Carob Mint Superfood Smoothie

This carob superfood smoothie has become my latest addiction. They are so good I sometimes have them twice a day. And I don’t mean, have a glassful, I’m talking the whole blenderful! Kids would love this smoothie!

They are great cold, like a thick non-dairy milkshake, if you use frozen bananas and let the mint tea cool before making the smoothie. But they are equally nice if you use fresh (not frozen) bananas and make it while the mint tea is still warm (not too hot though). It’s winter here in New Zealand, and it’s just turned really cold. I always find it hard to stick to a predominantly raw food diet when the weather turns cold, and amazingly just having these warm smoothies in the morning, and warm tea at night is making it really easy.

Ingredients:
2-1/2 cup mint tea
3 ripe bananas (fresh or frozen)
2 Tbsp carob powder (raw carob if possible)
1 Tbsp Maca powder
1 Tbsp Lucuma powder
1 Tbsp Mesquite powder
1/2 tsp cinnamon
1/4 tsp vanilla bean powder or extract
1 tsp honey (optional)
1 Tbsp chia seeds (optional)

Instructions:

Carob Mint Superfood Shake

Make the mint tea by steeping a handful of mint leaves in 3 cups hot water until cool (or warm if you want a warm smoothie) and then straining the leaves out. Some of the water will evaporate leaving about 2-1/2 cups, but don’t worry if it’s more or less.

The honey, or whatever sweetener you prefer is optional. Carob is naturally sweet, as are the bananas, and the superfoods mesquite, lucuma and maca (to some extent), so it doesn’t necessarily need sweetening. Just go with what tastes good to you. The chia seeds will thicken it up. Chia are quite amazing, they are very sustaining and even using a small amount like this will I notice the difference. If I put chia seeds in this smoothie I can go for hours before I feel hungry.

Put all the ingredients into a blender and blend well.

Quinoa Salad

If you like couscous salads but are looking for something even healthier, and wheat-free this salad fits the bill. It’s light on the digestive system, but filling. The quinoa provides lots of extra protein and fiber. Like couscous quinoa cooks very quickly, so it’s an easy dish to prepare anytime.

Ingredients:
2-3 cups cooked quinoa, cooled
1 handful of mixed salad greens, roughly chopped or torn
1 handful of fresh mint, finely chopped
1 handful of fresh parsley, finely chopped
4 large leaves spinach, roughly chopped or torn
3-4 broad beans (fava beans), or fresh peas, shelled
1/4 red or yellow bell pepper (also called capsicum), finely sliced
1 carrot, grated
handful of almonds, roughly chopped
1/2 teas ground cumin
salt and pepper to taste

Dressing:
1/4 cup cold pressed extra virgin olive oil
1 lemon, juiced
1 teas wheat-free tamari (can substitute shoyu soy sauce if you don’t mind wheat)

Garnish:
sunflower and pumpkin seeds to garnish

Instructions:
If you cook a bit extra quinoa than you need, you can use the leftovers the next day in this salad. Otherwise, see my article on How to cook quinoa. Make sure it’s cooled before you mix it in with the other ingredients.

Toss all salad ingredients in a large bowl until mixed thoroughly.

Pour the dressing over and toss briefly to evenly distribute it.

Garnish and serve.

Serves 2.

Cook’s Tips:
This recipe uses very loose measurements because for recipes like this I encourage you to change and adapt them to your taste and the ingredients you have on hand.

[GlutenFree]

Lemon Mint Tea

Ingredients:
Juice of one large lemon
4 T fresh apple mint, roughly chopped
3 large leaves fresh lemon balm, finely chopped
2 T honey (more or less to taste)
2 cups boiling water
salt

Instructions:
Put the kettle on to boil. In the meantime, chop the apple mint and lemon balm.

Place into a glass or ceramic bowl. I use a Pyrex measuring cup.

Squeeze in the lemon juice.

Add honey, and a scant dash of salt, you don’t need much. Use Pink Himalayan Salt or Celtic Sea Salt if possible. Use just enough salt will help take the edge off the lemon juice and bring out the flavors, but not so much that you notice it.

Pour 2 cups boiling water over the mixture. Stir and leave to steep for at least 20 minutes, stirring occasionally. Serve warm, or leave to cool then serve chilled over ice.

Makes 2 glasses.

Variations:
Any sort of mint will do if you don’t have apple mint, but you may need to reduce the amount used for stronger flavored mints.