Superfood Recepies

The Best Gazpacho

Gazpacho is one of my favorite ways to put raw power house nutrition into my body.  The handful of ingredients are LOADED with nutrients, vitamins, minerals, immune system boosters, cholesterol guardians, anti-cancer and pro heart healthy fuel necessary for a super metabolic treat.  Add to that the fact that it is so fast and easy to make and you can see why a busy bee like me turns to the Nutri-Bullet RX when the daytime temps push into the 90′s.  When you take time to look at the nutritional value and benefit of each ingredient it becomes clear why I personally categorize Gazpacho as a “Super-Meal”. It’s a great way to enjoy healthy raw food.  Once you try this you will be hooked and your body will love you for it.

A very talented friend sent me the first recipe below to share with you. I have personally tasted it cold and I must say it opened my eyes to Gazpacho.  Delicious!!!!  I have personalized it slightly in the second recipe below with the intention of satisfying my desire for a cold refreshing “juice” like beverage that will revitalize and replenish my body after a long hot day on the farm.  It is my version of a fast super-food “happy-meal”.

Recipe #1

* About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
* 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
* 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
* 1 small mild onion (white or red), peeled and roughly cut into chunks
* 1 clove garlic
* 2 teaspoons sherry vinegar, or more to taste
* Salt
* ½ cup extra-virgin olive oil, more to taste, (they use a slice of whole grain bread and a couple of tablespoons of olive oil) plus more for drizzling

1. Combine tomatoes, pepper, cucumber, onion, garlic and bread, if using, in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

Nutritional Info

120 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 51 milligrams sodium

Recipe #2

My Fast Super-Food Version “Gazpacho”

This my fast Super Meal version and although it tastes great to me I am more interested in giving my body a fast super boost when I make this version.


* About 2 pounds of red ripe tomatoes wedged (cut into quarters)

* One (1) large (or 2 smaller) Green sweet pepper- remove seed core(s)

* One whole semi-frozen cucumber (bigger the better) cut into chunks (I don’t peel it ,  but you can – depending on your machine capabilities and palette. My machine macerates everything into a liquid emulsion…even the seeds)

* One (1) raw small sweet/mild onion peeled and wedged into quarters

* Two (2) big raw cloves of garlic – peeled and quartered  (I like garlic)

* About a tablespoon of organic first press virgin olive oil

* One big leaf of fresh basil

Sometimes I add

* One whole leaf and stem of Red Russian Kale , a carrot, or a beet or all of them


As I prepare each ingredient it is tossed into the Nutri-Bullet Rx  pitcher. Once the pitcher is full I drizzle the olive oil on top. Cap it. and place it on the base. The machine takes over and within 1 minute I have a cold refreshing quart+ of pure nutritional bliss.

Total time to make – 5 to 6 minutes.  Nutrional value – “off the charts”



Beets are powerhouses of nutrition on their own and they have a sweet taste that brings with it all the benefits of great organic soil. So next time you are wondering what to do with your beets, try this recipe sent in by a creative friend.

* 1 pound beets
* 1 large shallot
* Salt and freshly ground black pepper
* 2 teaspoons Dijon mustard, or to taste
* 1 tablespoon extra virgin olive oil
* 2 tablespoons sherry vinegar or other good strong vinegar
* Minced parsley, dill, chervil, rosemary or tarragon


Peel the beets and the shallot. Combine them in the bowl of a food processor fitted with the metal blade, and pulse carefully until the beets are shredded; do not puree. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.

Toss with the salt, pepper, mustard, oil and vinegar. Taste, and adjust seasoning. Toss in the herbs, and serve.

Nutritional Info
Calories: 96
Total Carbohydrates: 14 grams
Total Fat: 3 grams
Dietary fiber: 3 grams
Protein: 2 grams
Saturated fat: 0 grams
Sodium: 700 milligrams
Trans Fat: 0 grams


Cucumber Salad Smoothie

This year has been a great cucumber year at the farm and one day I was thinking of what else I could make with them this idea came to mind. So I went to the kitchen with two big cucumbers cut them into chunks, tossed them in the Nutri-Bullet RX. Reached into the refrigerator took out the fresh raw milk kefir (from Freedom Hill Farms) and added that to the pitcher. Then I took a small onion (about golf ball size), peeled it and cut it into wedges…tossed that in. Added a pinch of Dill, capped the pitcher and placed it in the base.  In one minute I had a delicious drink of cucumber salad.


* Two big very cold cucumbers (peeling is optional)

* One golf ball sized sweet onion – peeled and quartered

* About ten to twelve ounces of fresh raw milk organic kefir

* a pinch of dill

The kefir is the key to this recipe. The kefir that I use is fresh from the farm. It has a smooth drinkable consistency with a taste that is similar to a sweeter version of sour cream.  Loaded with living beneficial pro-biotic bacteria, this cucumber salad in a glass offers a great refreshing way to replenish and feed your intestinal flora.  Down the hatch!


The Cantaloupe Smoothie Recipes

A cantaloupe smoothie is hard to beat. This type of fruit is a melon that belongs to the cucumber family giving it that nice hydrating feeling!

Known for being a low calorie food its natural sweetness will give an unexpected twist to your concoction, in a good way.

The vitamins, minerals, antioxidants etc… that are packed into this fruit will definitely take it up a notch, not to mention cantaloupe is a water-rich fruit which means less liquids are needed to make this smoothie work, it knows how to work-it all on its own!

