Celery Root Soup With Granny Smith Apples

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The author of "The Conscious Cook Book" was on Oprah the other day, cooking this soup. It looked simple and elegant, so I gave it a try and I am so glad I did. This is a FIVE STAR soup!! It is spectacular! A great soup to make when you want to impress your guests! It looks pretty, it tastes great and it's fairly easy to make. I was so full after 2 bowls that I could not eat anything else for dinner.

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Green Mango Smoothie

Prepare nut mylk, using cashews or soaked almonds, or even a mixture of nuts and seeds, whatever you desire.  Pour nut mylk into blender and slowly add each of the following:

1 frozen banana, peeled  (Add banana first using ice crushing mode if you  don't have high speed blender)
1 mango, pitted
1 orange, skinned  
1/4 c shredded coconut
1 tsp vanilla extract (optional)
2 Tbsp flax seeds, ground (I mix with hemp seeds)
3 -4 kale leaves, stems removed

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Chocolate Peanut Butter Smoothie

1.5 Frozen Bananas (or any fruit, berries, mango, etc)

1 Tbsp Organic Peanut Butter (or any nut butter)

1 Tbsp Raw Tahini  or Fresh Raw Halvah

1 Tbsp Raw Cacao Powder

1 Tbsp Ground Flax Seeds (I mix dark, golden and hemp)

* In order to receive the nutritional benefits from flax seeds, they must be ground. Ground flax seeds get rancid quickly, so only grind a small amount and keep refrigerated)

2-3 Organic kale leaves, stem removed (opt)

1-2 Dates soaked, to sweeten (opt)

1 tsp Organic Almond Extract (or any flavor you prefer) 

Combine water and nuts and grind in a high speed blender.

Pour through a strainer or nut mylk bag. 

Add Frozen banana and crush. Add all other ingredients, blend and enjoy! 

There are so many variations to this. Use your imagination. (Add shredded coconut, skip the cacao and peanut butter, and make a Very Berry shake.)  The combinations are endless.

What better way to start the morning than with a smoothie? Better yet, make your own nut mylk! What suits your fancy? Almond mylk, sunflower seed mylk, cashew mylk? I used to buy the boxes of almond milk until I discovered the joy of making it on own. It is therapeutic for me. Sometimes, I use a nut mylk bag to strain the  nuts and sometimes, I just leave the nut meat in.

Making Nut Mylk with a Nut Mylk Bag

Generally, I use about 1/2 cup of nuts to 1 1/2 cups of (RO) water. (Will keep in refrigerator 3-4 days).  Grind the nuts (or seeds) in a high speed blender. Place the nut mylk bag inside a bowl or pitcher. Pour the mylk into the bag, hold closed at top and gently squeeze the mylk thru the bag. Leftover nuts can be dehydrated and used in cracker or bread recipes.

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