This is one of our favorite go-to smoothies. It’s loaded with vitamins and minerals. Substituting coconut water for regular water gives this — and you — a huge electrolyte blast. Great for beating that afternoon slump or replenishing after a workout! Active time: 5 minutes Total time: 5 minutes 2 cups coconut water 1/2 cup spinach ½ cup kale 2 frozen bananas, chopped into 1-inch pieces 2 Medjool dates, pitted 1-inch piece fresh ginger, peeled 1 teaspoon cinnamon 2 teaspoons flax seeds 2 teaspoons chia seeds 2 teaspoons hemp seeds In a heavy-duty blender, combine coconut water, spinach, kale, banana chunks, dates, ginger, cinnamon, flax, chia and hemp. Blend on high speed for about 1 minute or until smooth and creamy. Makes 2 servings Note: Chopping up ripe bananas and freezing them is the best way to achieve a delicious rich and creamy smoothie. (That’s our secret at Lettuce Love…
What are the holidays without STUFFING?! Please don’t make this just for your ‘special’ guests (that are on restrictive allergy-friendly diets). This is a recipe for EVERYONE to enjoy because it is gluten-free and vegan and that means no wheat, gluten, dairy, chicken stock or butter (high cholesterol causing ingredient).You’ll love this recipe. Make a ton of it, as I’m certain it will be the main course. Vegan & Gluten-Free Stuffing Ingredients: 11 cups of fresh or stale gluten-free and vegan ½” bread cubes (I use a Quinoa bread from Thornbury Bakery) 2 Tbsp + 1 Tbsp olive oil (go for a good quality brand) 1 Tbsp melted Earth Balance – I choose Soy-Free 1 Tbsp fresh garlic, minced 1 cup organic onion, finely chopped 1 ½ cups organic celery, finely chopped ½ cup fresh parsley, finely chopped 1/4 cup fresh thyme, chopped finely 1 tsp dry rubbed sage 1 tsp dried…