The Smoothie Vegetarians

Raw Spinach Soup *From Jan's Raw Kitchen Kreations* Ingredients (Serves 1-2 persons) 1 Pint grape tomatoes 1 Bag baby spinach. 1 Stalk celery 1 Clove garlic crushed 2 Oranges juiced 2 - 6  Basil leaves Directions ·          Blend tomatoes, orange juice, garlic and ½ bag spinach, until smooth, ·          Add more spinach for added thickness.       Pour into bowls. Top with basil, spinach leaves and enjoy! Jan P. López

Happy Tuesday everyone! Today the recipe I have chosen for this week is Grilled Artichokes with a Hazelnut Romesco Sauce.  The history I learned about the Romesco Sauce is that the fishermen in Spain created it in order to add flavor to their fish. Not entirely sure how much of that is true, but it is an interesting story. So Romesco sauce is a nut and pepper based sauce.  Thankfully this recipe is not only for vegans. It’s also good for celiac disease, heart disease, and diabetes. Down below I will have the recipe and the nutritional information.  You can use this for any time. But the sauce does need to rest overnight so some use it for special occasions. My classmate actually used it last Thanksgiving and it was fantastic.  If you guys have any special requests for recipes you’d like to see, feel free to comment them!  Enjoy! -Maranda- Grilled Artichokes with Hazelnut Romesco Sauce Recipes make: 10 portions Ingredients : 2 qt water

Hey guys! I hope you guys are having a wonderful week. This week I have been out of town visiting family and friends. One of the things I have struggled with is making sure I have time to spend with my family and having time to prepare my vegan food. I am the only vegan here so often I am preparing my meal while everyone else's meal is being prepared. It is important that the food I make while here is easy and healthy. This Easy Vegan Cucumber, Avocado and Tomato Salad has been a saving grace because I am able to make it ahead of time and it goes with pretty much anything else I am having. It can be eaten on its own, on top of a bed of lettuce, as a sandwich filling or on crackers. My personal favorite is to eat it with carrots after a long hike or a day at the beach. Happy cooking! ~Stella~ Easy Vegan Cucumber, Avocado, and Tomato Salad Recipe Makes 3 servings - 2 large tomatoes (if you do not have large tomatoes use 3 medium tomatoes or 4 small ones)

I was hesitant to type this up because my reason for adopting this lifestyle began from a vain place. However, I feel it is important to be honest with you, and maybe some of you are currently in a similar situation. Sometime around October 2015, I was struggling with body-confidence and I spent hours every day searching the internet for ways to lose weight. To be fair, this did lead to me adopting some healthier behaviors such as eating less junk food and finding my love for exercise. I was losing some weight and gaining some confidence! The problem was, once I started seeing these results, I wanted more and I wanted them immediately. All of the weight loss blogs I would read were about calories, calories, calories. These websites insisted that I just needed to start counting my calories and keep them below a certain number. So, I followed their advice and restricted my caloric intake. I was obsessed with tracking everything I ate and knowing exactly how many calories wer

Raw Seasoned Curried Rice. *From Jan’s Raw Kitchen Kreations* Hi guys ! Here is another gem worth giving a shot. Serves 3 persons. Ingredients 1.       Cauliflower - 1 head. Process finely in a food processor in to rice sized pieces. 2.        Unparched Turmeric - 1 Tablespoon 3.       Unparched pimento - 3/4 Teaspoon 4.       1 finely chopped medium sized Brandy wine tomato 5.        1. Chopped scotch bonnet pepper 6.       1 chopped medium sized onion 7.       3 crushed cloves of garlic Directions Combine all ingredients in a bowl, mix well, have the flavours marinate at room temperature..  Allow to set refrigerated for 24 hours and have flavours settle.  Set refrigerated mixture at room temperature for 1 hour and serve Enjoy with plant based fat of choice - avocado slices or raw  ackee, along with fresh salad.  Be creative and simply enjoy!          ~ Jan P. López

Raw (Banana/Irish Moss) Custard *From Jan’s Raw Kitchen Kreations* Hi guys, Irish Moss is one of my absolute favourite foods, even more so now that I am 100% Raw Vegan! Here is something I tried and simply enjoyed with many variations, of which I shall share.This is an every day, anytime of day dish. The only seaweed I now consume is local, organic, raw Irish Moss, which is rich in: Vitamin C, Iron, Magnesium Zinc, Calcium, Riboflavin, Phosphorus and Copper. If you can get hold of some good quality Irish Moss, give this a shot! Ingredient Listing – Serving Size: 2-3 persons. 1 cup Irish Moss washed and soaked for 8 hours (yield is 5x vol). 4-7 ripe bananas 20 Mint leaves 1 teaspoon Raw Apple Cider Vinegar (Bragg)-  ACV ½- 1 teaspoon Cayenne Pepper 1 cup Distilled, Reverse Osmosis or Spring water. Directions Place ½ a serving of Irish Moss yield (after soaking) in blender, with 2 bananas cayenne and ACV, with ½

Hello everyone! For my first recipe on here, I decided to go with something simple to make. I used to make this a lot when I didn’t feel like making anything else. Now the original recipe calls for Crème fraîche, which is a type of thick cream using heavy cream and the option of buttermilk, sour cream, or yogurt. But, never fear. For there is an alternative.  Enjoy!!! -Maranda- Ingredients : ½ lb Celeriac (celery root) 1-2 Granny Smith Apples 2 Tbsp Lemon juice Dressing : 3 Tbsp Vegan Crème fraîche (1 ½ tsp Obia Naturals Sweet Almond Heavy Cream and 1 ½ tsp Silk Almond Dairy-Free Yogurt) 3 Tbsp Earth Balance Vegan Mayonnaise 1 Tbsp Nature’s Basket Organic Dijon Mustard 1 Tbsp fresh lemon juice 1 tsp sugar Salt and pepper to taste Directions: Cut away the outer rind of the celery root and cut it into matchsticks size. Bring a pot of water to a boil. Add 4 cups of water and 2 Tbsp lemon juice. Rinse the celery root and add it to the boiling

Hi everyone! We have had a very exciting week here at the Smoothie Vegetarians headquarters! Not only do we have a few very exciting things we are working on for you guys, we also added two new faces to our team of writers! If you are interested in learning more about them, click on about us and everyone has a little section about them! Today's post is a yummy treat! Avocado pudding can sound a little off-putting at first. For me, I always say avocado as a savory food and it would stress me out a bit when someone put it in a sweet dish. Since then I have learned so much about avocados and food. I now have avocado with sweet foods every few days between smoothies, popsicles, and vegan pudding! If you have never tried it, I really suggest you do! Avocado gives everything it is added to this delicious smoothness and the fattiness makes desserts have that rich texture we are used to! My inspiration for this recipe was my Step-Grandmothers chocolate mouse. It was one of my favo

Summer is upon us once again and that means going outside, hiking, swimming and a lot more. It also means bugs. A lot of the bug sprays on the market are made using chemicals and a lot of other gross things that are not good for you and your family. But there is good news! You can make it using a few simple and all natural ingredients that are healthier and better for you. All of the ingredients in this bug spray are designed for very specific reasons. The essential oils used are great against certain bugs and the witch hazel is fantastic for your skin! They are not harsh or will harm you but they are super effective and will help make your summer so much better. Let’s explore the ingredients before we get to how to make it. Lavender oil is great for repelling mosquitos and spiders. In fact, it can be just as effective as citronella oil against mosquitos. It also smells nicer. You can use this on its own in the bug spray but combining it with other oils means you will