Super Smoothies for a Super You

Super Smoothies for a Super You

Cookied out? No worries. We have you covered! Start your new year fully rebooted, refreshed and rebalanced! Jumpstart January with genius juices, power-packed breakfast bars and a citrus salad that each burst with vitamins, minerals and sun-kissed goodness. Lots of fresh fruit, vegetables and fresh ginger can transform mojo-elevating ordinary into extraordinary. What’s good for your heart is good for your spirit! Happy and Healthy New Year!

Let’s Play!

Be sure to check our Facebook, Twitter and Pinterest pages for updates or email to schedule:

1. Specialized private cooking lessons with kids via Skype;
2. Nutritious family-friendly Pantry Make-Overs;
3. Personal appearances and educational seminars. Don’t Worry, Eat Happy!


LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to TUNES THAT YOU’RE YOUR SOUL WHILE COOKING! Music, one of my daily culinary inspirations, is not just background noise…it strikes a chord in my heart in the kitchen.

  • Wake Me Up, Avicoo
  • Let Your Love Flow, Bellamy Brothers
  • Stay the Night, Zedd
  • Clarity, Zedd Foxes
  • Unconditionally, Katy Perry
  • Do What You Want, Lady Gaga and R. Kelly
  • Closer, Tegan and Sara
  • Chasing the Sun, Sara Bareilles

Prepared in 5 minutes or less.


4 Collard greens leaves
4 purple kale leaves
2 Rainbow Chard leaves
1 pear, cored and cut into pieces
Small nugget of fresh ginger, finely grated
1 banana
1 cup frozen blueberries
2 cups water plus 1/2 cup ice


Combine all ingredients in food processor and blend until smooth. Pour into chilled highball glasses. Yields 2 servings.

Prepared in 15 minutes or less.


2 cups Old-Fashioned Rolled Oats, I prefer Red Mill
1/2 cup dried cranberries, fruit juice sweetened
1/2 cup chopped walnuts
1/3 cup raw cocoa nibs
2 tsp ground cinnamon
1 pinch sea salt
1/3 cup coconut oil
1/3 cup acacia honey
1 Tbs pure vanilla extract
3/4 cup creamy almond butter


In a large mixing bowl, combine the oats, cranberries, chopped nuts, cocoa nibs, cinnamon and Sea salt. Stir well. In a small pot, combine the oil, honey, vanilla extract and almond butter over medium heat. Simmer until warm yet not boiling. Stir continuously until well-combined. Pour the nut butter into the mixing bowl of dried ingredients. Mix well a wooden spoon or spatula to completely coat the oats.

Press mixture into a parchment lined baking dish. (9-inch x 4-1/2-inch dish) Freeze for 2 hours. Cut bars with a sharp knife and store in the freezer for up to 2 months in an air-tight container or refrigerator for 1 week. Makes 7 bars.

Sun-Kissed Winter Citrus Salad

Sun-Kissed Winter Citrus Salad

Prepared in 10 minutes.


2 Ruby Red grapefruits
2 Navel oranges
2 Blood oranges
2 Tbs toasted almonds or pine nuts, coarsely chopped
1/2 shallot, peeled and minced (option to add a few fennel slices, too)
3 Tbs olive oil
1 Tbs Sherry or Champagne vinegar
1/2 tsp Agave honey
Pinch of ground cayenne pepper
Salt to taste
Fresh flat-leaf parsley, mint or tarragon leaves, chopped for garnish


Make rounds of each citrus fruit after removing white pithy skin from each. Place prepared citrus in a large bowl.

Lightly toast almonds over medium heat in a pan for 1 or 2 minutes. Remove from heat and chop. Seat aside.

Peel and mince shallot over a small bowl. Add oil, vinegar, honey, cayenne pepper and salt. Stir dressing until well combined. Add salt to taste. Drizzle dressing over citrus rounds and sprinkle top with toasted chopped nuts. Garnish with fresh herbs and serve immediately. Serves 4.

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