Dr. Oz's Green Breakfast Drink
![Picture](/uploads/6/2/2/8/6228810/1094777.jpg)
2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon
Combine all ingredients in a blender. This makes approximately 28-30 ounces, or 3-4 servings.
Courtesy of doctoroz.com
Black Quinoa Salad with Mango, Avocado and Tomatoes
![Picture](/uploads/6/2/2/8/6228810/1480758.jpg?567)
1 cup uncooked black quinoa
2 cups water
Pinch of salt
1 large mango, diced
2 large tomatoes, diced
3 green onions, sliced
1/2 cup chopped cilantro
2 medium avocados, diced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
Salt and pepper, to taste
1. First, using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
2. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper. Serve at room temperature or chilled.
Courtesy of twopeasandtheirpod.com
Strawberry and Avocado Spinach Salad
![Picture](/uploads/6/2/2/8/6228810/4164574.jpg?331)
1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
2 slices bacon (cooked and crumbled, optional)
1 handful blue cheese (crumbled)
1 handful pecans (chopped)
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing
Courtesy of closetcooking.com
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
2 slices bacon (cooked and crumbled, optional)
1 handful blue cheese (crumbled)
1 handful pecans (chopped)
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing
Courtesy of closetcooking.com
Raspberry Coconut Smoothie
![Picture](/uploads/6/2/2/8/6228810/5668911.jpg)
1/4 cup raspberries, fresh or frozen
1 banana
1 cup apple juice
Fresh mint leaves
1 tablespoon coconut flakes
1. Blend the raspberries, banana and apple juice in a blender.
2. Garnish with mint leaves and coconut flakes.
Raw Food Copyright 2010
nSpinach and Arugula Salad
![Picture](/uploads/6/2/2/8/6228810/9695823.jpg)
1/2 package spinach
1/2 of a bunch of arugula
1 celery stalk, cut into rounds
1 green apple, cubed
4 radishes, chopped
2 inches of cucumber, sliced
1 avocado, cubed
6 walnuts, coarsely chopped
Juice from 1/2 of a lemon
1 tablespoon honey
1. Mix the spinach and arugula together in a bowl.
2. Add the celery, apple, radish, cucumber, and avocado pieces.
3. Add the walnuts and lemon juice. Toss.
4. Sprinkle honey over the salad.
Raw Food Copyright 2010
Quinoa Salad
![Picture](/uploads/6/2/2/8/6228810/6688473.jpg)
1 cup quinoa
1/2 lb asparagus, cooked and cut into 1" pieces
2 cups chopped red or green bell peppers
1 med. tomato, chopped
1/2 cup chopped celery
1/2 cup sliced almonds
1/3 cup fat free or light Italian dressing
1 tsp grated lemon peel
1. Boil 1 quart of water in medium saucepan. Stir in quinoa and bring to a boil again.
2. Cover and reduce to simmer. Cook 12 minutes. Let stand 15 minutes or until quinoa absorbs almost all of the water.
3. Fluff with a fork. Cool slightly.
4. Combine quinoa with asparagus, bell peppers, tomato, celery, almonds, dressing and lemon peel in large bowl. Chill 1 hour to blend flavors.
The Dole Nutrition Handbook Copyright 2010
1/2 lb asparagus, cooked and cut into 1" pieces
2 cups chopped red or green bell peppers
1 med. tomato, chopped
1/2 cup chopped celery
1/2 cup sliced almonds
1/3 cup fat free or light Italian dressing
1 tsp grated lemon peel
1. Boil 1 quart of water in medium saucepan. Stir in quinoa and bring to a boil again.
2. Cover and reduce to simmer. Cook 12 minutes. Let stand 15 minutes or until quinoa absorbs almost all of the water.
3. Fluff with a fork. Cool slightly.
4. Combine quinoa with asparagus, bell peppers, tomato, celery, almonds, dressing and lemon peel in large bowl. Chill 1 hour to blend flavors.
The Dole Nutrition Handbook Copyright 2010
Avocado Smoothie
![Picture](/uploads/6/2/2/8/6228810/5196717.jpg)
1/2 cup ice cubes
1/2 cup skim or soy milk
1/2 an avocado
1 Tablespoon wheat germ
1 Tablespoon oat bran
2 teaspoons ground flaxseed
Blend all ingredients in a blender for approximately 30-40 seconds, or until you reach your desired consistency. Pour and enjoy!
For you health nuts: 381 calories, 18 g fat (2 grams saturated fat), 15 grams fiber, 3 grams added sugar (if made with plain soy milk), 11 grams protein
Courtesy of Smoothie-Recipe.com
1/2 cup skim or soy milk
1/2 an avocado
1 Tablespoon wheat germ
1 Tablespoon oat bran
2 teaspoons ground flaxseed
Blend all ingredients in a blender for approximately 30-40 seconds, or until you reach your desired consistency. Pour and enjoy!
For you health nuts: 381 calories, 18 g fat (2 grams saturated fat), 15 grams fiber, 3 grams added sugar (if made with plain soy milk), 11 grams protein
Courtesy of Smoothie-Recipe.com
Blueberry Smoothie
![Picture](/uploads/6/2/2/8/6228810/3639770.jpg)
1 medium Banana
1 cup Frozen Pineapple Chunks, partially thawed
1 cup Frozen Blueberries, partially thawed
16 oz Chobani 0 Fat Greek yogurt
1/2 cup (2oz) soy protein or whey powder
Combine banana, pineapple, blueberries, yogurt and soy protein in blender or food processor. Cover, blend until smooth.
The Dole Nutrition Handbook Copyright 2010
1 cup Frozen Pineapple Chunks, partially thawed
1 cup Frozen Blueberries, partially thawed
16 oz Chobani 0 Fat Greek yogurt
1/2 cup (2oz) soy protein or whey powder
Combine banana, pineapple, blueberries, yogurt and soy protein in blender or food processor. Cover, blend until smooth.
The Dole Nutrition Handbook Copyright 2010
Cranberry Spinach Salad
![Picture](/uploads/6/2/2/8/6228810/8816463.png)
1 (6 ounce) package fresh baby spinach
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive or vegetable oil
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.
Courtesy of All recipes.com
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive or vegetable oil
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard
In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.
Courtesy of All recipes.com