foods within arms reach when hunger strikes. We all know too well how easy it is to give into weakness when we are hungry and cranky, so do yourself a favor and plan ahead!

 

Some of you may be wondering what about other snacks such as nuts, trail mix, dried fruit etc. The answer is, if you’re trying to lose weight, these foods are too rich in calories and too small in volume (compared to fruits and vegetables) to really satisfy your hunger when compared to the above suggestions. The idea behind successful weight loss is to eat less calories than you burn and using high water content, high fibre foods instead of calorically dense foods will help you get there. I prefer to use nuts and dried fruit in small quantities as part of a meal such as a garnish for salads or oatmeal so I am less likely to over eat on them. So choose low calorie high fibre, high water content snacks instead.

 

What’s your favorite healthy whole food snack? Do you plan ahead and stock your fridge with fresh sliced vegetables and pre washed fruits?

 

Tropical Mango Banana Acai Bowl

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I have another delicious acai bowl recipe for you with mango and banana. This one is similar to my Acai Banana Berry Bowl Recipe , but it’s perfect for summer with this tropical twist. Basically you can top your acai bowl with anything you want, but I know some of you have never had one before and are unsure how to make them at home.

Acai is usually sold in a frozen puree for use in smoothies, acai bowls and frozen desserts. You can also buy acai juice, powder and supplements, but I stick with the puree because it’s delicious and a little less processed.

Acai bowls are made up of frozen acai puree, apple juice or soy milk, frozen fruit, granola, fresh fruit and sometimes honey. If you do not have acai frozen puree in your country (I found it at the health food store in Canada and the USA) you can substitute about 1 cup of frozen blueberries.

Tropical Mango Banana Acai Bowl

 
Serves 1

Bowl Ingredients:

4 oz/ 1/2 cup apple juice (unsweetened if desired)
2 100g packets of frozen Acai (I used Sambazon Original Smoothie Packs)
3/4 cup frozen mango (sub a fresh mango if you do not have a high powered blender such as a VitaMix or Blendtec)

Garnish Ingredients:

1/3-1/2 cup low fat granola of choice (I like Galaxy Granola as it’s oil free)
1/2 -1 ripe banana, peeled and sliced
1/2 cup fresh ripe ataulfo mango, diced
handful of blueberries or other berries
Drizzle of honey or agave *optional

 Directions:

1. Remove packets of acai and frozen bananas from freezer.

2. Slice the mango, slice the banana and wash the blueberries and set aside.

3. Add apple juice to your blender. Break up the frozen acai into smaller pieces and cut the plastic open and pour into blender. Add the mango. Blend on low or pulse to break up the frozen fruit. If you have a VitaMix use the tamper to puree into a soft serve. If you have another type of blender you may have to stop and stir and keep pulsing to combine. Stop blending when smooth.

4. Scrape acai mixture into a bowl.

5. Top acai with granola.

6. Top with bananas, strawberries and blueberries.

7. Serve.

Have you ever had an Acai bowl? What’s your favorite topping?

Preview Video of Vegan Comfort Foods From Around The World

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I wanted to make a little video for you to show off my new printed version of Vegan Comfort Foods From Around The World. I just received my sample proof on Tuesday and here I am showing you what it looks like and what’s inside.

Right now Vegan Comfort Foods From Around The World is on pre-sale so make sure to grab your copy here: http://www.plantbasedu.com/comfortfoods

Thank you for your support everyone! I can’t wait until you can have my book in your kitchen and enjoy making healthy meals for you and your family.

Veronica

Pre Order Vegan Comfort Foods From Around The World Now!

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Hi Everyone!

I’m now accepting pre orders for Vegan Comfort Foods From Around The World.

Just click here to go to the sales page.

I have had this available as a recipe ebook since October 2012, but now I’ve turned your favorite recipes into an all new, totally redesigned printed book you can bring into the kitchen with you!

Thank you so much for your support and all the positive feedback I’ve received from you guys. I could not do this without you!

This book has recipes for everyone in it. All of them are low fat, oil-free and contain absolutely no fake vegetarian cheeses or meats. There’s also tons of recipes for those following a gluten free, nut free or soy free diet.

Enjoy my little chefs! 🙂

Veronica

Fat Free Potato Chip Recipe

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Hands up how many people like eating crunchy snacks? What about potato chips? Mhmm that’s what I thought! You love potato chips, but wonder how you can eat them as part of a healthy diet. I love crunchy things and sometimes you want the crunch of a chip, but without all the excess fat and calories. Sure you can buy some baked or popped chips at the store, but they’re quite pricey and fairly bland. Not to mention not exactly “fresh”.



