1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.
Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959#ixzz1lzO8FIbV
Friday, February 10, 2012
Roasted poblano soup with toasted pumpkin seeds
Ingredients:
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish
Serves 6-8
Preparation:
Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.
Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.
In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.
Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.
Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish
Serves 6-8
Preparation:
Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.
Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.
In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.
Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.
Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.
Sweet Potato and Brussle Sprout Hash
Ingredients:
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water
Makes 12 servings
Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.
Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.
Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.
And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water
Makes 12 servings
Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.
Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.
Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.
And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!
Tuesday, February 7, 2012
Protein Shakes
We've been using Arbonne protein as a kindler/gentler way to get our protein for the day.
The Basics of How to Make a Shake
2 Scoops Figure 8 Protein Shake (Chocolate, Vanilla or both)
1⁄2 to 1 scoop Figure 8 Fiber Boost
Ice (optional)
1⁄4 cup berries (optional) OR 1⁄4 cup spinach or squash (optional)
Mix with your choice of the following liquids: 1 cup water 1⁄2-1 cup coconut milk, rice milk or unsweetened almond milk
Add 1 serving of fat: 1 tsp. almond, walnut, flax or coconut oil (no peanut butter) 1⁄4 cup coconut milk or coconut water 1 TBS ground flax 1 TBS nuts 1⁄4 avocado Feel free to experiment with the consistency and ingredients in your shakes to your liking. More ice for thicker shakes.
ALMOND CRUNCH
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1 Tbsp slivered or sliced raw almond
DOUBLE CHOCOLATE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened chocolate almond milk or coconut milk, may add ice and water
3/4 tsp flax seeds
Pinch Cocoa nibs (unsweetened)
1 tsp unsweetened cocoa powder
NUTTY APPLE CINNAMON
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1/4 cup unsweetened apple sauce or 1/2 sour green apple, sliced
Cinnamon to taste
1 Tbsp raw pecans, slivered or sliced raw almonds
SWEET VERRY BERRY
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1/4 cup frozen or fresh berries
Some coconut shaves unsweetened
MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals
BLACKBERRY TANG
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 pomegranate Arbonne fizzy tab, dissolved in 1/2 cup water
1/4 to 1/2 cup of fresh/frozen unsweetened blackberries
BANANA/PEANUT BUTTER
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of natural peanut butter
1/2 banana
PUMPKIN SPICE
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
3/4 cup unsweetened almond milk or coconut milk, may add ice and or water
1/4 cup pure pumpkin puree (minimize if weight loss is a goal)
1 Tbsp pecans
Pumpkin pie spice to taste
CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana
MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice
CHOCOLATE MACAROON
Two scoops of Arbonne Chocolate Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened or Vanilla Almond Milk
1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
THE PINA COLADA
Place two scoops of Arbonne Vanilla Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened Almond Milk
1 cup of Fresh Pineapple (pineapple juice will do in a pinch)
and 1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
The Basics of How to Make a Shake
2 Scoops Figure 8 Protein Shake (Chocolate, Vanilla or both)
1⁄2 to 1 scoop Figure 8 Fiber Boost
Ice (optional)
1⁄4 cup berries (optional) OR 1⁄4 cup spinach or squash (optional)
Mix with your choice of the following liquids: 1 cup water 1⁄2-1 cup coconut milk, rice milk or unsweetened almond milk
Add 1 serving of fat: 1 tsp. almond, walnut, flax or coconut oil (no peanut butter) 1⁄4 cup coconut milk or coconut water 1 TBS ground flax 1 TBS nuts 1⁄4 avocado Feel free to experiment with the consistency and ingredients in your shakes to your liking. More ice for thicker shakes.
ALMOND CRUNCH
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1 Tbsp slivered or sliced raw almond
DOUBLE CHOCOLATE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened chocolate almond milk or coconut milk, may add ice and water
3/4 tsp flax seeds
Pinch Cocoa nibs (unsweetened)
1 tsp unsweetened cocoa powder
NUTTY APPLE CINNAMON
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1/4 cup unsweetened apple sauce or 1/2 sour green apple, sliced
Cinnamon to taste
1 Tbsp raw pecans, slivered or sliced raw almonds
SWEET VERRY BERRY
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1/4 cup frozen or fresh berries
Some coconut shaves unsweetened
MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals
BLACKBERRY TANG
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 pomegranate Arbonne fizzy tab, dissolved in 1/2 cup water
1/4 to 1/2 cup of fresh/frozen unsweetened blackberries
BANANA/PEANUT BUTTER
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of natural peanut butter
1/2 banana
PUMPKIN SPICE
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
3/4 cup unsweetened almond milk or coconut milk, may add ice and or water
1/4 cup pure pumpkin puree (minimize if weight loss is a goal)
1 Tbsp pecans
Pumpkin pie spice to taste
CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana
MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice
CHOCOLATE MACAROON
Two scoops of Arbonne Chocolate Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened or Vanilla Almond Milk
1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
THE PINA COLADA
Place two scoops of Arbonne Vanilla Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened Almond Milk
1 cup of Fresh Pineapple (pineapple juice will do in a pinch)
and 1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth
Arbonne Protein Bars
VANILLA ALMOND CRUNCH PROTEIN BARS
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds
Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats
In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon
Makes thick bars in a 5x9 in pan.
CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half
Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder
Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.
Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.
TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds
Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds
Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats
In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon
Makes thick bars in a 5x9 in pan.
CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half
Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.
CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder
Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.
Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.
TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds
Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.
Rawterian's Corn Chowder
INGREDIENTS:
1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)
DIRECTIONS:
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.
3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).
4. Eat this raw corn chowder recipe immediately, while still warm from the blender!
1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)
DIRECTIONS:
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.
3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).
4. Eat this raw corn chowder recipe immediately, while still warm from the blender!
Rawtarian's Silky Green Smoothie
3 large bananas (peeled)
2 medium oranges (peeled - use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
1 apple (chopped)
1 cup spinach
1/2 cup to 1 cup water
1 tablespoon lemon juice
1 sprinkle cinnamon
1 tablespoon chia seeds
1. Add all ingredients to blender. Place soft ingredients like bananas in first, because that's what I was taught!
2. Blend in your high-speed blender until nicely smooth.
3. Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
4. Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process. Take carafe to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit uncleaned. NEVER! Why? Because then if I'm lazy later on and it's not clean then I won't use it, then I won't know what to make, and I'll just eat nuts for dinner because I'm too lazy to clean the blender. NEVER store recipes in your blender for this reason. :)
This recipe makes quite a large green smoothie, it's a perfect breakfast for 1 person. This is my go-to breakfast.
2 medium oranges (peeled - use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
1 apple (chopped)
1 cup spinach
1/2 cup to 1 cup water
1 tablespoon lemon juice
1 sprinkle cinnamon
1 tablespoon chia seeds
1. Add all ingredients to blender. Place soft ingredients like bananas in first, because that's what I was taught!
2. Blend in your high-speed blender until nicely smooth.
3. Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
4. Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process. Take carafe to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit uncleaned. NEVER! Why? Because then if I'm lazy later on and it's not clean then I won't use it, then I won't know what to make, and I'll just eat nuts for dinner because I'm too lazy to clean the blender. NEVER store recipes in your blender for this reason. :)
This recipe makes quite a large green smoothie, it's a perfect breakfast for 1 person. This is my go-to breakfast.
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