Basic Kale Soup

Serves: 4-6

Ingredients:
1 tbsp oil
1 tsp cumin seeds
1 large onion, finely minced
salt
1 clove garlic, minced
1 tsp freshly ground black pepper
1 head kale, sliced, and stems diced
4 cups water
1 cup minced parsley

• Add oil to the bottom of a large heavy bottomed pot. Turn on the stove to high heat. When the oil is hot, add your cumin seeds. In about a minute, if you made sure to get the oil good and hot, you'll have the cumin seeds popping and cracking. At this moment, add your onions. Sprinkle in salt to taste. Stir to evenly coat in the oil. Cook for about 5 minutes, or until soft.
• Add the garlic, pepper, and chopped kale, and stir into the onion mixture so that the pieces of kale are evenly coated in the oil. You may have to add the kale in batches if your pot isn't that large. Add a batch, stir it around, and wait for it to wilt down. When there's more room, add subsequent batches and continue to stir and wilt the kale. Sprinkle on salt. Toss through oer the heat for about 5 minutes. Add the water. Bring it to a full boil, and then reduce to a simmer. Allow it to cook for about 20 minutes. When cooked, sprinkle in parsley and let sit about 5 minutes.

Variations:

1 pound diced, cooked potato, stirred in at end; 8 ounces mushrooms, sliced added in 10 minutes before removing from heat; 1 head of cabbage, sliced, added in 10 minutes before finishing; 1 pound zucchini, cut in half lengthewise and sliced into halfmoons, added in roughly 5 minutes before removing from heat; chile oil, added in right at the end of cooking. Add a tsp or so to each bowl of soup; 1 tbsp kimchee; 1 pound cooked chickpeas added in the last 10 minutes of cooking; or 1 pound cooked kidney beans added in the last 5 minutes of cooking.

Combine all the variations to make a very filling soup. 

Alternative Vegan, p. 32, Dino Sarma Weierman

New York-Style Cheesecake

Makes 16 servings

Prep time: crust - 10 minutes; filling - 10 minutes; topping - 5 minutes
Baking time: 1 hour, 10 minutes. Cooling time: 1 hour in the oven with the heat off and door closed
Chilling time: at least 8 hours

Crust:
1/2 cup pure maple syrup
1/4 cup canola oil
1 3/4 cups whole wheat flour
1/2 teaspoon vanilla extract

Filling:
4 (8-ounce) containers vegan cream cheese (such as Tofutti, which has no casein)
1 (12-ounce) package of firm silken tofu
1 cup granulated sweetener
1/3 cup unbleached all purpose flour
1 tea spoon vanilla extract

Topping:
6 ounces (1/2 [12 ounce] package) firm silken tofu
1 tbsp canola oil
1 1/2 tsp lemon juice
1/4 tsp salt
3/4 cup granulated sweetener
3/4 tsp vanilla extract

• Preheat the oven to 375F. Coat a 9-inch round springform pan with nonstick cooking spray.
• To make the crust: In a food processor or small bowl, combine all the crust ingredients and mix thoroughly Press into the bottom of the prepared springform pan. Prick with a fork and bake for 10 minutes. Remove from the oven, reduce the oven heat to 350F, and set the crust aside.
• To make the filling: Combine the cream cheese and tofu in a food processor and process until smooth, scraping down the sides as necessary. Add the granulated sweetener and blend until creamy. Add the flour and vanilla, blend, and pour into the prepared crust. Place on the top rack of the oven and bake for 50 minutes.
• To make the topping: Rinse and dry the food processor. While the cheesecake is baking, place the tofu in the processor and process until smooth, scraping down the sides as necessary. Add the other ingredients and process to blend.
• After 50 minutes, pull the cheesecake out of the oven and carefully spread with the topping. Return to the oven and bake for an additional 10 minutes. Turn off the heat and leave the cheesecake in the oven for an additional hour. Remove from the oven and allow to cool completely. 
• Refrigerate for at least 8 hours or overnight before serving. 

