Weight Loss Smoothies Strawberry Peach Mango Green Smoothie Recipe

Designed as a post workout smoothie, this recipe uses juice as the liquid to add post workout carbs. You can use fresh fruit and water instead if you like in order to lighten it up. The fruit and spinach in this recipe are high in Vitamin C, while spinach adds iron to the diet. That makes this a great post exercise drink to add to iron stores and boost your resistance to colds and illness. By making this with frozen fruit, it will also cool you down nicely after a workout. If you want protein in your exercise smoothies, make this with milk or soy milk as the liquid.

Strawberry Peach Mango Green Smoothie Recipe

Author: Carleen

Recipe type: Smoothies

Cuisine: Post Workout Smoothies

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Serves: 1

A great post workout or diet breakfast green smoothie with fruit and spinach.

Ingredients

·         - peach mango juice to the fill line

·         - ½ cup frozen strawberries

·         - ½ cup frozen peaches

·         - small handful of spinach

Instructions

1.    Mix this until you get a smooth consistency, though you can add more juice to get the desired consistency. The strawberries offer antioxidants and a large quantity of Vitamin C. The spinach is packed with Vitamin K, antioxidants and fiber.

2.    You can be creative with the Nutribullet. The idea is to use leafy greens and fresh fruits. The nice thing is that the greens cannot even be tasted in the smoothie. This will allow you to get the nutrition you need in a quick and great tasting manner.

Nutrition Information

Serving size: 1 large cup Calories: 255 Fat: 0 Saturated fat: 0 Sugar: 1 g Sodium: 45 mg Fiber: 3 g Protein: 1 g Cholesterol: 0

Source: http://allnutribulletrecipes.com/strawberry-peach-mango-green-smoothie-recipe/ 

Lucky French Toast With Mango Blackberries And Whole Grain Seeded Baguette A Healthy Vegetarian Breakfast

Use a whole grain, seeded baguette. I use Judys Breadsticks.

Why Is This "Lucky" French Toast?

I spent decades traveling throughout Asia on business when working in high tech. And after flying well over a million miles doing so, I picked up many Asian customs, dietary habits and superstitions. I eat with chopsticks as easily as with a fork and when I eat out, its almost always Japanese, Vietnamese or Chinese cuisine.

Im Italian which naturally makes me pretty superstitious to begin with so it was pretty easy to latch on the Chinese belief that 8 is a very lucky number. Ive since become pretty obsessed with the number 8 but the Chinese are even more so. If you recall, the Beijing Olympics started on 8/8/08 at 8 minutes and 8 seconds after 8PM. The number 8 is associated with wealth and fortune which are very important in the Chinese culture. On one of my first visits to Hong Kong, I was shocked to hear that someone had paid $50,000 for a license plate with all 8s. Im sure it would cost a lot more for that today.

So todays recipe is "lucky" because it has lots of "8s"; 8 slices of bread, 8 drops of stevia, 1/8 teaspoons of all seasonings and 8 large blackberries. And, you can say, this is what I "8" for breakfast!

Dont Eat Eggs from Tortured Chickens

Many of my readers are vegans who avoid all animal products and feel pretty strongly about not eating eggs. As a nutritionist, I feel that an occasional egg can be part of a heathy diet. But I do feel strongly that most of the egg industry abuses and tortures chickens. If you are lucky enough to live in the country, as we do, you can easily find eggs from chickens who live outdoors and a natural diet. In fact, you may have chickens yourself or neighbors who will sell you their eggs. But for those of you who live in the city, its not so easy. Many of the eggs you buy are from chickens who are kept in large, dark buildings in very crowded and filthy conditions. Some of their beaks are cut so they dont peck each other to death. I cant imagine that an egg coming from an environment like that, from a chicken who is under that much stress, can be as healthful as one from a free range chicken. So if you eat an occasional egg, know your source.

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Lucky French Toast with Mango and Blackberries

[serves 2]

1 teaspoon extra virgin olive oil

2 large organic eggs from happy chickens

1/4 cup unsweetened organic soy milk (or other milk)

1/8 teaspoon sea salt

1/8 teaspoon cinnamon

1/8 teaspoon vanilla

8 drops liquid stevia

8 slices whole grain, seeded baguette cut 3/4" thick

8 large blackberries

1/2 mango, diced

Coat a non stick 9" frying pan or griddle with olive oil.

