Vitamineral Green
Morning Smoothie
This is the Smoothie I make every day
as my morning meal. When you first start to use Vitamineral
Green, you will need to give your body time to detox
gently. It is very important that you begin by adding NO MORE
than a TEASPOON of VMG to your smoothie, or you are quite likely to
have some undesirable "detox" effects! So, start with 3/4 to 1
teaspoon of Vitamineral Green, and build up to a Tablespoon or more
over a period of 2 weeks.
Ingredients:
Banana*
1/2 cup fresh or frozen berries* - mixed,
blueberries, strawberries, raspberries, blackberries or any other
fruit 1/2
to 3/4 cup Blueberry, or other fruit juice* (I like Blueberry
Pomegranate best)
Vitamineral Green Superfood Powder - 3/4 tsp
to 1 Tbsp +, depending on your tolerance
1 Scoop Whey Protein
Powder (I use plain flavor Bio Chem Whey Protein)
1-2 Tbsp Flax Meal - I grind it fresh
Put
Banana, Berries and Juice in a blender cover and blend on
medium low to medium speed until pureed
With Blender
running add Vitamineral Green and allow to blend
Next,
add Whey or Soy Protein and Flax Meal, if used and blend just
to mix (The Whey Protein tends to whip air into your smoothie, so if
you like lots of volume, blend away!) Use Plain or Vanilla
Powder - chocolate does not taste good.
Pour into a glass and drink!
Don't worry if you're
missing the Banana - add more berries! If you like your
Smoothie frozen, you can add ice. And if you don't have a blender,
and still want to drink your Superfood, you can simply add it to a
bottle of juice, and shake well! That is how I do it on the
road - in an airport when a blender is not an
option!
* ORGANIC Is Preferred
Steak
Salad Diversitea
Dressing and
Marinade:
2
cups boiling water
4
Original Blend Diversitea teabags
2
Tbsp. Balsamic Vinegar
1 -2
garlic cloves, crushed
¼ tsp
ground pepper
½ tsp
rosemary or thyme (chopped fresh, if available)
2
tbsp. Olive Oil
1
tsp. Dijon Mustard
Brew
tea in boiling water, add other ingredients through thyme, and mix
well. Allow to cool a bit. Blend olive oil and mustard
into mixture.
Divide Dressing and marinade, setting aside ¾ cup for
the salad dressing.
Other
Ingredients:
1
Lb.1 inch thick Top Sirloin or London Broil Steak
1
Tbsp. Soy Sauce
2
packages Spring Mix or other pre-packaged salad
blend
½ cup
scallions cut diagonally
¼ cup
Pomegranate seeds (optional) for garnish.
Add 1
tbsp. Soy sauce to the remaining1 ¼ cups marinade, and pour over the
steak. Allow this to marinate1 hour at room temperature, or
overnight in the refrigerator, turning
occasionally.
Broil
steak to desired doneness (rare to medium rare is best for this
salad)
Put
greens in a bowl, toss with ½ dressing, adding the
scallions.
Allow
steak to rest 10 minutes, then slice thinly diagonally across the
grain, and arrange on top of the greens. Sprinkle with the
Pomegranate seeds, if used, and pour remaining dressing over
Steak. Bon Appetit!
There is no sugar, and
the only carbohydrates are in the Pomegranate Seeds…….
Gingerbread
Diversitea
Preheat oven to 325
degrees
Ingredients:
1 Package Betty Crocker
Gingerbread Mix
1 egg
1/8 tsp. Ground
Ginger
1 ¼ cups Boiling water
1 Sunset Blend and 1
Original Blend Diversitea teabag
½ cup dried cranberries
2 pieces Candied Ginger,
cut in julienne strips
Brew tea in boiling
water, allow to cool. Remove teabags.
In a 10’ x 6” loaf
pan, mix gingerbread mix, egg, and cooled tea until well blended,
then add dried fruit to center of mix.
Bake at 325 degrees for
40 minutes, turning front to back once halfway through.
Add candied ginger to top of cake.
Test with a toothpick,
to see if cake is done (toothpick will come out clean, and cake will
be firm to the touch).
Serve with
Whipped Cream or Cool Whip on the side!
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