Energizing Green Drink

Energizing Green Drink

Energizing Green Drink

I woke up at 7:30 a.m. on a Sunday to make a class. It way too early for me to eat. When I got home, I was hungry but couldn’t eat a big meal because our triple B-day dinner is only 3 hours away. I made this refreshing energizing green drink. I liked it so much, I’d like to share the recipe with you.

Ingredients: 2 kale leaves, 1″ fresh ginger (grated), a handful of fresh parsley, a banana, 1/2 cup frozen pineapple chunks, 1/2 cup apple cider, a handful of ice cubes

Serves 1 (16 oz)

  1. Grate the ginger. Put everything in a blender. Blend until smooth.

Blueberry Softserve Icecream

Blueberry Icecream

Blueberry Icecream

Oh, boy, it was 93ºF most of the day yesterday. I hate air conditioner, so that I didn’t use it. I just stayed unmoved inside of home. But I stared having a heat headache. I needed something cold and sweet. Voila! Blueberry Icecream! You need to have a vitamix blender or an equally powerful blender to make this, but if you do, you will enjoy this wonderful treat within a few minutes.

Ingredients: 3 T Cashew Butter (or any other nut butter of your choice), 1 Cup Frozen Blueberries, 1 Frozen Banana, 2 T Maple Syrup, a few drops of Vanilla Extract, 6-7 large Ice Cubes

  1. Put all the ingredients in a vitamix. Start with a low speed, and quickly increase the speed to high (10) while using the plunge.
  2. Serve and eat right away.

Raspberry Peach Frozen Yogurt

I made this yesterday. I needed something cold and sweet and quick. Ooooh, it was so good. A keeper.

Ingredients: 1 heaping table spoon Almond Butter, 1 heaping table spoon Soy Yogurt, 1 table spoon Maple Syrup, 1/2 tea spoon Almond Extract, 1 cup frozen Raspberries, 1 cup frozen Peaches, 4 large ice cubes

Follow the steps above, means put them all into a vitamix and blend it to become smooth.


Saturday’s Menu 10/20

Very Berry Shake

Breakfast: Coffee, Very Berry Shake

Picnic Lunch at the Sheep & Wool Fair Ground: Avocado and Tomato with Tahini-Lemon Sauce, Pita, Apples, French Fries

Dinner: Eggplant with Marinara Sauce—I thought I can skip baking eggplant by soaking it with salt. Nope.

Avocado and Tomato with Tahini-Lemon Sauce

Fuji Apples

Eggplant with Tomato Sauce



Friday’s Menu 9/21

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Steamed Buns (BBQ Pork Bun, Sweet Red Bean Bun), Sticky Brown Rice, Simmered Shiitake Mushrooms, Grape Tomatoes

2 Snacks for Dinner: Muesli with a Banana, Samosas with Tea, Espresso Ice Cream from Lula’s

Steamed Buns

Muesli with Banana

Samosas with Tea


Thursday’s Menu 8/9

Choco-Berry Shake

Breakfast: Coffee, Choco-berry Shake (banana, raspberries, peaches,  tofu, cocoa powder, almond milk)

Lunch: Cauliflower Curry over Basmati Rice and Daal, Iced Barley Tea

Dinner: Fried Rice with Dried Smoked Tofu, Swiss Chard, and Fresh Corn, Peaches—made by my hubby.

Cauliflower Curry

Vegetarian Fried Rice





Saturday’s Menu 8/4

Green Goddess

Breakfast: Iced Coffee, Green Goddess Shake

Lunch: Blueberry Pancakes with Banana, Strawberries, Vegan Butter and Maple Syrup, Iced Mint Tea—sometimes you want a breakfast for lunch. I indulge myself for a hot Saturday.

Dinner: Brown Rice Penne with Raw Tomato Sauce and Tomatoes, Sauteed Kale, Bell Pepper Antipasto, Pickled Carrots and Pickled Celery, Banana-Chocolate Pudding

Sweet Pancakes for Lunch

Penne with Raw Tomato Sauce, Kale, Bell Peppers, Pickles

Banana-Chocolate Pudding

Friday’s Menu 8/3

Green Goddess

Breakfast: Coffee, Green Goddess

Lunch: Bell Pepper, Muti-Grain Panini Bread, Daiya Soy Cheese, Limeade, Almond Cake from Bread Alone

Dinner: Lentil Burger, Tomato, Kale, Pita, Pickled Onion, Pesto Pasta, Banana-Chocolate Pudding, Lemon Date Balls


Banana-Chocolate Pudding

Lemon Date Balls




Saturday’s Menu 7/28

Saturday Breakfast

Breakfast: Coffee, Kale-Banana-Almond Milk Shake, Blueberry Pancake with Banana

Lunch on the Road: Spinach Salad, Muti-Seeds Cracker, Rice & Beans

Dinner: Linguine with Raw Tomato Sauce, Fried Okra, Sauteed Squash—my friend cooked up okra. There was some egg in the batter, shhhhh. This was my first time to eat fried okra. They were like pop-corns! The raw tomato sauce never fails.

Picnic on a porch

Pasta with Raw Tomato Sauce, Fried Okra, Sauteed Squash

Tuesday’s Menu 7/24

Tropical Shake

Breakfast: Iced Coffee, Tropical Shake (OJ, banana, papaya, pineapple, mango, tofu)—all the tropical sweet fruits are in.

Lunch: Potato Salad, Chestnut Bread

Dinner: Cauliflower Curry, Wholewheat Flat Bread, Crackers and Nuts, Almond Tofu—I used to love Almond Tofu. It is just sweetened tofu with almond flavor. I tried to recreate it with almond milk and kanten (agar agar). It was a failed attempt.

Potato Salad and Chestnut Bread

Cauliflower Curry and Flat Bread

Crackers & Nuts

Almond Tofu




Green Goddess Shake Recipe

Ah, lovely Green Goddess Shake! I’ve got a request for recipe of this shake.
To make 16 oz: 3 Kale leaves, 1 Cup Almond Milk, 1 Banana, 1 Date, 1/2 Peach or Pear, 1 Heaping Table Spoon Green Vibrance, 1 Table Spoon Almond Butter (optional, it makes it super yummy, but adds calories), 1/4 Cake Tofu, 2-3 Ice Cubes (omit this, if you use frozen banana or frozen peach)
Put all the ingredients into a blender, and blend until smooth.

Green Goddess Shake Ingredients

Green Goddess Shake Ingredients