St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into spring & summer's magic. – Adrienne Cook
Since St. Patrick's Day, is THE day to celebrate all things GREEN, I wanted to share some of my favorite healthy, green, raw food recipes to help bring out the Leprechaun in you!
Erin Go Bragh Breakfast Smoothie
Several handfuls of spinach
2 frozen bananas
2 oranges, peeled (or 1 cup fresh orange juice)
2 Tbsp. hemp seeds
water to desired consistency
Put all ingredients into a blender and mix until smooth & creamy.
Lucky Green Juice
6 – 8 leaves of romaine lettuce
small handful of dandelion greens
4 stalks of celery
½ small cucumber
2 granny smith apples
1 lime, peeled
Irish Spring Compote
This combination of fruit looks beautiful served in a martini glass and garnish with mint. Kiwi, peeled and cubed
Green grapes (cut in half)
Honey dew melon, cut into small chunks
Fresh Mint, for garnish
Combine fruit and serve in a pretty bowl or martini glass with mint.
Cacao Crepes w/ Key Lime Creme & Kiwi
For the crepe:
2 ripe bananas
1 heaping tbsp cacao powder
1/2 tsp vanilla
2 pitted dates
For the Key Lime Filling
For the Topping:
Kiwis, peeled and sliced
Irish Spring Compote, blended w/ honey
Blend the crepe ingredients in a blender and pour onto Teflex covered dehydrator trays, creating thin circles, about 6 - 8 inches in circumference. Also to dry for several hours, until firm but soft. Peel away the teflex backing and return to the dehydrator for another couple of hours. Make sure the crepe is still pliable and not overly dried.
Fill crepe with Key Lime filling and top with kiwi's & a drizzling of Irish Spring Compote puree.
Kale Salad
1 bunch dino kale, chopped
1/3 cup green olives, chopped
1/4 cup pine nuts
Dress with:
drizzle of olive oil
lemon zest
fresh lemon juice
a bit of raw honey
sea salt & freshly cracked pepper to taste
Cranberry Guacamole
I know, it may sound weird, but it is so delicious that you'll just have to try it!
1-2 avocados, mashed
1 small handful dried cranberries
fresh lime juice
pinch of sea salt
Key Lime Parfait
For the Coconut Creme:
meat from one young thai coconut
1 tbsp coconut oil
1 tsp vanilla
1/4 cup agave nectar or raw honey
just enough coconut water to blend until smooth
For the Key Lime filling
Top with Irish Spring Compote (see above), blended with a bit of honey
Chill all three separately until set, then carefully spoon the fillings, one layer at a time, in to a pretty parfait or wine glass. Keeps well in the refrigerator until ready to serve.
Top with Irish Spring Compote (see above), blended with a bit of honey
Chill all three separately until set, then carefully spoon the fillings, one layer at a time, in to a pretty parfait or wine glass. Keeps well in the refrigerator until ready to serve.
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