As a society we tend to overeat on packaged snack foods because they are so easily available everywhere and in such large quantities. Why not try making some of your own favorite snacks and keep them totally healthy?

In fact after making your own healthy snacks you might appreciate the amount of labor and love goes into making them. So hopefully you won’t just devour them in a few minutes, but savour your hard earned tasty snack! (At least I hope so…)

For this fat free potato chip recipe you will need a mandolin or a V-slicer. Something that you can slice a potato on very thinly. Also please be careful and use the vegetable holder/guard that comes with your slicer, or use some safety gloves so you don’t slice your finger. Personally I have never had a problem using these devices. Just go slowly and be aware of your fingers and you will be fine.

You’ll also require a microwave oven and a roll of parchment paper. Or you can get something like “Top Chips” on Amazon that includes a slicer, spices and a microwaving tray.



Microwaved Fat Free Potato Chips

Makes 70-80 chips Total time: 45-60 minutes

1 large russet potato
Salt and/or pepper to taste

Directions:

1. Fill a medium bowl with water and peel the potato.

2. Using a mandolin slicer on the thinnest setting, slice the potatoes.

3. Place the sliced potatoes in the bowl of water to prevent browning and remove excess starch.



4. Dry potato chips thoroughly with paper towel or a tea towel.

4. Line two large plates with a sheet of parchment paper (essential so the potatoes don’t stick) and place enough potato slices on it to cover (about 9). Make sure none overlap.

5. Mix salt, pepper and any other seasonings together in a bowl and sprinkle seasonings very lightly over the chips with your fingers. Go easy at first and taste test your first batch to know if you need more or less seasoning on the next.

6. Microwave one plate of chips at a time on high for 3-6 minutes (depending on the strength of your microwave). Watch them after 3-4 minutes and stop the microwave when they turn a golden brown in the centre. (My low powered microwave took about 5 minutes)

7. Use oven mitts to remove the plate from the microwave (it’s very hot!) and let cool a few minutes (before removing the chips from the parchment).

8. Remove the chips and set aside in a bowl or dish and repeat this process until all of your potato slices have been cooked (using the correct cooking time for your microwave).



9. Chips will harden after they cool down and become crispier. Eat when cool and crunchy!

Safety Note:

Please make sure to use oven mitts as the plates will be very hot. Also don’t microwave chips back to back for the entire amount, let the microwave have a little break after every 3 plates of chips. I overheated my microwave on the fourth plate and it turned off as a safety precaution.

Additional Tips:

Extra chips can be stored in an air tight container. Eat soon as they can go stale as there are no preservatives.

Use a large potato. The chips shrink significantly after cooking and if you start with a medium potato you’ll end up with small chips.

To Make Fat Free Oven Baked Potato Chips:

Preheat oven to 450 degrees. Use a baking pan lined with a non stick silicon mat or a sheet of parchment paper. Place cleaned and dried potato slices on the mat/sheet and season. Bake for 15-17 minutes until golden and crispy. Cool before eating.

Additional Seasoning Ideas:

Chipotle chili powder and salt

Salt & Vinegar

Curry powder and salt

Garlic powder, onion powder, salt and pepper

Grind your favorite herbs or mixes like Herbs De Provence or Italian Seasoning to a fine powder and mix with salt for herbed potato chips

Nutritional Information: Entire recipe (without seasonings) Calories 254.7 Total Fat 0.2 g Saturated Fat 0.2 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.0 g Cholesterol 0.0 mg Sodium 58.7 mg Potassium 1,502.2 mg Total Carbohydrate 58.0 g Dietary Fiber 8.8 g Sugars 4.2 g Protein 6.2 g



And no the microwave does not cause cancer,  nor does microwaved water kill plants.

What seasonings do you like on your potato chips?


Raw Vegan Recipe: Zucchini Cashew Ranch Dip

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Hey everyone! The other day I was invited over for a friend’s house warming and I assumed that I would be the only vegan attendee. So what I did was brought a few things that I would be able to eat, that would also appeal to other types of tastes as well. I made some vegan nachos using seasoned soy beef and some vegan cheese to show off that vegan food could be tasty. BUT I only make that kind of food when I’m serving people totally unfamiliar with vegan food. I don’t make that kind of food at home or for myself. So I also wanted to bring a healthy option to balance that out.

I thought of serving a veggie tray as that would be quick and easy to bring as well. Lucky for me my local grocery store now makes veggie trays without that dairy based dip in the middle, so I could run out and grab it and just focus on making the dip portion from scratch. Of course I could chop the veggies myself as well, I just didn’t really have a handy travel tray so this worked well for me.

