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Two Great Recipes from Judy Chambers
Berry
Bliss Smoothie
*Serves 2
1 cup
Fresh or Frozen Raspberries
1 cup Fresh or Frozen Blueberries
1 Tbsp. Fresh Fennel Leaves or Basil, chopped
1 cup Fresh Orange juice or Apple Cider Juice
1/2 Ripe Avocado, pitted and peeled
*Filtered Water as needed
1. Place
all ingredients in a blender, puree until thick & creamy.
2. Add
water as needed to thin consistency.
3. Serve
as a breakfast smoothie or a fruit soup dessert.
4. Garnish with fennel leaves, fresh berries or homemade gelato.
Sweet Pea Hummus
*Makes about 3 cups
4 cups Sweet Peas, shelled (2 X 350g frozen
peas)
2 cups Italian Flat Leaf Parsley, packed (approx. 2 bunches)
2 tsp. Cumin, ground
2 Garlic Cloves, crushed or minced
1/2 cup Raw Tahini
Juice of 2-3 Lemons
3 tsp. Unrefined Celtic Sea Salt
1-2 tsp. Fresh Ground Black Pepper
1. When using frozen peas make sure they are
completely thawed before use.
2. Rinse off the parsley, discard the stems (reserve for stocks)
and shake leaves until partially dry.
3. Place the leaves in a food processor and process until coarsely
chopped. Next add the lemon juice, garlic cloves, cumin, salt &
pepper and process till garlic is finely chopped.
4. Add the thawed peas and process until peas
are ground into a fine paste.
5. Lastly, add the tahini and process until all is blended well (2-3 min).
Cheers,
Judy
Judy Chambers RNCP, CPT