Sinfully Vegan by Lois Dieterly p.203

Asparagus & what you should know

Nutritional virtues: Asparagus contains good amounts of vitamins A, some Bs, C, E, potassium, and zinc. It benefits the kidneys (unless you already have kidney inflammation). Ayurvedic medicine says asparagus is super for strengthening the female hormonal system, relieving menstrual pain, and promoting fertility and lactation. It's said to be lightly warming. Consuming the diuretic asparagine, found in asparagus, causes some people's urine to have a unique smell.

Varieties: Green (most common), white (grown by shielding the plants from light), and purple.

Get it: In the spring, as soon after harvest as you can. Look for fresh firm stalks and compact tips. I prefer the pencil-thin ones to the older, thicker stalks.

Eat it/Make it: Trim off the dry and woody bottoms, either by snapping them (works with thinner stalks) or chopping a centimeter off and then peeling up the stalk about an inch. Steam (for about 2-3 minutes), roast (gives a nuttier flavour) or grill on the barbecue.

Keep it: Store bunches of asparagus in the fridge, standing upright in a tall container with a few inches of water at the bottom.

Yam, Zucchini, and Chickpea Salad

(My close friend V made this, had to save it somewhere, why not my food blog?!)

Salad ingredients:
2 yams/sweet potatoes, peeled and cut into 1" cubes
2 zucchini, cut into 1" cubes
3 cloves of garlic, whole
1 can of chickpeas, drained and rinsed
Olive oil
Handful of parsley, chopped finely

1. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone mat.
2. Spread out sweet potatoes in one even layer and drizzle with olive oil. Lightly salt and pepper.
3. Bake for 35-40 minutes.
4. Then add the zucchini and bake got another 10-15 minutes.
5. While that's baking, heat a tablespoon of olive oil in a small frying pan. Add chickpeas and garlic and sautée for 3 minutes until chickpeas are heated through and dried out a bit.
6. Add chickpeas to a bowl and set the garlic aside for the dressing.
7. When the sweet potatoes and zucchini are done, add to bowl with chickpeas and add in parsley.

Combine ingredients for dressing in a small bowl.

Dressing:
Juice and zest of one lemon
1 Tablespoon of tahini (I didn't have any, and it was still fine!)
1 Tablespoon of olive oil
3 cloves garlic from previous step, chopped finely
Salt and pepper to taste

Mix ingredients and add small amounts of water to it until it's a creamy dressing-like consistency (only do this if using tahini).

Pour over salad and mix well. Eat either cold or warm.

Maple Pecan Pie

This is the kind of pecan pie that has pecans resting in a sweet suspension, somewhere between gel and custard. We're not going to make any apologies for the tofu in it...it works! This pie flies off the table at bake sales and makes even the most un-vegan Southerners weep with joy. Well, we think it's joy.


1 recipe Single Pastry Crust [click here]
fit into a 9-inch pie plate

Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup nonhyrogenated margarine
• 6 ounces extra-firm silken tofu (1/2 of a tetra pack)
• 1/4 cup cold unsweetened plain nondairy milk
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups pecan halves

1. First we're going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start to rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn't be boiling too fiercely; if big bubbles start climbing the walls of the pan then lower the heat a bit.
2. Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the filling.
3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch, and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
4. Preheat the oven to 350F. Check to see that the sugar mixture has cooled sufficiently; it's okay if it's a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.
5. Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.

Variation

Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie.

Source: Vegan Pie In The Sky, p.157-59, by Isa Chandra Moskowitz & Terry Hope Romero

Apple Crisp

When you have an abundance of red apples (lucky you!), Apple Crisp is the perfect device for turning them into dessert. Red apples turn meltingly tender and are a perfect complement to the crisp topping. Not that we need to sell you on crisp, but it's also much easier than pie, making it perfect for a lazy autumn day when you need dessert, like, yesterday.


