Day 53

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I feel completely amazing!

36 days of nothing but fresh, cold-pressed juice.

Then a gentle transition into plant-based foods.

I would recommend this to anyone struggling with fatigue, depression, lack of energy, inability to lose weight, dull skin and hair, and constipation.

This newfound form of plant-based eating has been a complete game changer.

I FINALLY got past my weight plateau, and my body is burning fat again.

I am sleeping like a baby.

I am still a bit tired, but that is just my busy life.  I have WAY more energy to keep up with my daily life.

How much way?

WAY way.

I am feeling optimistic about my health for the first time in years.

Here I am going to share two of my favorite recipes…my green smoothie, and my green salad.  Both delicious and they pack a nutritious, beauty-enhancing punch!

Morning Green Goddess Smoothie

7 whole strawberries
1 large frozen banana
2 clementine oranges, peeled
3 cups of raw spinach
2 cups of filtered water
1 tsp powdered turmeric
2 Tbsp chia seeds
1 Tbsp coconut oil
1 scoop Perfect Food Green Powder
Juice from 1/2 lemon

I drink this now every single morning.  Juicing is excellent for you, but it is uber expensive.  ($15-20 a day if you make your own)  This smoothie is an excellent source of nutrition, it makes 48-50 ounces, and it is very filling.  I drink this for breakfast with a great quality probiotic, and I am completely satiated until lunch time.

Fruity Kale Salad

Salad base:
1 head of Lacinato kale (or Tuscan kale)
1 bunch of collard greens
1 bunch of curly kale or rainbow chard (silverbeet)
1/2 cup raw sunflower seeds
1/2 cup raw chopped almond
1/2 cup craisins

Dressing:
1/4 cup extra virgin olive oil
2 tbsp Braggs Apple Cider Vinegar
2 tbsp raw honey
1 tsp stone ground mustard
juice from 1/2 orange
Dash of salt
Dash of pepper
Dash of garlic powder

Additions:
Sliced Strawberries
Clementine Orange Sections
Diced Avocado

For the salad base, wash the greens extremely well, and then dry with a towel.  Remove the stems and place the leaves only in a food processor, and process until the leaves are chopped to “cole-slaw” size pieces. (shredded)  Place the greens in a large glass jar.  Add the raw seeds, nuts and craisins.  Put the lid on and shake well.  This will keep in the refrigerator for several days.

In an 8 ounce glass jar, add all of the dressing ingredients.  Put the lid on tight and shake well.

To assemble the salad, I place about 3 cups of the greens in a large mixing bowl, add 2-3 tablespoons of the dressing, as well as the chopped strawberries, clementines, and avocado.  Toss everything together and serve.

This salad is an adaptation from the kale salad made by my lovely friend and registered dietitian, Stephanie Yeadon.

It is not nearly as important to eat less, as it is to just eat better!  Eat well and prosper.

xo

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