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Sweet Apple Smoothie for digestive health maintenance…

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The last smoothie I made (using greens) didn’t go well, but this one tastes great! For anyone looking to add more probioitics into their diet, natural yogurt can be helpful. The yogurt that most people buy from a grocery store is full of harmful ingredients such as high fructose corn syrup, artificial dyes and flavoring, etc. Kellogg’s yogurt contains BHT & High Fructose Corn Syrup, Chobani contains added flavors and concentrates, many of Dannon’s yogurts contain artificial flavors, potassium sorbate, & other harmful additives.

I personally cannot stand the flavor of natural yogurt – it’s too sour/bitter/blah for me…so I prefer to mix it in with other foods like a meat dish, or in this case – a smoothie. Do NOT cook the yogurt – it will kill the good probiotics – add it in afterward. The ingredients I used:

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  1. 1/2 cup prune juice (just natural pune juice, no concentrate, no added sugar, etc)
  2. 1 banana
  3. 1 medium apple
  4. 1/4 cup yogurt (use the most natural/organic yogurt you can get)
  5. 1 serving cup of natural, unsweetened/unflavored applesauce
  6. 1/4 cup of coconut water
  7. 3-5 ice cubes

Put all ingredients into a blender and blend until smooth. This recipe almost filled 2 red solo cups – makes plenty for you to have one now and put the other one in the fridge for later or share with a friend. You could easily add other ingredients such as ginger, coconut, parsley, cinnamon, etc.

Specific brands I used:

Yogurt: White Mountain Bulgarian Yogurt (I think it’s made in Austin, I bought it at HEB – it’s the best I can find near me)

Coconut juice: VitaCoco 100% Pure Coconut Water

Unsweetened applesauce: HEB Unsweetened Applesauce 6pk

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Pina Colada Smoothie

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Prep time – 3 mins, Total time – 3 mins, Serves: 2

 Ingredients

  • 1 large Banana
  • ¾ cup canned Crushed Pineapple (or 1-1/4 cup frozen or fresh pineapple chunks)
  • 2 Tbsp Shredded Unsweetened Coconut
  • 1 cup Coconut Milk
  • 1-1/2 cups Ice
 Instructions
  1. Add all ingredients to a blender and blend until thick and smooth.
  2. Garnish with a pineapple slice or some more shredded coconut if you want to get all fancy.

Thanks to: http://www.ourpaleolife.com/2013/03/pina-colada-smoothie/


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Banana Coconut Cream Pie with Paleo Chocolate Sauce

Raw Banana Coconut Cream Put with Raw Paleo Chocolate Sauce

…Diary-free, gluten-free, grain-free, cane sugar-free

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Crust

Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract

How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling

Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract

How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.

Raw Paleo Chocolate Sauce

Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.

Thanks to: http://www.thetastyalternative.com/2013/03/raw-banana-coconut-cream-pie-with-raw.html

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