Wednesday, December 16, 2009

Co op pick up today~Making Almond Butter Cups with my Daughter and Kale & Sprout Salad

My family is part of a group that buys from a produce distributor here locally. The produce is the same organic produce you find at your local grocery store or market. Each month a friend of mine works on a large group buy. Some of us buy a whole case of an item and many others split cases. This saves us time and money. We are very blessed to have someone willing to do all the footwork to make this happen. She collects infomation, tally's the orders, her husband or sons pick up the order and her family sorts them out and has them ready to be picked up. There is always a helping hand to load them into our vehicles too! Besides all of this she handles another group buy for us from United Buying Clubs. This includes perishables and dry good items. Both of these are distributed on the same day. Many thanks go to my generous friend and her family.
Today was pick up day!!
I always buy loads of celery for eating and juicing. Check out my link on the sidebar for benefits of celery.
I encourage you to buy organic if able and whenever possible. But if you cannot, don't skip the fruit and veggies. The benefits outweigh the eat your veggies!!! Focus on Greens. Try to get in at least 5 servings a day, but aim at 9.
One of the best ways to achieve this is by drinking Green Smoothies.
Check out this site for a 14 day Green Smoothie Challenge
This site has recipes and other helpful information. If you sign up for the challenge they will send you one e-mail a day for 14 days with some recipes and educational information. If I remember correctly at the end of the challenge they will ask you to fill out a survey and if you do so, they will give you a free recipe e-book.

Today I enjoyed~

handful of soaked raw almonds

Green Juice blend 16 oz

Superfood Smoothie 16 oz

Blended Salad~
3 roma tomaotes
3 large celery stalks
handful of romaine and butter leaf lettuces
1 T. tahini
lemon juice
squirt of Braggs liquid Amino's

this made about 3 c. and I ate it all!

1/2 of an Almond Butter Cup

Kale and Black Bean Salad about 1/2 c.
(the beans are the first cooked item I have had in a long time) I ate approx. 1/4c. beans, the rest being celery and onion
2 celery stalks

Kale & Sprout Salad 3 c.


Kale de-stemmed and shredded in food processor (about 6-8 cups after shredding)
handful of alfalfa sprouts
red onion diced
5 roma tomatoes diced
1 avocado-mashed into salad(use hands)
lemon juice
small handful of dulse-shredded or cut up in little pieces
1/8 to 1/4 c. nutritional yeast
dash of cayenne pepper (optional)

mix together by hand and let sit for flavors to blend.


3 Dark Chocolate bars-I used Endangered Species: 2-Dark Choc.w/ Hazelnut Toffee and 1-Dark Choc. w/ Deep Forest Mint
1/4 c. raw almond butter
4 T. nutritional yeast
1 T. honey
chia and flax seeds to sprinkle

Melt chocolate in saucepan. Place a small amount of chocolate in the bottom of muffin papers (we used nine) sprinkle with chia & flax seeds.
Place them in the freezer to harden
Now mix almond butter, yeast and honey together.
When chocolate has hardened take out of freezer and put a dollop of nut butter mixture on chocolate leaving the edge uncovered.
Then top with remaining melted chocolate and top with chia seeds
Put back in Freezer to harden. This recipe yielded about 9 regular sized muffin cups about 1/2 filled.
Delicious. I found this recipe on Green and Crunchy. Pictures are included. I have altered my recipe a bit. Enjoy! and don't forget to involve yor children, it makes them taste better!!!

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