3 TASTY GREEN SMOOTHIES

MANGO/COLLARD GREENS (or Spinach) with grapes

INGREDIENTS

1. 2tablespoons fresh lime juice
2. 2cups stemmed and chopped collard greens or spinach
3. 1 1/2cups frozen mango
4. 1cup green grapes

DIRECTIONS

1. Combine the lime juice, ½ cup water, the collard greens, mango, and grapes in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency.

********************************************************************

SPINACH/AVOCADO/APPLE

INGREDIENTS

1. 1 1/2cups apple juice
2. 2cups stemmed and chopped spinach or kale
3. 1apple—unpeeled, cored, and chopped (different apples=different flavors and tart/sweetness...your choice!)
4. 1/2avocado, chopped

DIRECTIONS

1. Combine the apple juice, spinach, apple, and avocado in a blender and puree until smooth, about 1 minute, adding water to reach the desired consistency.
2. ********************************************************************

3. KALE/PINEAPPLE/COCONUT milK

4. INGREDIENTS

   1. 1/2cup coconut milk (or almond milk...homemade, not store bought!)
   2. 2cups stemmed and chopped kale or spinach
   3. 1 1/2cups chopped pineapple (about 1/4 medium pineapple)
   4. 1ripe banana, chopped

   DIRECTIONS

   1. Combine the coconut milk, ½ cup water, the kale, pineapple, and banana in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency.

HOMEMADE ALMOND MILK

INGREDIENTS:

1 cup raw, organic nuts or seeds of your choosing
5 cups of filtered water
1 small, fine mesh strainer or nut milk bag
1 large mason jar or glass container to store it in

DIRECTIONS:

Step 1: Soak 1 cup of nuts over night 

Step 2: In the morning, rinse the nuts and place them with 5 cups of filtered water into the blender.

Step 3: Blend on high for a few minutes until all of the full nuts have been processed.

Step 4: Place a very fine, conical shaped strainer or nut milk bag over a mason jar and pour small portions of the blender contents in at a time. Stirring and emptying out the strainer after each little batch. 

Some people like to add a touch of vanilla for flavoring

I've also added the strained almond "bits" to cooked oatmeal in the morning, or it's also a nice addition to a granola mix.

HOMEMADE EGGNOG

INGREDIENTS:

6 large eggs (as fresh as possible)
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional (we used spiced rum)
Freshly grated nutmeg, to serve

DIRECTIONS:
1. Separate the eggs into two bowls and set aside the whites.
2. Whip the egg yolks with the sugar using a mixer (hand or stand- if using the stand mixer, use the wire whip) until a thick consistency and it will also turn a much paler yellow.
3. Whisk in the milk, cream and rum. Pour into a large pitcher or bowl. Chill for an hour.
4. Clean out the mixing bowl (this is really important because any trace of fat left in the bowl will prevent the egg whites from foaming), then whip the egg whites, slowly at first, then increase the speed, until they reach firm peaks.
5. Fold the egg whites into the cream mixture. Grate in nutmeg to taste, and more for the top of each glass.

*The usual disclaimer for consuming raw eggs: pregnant women, the elderly or infirm and probably small children too, should avoid them. For the rest of the population, eat at your own risk. If you make the eggnog without the added alcohol, drink it within a day. If you add the alcohol, it will last several days (and if you add the whole 1 ½ cups, it will last at least a week, though it will be very boozy if you do!)