Tag Archives: fat free

Mango-Banana Lassi Smoothie

I was soooo excited by how this turned out! This smoothie is a perfect way to start your day because it is delicious, satisfying, and offers many health benefits, including:

Mango: Antioxidants, fiber, pectin, vitamin C, lowers cholesterol, vitamin A, vitamin E, normalizes insulin levels …..

Lemon: Alkanizes the body, vitamin C, liver stimulant, citric acid, antibacterial properties, contains anti-cancer compounds …

Banana: Potassium, fiber, vitamin B6, vitamin C, magnesium, manganese, natural energy boost, tryptophan (betters your mood and reduces stress)…

Turmeric: Anti-inflamatory, support healthy joint function, promotes radiant skin, improves digestion…



1 Mango

1 Lemon, juice

1 tsp. turmeric

1 cup milk (almond/coconut/hemp/cow–follow your preference)

1 frozen banana (Note: always keep a bag in the freezer!)

1. Mash mango pulp, lemon juice, and turmeric into a paste of sorts. (I prepared this in the evening to use for my morning smoothie…can be made and used immediately). FYI: This makes about 1 cup of mango paste so keep in a sealed container in the fridge.

2. Add 1-2 Tbsp mango paste to a blender with 1 cup of milk and the frozen banana.

3. Blend until a smooth and creamy consistency.

4. Pour in a glass and mmmm!


Tomato-Corn Gazpacho

Follow-up on Summer in a bowl Salad:

… It was such a great idea that I had to try it!



See earlier post for Summer in a Bowl Salad

1. After combining all ingredients, simply blend to a soup consistency and serve cool/room temperature.

This would be perfectly paired with some Corn-Pineapple Relish and crusty bread for a light dinner!

Summer In A Bowl Salad

All of these ingredients came from the garden and every bite tastes like summer!





Lemon, juice and zest




Mint, fresh from garden

Basil, fresh from garden


1. Dice shallot and jalapeno and add to a bowl with lemon juice and salt. The acid will help “cook” the shallot and pull out the raw taste.

2. Dice tomato and cucumber and add to the bowl. Cut corn off of the cob and add in as well.

3. Wash herbs, chop then add to the salad.

4. Season with more salt, if desired.

Tip: This would also be a great base for a summery gazpacho! Follow above instructions then blend!



Cucumber-Carrot-Rice Vinegar Salad

This is a fresh summer side salad with an Asian flare.






Ginger, optional (grate frozen, 1/4 tsp)

Cilantro, optional addition

Rice Vinegar

Lime, juice


Black Sesame Seeds

1. Peel cucumber and carrot.

2. Cut thin slices of the cucumber, carrot, and scallion and add to a bowl.

3. Add vinegar, lime, agave, and sesame seeds.

*Best when sits overnight up to 3 days to “cook” the vegetables.

Asparagus – Apple Salad

aspragus salad


Asparagus, fresh

Apple, sweet and green

Italian Parsley

Scallion tops

Hemp Hearts

Sesame Seeds, toasted

Lemon Juice


Red Pepper Flakes

Himalayan Sea Salt

1. Rinse asparagus and chop in 1″ pieces and put in a bowl.

2. Chop scallions and parsley.

3. Cut apple to be about the same size as the asparagus.

4. Add lemon zest, juice, garlic, pepper flakes, and salt to a bowl. (Blend into a vinaigrette…I opted out of oil in this recipe just to see how it would turn out(YUMMY) but olive oil is welcome here).

5. Add hemp hearts and sesame to veggie and lemon bowl, mix to combine.

The lemon “cooks” the asparagus making it more tender so allowing this salad to marinate before serving will only result in better married flavors.

This is the perfect side salad but would make filling entree when served with a grain (rice is on my mind….)