Green Curry

(courtesy of Katerina Nash. Serves 4)

Curry Paste

In an immersion blender or food processor, blend the following ingredients:

1 cup cilantro

1 cup spinach

2 serrano chili peppers

1 tablespoon ginger

4 cloves garlic

1 teaspoon coriander

1 teaspoon cumin

Lemon and lime zest

2 tablespoons peanut butter

Black pepper

Additional ingredients:

2 cans coconut milk (do not use "light" variety)

Vegetables of your choice (carrots, cauliflower, broccoli, etc.)

Once paste is blended, put it in a large skillet and cook for 30 seconds. Add cans of coconut milk and vegetables of your choice. Cook until veggies are al dente. Don't overcook. Nash serves her curry on a bed of black rice, but any rice is fine.

 

Power Green Korg Smoothie

(courtesy of Shawna Korgan. Serves 2 to 3)

“I usually just throw everything in the blender, so I don’t have exact amounts,” Shawna says about this smoothie recipe that she makes in a Vitamix blender. She suggests adjusting the proportions of ingredients to taste.

Almond milk, coconut milk, hemp milk or water

Blueberries

Strawberries

Kale

Beets

Apple

Protein powder (Shawna uses Jay Robb brand, “because it doesn’t contain any artificial anything,” and Navitas Naturals products also are a staple in all of their smoothies.)

Add your choice of milk or water to the blender, followed by the chopped fruits and vegetables and protein powder, and blend until smooth. Start with a small amount of liquid and add more until desired consistency is reached. If you prefer a thicker, colder smoothie, add ice.

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