Filling:

• 4 pounds of red apples (like Rome or Fuji), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1/4 cup apple juice or cider
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup raisins (optional)

Topping:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 3 tablespoons almond milk
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 375F. In an 11 x 13-inch baking dish, mix together all filling ingredients, tossing with your hands to make sure the apples are coated. Then prepare the topping.
2. In a medium-size mixing bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the canola oil, almond milk, and vanilla extract, and mix well. Crumble the topping over the apples. Bake for 45 minutes.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. 

Source: Vegan Pie In The Sky, p.135-36, by Isa Chandra Moskowitz & Terry Hope Romero

Pucker Up Raspberry Pie

This raspberry pie has a secret weapon...balsamic vinegar! Although you won't be able to detect it, it simply heightens the tart raspberry flavor like whoa. Even if you're using frozen berries they will taste like something special. 
We always like to make a lattice top if there are red berries inside because how could you not? It would be crazy to hide all that vibrant color.


1 recipe Buttery Double Crust [click here] rolled out and fit into a 9-inch pie plate

Filling:

• 5 cups raspberries, fresh or frozen
• 3 tablespoons cornstarch
• 3/4 cup sugar
• 2 tablespoon balsamic vinegar
• 1/8 teaspoon salt

1. Preheat the oven to 425F.
2. In a large mixing bowl, mix together all the filling ingredients and set aside. 
3. Add the filling to the prepared pie shell. Create a lattice crust on top, pinch the edges together, trim the excess dough to about an inch, and crimp.
4. Bake the pie for 25 minutes, then lower the heat to 350F and bake for 30 to 35 more minutes. The filling should be bubbly and the crust lightly browned. Place pie on a cooling rack to let cool. It's very saucy at first, so give it an hour or so before slicing.

Source: Vegan Pie In The Sky, p.61, by Isa Chandra Moskowitz & Terry Hope Romero

Buttery Double Crust (Pie)

This is an all-purpose, flaky, roll-out pie crust, perfect for any [pies]. It's great for cutting shapes, or making lattices.

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoon sugar
• 8 tablespoons cold nonhydrogenated margarine
• 8 tablespoons cold nonhydrogenated shortening
• 6 tablespoons ice water
• 1 tablespoon apple cider vinegar

1. In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and shortening by about half tablespoonfuls, cutting into the flour with your fingers or pastry cutter, until the flour appears pebbly. Add the remaining margarine and shortening, and cut into the flour.
2. In a cup, mix together 4 tablespoons of ice water with the apple cider vinegar. Drizzle the water and vinegar mixture into the flour by the tablespoonful, gently mixing it after each addition. Knead the dough a few times, adding more water until it holds together. You may need only the 4 tablespoons, but add up to 2 more tablespoons if needed. 
3. Divide the dough in two, roll each half into a ball, then press them into disks and wrap each in plastic wrap. Refrigerate them until ready to use, or use as directed in the recipe.

Source: Vegan Pie In The Sky, p.37, by Isa Chandra Moskowitz & Terry Hope Romero

New Caesar Salad

With the distinctive flavour of traditional Caesar salad, but with no cholesterol.

Time:15 minutes - makes 4 servings (1 cup of dressing)

Dressing

• 1/4 c cashews
• 1/4 c water
• 1/4 c olive oil
• 2 1/2 tbsp red wine vinegar
• 3 tbsp lemon juice
• 3 large cloves garlic
• 1 1/2 tsp miso paste
• 3 tbsp wakame flakes
• 1 tsp Dijon mustard

Blend all ingredients together.

Salad

• 3-4 whole romaine lettuce hearts, torn into bite-sized pieces
• Rustic Sweet Onion Flatbread or flax crackers
• 1/2 ounce dulse strips, cut into small pieces
• Freshly cracked black pepper, to taste

Toss the lettuce with several spoonfuls of dressing in a large bowl (use as much dressing as desired). Place dressed greens on a plate along with a couple of pieces of Rustic Sweet Onion Flatbread or flax crackers and sprinkle with a few dulse strips. Generously adorn with some freshly cracked pepper.

