Popsicles and Nutrition ... are great partners in this great summer heat breaker!

Power Popsicles

Wow, when I saw this recipe. I really was amazed! I never thought of making my smoothies into popsicles. What a great way to keep cool this summer. I've tried this recipe and freezing it in indvidual size containers. I'm now looking for popsicle moulds. Any ideas where to get them?

This recipe requires a freezer Popsicle mould or you can use small containers that have lids. Another option is just to drink it fresh right away.

Ingredients:

1 banana

1 cup fresh or frozen fruit of choice

¼ cup raw cashew nuts

½ avocado

1 tbs flax or pumpkin seed oil

¼ cup filtered water or raw coconut milk

1 tbs E3live liquid or power or another brand blue green algae powder

1 tsp Camu Camu (optional: for added vit. C)

Directions:

Place all ingredients in a blender and mix thoroughly until the cashew nuts are completely blended. Pour into Popsicle mold or multi small freezer containers.

Option: replace the blue green algae with cocao for a great chocolate treat.

Enjoy this eat any time cold and frosty nutritious snack. 

A great way to fool the kids, and the adult kids too.

**adapted from the E3live website

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Smoothie Matrix Flow Chart ... make your own smoothie

Smoothies made easy by using what you have at home.
Everyone asks me for smoothie recipes and I gladly give out my recipes.  They try them and them they say they taste great. Do you have any more?? I used to get stumped with that comment.  I make up recipes all the time, but don't always write them down.  So I've come up with this matrix flow chart you can post in your kitchen and follow easily.

Cick on this link below: So you can print and post

Smoothie Matrix


www.trustintheprocess.com

BBQ Season / You'll love this easy meal

BBQ Portobello Clouds We have spent the last month sailing in the North Channel and as you can imagine we had a wonderful time. This recipe resulted from my wanting to use up some extra cooked quinoa. We don't want to waste any food on a well provisioned boat.  Rick loved this so much, that he suggested this dish for a dinner party we hosted when we got home. I'm sure you will love this easy summer BBQ treat.

Prep Time: 15 minutes                                 Yields: 3-4 servings Ingredients: 3 to 4 large portobello mushrooms 1 med to large tomato sliced into rounds 1 sweet onion cut into strips ½ cup cooked quinoa per mushroom ¼ cup of whole walnuts chopped 1 tbsp. coconut oil 1 tbsp. Braggs seasoning Pinch of cumin seed, oregano, ground coriander Optional: hot pepper flakes or fresh to taste You will also need tinfoil for each mushroom Dressing 3 tbsp. fresh lemon juice 1/2 tsps. maple syrup 1 teaspoon ground coriander 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and black pepper to taste Directions: In a skillet melt the coconut oil and add the cumin, oregano and coriander, hot pepper if you want some heat. Then add to that mixture the walnuts, stir for a min. then add the quinoa. Stir and add the Braggs to taste. Stir and set aside with the heat off. Clean the portobello mushrooms taking the whole stem out and set aside. Cut tinfoil 3 to 4 individual pieces of foil, one per mushroom. Shape each of the pieces of foil into a crumpled circle similar in shape to a tart pastry or a bowl. Just crumple the foil till it sits nicely cupping the upside down mushroom cap. Take the onion slices and place them into the empty tinfoil cups.  Fill the mushroom caps with the quinoa mixture and place on the onion filled foil bowls. Place the tomato slices on top of the quinoa filled mushrooms. Heat the BBQ and place the portobello clouds on to grill. Grill till the mushrooms look cooked.  Serve together with a side salad and drizzle the dressing on the Portobello clouds and the salad. www.trustintheprocess.com