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Sunshine and Smoothies

Sunshine and Smoothies

I’m loving smoothies these days. “Well, it’s about time,” you say.

I’ve always wanted to like smoothies as meal replacements. They are quick and tasty, and you only have the blender to clean up. I’ve been hearing how healthy they are, and yet, when I look at smoothie recipes, I find that so many of them are over-heavy on fruits, fruit juices, and sugars. Now, mind you, there’s nothing wrong with eating fruit. In moderation, fruit is absolutely fantastic for your health. But when you eat a huge smoothie that is full of fruit and sugar, you are, in essence, eating dessert.

The smoothies I’m looking into these days have lots of vegetables and aren’t so sweet. Leafy greens. Celery. Parsley. Lemon juice, and maybe a green apple. My fav recipe adds in a dash of tabasco and some good sea salt. And, oh my goodness, is it delicious! A savory smoothie whose flavor reminds me just a bit of an exceptionally good Bloody Mary.

Last week Leslie Tummel and I taught a class called Essential Sunshine. This class is all about how the sun is actually essential for our health and well-being. Leslie talked about essential oils that harmonize the skin after sun exposure, and I talked about foods that can actually help moderate your response to the sun, making you less likely to sunburn. In the class, I whipped up some delicious smoothies chock full of these super-foods.

And guess what? We had so many people who wanted to join us but couldn’t, we’ve decided to teach the class again. Join us on May 24 at 11:30 at AlmaDiem for our new Essential Sunshine class. We’ll be having amazing smoothies again, along with other health-enhancing foods for a light lunch.

Good Morning Greens Smoothie Recipe
Ingredients:

  •  Granny Smith apple, cut into quarters then cored but not peeled
  • 4 or 5 stalks celery with leaves, ends and tips removed
  • 3 – 4 large romaine lettuce leaves, torn into pieces
  • ½ large Haas avocado, peeled and coarsely chopped
  • ½ bunch cilantro or parsley (depending on your preference), stems removed
  • 3 – 4 cups filtered water

Purée ingredients in a blender, adding more water if needed. You can also add the juice from one half of a lemon or lime and even ¼ teaspoon sea salt and/or cayenne pepper. This recipe is taken from Body Ecology. 

Enjoy!
-Camille Watson

You can read more recipes and blogs from Camille at her website, Camillewatson.com

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