Tag Archive: spinach


  • 2 cups almond milk
  • 1 medium banana
  • 1 cup sliced strawberries
  • 2 cups chopped fresh spinach, lightly packed


  1. In blender, combine almond milk, water, banana, strawberries, and spinach
  2. Blend on high until smooth
  3. Pour into glasses and serve

Tofu Lasagna


  • 1 (14-ounce) package firm tofu, drained
  • 1/4 tsp garlic powder
  • 1/4 tsp italian seasoning
  • sea salt and pepper to taste
  • 1 jar vegan marinara sauce
  • 2 bell peppers, cored, seeded and chopped (red and green)
  • 1 onion diced
  • 5 mushrooms chopped
  • 2 cloves garlic
  • 2 cups baby spinach chopped
  • 9 rice lasagna noodles
  • 1 tsp coconut oil



  1. Preheat oven to 350°F
  2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed
  3. Transfer tofu to a large bowl and add garlic powder, italian seasoning, sea salt and pepper and mash with a fork. Set tofu mixture aside.
  4. Heat coconut oil into a medium pot on low-medium heat until translucent.  Add peppers and mushrooms and simmer until tender
  5. Add marinara sauce into pot and bring to boil and then simmer for 10 min
  6. Spoon enough marinara sauce into baking dish to cover the bottom and then arrange 3 noodles on top
  7. Spread one-third of the tofu mixture over the noodles and then sprinkle spinach over the tofu mixture.
  8. Spoon more sauce over the spinach. Repeat the process 2 more times, ending with sauce and tofu.
  9. Bake for 40 min and then set aside for 10 min before serving

Serves 8

Cook Time and Prep Time: 60 min

Basil Spinach Pesto


  • 2 cups fresh basil leaves
  • 2 cups fresh spinach leaves
  • 1 cup pitted green olives
  • 1/2 cup walnuts
  • 1/2 cup pine nuts
  • 2 garlic cloves
  • 1 tablespoon lemon juice


  1. Place all ingredients in a food processor and pulse until combined
  2. Transfer to a bowl, cover and chill until ready to serve.


  • 1 cup frozen strawberries
  • 3/4 cup blueberries
  • 1/2 banana
  • 1/2 cup frozen pineapple
  • 2 cups spinach
  • water to desired consistency
  • 1 tbsp ground flax seed
  • optional – stevia to taste


  • Blend all ingrediesnts on smoothie setting in Blendtec blender
  • Serve immediately and enjoy!

Prep time: 10 min

Serves: 2

Juiced: The E-Book

In Honor of Fellow Chiropractor Jack Lalanne I decided to share this book

Someone who I admire put this awesome book together and I wanted to share it with our readers.

58 pages of solid information on juicers, juicing tips and recipes! Enjoy and share!



  • 2 handfuls spinach
  • 1 banana
  • 1/4 pineapple
  • 1/2 cup ice
  • water to desired consistency (usually about 1-2 cups)


  • Blend well with Blendtec Blender on whole juice setting


  • 2 cups baby spinach
  • 8 mushrooms cubed
  • 1 red pepper diced
  • 1/2 green pepper diced
  • 1 clove garlic minced
  • 1-2 shallots finely chopped
  • 8-10 eggs
  • Mediterranean feta cheese (available at trader joe’s – see picture) (optional)
  • sea salt and black pepper to taste
  • 1/4 tsp red chili flakes
  • 1/4 tsp thyme leaves
  • 1/4 tsp italian seasoning
  • 2 tsp olive oil
  • 2 spelt flour pie shells (see picture)


  • In a large mixing bowl combine baby spinach, mushrooms, red pepper, green pepper, shallot and garlic
  • Add sea salt, black pepper, red chili flakes, thyme, italian seasoning, olive oil and feta cheese to the bowl and mix well
  • In a separate bowl crack eggs and beat well and then add them to the large mixing bowl and mix well (number of eggs depends on size of pie shells)
  • Pour mixture into pie shells equally
  • Bake in oven for 50 min at 375 F

Cook time and Prep Time: 1 hr and 15 min

Serves: 6 -8


  • 2 small shallots finely chopped
  • 1 large clove of garlic minced
  • 1 tsp coconut oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon whole cumin seeds
  • 1/4 teaspoon red chili powder
  • 1 cup chopped asparagus (2 inch segments)
  • 10 cups baby spinach
  • squeeze of lemon
  • 1 1/2 tablespoons unsweetened coconut, lightly toasted
  • sea salt to taste


  • Heat coconut oil in large skillet over medium heat
  • Add the mustard seeds and cumin seeds, cover with a lid, and let them toast a bit
  • Remove the lid, stir in the red chili powder and saute for a min
  • Stir in the asparagus and let it cook for 3 another minutes
  • Then stir in the garlic and shallots and cook for another 2 min
  • Add spinach and keep stirring until the spinach starts to wilt a bit collapsing a bit, turn off stove
  • Squeeze a bit of lemon and sprinkle the coconut on top

Recipe courtesy of http://www.101cookbooks.com/ with adjustments made by me!


  • 2 ounces fresh organic baby spinach
  • 1 leaf swiss chard (optional)
  • 2 cups fresh or frozen pineapple
  • 1 cup fresh or frozen mango
  • 3 kiwis, with the skin
  • 1/2 avocado
  • 1 tablespoon chia seed or flax seed
  • 1 banana
  • 1.5 cups water


  • Blend all ingredients in Blendtec blender on “smoothie” setting.

Prep time: 3-5 mins

Serves: 2-4 adults


  • 1 yellow or red bell pepper sliced thinly
  • 1 cup shitake mushrooms or button mushrooms (shitake tastes better in this recipe)
  • 3 cloves garlic pressed
  • 1/2 inch ginger minced
  • 1 medium onion dice or 1 leek sliced finely lengthwise
  • 1 cup spinach
  • 2 tbsp sesame oil
  • 1 tbsp coconut oil
  • 2 tbsp green onions
  • Homemade teriyaki sauce (just use half of what you make, you don’t need all of it)
  • 1/2 package Annie Chun’s Brown Rice Maifun Noodles


  • Cook rice noodles as directed on package and set aside and let water fully drain
  • Heat coconut oil in stir-fry wok on medium heat
  • Add onion and garlic and cook until onion is translucent
  • Then add bell pepper, mushrooms and ginger and cook for an additional 5 minutes
  • Add spinach and cook until slightly wilted
  • Turn heat to low, add homemade teriyaki sauce
  • Add noodles and warm on low heat
  • When warm, drizzle with sesame oil and mix well

Variations: For those who eat meat, you can add chicken or beef to this recipe

Serves 2-3

Prep time and cook time 30 min