In a small bowl, lightly beat eggs. Add soy milk, salt, cinnamon, vanilla and stevia and beat well. Heat the pan on medium heat. Dip slices of baguette into egg mixture making sure they soak it up, and place in heated pan. Drizzle extra egg mixture, if any, slowly over the baguette slices. Cook several minutes on each side until lightly brown making sure the egg is cooked thoroughly. Remove from pan, top with mango and blackberries and serve immediately.

Per serving: 310.3 calories, 12.3 g fat, 3.1 g saturated fat, 211 mg cholesterol, 12.6 g protein, 41 g carbohydrates and 6.1 g of fiber.

Mango Poppy Seed Dressing With Coconut Milk And Hemp Oil Vegan Mostly Raw And Gluten Free

This salad dressings beautiful color is enhanced by a secret ingredient!

Follow Foods For Long Life on FACEBOOK.

New Products
Todays recipe uses 2 products that I recently discovered. One is So Delicious Coconut Milk Beverage (the one found in the refrigerated section of the grocery store - not in a can) and Living Harvest Organic Hemp Oil. Ive enjoyed products from both of these companies in the past so I was excited to try these.

This creamy beverage has only 80 calories per cup.
The unsweetened version has only 50 calories.
Both contain MCFAs - medium-chain fatty acids.

Hemp oil has a perfect balance of omega-3 and omega-6 essential fatty acids. 
Living Harvest hemp oil is cold pressed and made with raw hemp seeds.

Necessity is the Mother of Invention
So why did I need these products just to make a salad dressing? Let me share the nutritional adventure that lead to this.


I love poppy seeds but like many nuts and seeds, they are high in omega-6 and have very little omega-3. In fact they have a 100:1 ratio of omega-6 to omega-3 which is far from the optimal ratio of 4:1 or less. So I needed something to balance that out. Flaxseed oil would be a natural thought with its very high content of omega-3 but this cold pressed hemp oil has a fresh, nutty taste and makes a better salad dressing. Extra virgin olive oil always makes a good salad dressing but doesnt provide as much omega-3. Each tablespoon of hemp oil contains 2.3 grams of ALA omega-3 in a 3.7:1 ratio with omega-6. As an alternative, you can also mix 1 tablespoon of flaxseed oil with 3 tablespoons of olive oil. 


My next goal was to reduce the oil - the main ingredient of most salad dressings. Even though hemp oil has beneficial qualities, I wanted to limit the calories. In searching for something that would provide a creamy taste and thicken the dressing, I decided to try So Delicious Coconut Milk beverage. Ive never been a big fan of recipes that contain tropical oils and their saturated fats, but this beverage is not that high in fat. And the fats it does contain are MCFAs (medium chain fatty acids) which some claim raise your metabolism and are more likely to be burned as fuel than to be stored as fat. 
From a pure pleasure standpoint,  Ive got to say its one of the best tasting non-dairy milks Ive ever had. Besides this dressing, Ive been using it in my smoothies and over cereal. Good stuff!


The Color Brought to you by ......
Even though mangos are orange, by the time you water them down with oil and coconut milk, the color isnt very intense. So I added a grated carrot! Not only does it make the dressing a beautiful color, but it spikes the dressing with vitamin A providing over 200 IU per tablespoon.


 Mango Poppy Seed Dressing
Mostly Raw, Vegan, Gluten Free
[makes 1 3/4 cups = 28 tablespoons]


1 medjool date, pitted and cut in quarters
1/2 cup So Delicious coconut milk beverage
1 cup mashed, ripe mango or mango pulp
1/3 cup shredded carrot
3 tablespoons lemon juice
1 tablespoon raw apple cider vinegar
1/2 teaspoon Dijon mustard
1 small clove garlic, chopped
1/4 teaspoon salt,
pinch black pepper
1/4 cup raw hemp oil (or 3T EVOO + 1T flaxseed oil)
1 tablespoon poppy seeds


Soak medjool date in coconut milk for 4 hours or overnight in refrigerator.


Place date, coconut milk, mango, carrot, lemon juice, apple cider vinegar, mustard, garlic, salt and pepper in a high speed blender and process until smooth.


Running the blender on low, slowly drizzle in hemp oil until combined.


Add poppy seeds for a few seconds to combine. Store in a 1 pint container and refrigerate.