I had been thinking about a way to make a tasty ranch-like dip, but lower in fat. And I was inspired by my Hemp Seed Hummus recipe from Savory Raw Dinner Recipes which uses raw zucchini as the base instead of nuts to cut out some of the extra calories. But I didn’t want it to just taste like raw zucchini so that’s why I added some raw cashews so it had that nice creamy taste to it as well. I promise you won’t be able to taste the zucchini. 🙂

This recipe was a real hit and everyone could not believe that I had made it myself (or that anyone would be a vegan chef let alone a low fat one) but I was very happy that everyone found it delicious even after I told them there was raw zucchini in it! Hurray! Score one for the low fat vegans.

So I wanted to share this recipe with you because quite often I hear the pleas of newbies craving something tasty to dip their raw celery and broccoli into and this is very easy to make at home.

I use a VitaMix for my heavy duty blending, but don’t worry if you don’t have one I have included some tips like soaking your cashews and dates, that will help make the blending process in your regular blender much easier.

Raw Vegan Zucchini Cashew Ranch Dip

Makes enough dip to serve with 1 large veggie tray

Ingredients:

1 medium/medium large zucchini peeled and diced into small cubes (approx 2 1/4 cups)
1/3 cup cashews, soaked for a few hours and drained
1-2 medjool dates, pitted, soaked and chopped
2- 2 1/2 tbsp meyer lemon juice
1 tbsp nutritional yeast *optional for flavor
1-2 small cloves of garlic, chopped
1 tbsp diced sweet onion (or 1 tsp of onion powder)
1 tbsp chopped curly leaf parsley
1 green onion/scallion, sliced (green top portion only)
1/4 tsp Herbamare or salt or to taste
Fresh ground pepper to taste
Splash or two of unsweetened almond milk (if necessary to blend in a regular blender)

Directions:

1. Combine everything but the parsley, green onion, salt, and pepper in a Vitamix or a food processor and blend. (It’s important to have everything in small pieces so it’s easier to blend together. A high powered blender with a tamper is preferable.)

2. Add remaining ingredients and blend on medium low to break up the fresh herbs into smaller pieces. Taste test and add additional salt, pepper or lemon juice as desired.

3. Refrigerate before serving.

Additional Tips:

If you have a Vitamix you do not have to soak the cashews or the dates or use the almond milk, but if using another blender or food processor that is lower powered it is highly recommended to make this dip easier to blend.

Let me know what you think of this dip! And what is your favorite raw veggie for dipping?

Seitan Makhani (Vegan “Unbutter Chicken”) Recipe

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Ok I have to admit something to you.

I’ve never actually had buttered chicken, but it’s because once upon a time I was a little afraid of spicy food and afraid I would not like Indian food… (Hah funny I know right.) I also stopped eating butter and dairy a long time ago and also did not eat foods with dairy products. So I will not try to argue that I know this is an “authentic” recipe or anything like that.

Just because you eat plant based now doesn’t mean you have to miss out on delicious Indian curries!

BUT I will tell you that this vegan version of “Buttered” Chicken is oil-free, butter free and cream free, so you can feel a little less guilty about indulging in a creamy Indian curry. Since I don’t like to use fake meat products often, I made my own “wheat meat” also known as seitan. (Seitan is not gluten free, so if you are allergic you can sub tofu or chickpeas).

This was a fun experiment as I’d never made “wheat meat” before but it was actually pretty easy.  See my instructions for seitan here.

This curry sauce can be used for any item really, if you want to cook tofu, vegan chicken, chickpeas, potatoes, cauliflower etc. instead of the seitan you can do that as well. It goes really well on top of rice or Indian bread such as roti or chapati (more vegan friendly than naan bread.)

Indian curries can be a little complicated to make if you make fresh curry pastes, but this recipe is very easy and uses readily available dried spices. Plus it’s also much healthier than using jarred curry sauces from the store and you can adjust the spiciness to your liking.

I hope you have fun making it!

