Super Green Smoothie

This has become my go-to smoothie and I am not a smoothie person if you can believe it. For the most part I would rather have a salad or some fruit. On the other hand smoothies are great food-on-the-go and they are also filling and energizing. This recipe is the most pleasing to me even when I try other variations. I like it in the morning for breakfast or for lunch.

2 cups arugula (packed tightly) or substitute 1 handful of salad greens and 5 large kale leaves (stems removed and leaves torn up.)

Arugula is surprisingly good in smoothies. It is very bright in flavor and mild enough that the other flavors shine through. It is my favorite over kale and spinach.

1 ripe pear
1/2 banana (peeled and frozen)
1 tablespoon ground flax
1 tablespoon chia seeds
juice of half a lemon or orange
1/2 tsp ground cinnamon
1-2 tablespoons cashew butter
1 cup coconut or almond milk
purified water to desired consistency
1 tsp maca powder (optional)
1 tsp hemp powder (optional)

  1. Blend together until smooth. Add more water or liquid as
  2. necessary to make a good consistency. Don’t make it too thick.

Chocolate cashew milk (great workout drink)

This is a great drink for a long run or workout, especially if you add the chia seeds. They are high in fiber and protein and they help slow down the rate at which complex carbs are digested. It is sweetened with dates which are high in fiber and phytonutrients and don't have an adverse effect on blood sugar unlike most other sweeteners.


¼ cup cacao powder
4 medjool or hallawi dates (seeds removed)
3 cups fresh cashew milk (see recipe above) You could also use store-bought unsweetened coconut, cashew or almond milk
1 tablespoon chia seeds 

  1. Add all ingredients to a blender and puree until smooth. 
  2. Chill for at least an hour before serving. Store in refrigerator for up to 4 days.

Cashew milk


1 cup Organic raw cashews
4 cups filtered water (divided)
1 teaspoons vanilla extract (optional)

  1. Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
  2. Blend in 2 cups more water*, vanilla extract, and cinnamon (optional). If your blender can't totally break down the cashews, you can strain the milk through a fine mesh strainer or cheese cloth. If you are just using on cereal or baking then you don't need to bother. Store the milk in a sealed glass container in the refrigerator. It should keep for 3 to 4 days.

Yields about 4 cups cashew milk.
*The ratio of water to cashews (4 to 1) in this recipe yields milk that is somewhere between 2% and whole milk in terms of creaminess. Use less water for even creamier results.