Peaches 'n Green Smoothie
1/2 frozen banana
1 cup frozen peaches
1-2 ice cubes
3/4 cup tahini milk (or any nut/seed milk you like)
2 large leaves kurly kale
2 tbsp hemp protein
1 pitted date or 2 drops stevia (optional)
I used almond milk since I didn't have tahini milk prepared. (Although now I know what to do with all my tahini!) I used Bob's Red Mill Hemp Protein. I'm pretty sure it's raw, but I like the packages that clearly say "RAW" so I know for sure!
Next time, I'll add an entire banana. I didn't get much peach flavor either. The taste was a little odd. Maybe it was the kale. Maybe it was the Hemp Protein. It was the first time I've had it, so I'm not familiar with the taste. I added a little agave instead of stevia/dates.
Leftover Veggie Burger and Jicama Fries
Dinner: Spinach Pie
The crust was SO good! It made me want to pile fruit on top for a dessert pie! The spinach filling was too salty for my taste, but thankfully it was balanced out by the sweetness of the crusty. Next time I'll reduced the salt to 1/2 tsp. and add less Braggs.
After using raw honey and liquid coconut oil for the first time, I'm sold!
2 c chopped spinach
1 tsp salt
1 c almonds, soaked (I only soaked them for 30 minutes, but it's recommended to soak them for 8-12 hours)
1/4 c. flaxseed, ground
1 TBS honey
2 TBS liquid coconut oil
1/2 c. pine nutes
1/4 c. onion
1 garlic clove, minced
1/2 tsp nutmeg
2 TBS lemon juice
2 TBS nama shoyu (I used Braggs)
1. Chop spinach and wilt with salt
2. Prepare crust by blending/processing almonds until ground into small pieces. Add flaxseed, honey, and liquid coconut
3. Press a thin layer of the crust in a square casserole pan
4. Place spinach in a food processor/blender with pine nuts, onion, garlic, nutmeg, lemon juice, and nama shoyu. Pulse until ingredients are well mixed but still chunky.
5. Spread out a layer of the spinach mixture into the pan, and top with a layer of the crust.
Calories: 465 | Fat: 41 g | Protein: 13 g | Sodium: 758 mg | Fiber: 9g