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This is a rainbow vegan smoothie recipe from Lifeismylemonade that I am using to help get nutrition in before school for my busy teen. What are some of your tricks for a quick on the go health drink?
It's hard to get kids to eat healthy. One of the challenges Girl Scouts presented to the girls was a nutrition mission. We decided as a troop to accept the challenge. One month of drinking water versus soft drinks and trying to get in the fruit and veggies. I think it was harder on the adults who were supporting the girls than the girls due to lack of caffeine. Over the month the girls tracked their fruits and veggies and as a treat at the end they got together for smoothie night.
Kale adds vitamins but no flavor.
Rainbow Smoothie- Including all of the colors means including more vitamins and minerals.
Orange-3 small carrots and 1 cup of orange juice
Yellow-1 small banana
Green-1 cup kale
Blue-1/2 cup of blueberries
White for the clouds-8oz vanilla yogurt
|Rainbow smoothie in blender|
Kale add vitamins however it doesn't add a weird taste. The best part is the girls loved the smoothies and actually make them at home now. Plus they get to check off their Eat Right badge requirements and earned another badge.Recommended Reading: World Peace Diet: Eating for Spiritual Health and Social Harmony
My name is Monica, and together with my brother Mark, we own Veestro.
Our company makes 100% Vegan, organic, non-GMO, gourmet meals and we deliver them straight to people’s doors all over the US.
Mark and I LOVE good food! Growing up as brother and sister in a big family in Costa Rica we always loved the social aspect of sharing a great meal together. And we still look forward to those special times surrounded by friends and family and home-cooked food. But much has changed since our childhood, where we ate lots of fresh fruits and vegetables and every meal was prepared from scratch. When we came to the United States for college, (we're both UT Austin grads... go Longhorns!), we struggled to make healthy food choices. Fast food was quick and easy to eat between classes and studying, and we were young so we didn't pay the 'cost' of such unhealthy food choices. But later, as young business people pursuing our careers, our on-the-go eating habits didn’t improve much, and they were finally starting to catch up with us...
One day we were bemoaning the lack of good food choices (and our bad eating habits!) and decided to do something about it. So we searched the supermarket for healthy prepared food options. A trip to the frozen food aisle was a real eye-opener. The backs of the frozen meal boxes were loaded with ingredients that we couldn’t pronounce. What was in these meals, exactly? If we couldn’t find frozen options that fit into our new commitment to whole foods and plant-based nutrition, then we would create them. Veestro was born!
Our first step was to join forces with a world-class gourmet chef, who was born into a vegetarian family in Bolivia. He started working in vegetarian kitchens as a boy and has since perfected the art of plant-based dining. His culinary style was inspired by fresh cuisines from across the globe, yielding an eclectic set of flavorful vegan and vegetarian dishes.
Veestro’s meal plans have changed our lives, and we hope they'll change yours too. You can eat our meals knowing that you're enjoying all-natural, preservative-free food that's high in protein and fiber, packed with nutrients and simply delicious — straight from your refrigerator or freezer. For us, Veestro is part of a movement that proves you don’t have to sacrifice taste and convenience for health-conscious, nutritious food. Because we believe everyone should have access to healthy, affordable, delicious food no matter where they live or how jam-packed their schedules. Enjoy!
Raw Pumpkin Spice Macaroons Makes 12
3/4 cup finely shredded unsweetened coconut
1 Tbsp raw coconut butter, warmed to liquid
1 large shredded raw pumpkin*
2 tsp cinnamon small chunk fresh ginger (about 1 tsp)
1/4 tsp cloves
1/4 tsp nutmeg a pinch of sea salt
1/4 cup raw coconut nectar (or maple syrup or your choice liquid raw sweetener)
2 cups finely shredded unsweetened coconut
1/4 cup raw cacao powder
1/4 cup raw coconut oil warmed to liquid
2 Tbsp raw coconut nectar or maple syrup pinch sea salt
Place 3/4 cup coconut, carrot, cinnamon, ginger, cloves, nutmeg, and sea salt in the food processor and process until well combined. Add the nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Form mixture into 12 balls (they will be fragile before dehydrating, so be careful) and stick a clove into the top of each. Place on a dehydrator sheet. Dehydrate for 6 hours or so until firm. To make the chocolate, whisk together all ingredients until smooth, in a small bowl. Lay out a piece of foil, and dip the bottom of each macaroon into the chocolate, then set it on the foil. Allow the chocolate to set (which will happen faster if you place them in the freezer for about 5 minutes). Store extra macaroons in the fridge.
*You can also use raw sweet potato, squash, or carr