Sweet Pepper Soup

INGREDIENTS

4 tbsp butter (I use Earth Balance)
1 onion finely chopped
2 stalks of celery finely chopped
2 yellow bell peppers
2 red bell peppers
2 tbsps chopped parsley
1 tsp chervil
4 tbsp flour (or to keep it gluten free, I use the equivalent in cornstarch/water mix)
9 cups of vegetable stock
Salt, Pepper & Paprika to taste
5 tbsp of heavy cream (if I make it to freeze I don't add the cream until it's thawed & heated through)

INSTRUCTIONS

1. Heat butter in a large pot over low heat. Add onion, cover & cook 4 minutes.
2. Stir in celery, cook another 5 minutes.
3. Add peppers, season & add parsley, chervil & paprika. Cover & cook 5 minutes over medium heat.
4. Mix in flour, cook 3 minutes on low heat uncovered.
5. Pour in stock & mix well. Bring to a boil & reduce heat to medium. Cook 20 minutes partly covered, then puree. Incorporate cream & serve!

Fruit and Kale Smoothie

2 bananas
1 Gala apple
1 pear
1 cup of kale
1/2 cup water
This makes 2-3 servings, but don’t feel bad downing the entire smoothie by yourself. It is that good.

Green Smoothie

2 bananas, frozen
2 HUGE handfuls spinach (you won’t even taste it)
1 cup milk (almond or soy is even better than moo juice)
1/4 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon coconut oil
Add all ingredients into a blender. Blend until mixed. Serve.

Peanut Butter and Bananna Smoothie

4-5 apple bananas (2-2 1/2 regular banana)
4 spoonfuls of peanut butter (creamy preferred) (or 2 spoonfuls if you have a big spoon)
1 can of sprite
7-15 pieces of ice (depending on how thick you want your smoothie)
You mix together the bananas, peanut butter, and sprite first.  then when that is fully blended together you add in the ice.  I like my smoothies more on the liquidy side so I put in less ice so its still smooth but you also have that crunch.

Granola Smoothie

Ingredients:
1 banana
1 cup milk (I use skim or 1%)
2 Tbs. of honey or sugar-free honey substitute
1/2 cup granola
1/2 cup of ice

Breakfast Smoothie

While just about all smoothies are packed with vitamins since their ingredients are usually fruits and vegetables, there are some healthy smoothies that are healthier and more rich in vitamins than others. This is one of the best healthy smoothies I have come across and its taste can’t be beat. I usually prefer frozen fruit for a better texture and consistency, but frozen or fresh this will be a delicious and healthy breakfast smoothie or anytime smoothie.
Ingredients:
1/2 cup blueberries
1/2 cup strawberries
1/2 cup blackberries
1 medium carrot
1 cup low-fat milk
1 cup pomegranate (cranberry is an okay substitute)
2 cups ice
Easily 2 servings, but don’t feel too guilty if you finish it by yourself, it is that good.

POM Smoothie

Ingredients:
1 cup POM wonderful 100% Pomegranate Juice
3/4 cup soy or low-fat milk
2 ice cubes
1 large banana
2 tablespoons almonds
3 table spoons protein powder (optional)
1 teaspoon honey or stevia sweetener
In a blender combine all ingredients. Cover and blend on high for at least 30 seconds (make sure the almonds aren’t visible) then pour into two glasses. Makes 2 servings.

French Spring Soup

INGREDIENTS
1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
1/3 cup uncooked long-grain white rice
4 teaspoons salt
1/2 pound fresh spinach
1 cup heavy cream

INSTRUCTIONS
1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Fresh Pea Soup

INGREDIENTS
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)

INSTRUCTIONS
1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Beans and Greens

INGREDIENTS
4 (14.5 ounce) cans vegetable broth
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can black beans, with liquid
1 (15 ounce) can great Northern beans, with liquid
1 (15 ounce) can pinto beans, with liquid
1/4 cup vegetable oil
1 tablespoon garlic powder
salt to taste
black pepper to taste

INSTRUCTIONS
1. Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.