#100happydays - Creamy Dreamy Greeny Smoothie

Today is day 3 of my #100happydays.  And the day started out happy with a creamy dreamy greeny smoothie!  Packed with lots of nutrients, it set my day off to a good start.

Here is the recipe:
1 cup almond milk
1 cup baby spinach or kale
1/2 banana
1 tablespoon walnut butter
2 tablespoons ground flaxseed
1/2 teaspoon turmeric
Scoop of probiotic powder
1/2 lemon

Just put it all in the blender and blended until smooth and creamy dreamy!

The lemon is all the lemon - rind, juice, pulp. Just cut the lemon in half and add it.

There are more scientific studies on the healing powers of Turmeric than any other food.  It's good to start off smoothies with 1/2 teaspoon, but as you get used to the taste, you can increase the level of turmeric.  Studies show powerful anti-inflammatory and anti-cancer properties.

The leafy greens provide good phytonutrients and if you use kale, you get the benefits of cruciferous vegetables which help in detoxifying the body every day.

The flax and walnut butter provide a good source of omega 3 fatty acids - essential fats that we need in our diet for reducing inflammation and improving brain function.  This smoothie gives you more than 3g omega 3 fatty acids. In addition,  the flax is a good source of fiber and lignans.  The smoothie gives you 9g of fiber.

And the probiotic supports our gut health which is so key to our whole health.  I use Custom probiotics powder.

So start your day off green and maybe that will color your whole day :-D
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Fig and Broccoli Tartine

One of the dishes we made in our Food as Medicine classes this week was Fig and Broccoli tartine. Tartine is the French word for open faced sandwich. It sounds so much nicer than just "sandwich".



These are lovely - and you can really be creative with your toppings, depending what is in season. I just happened to see some green figs for sale and our fig tree doesn't ripen until the fall, so thought it would be nice to use those - but you could put anything on top of the broccoli.


I don't generally eat a lot of broccoli - no specific reason, just that I don't seem to use it much - but this is a great way to serve raw broccoli and get all the benefits of some good cruciferous vegetables.

Here's the recipe:

Broccoli spread
1 head of broccoli
2 stems of basil
Juice 1/2 lemon
1/2 cup hazelnuts, toasted
2 garlic cloves
Approx 1/2 cup water
Pepper to taste

Tartine
Artisan 100% whole grain bread, thinly sliced
Fresh figs, sliced

Decorate/garnish: pea shoots, pomegranate seeds
Drizzle:  fig or pomegranate balsamic vinegar or pomegranate molasses

Combine all the ingredients for the broccoli spread in a blender or food processor with half of the water and puree. Add more water as needed until smooth, stopping and scraping down as necessary.
Taste and adjust the seasoning. Add more water if it seems dry.
Toast the bread.
Spread the broccoli spread generously on the toast.
Top with figs, pea shoots, pomegranate seeds and drizzle sparingly with balsamic vinegar or pomegranate molasses.

Instead of the pea shoots, you could try leafy sprouts or thinly sliced radish or anything that makes it look pretty!

As the bread we used was whole wheat, I made my own gluten free tartine using a square quinoa/rice cake - and it looked just as pretty - maybe even prettier, as you can see in the above 2 photos!



Another variation for those with nut allergies is using chickpeas instead of hazelnuts in the broccoli spread. I've made it using one drained can of chickpeas and no nuts.  The spread can also be used as a pesto for pasta or vegetables, by adding a little more water to it.

So get your creative hat on and think about some pretty tartines for summer lunches, or even dinners on hot evenings.
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