Spring + Easy to Make Green Shake to Detox Your Body!

Green ShakeAh, spring! This season brings increasing daylight, warming temperatures, and the rebirth of flora and fauna.   Take a moment to walk outside and notice the green plants growing in your garden. The three months of the spring season bring about the revitalization of all things in nature; usually increased rain water, waking from hibernation and the spring equinox next week: Gaia’s announcement that we have come to the season of birth.  Without our awareness—and sometimes unnoticed, nature shows us this every spring—the announcement from those small crocuses, bright happy daffodils and yellow forsythias which blossom without fail.  The swelling vibrant and bursting energy that moves the sap and forces the buds to open and bloom may be our calling and awakening from winter as well.  That burst of energy to clean, change our diet or other small rejuvenations; unseen energy that surges through body, mind and spirit that so often goes unnoticed or at least, unspoken.  Watch what greens begin to appear in the grocery stores or farmers’ markets.  Is this too a sign from nature, a calling of sorts to detox our bodies after our heavier winter fare? Alkaline food detoxes our body —leafy greens, sprouts, berries, cherries, asparagus, grapefruits, lemons, spinach or dandelion greens available now for your choosing.  See what local leafy greens appear in your neighborhood market, and how you might prepare them tonight? Or, are you more of a ‘blender chef’? See the green shake recipe below.  You might also try sipping hot water every day for two weeks.  The hot water will dilate, hydrate and begin to detoxify your tissues and encourage your lymph system to move sort of like the sap. (Smiling) Ancient cultures have lived within the harmony of natural cycles.   A balance of yin and yang promotes health and harmony.  Understanding this balance within your body is key. Happy spring!

Green Drink

Delicious Green Shake!

  • In Vitamix, place all ingredients, blend and enjoy the benefits of health and vitality!

2-3 generous handfuls of baby organic spinach

2-4 leaves of organic kale.  (I use the leaves and save the big stems for my green juice.)

A big handful of fresh organic sunflower sprouts

1 ripe avocado scooped and placed in blender (The seed has more phytonutrients than the actual ‘fruit’-feel free to add it to your shake.  The Vitamix will easily incorporate it right into the shake!)

1 ripe banana (Option: I like to freeze mine and just break them into 2-3 pieces.  Peel before freezing and put them into a zip lock bag.)

1-2 scoops of “live” organic powdered greens such as Green Organics

Optional scoop of organic protein powder such as Green Organics “Smooth Vitality”

Udo’s Oil  3-6-9  or Flax oil to taste

(A few frozen strawberries, blueberries, raspberries or even a lemon can be added for a bit of sweetness or more flavor—as in the case of lemon.  Other veggies that can be added to the shake are cucumber, celery, asparagus, ginger, garlic.  Be creative—but try to keep the shake mostly green and mostly veggies! J )

4+ cups Kangen water 9.5 or pH preference

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Clinical studies show that proper nutrition reduces oxidative stress, positively impacts markers of systemic inflammation, helps support a healthy immune system, helps protect DNA, and promotes Cardiovascular wellness.  Visit: http://www.thepowerofph.com

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Blueberries . . . so much more than the color blue!

Blueberry-watermelon SmoothieOne of my favorite things growing up was fresh homegrown blueberries. I especially loved finding the large, plump, juicy blueberries, and eating them one by one right off the bush in the backyard; there is nothing better and somehow they always signaled the ending of summer and the return to school.  —Somewhere around the first part of August the blueberry bushes gave way to bountiful luscious berries. That was many years ago and I do not live in the Northwest anymore but blueberries from the Northwest have flooded the stores and not only brought back those memories, but still remain one of my favorite berries!

What I didn’t know then, but share with you now, are blueberries also support the lung, spleen and stomach meridians. They are a cooling food and one that helps clear out toxins. Blueberries are the best source for anthocyanidin (compounds which protect blood vessels against cholesterol buildup)  and antioxidants that help slow and prevent cell deterioration.  They also support eye function and help protect against age-related macular degeneration. They help with both constipation and diarrhea and are therapeutic for varicose veins, hemorrhoids, and peptic ulcers. They have both antiviral and bacteria-fighting capabilities and are useful in countering urinary tract infections. Blueberries are a great source of vitamin C and fiber.
Truly American, blueberries are a native American plant related to azaleas, rhododendrons, huckleberries (another favorite) and cranberries. I still love to eat them plain– right out of the plastic container now—for dessert or make fresh muffins for a Sunday morning treat.  They are also a great addition to smoothies.
For a delicious Summer Smoothie try this Blueberry-watermelon twist:
1 cup watermelon chunks
1 cup blueberries
1/3-1/2 cup yogurt (I use the non-dairy So Delicious made with coconut brand)
2 Tsp. raw organic pumpkin seeds
Place in your vitamin to combine ~ Enjoy!

OR . . .for a special treat fresh hot muffins!Blueberry Muffins - fresh and hot from the oven
Blueberry Muffins out of Grandma Rose’s Book of Sinfully Delicious snacks, nibbles, noshes and other delights, Portland Oregon
5 cups flour (2 ½)

1 cup sweet butter (1/2), room temperature,

4 cups fresh blueberries (2)

1 ½ cups sugar (3/4)

1 tsp. salt (1/2)

5 extra-large eggs (2)

1 T. baking powder (1 ½ tsp.)

2 cups sour cream (1)

2 tsp. baking soda (1)
Preheat oven to 425˚F. Grease standard-size muffin tins. Sift the flour and put 1 cup of it over the blueberries. To the balance of the flour, add salt and baking powder.In a large bowl, cream the butter and add the sugar and eggs, one at a time, beating after each egg. Gradually stir in the remaining flour and the sour cream, to which you have added the baking soda. Don’t beat the muffin batter at this point, simply stir. Fold in the blueberries. Put a heaping tablespoon of batter into each muffin cup. Bake at 425˚F. for 20 minutes. Reduce heat to 375˚F.f and bake until the muffins feel solid and are golden brown, for about 20 minutes more.

Cathy’s notes: I usually make half of this recipe. It has been one of my favorites over the years.  Amounts are shown in (parentheses) to the right. Half recipe makes approx. 18 muffins. Also, I bake these muffins at 350˚F. for about 20 minutes. They are delicious—especially now that the blueberries are in season. The muffins shown in the picture, I substituted spelt flour instead of all-purpose to make them gluten free, and used a Turbinado sugar which gives them a darker heartier muffin, but one that is nevertheless very tasty!

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