It’s Taco time! With a delicious easy green smoothie. Let’s get started.
GREEN SMOOTHIE RECIPE
INGREDIENTS ~
Water – about 1/4 – 1/5 of the way up the blender
5 – 6 cups / handfuls of greens (or, a blender 3/4 full)
* Rotate and keep your greens diverse — not the same ones every day!
1/2 to 1 banana
1/2 – 1 cup of frozen fruit
*Preferably, berries — because they have less sugar!
TACO RECIPE:
Preheat over to 400 degrees F
Wash, Peel, Chop Your Taco Veggies into small pieces (Cauliflower, Sweet Potato, Beets, Summer Squash)
Toss them separately with a little olive or avocado oil (just enough to coat), some generous dashes of onion and garlic powder and a little sea salt.
Roast in oven for 20 minutes or until browned on the edges.
TORTILLAS:
Use either:
1) “Siete” brand cassava tortillas (burrito size — the taco size is not A.I.P. compliant). These can be found at your natural food stores in the U.S. or online at Amazon.
2) “Coyotas” brand cassava tortillas. These can be found online. https://eatcoyotas.com/
SALSA:
Avocado Salsa / Salsa de Aguacate (by Mexican Please)
Blend Together in a Food Processor ~
1 avocado
1/4 cup water juice of 1 lime (approx. 2 Tbs)
4-5 sprigs cilantro
1/2 garlic clove
1/4 teaspoon salt
TOPPING OPTIONS:
– Avocado Salsa (above)
– Shredded red cabbage and carrots
– Cilantro – Coconut Yogurt (without additives).
I used “Cocojune” here, from a Natural Food Store.
Sauerkraut / “Wildbrine” Red Beet and Cabbage (found at many traditional and natural food stores in the U.S.)
Fresh Greens
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