Herbal Smoothies
Sometimes I like to steep my teas from EHC, let it cool, and use it as a base to my smoothies instead of just plain water. In between smoothies, I keep it in the fridge. I currently use Brain Power, Circulation, and Vision Balance. If you choose to do this, you can use any type of tea you want. These teas I use are the ones I need the most. The teas are most beneficial when you consume them 3 times a day and I drink smoothies that often so it is very convenient for me.
Sunday
Breakfast: 5 pears
Lunch: Ginger and Spinach Green Smoothie
Ingredients:
1 cup orange juice / 3 oranges juiced
4 bananas
10 oz frozen mango chunks
1/3 english cucumber, cut into 1-inch chunks
1 handful fresh baby spinach
1 to 2 tablespoons fresh minced ginger, to taste
Combine all ingredients in a blender; purée on high speed until smooth.
Dinner: Kristina’s Salad Dressing #5 on ½ a lb of greens
Ingredients to be blended are:
1 to 2 cups Lemon Juice
1 – 1 ½ cups of Dates
2 Tbs. or ¼ cup Honey Mustard Powder
Snack: Caramel Blondie Brownie Cheesecake
This will last the entire week.
Monday
Breakfast: Fruity Brain Smoothie
Ingredients:
4 ripe bananas
4 dates
2 very ripe bartlet pears
10 oz frozen mixed berries
A dash of cayenne
10 oz Brain Power Tea / water
Lunch: Pear and Spinach Smoothie
Dinner: Kristina’s Salad Dressing #5 on ½ a lb of greens
Ingredients to be blended are:
1 to 2 cups Lemon Juice
1 – 1 ½ cups of Dates
2 Tbs. or ¼ cup Honey Mustard Powder
Snack: Caramel Blondie Brownie Cheesecake
Tuesday
Breakfast: Fruity Brain Smoothie
Ingredients:
4 ripe bananas
4 dates
2 very ripe bartlet pears
10 oz frozen mixed berries
A dash of cayenne
10 oz Brain Power Tea / water
Lunch: Tango-Banana Smoothie
Ingredients:
2 tangerines, peeled
10 oz frozen mango
1 whole banana
2 cups fresh baby spinach (or other leafy green)
8 ounces of water
Dinner: Kristina’s Salad Dressing #5 on ½ a lb of greens
Ingredients to be blended are:
1 to 2 cups Lemon Juice
1 – 1 ½ cups of Dates
2 Tbs. or ¼ cup Honey Mustard Powder
Snack: Caramel Blondie Brownie Cheesecake
Wednesday
Breakfast: Fruity Brain Smoothie
Ingredients:
4 ripe bananas
4 dates
2 very ripe bartlet pears
10 oz frozen mixed berries
A dash of cayenne
10 oz Brain Power Tea / water
Lunch: Pear and Spinach Smoothie
Dinner: Kristina’s Salad Dressing #5 on ½ a lb of greens
Ingredients to be blended are:
1 to 2 cups Lemon Juice
1 – 1 ½ cups of Dates
2 Tbs. or ¼ cup Honey Mustard Powder
Snack: Caramel Blondie Brownie Cheesecake
Thursday
Breakfast: Ginger and Spinach Green Smoothie
Ingredients:
1 cup orange juice / 3 oranges juiced
4 bananas
10 oz frozen mango chunks
1/3 english cucumber, cut into 1-inch chunks
1 handful fresh baby spinach
1 to 2 tablespoons fresh minced ginger, to taste
Combine all ingredients in a blender; purée on high speed until smooth.
Lunch: Tango-Banana Smoothie
Ingredients:
2 tangerines, peeled
10 oz frozen mango
1 whole banana
2 cups fresh baby spinach (or other leafy green)
8 ounces of water
Dinner: Cilantro Lime Salad Dressing on ½ a lb of greens
Snack: Caramel Blondie Brownie Cheesecake
Friday
Breakfast: Pear and Spinach Smoothie
Lunch: Citrus Collab Smoothie
Ingredients:
1/2 cup freshly squeezed orange juice from about 1 1/2 navel oranges
2 tangerines, peeled and quartered, seeds removed
10 oz frozen mango
4 dates
Dinner: Creamy Orange Walnut Dressing on ½ a lb of greens
Snack: Caramel Blondie Brownie Cheesecake
Saturday
Breakfast: Ginger and Spinach Green Smoothie
Ingredients:
1 cup orange juice / 3 oranges juiced
4 bananas
10 oz frozen mango chunks
1/3 english cucumber, cut into 1-inch chunks
1 handful fresh baby spinach
1 to 2 tablespoons fresh minced ginger, to taste
Combine all ingredients in a blender; purée on high speed until smooth.
Lunch: Tango-Banana Smoothie
Ingredients:
2 tangerines, peeled
10 oz frozen mango
1 whole banana
2 cups fresh baby spinach (or other leafy green)
8 ounces of water
Dinner: Creamy Orange Walnut Dressing on ½ a lb of greens
Snack: 11 tangerines
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