Strawberry Spinach Mango Smoothie

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Mango chunks, frozen
  • 1 cup Spinach, fresh
  • 1 cup Strawberries, frozen

• Condiments

  • 1 tbsp Honey

• Liquids

  • 1 cup Water

Found on betterbakingbible.com

Description

Ingredients

• 1 Cup strawberries (fresh or frozen
• 1/2 Squeezed lemon juice
• 1 Cup ice cubes
• 1/2 Large banana
• 1/3 Cup Whey powder
• 2 Cups of unsalted butter
• 5 Cups all-purpose white flour
• 1 Cup of water
• ½ Cup of sugar
• 1 Tbsp all-purpose white flour
• 4 Large eggs
• 1 Cup of corn syrup
• 1 Tbsp unsalted butter
• 2/3 Cup chopped pecans (or you can use walnuts)
• 2/3 Chocolate chips (or chopped dark chocolate)
• 1.5 Cups pecan halves
• 2 Cans of tuna, in olive oil
• 1/2 Lettuce head, chopped
• 4 Medium sized tomatoes, sliced
• 1 Cup of sweet corn
• 1 Red bell pepper, sliced
• 1 Cucumber, peeled and sliced
• 1 Juice of 1 lemon
• Pepper
• Mayonnaise (optional)
• 2 Cans of tuna, in olive oil
• 1/2 Iceberg lettuce, chopped
• 4 Medium sized tomatoes, sliced
• 1 Red onion
• 1 Red bell pepper, sliced
• 1 Cucumber, peeled and sliced
• 1 Juice of 1 lemon
• Pepper
• Crumbled feta cheese
• Black olives to garnish
• 2 Cans of tuna, in olive oil
• 1 Romaine lettuce head, chopped
• 1 Garlic clove, chopped
• 1 Tbsp white vinegar
• 5 Tbsp Mayonnaise
• 1 Block parmesan cheese
• 1 Cup croutons
• 1.5 cups Hemp flour
• 1/2 cup oats
• ½ cup coconut flour
• 1 tbsp flax seeds
• 2 bananas, mashed
• 2 tbsp honey
• 1.5 cups raisins (optional)
• 2 tsp vanilla extract
• 4 tbsp water – add more if it’s too dry
• 200g all purpose flour
• 180g sugar
• 360g plain yogurt (or two 180g yogurt cups)
• 125g margarine
• 50ml milk
• 4 large eggs
• 2.5 tsp vanilla sugar or vanilla extract
• 2 tsp baking powder
• 500g cherries, pitted and washed
• 2.5 tsp vanilla sugar
• 1 1/2 cups frozen mango chunks
• 1 cup frozen strawberries
• 1 cup fresh spinach
• 1 cup water
• 1 tbsp honey
• 1 cup warm water
• 1 tbsp granulated sugar
• 3 tsp dry yeast
• 1 tbsp flax seed
• 2 tbsp olive oil
• 1 1/2 cups whole wheat flour
• 1/2 cup all purpose flour
• 3 tbsp rosemary, chopped (if possible use fresh)
• pinch of salt
• pinch of garlic powder
• pinch of freshly ground black pepper

Directions

• 1. Place all ingredients into blender and blend until smooth. 2. Pour into a tall glass and serve immediately.
• 1. Prepare tart pans by greasing with PAM spray or greasing with butter and flour. In a mixing bowl, combine butter and flour, gradually sprinkling in water and mixing together until dough forms. 2. On a floured surface roll out the dough to a 1/8” inch thickness. Cut 6-inch circles and fit into the prepared tart pans, cutting off the extra on the sides. If you have individual tart pans/cups, place them all on a baking sheet now. Preheat your oven to 325 F.
• 1. In a large mixing bowl, sift together flour and sugar. Mix in eggs, corn syrup, and butter until well combined. Mix in the chopped pecans and chocolate chips. 2. Using a soup ladle, evenly divide the mixture between the tart pans. Place pecan halves at the top of the tartlets and bake for 25 minutes or until the edges of the tarts are golden. Transfer to a wire rack and allow to cool overnight.
• 1. Place chopped lettuce on plate, sprinkle with tomatoes, sweet corn, bell pepper, and cucumber. Scoop out tuna on top of salad. 2. Sprinkle lemon juice over salad, add a pinch of pepper and a squirt of optional mayonnaise. Voila! 3. For the Greek and Caesar salad versions, follow the same instructions swapping out the different ingredients.
• 1. Preheat oven to 350 F and line a baking sheet with parchment paper. 2. In a mixing bowl, combine hemp flour, oats, coconut flour, and flax seeds. 3. In a separate bowl, mash together the bananas, honey, raisins, vanilla extract and water. Your dough should resemble cookie dough. If it’s too dry, add another tbsp of water. 4. Drop tablespoons of the dough onto baking sheet and then flatten into circles. Bake for about 10 minutes. Remove from oven onto a cooling rack.
• 1. In a small bowl, toss cherries together with vanilla sugar. 2. In a separate mixing bowl, separate egg whites from yolks. Using an electric mixer, beat egg whites and slowly add in half of the 180g of sugar. Keep beating until peaks form. 3. Mix yolks using an electric mixer in yet another mixing bowl with the remaining sugar, vanilla sugar, yogurt, margarine, and baking powder. 4. Slowly fold in the yolk mixture with the egg white and sugar mixture until combined. In a greased and prepared baking sheet, pour batter and sprinkle cherries on top. 5. Bake at 356 F for half an hour. Then remove from oven, allow to cool, and slice into squares. To serve, sprinkle powdered sugar on top using a tea/coffee strainer. Voila!
• 1. Using a blender, blend the frozen mango chunks with water until smooth. Pour 2/3 of the blended mixture into a serving glass. 2. Add strawberries into the blender and blend until smooth. Pour ¾ of the smoothie into the serving glass, covering the mango to form a layer. 3. Add spinach and 1 tbsp of honey into the blender and blend until smooth. Poor into the serving glass and serve right away or store in the freezer for later.
• 1. In a mixing bowl, add warm water, sugar, and yeast. Let it sit for 10 minutes until bubbly and set aside. 2. In a separate mixing bowl, combine flours, salt, garlic, chopped rosemary, and olive oil. Slowly add this mixture to the yeast mixture and knead until a ball shape is formed. 3. Oil a clean bowl and place the ball of dough inside, covering with plastic wrap or a dishcloth. Place in a warm place to rise for 1 hour or until dough has doubled in size. 4. Once the dough has risen, punch it down. Form dough into a round loaf shape and transfer to a flour dusted baking sheet. Cover dough with a dishcloth and let it rise again for 30-45 minutes. 5. Set oven to 350 F and using a baking brush, brush loaf with olive oil. For decoration, place a few rosemary twigs in the center of the loaf and place in the oven to bake for about 25 minutes. The bread should be golden brown at the top. Remove from oven, allow to cool for 10 minutes before slicing.