Today I was inspired by the forthcoming weather forecast that shows the snowy days may be over and spring is really, truly on it's way.
To celebrate the forthcoming Spring season I have created a super simple and really robust asparagus soup recipe that is only 5 ingredients. This is really a soup-er easy recipe ha!
Springtime Sunshine Lemony Asparagus Soup
by Jenniferlyn Kryvicky, MSci. Cand., MBA, CINHC, CFSP
Functional Nutritionist at Shine Total Health, LLC.
INGREDIENTS
- 1 bunch of thin asparagus, woody ends removed
- 1 carton of organic vegetable broth
- 1/3 C Bristol Cream or other cooking Sherry
- 1 Lemon
- 3/4 C Raw Cashews
METHOD
- Boil asparagus until cooked, reserving water
- In Vitamix or other high speed blender add cooked asparagus with ~ 1/2 Cup of reserved water to 1 carton of organic vegetable broth and blend on High until well incorporated
- Add in 1/3 C of Sherry and 3/4 C raw cashew and blend on high until steam starts to come through the top of the mixer
NOTES
If you do not have a Vitamix, or other high speed blender you can use a normal blender then transfer the blended asparagus/broth/water mixture to a bot and cook the sherry into it. If you do not have a Vitamix, I would omit the cashews and instead add in ~ 1/3 C coconut milk or heavy cream if not vegan to add the creamy consistency.
Enjoy!
Made with whole food and real fruit, these gummies are both kid and husband approved! This recipe is loaded with fiber (from the raspberries if you keep the seeds intact), vitamins and flavor.
KEY LIME RASPBERRY GUMMIES
Time: 5 minutes active, 2 hours inactive
Difficulty Level: Easy
You will need:
- 1 Cup of frozen organic raspberries
- 1/4 Cup of key lime concentrate (you can also use 1/4 C of either regular lime or lemon concentrate if you cannot find key lime concentrate)
- 1/4 Cup gelatin (I use the Great Lakes Red can)
- 2 Tbs of raw honey or more to taste
- small pot
- immersion blender or blender/Vitamix
- glass dish of silicone molds
In a small saucepan, mix together the frozen fruit and the juice over medium/low heat until the fruit is soft. Then either transfer to a high speed blender (vitamix) or use a immersion blender to create a smooth liquid. Return to the burner and then add in the raw honey to allow it to melt in. Then add in slowly the gelatin and whisk quickly to dissolve it completely. Once the mixture is totally dissolved, go ahead and pour into a glass dish, or if you happen to have silicone molds of cute small shapes, those may be used as well.
Place into the refrigerator and allow to set for 2 hours.
Play around with the liquids and fruits - try pineapple and ginger, strawberry and basil, watermelon and mint - really the possibilities are endless!
Enjoy!
Springtime means an awakening. The grass gets greened and our bodies, our homes, our hearts and our taste buds all need a good cleaning out this time of year.
Sometimes the thought of yet another salad can be booooooorrrring. However if we practice the art of seasonal eating, as the temperatures increase we want to decrease our body temperatures. The easiest way to do this is to eat more cooling foods such as fruits and veggies.
In times of missing inspiration on the green front. So when your salad dressing lacks gusto, make salad more exciting with this delicious new recipe and get even more ideas with this awesome guide from IIN!
Personally I say cut the oil out all together or if you just cannot fathom that, reduce it to 1/4 Cup or even 1/8 Cup and add in some water or your favorite cold broth to adjust the difference.
Another thing to consider is making a leafless salad - try omitting your leafy greens and instead add in rough-chopped hearty raw veggies such as cauliflower, broccoli, carrots, tomatoes and cucumbers.
You can go Italian with tomatoes, basil, cucumbers and onions or Greek with adding in black or Kalmata olives with some oregano to the mix. Try an Asian blend with carrots, onions, broccoli, pea pods, green beans, shredded cabbage and mushrooms.
Take inspiration from your favorite dishes and turn them into lighter fare through reinvention as a salad!
It is spring! although if you live by me in Michigan it may not seem so apparent with the rain and cool spells that still have not quite loosened their icy grip on the Mitten state. It is sad though when 36* outside feels like 50*. The arctic blasts we have been inundated with over the past few months have really messed with my perception of what is cold!
Today's recipe inspiration was delivered right to my inbox from Vega. Thoughts of Key Lime Pie remind me of cooling breezes blowing off of the ocean, and right now that is where I want to be. If you are worried about refined sugar, no worries here - the sweet comes from dates and a banana as well as your protein powder if it is sweetened. The green color of the shake comes from spinach, which is a great alternative to any food coloring or artificial dyes.
In true Florida style, I would consider serving this with a drizzle of raspberry sauce and call it dessert, or at least one amazing breakfast/post-workout recovery drink.
Enjoy!
Our Key Lime Pie Smoothie is topped with a delicious coconut whipped cream to kick off the official arrival of Spring and the beginning of Earth Month. We whipped up this pie-meets-smoothie creation in celebration of all the bounty and freshness of Spring. This lime smoothie is not only fresh and tart, but the added coconut whipped cream makes it decadent too. This is a perfect smoothie to sit back with, enjoy the sunshine, and contemplate the warmer months ahead.
Key Lime Pie Smoothie
Ingredients
- 1 cup coconut milk
- 1 serving French Vanilla Vega One or Viva Vanilla Protein Smoothie
- 1 frozen banana
- 1/2 cup spinach
- 1 Tbsp key lime juice
- Zest of 1 key lime
- 1 Medjool date, pitted
Toppings
- Crushed vegan, gluten-free gingersnaps or graham crackers
- Optional: Vegan coconut whipped topping (see below)
Preparation
- Add all key lime pie smoothie ingredients to blender.
- Blend until smooth.
- Top smoothie with coconut whipped cream and crushed gingersnaps or graham crackers.
- Enjoy!
Vegan Coconut Whipped Cream
Ingredients
- 1 can full fat coconut milk
Preparation
- Place unopened can in the fridge overnight
- Open (without shaking)
- Remove the top, thick layer of coconut milk and place in a bowl (reserve the liquid on the bottom for another recipe)
- Whip until creamy
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The contents of this website are for informational purposes only and are not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