Source: Whole Foods To Thrive by Brendan Brazier

Chocolate Raspberry Chia Pudding

A delicious and filling breakfast.
Time: 5 minutes active; about 35 minutes total
Makes about 2 cups (1 large serving)

• 4 tbsp chia seeds
• 1/2 c water
• 1 c sunflower seed hemp milk
• 1 tbsp cocoa
• 1 tbsp maple syrup
• rasberries, fresh or frozen

Soak chia water for 15 minutes. In small bowl, mix chia, water, and Sunflower Seed Hemp Milk together. Stir for 1-2 minutes or till consistent texture is reached. Add cocoa and maple syrup. Stir and then let sit for 10-15 minutes. As an option, it can be heated on the stovetop for about 2 minutes on low. Stir again, top with raspberries, and serve.

Source: Whole Foods To Thrive by Brendan Brazier

Breakfast Blueberry Chia Pudding

Since chia rapidly absorbs fluid and takes on gelatinous properties when soaked, it makes an ideal nutrient-dense pudding base.

Time: 5 minutes active; 20 minutes total - makes about 1 1/2 cups (1 serving)

• 2 tbsp chia
• 3/4 c water
• 1/3 c cashews
• 2-3 fresh pitted dates, or dried pitted dates soaked in water overnight to rehydrate
• pinch of cinnamon
• pinch of sea salt
• fresh or frozen blueberries

Soak chia in water for 15 minutes. In a blender, combine with the rest of the ingredients, except the blueberries, and blend until smooth. Transfer to serving bowl and top with blueberries.

Source: Whole Foods To Thrive by Brendan Brazier

Spicy Indian Eggplant

Spicy Indian Eggplant
4 small eggplants, destemmed
2 tbsp canola or peanut oil
1 large onion, chopped
5-6 cloves garlic, minced
2-inch piece ginger, peeled and minced
1 tbsp dried coriander
1 tsp fennel seeds
1 tsp cumin
3/4 tsp nigella or black mustard seeds
1/2 tsp cayenne pepper (or less, to taste)
salt, to taste
1 15-ounce can crushed tomatoes

1. Preheat oven to 400F. Prick eggplants all over with fork and place on a greased cookie sheet. Roast until soft and saggy, about 45 minutes. Let cool, then skin and mash. You can peel away the skin, or include it. Your choice.
2. In a large pan, heat oil over medium heat. Add onion, garlic, and ginger and saute until soft, about 5 minutes. (If they start to brown too quickly, lower heat and sprinkle on some salt to draw out the water and slow down the cooking.)
3. Turn heat to medium-low and add the spices. Cook about 5 minutes, then add the tomatoes.
4. Cook 5 more minutes, then add the eggplant. Cover and simmer over low heat for about 45 minutes. Serve over basmati rice or another whole grain.
Yield 6 servings

Portobello Burritos

Portobello Burritos
1 tsp + 1 tsp olive oil
1/4 tsp red pepper flakes
1 red pepper, thinly sliced
2 cloves garlic, minced
3 portobello mushroom caps, sliced
1 16-ounce can black beans, drained and rinsed, or refried beans
2 cups cooked rice (a great use for leftover rice)
2 tbsp ground cilantro
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1 16-ounce jar salsa
10 tortillas (store-bought or make your own {yes I have a recipe for that too})
vegan cheese
salt, to taste
Cilantro for garnish
Chopped lettuce, tomatoes, garlic, onion, and/or avocado for garnish
1. Heat oven to 400F. Grease a large baking pan.
2. In a large skillet, heat 1 tsp oil and red pepper flakes over medium heat. Saute peppers, onion, and garlic for 5 minutes on medium. Add a pinch of salt to draw out the moisture. Add the portobello mushrooms, and cook until soft, about 20 minutes.
3. Meanwhile, mix beans, rice, spices and one tsp olive oil. Add suteed vegetables to this mixture and stir well.
4. Place a few tbsp of salsa in the bottom of the baking pan. Stuff tortillas with a few tbsp of rice mixture and a few thin slices of vegan cheese, if desired. Keep stuffing towards you. Roll "east and west" ends closed, and then roll the burrito closed from south to north. Place burritos in pan, and cover with salsa. Bake for 20 minutes. Serve. Adorn with garnish and vegan sour cream, if desired.
Yield 6-8 servings
Variations: replace rice with any kind of cooked grain (e.g., couscous, spelt, millet, barley.)

