This smoothie is packed with two superfoods: kale and wild blueberries. I grow kale in my garden every summer, freeze it, and use it in this smoothie all winter long.
Note: I use wild blueberries as opposed to cultivated blueberries as the nutritional component sky rockets in the wild blueberries. The wild blueberry has less water and is therefore smaller, but has more flavour. It has 2x the antioxidants of the cultivated ones. Also, I found that when I used the cultivated blueberries, the smoothie would thicken and gel more than with the wild blueberries. You can find both kinds at most grocery stores.
1 1/2 cups frozen kale
1 cup frozen wild blueberries
1/2 cup water
1 Tbsp honey
1 Tbsp flax seed oil or coconut oil
Blend all together and enjoy!
This is so great for getting greens into your kids (as well as yourself), especially the reluctant ones who don’t like green veggies. When the ingredients are blended, you won’t see any green, and this smoothie is sweet! It’s pretty much the blueberry flavour you taste.
Ahhh…one of those so satisfying soups: Homemade Turkey Soup
Cooking time: 3 hours, 40 minutes
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Serves: Makes about 14 cups
1 leftover turkey carcass
18 cups(4.5 L) cold water
6 celery ribs, halved, with leaves
1 medium onion, cut in half
1 medium carrot, cut in half
2 garlic cloves
2 bay leaves
12 whole peppercorns
2 cups(500 ml) water
1 cup(250 ml) brown long grain rice
1 cup(250 ml) onion, chopped
1 cup (250 ml) celery, chopped
1 cup(250 ml) fresh or frozen green beans
1 cup(250 ml) diced peeled potato
1 Tbsp (15mls) parsley flakes
2 tsp(10 ml) salt
1/2 tsp(2 ml) pepper
1/2 tsp (2 ml) sage
2 cups(500 ml) chopped cooked turkey
Break up the turkey carcass to fit in a large pot. Add the first amount of water and bring to a boil. Boil, uncovered for 5 minutes without stirring and then skim and discard the foam from the side of the pot.
Add the next 6 ingredients and stir, reducing the heat to medium low. Simmer, partially covered for 3 hours. Stir occasionally, until the turkey falls off the bones. Remove from heat, and discard the larger bones. Strain the stock through a sieve into a separate large pot and throw out the solids. Makes about 11 cups(2.75 L)of stock.
Add the next 12 ingredients to the stock in the pot and bring to a boil. Reduce the heat to medium-low and simmer partially covered, for 40 minutes. Stir occasionally until rice and vegetables are tender.
I make adjustments as I need to. For example, if I have green onions in the fridge that I need to use up, I’ll add them. If I don’t have a white onion, but I have a red one, I’ll use that. If I don’t have rice, I’ll add pasta instead and reduce the final cooking time from 40 minutes to 15 minutes. If I don’t have green beans, I’ll use whatever vegetable I have on hand. This soup freezes well.
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We lived in New Zealand for a time and my mother-in-law, who is still there and is a very good cook, made lots of delicious salads for us. This is one of them. The flavours of beets, mint, peas, orzo and feta combined with a honey lemon vinaigrette is so uniquely refreshing and delicious.
1 cup orzo pasta
1 cup frozen peas
2 Tbsp olive oil
2 Tbsp lemon juice(freshly squeezed is best)
1 Tbsp liquid honey
1 tsp salt
1/4 cup chopped mint or parsley
410g can of beets, drained
100 g feta, crumbled
1 small red onion, sliced thin
Cook orzo as per package instructions. Drain well and place in bowl. Cook peas; drain and set aside to cool.
Mix olive oil, lemon juice, honey, mint and salt. Toss through the orzo pasta. Refrigerate for 10 minutes. Just before serving, stir in the drained beets, peas, feta and red onion.