Friday, July 8, 2011

Spirulina Smoothie

 This morning, I was inspired by a friend to create a smoothie using Hawaiian Spirulina.

I can't tell you how delicious and invigorating this concoction was. I absolutely loved every drop! If you think you need a big breakfast with toast, eggs and milk. Think again. A smoothie, like this one, made with organic frozen bananas, green grapes, fresh mango, lemon juice, Spirulina and some filtered water is all your body could ever want to starts it's new day.

My visit to the The Hippocrates Institute inspired me to make my own salads at home because nothing beats fresh and organic produce for summer meals. Spice them up with some nuts and seeds and you have nutritious, delicious and simple to prepare feasts. I joined Homegrown Cooperative in Orlando,

And twice a week, I get a box of organic goodies straight from the farm. Each time it's a surprise and this week my box was full of Spanish onions, zucchini and yellow squash, avocados, tomatoes, mangos and hydroponic lettuce. Here are some highlights.

I blended some Brazil nuts with basil, garlic, tomatoes, cayenne and Braggs Liquid Aminos and made this rich and spicy dressing for the leftover vegetables the next day.

After being inspired, yet again, this time by a friend's Facebook photo of Efa and pounded yam- a Nigerian specialty- I made a Trinidadian dish with similar essence. Callaloo! with purple okra, onions and a few rock shrimp. Steamed for just a few minutes. Sooo good!

The fresh greens in the top picture are actually Sorrel. I was so excited to do the Callaloo, that I forgot to photograph them. The rock shrimp were a rare and special treat given to me by a good friend and blessed with love and gratitude. Okay, now back to the salads. In this next bountiful delight, I embraced olives, onions, avocados, basil, tomatoes and zucchini sliced like pasta. How lovely it all came together and the flavors, mmmmm...

With extra Spanish onions...

For snack last night, I made a mini salad with alfalfa sprouts, radish, cilantro and heirloom tomatoes as the wonderful focus.

And a little Goddess Dressing to add the divine taste of tahini and lemon.

My secret must-have ingredient for all these delicious vegetable combinations is hot pepper sauce. I make my own using organic jalapenos, apple cider vinegar, fresh lemon juice and olive or hemp oil.

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