Smoothies are a great way to get lots of nutrients in our bodies quickly and deliciously. They can support the body to heal and regenerate. And there are a number of ingredients that can really add power to your smoothies.
We share a lot of these in the video this week:
To really boost the impact your smoothies have be sure to include foods that have the highest nutrient density: dark leafy greens, good fats in their whole food form like ground flax, sunflower seeds or avocado, along with, of course, your favorite fruits. Ginger and turmeric can also be added to increase the anti-inflammatory qualities.
Another great thing about smoothies that powers up their benefit is that they’re packed with fiber; the good fiber that supports a healthy microbiome that keeps our immune system strong, cholesterol levels low and digestion working smoothly.
So make your next smoothie a green smoothie using a wide variety of organic, High Nutrient Dense whole foods and see how your body loves it and thanks you. Every time I make one, I love how it makes me feel.
The recipe this week is a Mung Bean Stew made with cashew milk and shredded coconut in place of the traditional coconut milk. With cashew milk we avoid the large amount of saturate fat in coconut milk, and still the taste is wonderful.
To Your Amazing Health,
Connie and Bill
Mung Bean Stew (Serves 3 to 4)
1 tablespoon avocado oil
1 onion, diced
3 garlic cloves, minced
2 medium carrots, cut in matchsticks
2 inches fresh ginger, minced
1 Jalapeno, cored and finely chopped
1/2 teaspoon sea salt
1 teaspoon ground cumin
1 cup dried mung beans, soaked overnight
1 cup vegetable broth
1/4 cup unsweetened shredded coconut
1/4 cup chopped fresh cilantro (set aside for garnish)
juice of 1 lime or lemon
In a large pot, warm the oil over medium heat. Add the onion, garlic, carrots, ginger, jalapeno and cumin. Stir to combine and cook for about 5 minutes until onion is soft.
To the pot add the soaked mung beans (after draining off the water). Pour in the cashew milk (recipe below) and vegetable broth, then bring to a boil. Reduce heat to low and cook covered for 15-20 minutes, until mung beans are soft. The last 5 minutes add the shredded coconut. Squeeze lime juice over top. Serve warm with cilantro garnish and/or rice and enjoy!
1 cup raw cashews
2 cups purified water
Add cashews and purified water to a high-speed blender. Blend until it turns into a milk. (You will only use 1 1/2 cups of the cashew milk in the dish. The rest store in a glass jar in the refrigerator to use on granola or over fruit as a breakfast treat.)