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Welcome Cook's Tour Cooks! 

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Below is the Rise & Shine Smoothie recipe plus a couple more I'm loving right now. 

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Rise & Shine Smoothie


  • Coconut Water or Nut Milk – 1 cup

  • Spinach – 1 big handful

  • Celery – 1 stalk

  • Banana – 1-2”

  • Granny Smith Apple – ¼ item

  • Ground Flax Seed – 1 T

  • 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.




  • English Cucumber – ½ item, peeled, seeded

  • English Cucumber – ½ item, seeded, diced

  • Red Bell Pepper – ½ item, chopped

  • Tomatoes – 2 lb, chopped - save 3 T for topping

  • Garlic – 1 clove

  • Red Wine Vinegar – 2-3 T

  • Shallot – ½ medium item, chopped

  • Kosher Salt – 1 tsp

  • 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


  • Kite Hill Almond Milk Ricotta – 1 container

  • Fresh Lemon Juice – from 1-2 lemons

  • Extra Virgin Olive Oil - 1/4 cup

  • Kosher Salt - 1/4 tsp or more to taste

  • 1-2 T of Water - Optional

  • Chives - 1 T minced, for topping

  • 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

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