Cauliflower-Chickpea Tagine

Cauliflower-Chickpea Tagine
1 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, slices
1 large head cauliflower, broken into florets
3 carrots, sliced thinly
1 15-ounce can chickpeas, drained ( or 2 cups fresh-cooked chickpeas)
1 15-ounce can crushed tomatoes
1 cup vegetable broth
1/4 cup raisins
1 cinnamon stick
1 tsp turmeric
1 1/2 tsp cumin
1/2 tsp harissa or just a dash of cayenne for less heat
1/4 cup toasted, slivered almonds
salt to taste
1. In a large pot, heat oil over medium heat, and saute onions until translucent. Add garlic and saute another minute. Add a bit of salt to slow down the cooking, if needed.
2. Add remaining ingredients, except almonds. Bring to a boil, then lower to simmer. Cook covered for about an hour, or until all vegetables are soft. Top with almonds before serving.
Alternatives: served with whole wheat couscous or other whole grains like spelt, farro and barley. Also substantial enough as is.
Yield 6 servings

Crepes with Almond Sauce and Fresh Raspberries

Almond Sauce

• 1/2 cup soy creamer
• 1/2 tsp almond extract
• 2 tbsp sugar
• 1 tsp Earth Balance
• 1 tsp cornstarch

Crepes

• 1 c flour (whole-wheat pastry flour is fine)
• 1 c plain soy milk
• 1/2 c pure water
• 2 tbsp soy flour
• 1 teaspoon vanilla or almond extract
• 2 tbsp Earth Balance, melted
• cooking spray
• fresh organic raspberries, to taste
• Toasted slivered almonds for garnish

1. Whisk all the suace ingredients together in a saucepan. Bring to a slow boil, whisking constantly. Turn down heat and cook until thickened, again whisking constantly. Remove from heat.
2. Whisk flour, soy milk, water, soy flour, extract, and Earth Balance together in a medium bowl until smooth and no lumps remain. Batter should be thin - add a bit more soy milk, if necessary.
3. Heat pan over medium high and spray with cooking oil spray. Pour about 2 tbsp of batter onto a pan and immediately twist the pan in one direction so that a thin layer of batter evenly coats the pan. Cook until bottom is golden. Set aside a plate while you make the rest of the crepes. 
4. Fold each crepe in quarters. Drizzle almond sauce over crepes, and top with a healthy serving of raspberries. Garnish with toasted slivered almonds, if desired.

Yield: 6 servings

The Urban Vegan, p6 by Dynise Balcavage

Newest Books!

• The Urban Vegan by Dynise Balcavage ISBN: 978-0-7627-5281-2
• Ripe from around here by Jae Steele ISBN: 978-1-55152-254-8
• The Thrive Diet by Brendan Brazier ISBN: 978-0-14-1305236-4
• Whole Foods To Thrive by Brendan Brazier ISBN: 978-0-14-317690-9
• The G Free Diet by Elisabeth Hasselbeck ISBN: 978-1-59995-189-8

Best French Crepes

I forget where I got this recipe but it's so easy I thought I would share it with you.