Seitan Makhani (Vegan “Unbuttered Chicken) Recipe

Serves 6

Curry Ingredients:

1 onion, finely chopped
4 tsp lemon juice
1/4 cup water
2 tsp ground ginger
4 cloves garlic, minced
4 tsp curry powder
1 1/2 – 2 tsp chili powder
4 tsp ground cumin
3 bay leaves
2 cups tomato puree (you can puree canned tomatoes)
2 cups almond or soy milk (original unsweetened)
1/2 cup plain vegan yogurt (I used So Delicious coconut – plain)
2-4 teaspoon garam masala
Cayenne pepper to taste
1/2 tsp Herbamare or salt or to taste
Black pepper to taste

Vegan Chicken:

1 (16 oz) package chicken-style seitan, cut into cubes (See my recipe here) Or sub tofu or chickpeas
1-2 teaspoon garam masala

Roti/chapati or basmati rice to serve with

Directions:

1. Heat a large non-stick  saucepan or wok over medium heat. Add the onions and cook until softened, about 5 minutes. Add lemon juice, water, ginger, garlic, curry powder, chili powder, cumin, and bay leaves. Cook and stir for 1 minute. Stir in the tomato puree and cook for 3-4 minutes more. *Note I used canned tomatoes and just pureed them in the blender beforehand.

2. Reduce the heat to low and mix in the almond milk. *For a creamier curry, transfer contents to a blender or food process and process until smooth. Return to pan and simmer for 10 minutes, stirring frequently. Stir in the vegan yogurt and season to taste with garam masala, cayenne, salt, and black pepper. Remove from heat and set aside.

3. Heat a separate medium sized non-stick pan over medium heat. Add the seitan and cook, stirring constantly, for 5 minutes. Reduce the heat to low and season the seitan with teaspoons garam masala. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes so it can absorb some of the flavours.

4. Transfer the seitan mixture to the saucepan and heat through.

5. Serve. (Curry will be really saucy and goes well on rice.)

Variations:

Sub the seitan for sliced tofu, chickpeas, potatoes or cauliflower for variety.

You can also double the amount of seitan or add vegetables to make a chunkier curry.

Have you ever had butter chicken before? Have you ever made your own Indian curry at home?

Vitamineral Green Smoothie Recipe

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So can you use green powders in green smoothies instead of fresh greens? Why yes you can!

I think a lot of us are guilty of not getting enough green leafy vegetables in their diet day after day. Myself included. Sometimes I don’t have enough room in the fridge to have salad ingredients every single day, and sometimes I get tired of chewing salad every day. So I often opt for a green smoothie to get more greens in my diet and it’s pretty fast and simple.

You kind of need a decent blender to blend the fresh greens though otherwise they can end up a little chunky or not so smooth. So you may consider using green powders in your smoothies instead for texture.

Or you may not have access to the best fresh greens all year round so a green powder is a more attractive option for you as well.

You can find a variety of green powders at the health food store and on Amazon.com. Some are based on wheat grass, barley grass or a mixture. I picked up a new one the other day to try out called Vitamineral Green. I’d heard people talk about it before and really liking it so I thought why not give it a shot.

I first tried mixing Vitamineral Green into some water and stirring well in an attempt to drink it.  I figured I could manage it. I was dead wrong! It’s not very edible this way! So instead I’ve been playing around added it into smoothies instead of my regular baby spinach or baby greens or kale.

As soon as I started drinking this green smoothie I immediately felt more alert and had a very positive reaction to it. My body definitely enjoys getting more greens!

This is my favorite version that I came up with so far and it definitely tastes like a fruit smoothie with some greens in it, instead of a strong green drink so I think you’ll enjoy it.

Veronica’s Vitamineral Green Smoothie Recipe

Serves 1-2

Ingredients:

1/2 cup filtered water
2-3 large bananas (I use 3 so it’s filling)
1-2 heaping tablespoons of Vitamineral Green (I use 2, but you can work up to it)
1/2 cup frozen pineapple
1/2 cup frozen mango
1/2 cup frozen cherries or blueberries

Directions: 

Place ingredients in a Vitamix or blender in the order listed and blend on high for about a minute until smooth and creamy.

*Note: You can adjust the thickness of the smoothie as desired by added more or less water and banana. If desired you can add some ice and blend again.

Other Tips:

Make sure to add enough water and sweet fruits such as banana or mango to help mask the strong flavor of Vitamineral Green or other green powders.

You don’t have to use Vitamineral Green, you can use another green powder. Be careful as straight wheat grass or barley grass powder may be stronger in taste. Use a small amount of Vitamineral Green or green powders to start until you get used to them. Gradually increase until you use 1 – 2 heaping tablespoons per smoothie.

Try using 1 banana and 1 fresh mango and frozen berries.

Try 1 Hawaiian papaya 2 bananas and frozen berries.

Try 3 bananas, 1/2 cup almond milk and a scoop of cocoa powder.

 What’s your favorite green powder to use? How do you drink it?