Per tablespoon: 27.9 calories, 2.2 g fat, 0.3 g saturated fat, 329 mg ALA omega-3 and 1303 mg omega-6 fatty acids, 0 g cholesterol, 0.1 g protein, 1.8 g carbohydrates, 0.3 g dietary fiber and 24.5 mg sodium.

Mango And Black Bean Salsa With Honey Lime Baked Salmon Fish And Pregnancy

Makes a great vegetarian salsa or salad all by itself.

Fish and Pregnancy

There is a misconception that pregnant women shouldnt eat fish. The facts are that the EPA and especially the DHA omega 3 fatty acids in fish is critical for the development of the babys brain, eyes and central nervous system. EPA and DHA make up almost three quarters of a newborns brain, retina and nervous system and must get these nutrients from the pregnant mom. Studies have shown that mothers who supplement with fish oil during pregnancy have children with higher intelligence, better eyesight and fewer behavioral problems after birth. Moms enjoy a lower risk of postpartum depression, reduced breast cancer risk, and less chance of a cesarean and pre-term labor.

Other studies have shown that absorption of this omega 3 fatty acid is better when you eat salmon than when you take a cod liver oil supplement. Salmon is one of the very best sources of these important omega 3s and is very low in mercury and can safely be enjoyed frequently. Unfortunately some doctors are still misinformed about the safety of fish and pregnancy. At a medical conference I recently attended, they were all in agreement that pregnant and lactating women should eat low mercury fish like salmon. Vegans should supplement with DHA supplements derived from Algae however these do not contain EPA. Unfortunately plant based omega 3 (from foods like flax seed) does not convert efficiently enough to provide sufficient amounts. A significant number of people cannot do this conversion at all.

Many Health Benefits

You need not be pregnant to enjoy the many health benefits of salmon. Besides EPA and DHA omega 3 fatty acids, salmon is an excellent source of selenium, protein, niacin and vitamin B12. It is excellent for hearth health, lowering triglycerides, controlling high blood pressure, protecting against stroke, heart attacks, colorectal and prostate cancer, reduces the risk of macular degeneration and dry eye and reduces depression. Although my diet is plant centric and I eat large quantities of raw vegan food, I consider salmon to be a true "Food For Long Life" and enjoy it regularly. Heres a recipe that combines this healthy fish with a vegan salsa with mostly raw ingredients. One serving provides over two grams of EPA and DHA omega 3 fatty acids.

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Mango and Black Bean Salsa

[serves 4]

1 cup diced mango

1 cup diced jicama

1 California avocado, diced

1 can organic black beans, rinsed well and drained

1 jalapeno, seeded and minced (optional)

3 tablespoons fresh chopped cilantro plus some for garnish

2 tablespoons minced red onions

2 tablespoons fresh lime juice

1/2 teaspoon salt or to taste

1/2 to 1 teaspoon fresh minced garlic

1/2 teaspoon ground cumin

Black pepper to taste

Place mango, jicama, avocado, black beans, jalapeno, 3 tablespoons of the cilantro, and red onions in a bowl. In a small bowl mix lime juice, salt, garlic, cumin and black pepper. Gently stir the lime dressing into the mango mixture and serve. Top with a serving of Honey Lime Baked Salmon (below), extra cilantro and fresh black pepper.

Per serving (salsa only): 173.6 calories, 5.3 g fat, 0.8 g saturated fat, 0 mg cholesterol, 5.8 g protein, 28.4 g carbohydrates and 8.3 g of fiber.

Honey Lime Baked Wild Salmon

[serves 4]

1 pound wild salmon cut into 4 slices

1 tablespoon extra virgin olive oil

1 tablespoon fresh lime juice

1 tablespoon raw honey

salt and pepper

Preheat oven to 400 degrees F.

Place salmon in a lightly greased shallow pan just the size of the 4 pieces of salmon.

Mix oil, lime juice and honey in a small bowl and spoon over the salmon. Sprinkle with salt and pepper and bake for 15 minutes. Do not overcook. Serve over Mango and Black Bean Salsa.

Per serving (salmon only): 208 calories, 10.2 g fat, 1.8 g saturated fat, 62.7 mg cholesterol, 22.7 g protein, 4.6 g carbohydrates, 0 g fiber, 2.3 g omega 3 fatty acids, (2.1 g EPA and DHA omega 3 fatty acids).