1 cup flour (your choice, especially if you're sensitive to gluten!)
2 cup milk (again, this can be switched out for soy/coconut/almond whatever)
3 eggs (vegan? easy switch out!)
1-2 tbsp pure vanilla extract.

mix all together. make sure your pan is hot and greased. and BAM the best thin crepes you'll ever taste. Easy as 1-2-3! ^_^

Lucas and I make tons of crepes and this is by FAR the best recipe we've came across!

Black & Blue

Cultivated blackberries are consistently plump and juicy, unlike their hedgerow cousins, which can be substituted if you have a good supply.

serves 2

generous 3/4 cup cultivated blackberries
scant 1 cup bluberries
scant 1/2 cup ice-cold water
2/3 cup plain yoghurt

Put the blackberries, blueberries, water, and yoghurt into a food processor or blender and process until smooth.

Pour into glasses and serve.

Source: 100 Best Smoothies & Juices by Love Food

Berry Booster

Sesame seeds are an unusual addition but they give this smoothie  a little something extra. Sprinkle some over the top to decorate if desired.

Serves 1

1/8 cup blueberries
3/8 cup raspberries, thawed if frozen
1 tsp honey
scant 1 cup plain yoghurt
about 1 heaping tbsp crushed ice
1 tbsp sesame seeds

Put the blueberries into a food processor or blender and process for 1 minute.

Add the raspberries, honey, and yoghurt and process for an additional minute. Add the ice and sesame seeds and process again for an additional minute.

Pour into a tall glass and serve at once.

Source: 100 Best Smoothies & Juices by Love Food

Apricot & Orange Smoothie

This smoothie makes a great vitamin - and mineral - packed breakfast in a glass.

serves 2

1 cup boiling water
scant 1 cup dried apricots
juice of 4 medium oranges
2 tbsp plain yoghurt
1 tsp soft dark brown sugar

Put the apricots in a bowl and pour the boiling water over them. Let them soak over night.

In the morning, put the apricots and their soaking water into a food processor or blender and process until pureed. Add the orange juice to the apricots in the food processor, and process until combined.

Pour into glasses and top with 1 tablespoon of yoghurt and sprinkling of brown sugar.

Source: 100 Best Smoothies & Juices by Love Food

Blueberry Dazzler

Sweet, sharp, fragrant, rich and creamy - This is pure magic in a glass.

Serve 2

3/4 cup apple juice
1/2 cup plain yogurt
1 banana, sliced and frozen
generous 1 cup frozen blueberries

Decoration
Whole fresh blueberries on cocktail sticks

Pour the apple juice into a food processor or blender. Add the yogurt and process until smooth.

Add the banana and half of the blueberries and process well, then add the remaining blueberries and process until smooth.

Pour the mixture into tall glasses.

Decorate with whole fresh blueberries on a cocktail stick and serve.

Source: 100 Best Smoothies & Juices by Love Food

Apple, Carrot & Cucumber Juice

This drink is packed with anti-oxidants and soluble fiber, and the diuretic properties of cucumber and carrot help relieve fluid retention

serves 1

1 apple, unpeeled, cored, and chopped
1 carrot, peeled and chopped
1/2 cucumber, chopped

Decoration
Pieces of carrot, cucumber, and apple on a cocktail stick

Place the ingredients into a food processor or blender and process.

Pour into a glass. Put the pieces of carrot, cucumber and apple on to a cocktail stick and set on top of the glass. Serve.

Source: 100 Best Smoothies & Juices by Love Food

Tropical Smoothie

Pineapple and Papaya are rich in anti-oxidants and contain digestive-system stimulating enzymes.

serves 2

1 ripe papya, peeled, pitted, and chopped
1/2 fresh pineapple, peeled and chopped
2/3 cup soy milk
1 1/4 cups soy yogurt

Decoration
chopped pineapple

Place all the ingredients into a food processor or blender and process until smooth.
Pour into glasses, decorate with chopped pineapple and serve.

Source: 100 Best Smoothies & Juices by Love Food