Rise & Shine Smoothie
Ingredients
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Coconut Water or Nut Milk – 1 cup
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Spinach – 1 big handful
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Celery – 1 stalk
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Banana – 1-2”
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Granny Smith Apple – ¼ item
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Ground Flax Seed – 1 T
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Unsalted Cashews or Almonds – 1 handful
Blend in a high-speed blender, varying speeds until smooth. Can keep in fridge in an air-tight mason jar for up to three days. Shake and enjoy!
Makes: One 16 oz serving.
Gazpacho
Ingredients
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English Cucumber – ½ item, peeled, seeded
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English Cucumber – ½ item, seeded, diced
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Red Bell Pepper – ½ item, chopped
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Tomatoes – 2 lb, chopped - save 3 T for topping
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Garlic – 1 clove
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Red Wine Vinegar – 2-3 T
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Shallot – ½ medium item, chopped
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Kosher Salt – 1 tsp
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Olive Oil – 4 T
Set diced cucumber and olive oil aside. Mix remaining ingredients in a large bowl and let sit for 15 minutes at room temp. Blend well in batches if needed, approx. 2 minutes per batch. Reduce to slow speed and add 2 T olive oil through top of blender. Return to high speed for 1 minute or until soup is creamy. Add to another large bowl or container. Repeat if needed. Whisk all batches together and season with salt. Top serving with a dollop of olive oil, 1 T diced cucumber & 1 T chopped tomato, salt and pepper, herbs, shallot, etc.
Makes: approx. 32 oz or four 1 cup servings
Whipped Almond Milk Ricotta
Ingredients
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Kite Hill Almond Milk Ricotta – 1 container
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Fresh Lemon Juice – from 1-2 lemons
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Extra Virgin Olive Oil - 1/4 cup
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Kosher Salt - 1/4 tsp or more to taste
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1-2 T of Water - Optional
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Chives - 1 T minced, for topping
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Olive Oil Drizzle on Top
Blend ricotta, lemon juice, salt and 1/4 cup olive oil until smooth in a high-speed blender. Add water if needed to blender. Top with a swirl of olive oil and minced chives. Enjoy as a dip with fresh veggies or slather on toasted gluten free baguette slices and top with chopped tomatoes tossed with red wine vinegar, olive oil, basil and pinch of salt.
Makes: 1 cup