Layered Fruit Smoothie Recipe

Layered Fruit Smoothie Recipe

Servings: 2 (serving size: 2 cups)

Ingredients:

  • 1 mango (peeled, pitted, and coarsely chopped)
  • 1 1/4 cups plain low-fat yogurt
  • 4 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon freshly grated lime zest
  • 1 banana (peeled, and chopped)
  • 10 medium strawberries (washed, and hulled)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon freshly grated lemon zest

Procedure:

  1. In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth. Divide mango-lime smoothie between 2 straight-sided glasses and set aside.
  2. Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.
  3. Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.
  4. Note: Nutritional analysis is per smoothie.

Rise & Shine Smoothie Recipe

Rise and Shine Smoothie

Servings: 2 (each serving 1-1/4 cups)

Ingredients:

  • 1 cup organic orange juice
  • 1 cup organic plain soy milk
  • 3 Tbsp raw wheat germ
  • 1 cup fresh or frozen organic fruit (strawberries, blueberries, bananas, peaches, etc.)
  • pinch cinnamon

Procedure:

  1. Place all ingredients in a blender and puree on high speed until smooth.
  2. Serve immediately or refrigerate for later use, up to 8 hours.
  3. If you are making this the night before, we recommend you store it in the blender jar and blend it again quickly before serving.

Indian Vegetable and Fruit Salad-Pachadi Recipe

Indian Vegetable and Fruit Salad-Pachadi

Total Time: 30 Minutes
Servings: 4 (serving size: 3/4 cup)

Ingredients:

  • 1 cup chopped pineapple
  • 1 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro leaves
  • 1 teaspoon minced jalapeño chile
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds

Procedure:

  1. Combine all ingredients except oil and spices in a medium bowl. Heat oil in a small frying pan over high heat until very hot, about 2 minutes. Remove from heat and add spices.
  2. When mustard seeds pop, 1 to 2 minutes, pour over vegetable mixture and mix well.
  3. Serve as a side dish with shrimp.

Serrano Wrapped Fish Crispy Potato Hash Recipe

This delicious and nutritious recipe can be made with sustainable white fish or boneless, skinless chicken thighs, and it’s easy to prepare!

Serrano Wrapped Fish Crispy Potato Hash

Total Time: 45 minutes
Servings: 4

Ingredients:

  • 4 pieces thick cod or other sustainable white fish (8 ounces each)
  • Salt and pepper
  • Granulated onion
  • Paprika or smoked paprika
  • Parsley and thyme, minced
  • Lemon zest
  • 8 thin slices Serrano ham
  • 5 tablespoons olive oil, divided
  • 16 small white or gold potatoes (about 1 1/4-1 1/2 pounds), halved and chopped
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 2 serrano peppers, finely chopped
  • 4 cloves garlic, sliced
  • 1 tablespoon tomato paste
  • 1/2 cup chicken stock
  • A handful of flat leaf parsley, chopped
  • Lemon wedges

Procedure:

  1. Pre-heat the oven to 350°F.
  2. Season the fish with salt, pepper, the granulated onion, paprika, minced parsley, thyme and the lemon zest. Wrap each piece in two slices of ham that are slightly overlapping to cover the fish.
  3. Heat 4 tablespoons olive oil, four turns of the pan, in a cast iron or other skillet over medium to medium-high heat. Season the potatoes with salt and pepper and lightly brown for 10 minutes, turning occasionally.
  4. Add the onion, celery, pepper and garlic and cook to soften, 10 minutes more. Add the tomato paste and stir, then add the stock to loosen the pan bits. Toss with a handful of parsley.
  5. Meanwhile, heat the remaining tablespoon of oil in a medium, nonstick skillet over medium-high heat.
  6. Add the fish and crisp the ham, 2 minutes on each side, then transfer to the oven and cook through, 8-10 minutes more.
  7. Douse with lemon juice and serve with the hash alongside.