recipe

Green Smoothie Recipe

2 or 3 handfuls of kale

3 celery stems

1 cucumber

Ginger Root - the size of half of a pager (kids, ask your parents).

Half a cup of frozen blueberries

Half a cup of unsweetened coconut milk (very important to find “unsweetened” to avoid insulin spikes). Add more if needed to blend thoroughly.

More options:

Having a powerful blender like a Vitamix will make this endeavor a lot easier and faster.

Replace kale with Spinach, bok choy, baby kale, or a mix. I tend to buy whatever is the freshest looking item at the grocery store. I’ve witnessed firsthand the consequences of eating tainted greens.

Replace blueberries with a frozen acai blend packet or other frozen fruit of your choice. I prefer berries because I love the taste, the antioxidants, and lower levels of sugar.

Add 3 or 4 cloves of garlic. It will make the smoothie taste awful, but the extra jolt of energy you feel after ingesting it is worth it.

Add 1 tablespoon of Coconut Oil (full of beneficial medium chain triglycerides).

Add some ice cubes if you’d like the smoothie freezing cold.

Replace coconut oil with water.

Final option if you’re in a hurry: Purchase the powdered greens drink (called “Greens First”) carried at my office. Grocery shopping, cleaning vegetables, scraping ginger root, blending it all up, and cleaning the blender take a fair amount of time that can be hard to come by.

Final Thoughts:

This recipe will not taste as good as a can of Pepsi or a chocolate milkshake, but the nutritional benefits make this green drink worth gulping down. Fair warning: You will experience a delightful energy boost similar to a cup of coffee, but without any of the jitters. Your body will thank you for it.

Eat Brussels Sprouts Even If You Despise Them

I know it’s not the most loved vegetable in the world, but brussels sprouts have health benefits that make them well worth adding to your diet. Cruciferous vegetables like cabbage, broccoli, cauliflower, and brussels sprouts are very nutrient dense. Brussels sprouts have a good amount of antioxidants, folic acid, protein, iron, potassium, vitamin C, and fiber. My recipe below has great anti-inflammatory and immune boosting properties.

First cut the stocks off of the ends of the brussels sprouts. You can also chop the brussels sprouts in half if you would like to cook them quickly on a pan. Put the brussels sprouts in a large gallon ziplock bag and add garlic, onions, fresh thyme, and olive oil. Then zip the bag tightly and shake until everything is evenly covered. Let the bag sit for 10 or 15 minutes, so the brussels sprouts to absorb the herbs. Cook them in the oven for about 30 minutes at 400 degrees. I suggest turning them over at the halfway point to cook them evenly. Using a layer of parchment paper will save a lot of time later when you're cleaning the baking sheet.

This recipe can be improved with a combination of cayenne, turmeric, ginger, mustard seed, basil, and of course salt. If you’ve had brussels sprouts in the past that you thought tasted disgusting, I highly recommend trying this recipe. You may change your opinion about this vegetable. 

Another tip: It’s a lot faster and easier to make this recipe if you have someone to be your “sous-chef.” You could probably even get your kids involved pulling apart the garlic cloves and pulling fresh thyme off of the stems.