Health Benefits of Cantaloupe

Vitamin C – is an essential water-soluble vitamin that plays a very important role in the protection, growth and repairs of tissues.

Cantaloupe is a rich source of this antioxidant that also helps to counteract the damage done by free radicals which are cancer causing substances.

Vitamin A – is essential for healthy eyesight and also aids in healthy bone growth. Vitamin A is a fat-soluble vitamin that acts as an antioxidant.

What does Fat-Soluble Mean?

Fat-soluble vitamins are stored by the body in organs such as the liver, and are used and pulled out of the reserves when other parts of the body need them.

Potassium – is a much needed mineral in the building up of the muscles, for heart activity and for the transmission of nerve impulses.

Eating foods that have a high potassium content lead to better physical strength and better mental energy. This mineral acts as an electrolyte which keeps the body in balance by carrying glucose and other nutrients to body’s cells.

Magnesium – is also a much needed mineral that maintains the nerves system as well as muscle functions ie…helps to regulate blood pressure, strengthens bones etc… If you tend to have muscle weakness or spasms then it’s possible that you are prone to low levels of magnesium. Cantaloupes, per serving contain 21.2 mg.

Cantaloupe Smoothie Recipes

Strawberry Cantaloupe Smoothie

1 large slice cantaloupe – remove rind

1 cup strawberries

1 cup spinach

½ cup water or milk – you can also use almond milk for more flavor

1/2 cup ice


Blend in your blender until smooth and enjoy!

Grape and Cantaloupe Smoothie

2 large slices of cantaloupe

1 cup seedless grapes (red)

½ banana

1 cup spinach

Ice as needed


Blend in your blender until smooth and enjoy!


Cantaloupe Yogurt Smoothie

2 large slices cantaloupes

1 cup milk – you can also use almond milk

1 cup yogurt

1 tbsp honey

Ice as needed


Blend in your blender until smooth and enjoy!

Cantaloupe Very Berry Smoothie

2 slices cantaloupe

1 cup blueberries

½ cup raspberries

½ cup yogurt

1 tbsp honey

Ice as needed


Blend in your blender until smooth and enjoy!

Melon Smoothie

1 cup honeydew melon

1 cup cantaloupe

1 tbsp lime juice

1 tbsp honey

Ice as needed


Blend in your blender until smooth and enjoy!


Recipe for Chlorella Pineapple Smoothie

Recipe Ingredients:

1/4         pineapple, peeled and chopped

1/4         tsp. vanilla powder

1             tsp  Raw organic orange blossom honey (or  4   drops liquid stevia or agave)

1              tsp. chlorella powder

                large handful of baby spinach


 Cooking Directions:

1.            Place everything in a high-powered blender. Add water to the height of the ingredients. Blend and blend and blend to really break down the pineapple.


Health Benefits of Chlorella versus Spirulina

By Leah Deitz

Leah Deitz has been writing alternative health and environmental-related articles for over five years. She began her writing career at a small newspaper covering city politics but turned to environmental concerns after beginning her freelance career. When she is not exploring the trails and outdoors of the East Coast, Deitz writes for a number of different websites.

Chlorella and spirulina are both algae-related super-foods high in foliate, as well as a number of vitamins, minerals, protein and amino acids. These power-packed additives are both full of healing nutrients mostly associated with their chlorophyll content, but they offer very different results


  • Spirulina is extremely high in protein as well as essential fatty acids, vitamins B1, B2, B3, B6, B9, B12, C, D and E and minerals such as calcium, potassium, iron and zinc.  Spirulina assists with muscle building, weight loss and as treatment for certain types of cancer..


  • Chlorella is rich in many of the same nutrients, yet chlorella also acts as an antioxidant. Chlorella is one of the highest forms of chlorophyll and has been used to prevent cancer. As a dietary supplement, chlorella is used to cleanse the body. Chlorella is also used to rebuild nerve damage in the brain.


  • Many people looking to incorporate either spirulina or chlorella into their diets try to distinguish which of the two is better or more effective. In reality, they work best together. The chlorella cleanses the body, and the spirulina prepares the body for body building and increased health.

Daily Allowance

  • Typical dosage recommendations include taking between 4 and 7 grams of either algae supplement daily.      Cancer patients may take up to 20 grams daily. Children should not take more than 1 gram daily.


  • Before beginning a spirulina and chlorella regimen, discuss these supplements with a physician that understands nutrition and how it works in the body. Believe it or not most modern physicians have less than a quarter semester of nutrition education (around 5 hours) and do not understand how the body’s immune system truly works or what it needs to function. Sadly they only seem to know what drug to push for your symptom. Choose your doctor wisely. Also,  Diabetics and women who are pregnant or nursing should check with their doctor before taking these supplements. A teaspoon a day is way below (less than) a “regimen”.



Recipe for Chlorella Pesto

Recipe Ingredients:

2              cups fresh basil

1              tbsp. chlorella

1/2-1/4   head of garlic

1/4         cup of olive oil

1/2         cup of parmesan cheese

1/4         cup of pine nuts

1              tbsp. lemon juice

1              lb pasta

 Cooking Directions:

  1. Put the chlorella, basil, garlic and olive oil in a blender and puree. Lightly toast the pine nuts in olive oil. Add cheese, lemon juice and pine nuts to the puree. Stir into hot pasta.


Recipe Chorella Salad Dressing

Recipe Ingredients:

100         ml sunflower oil

50           ml olive oil

2 – 4        tbs grape seed oil

2- 3         tbsp balsamic vinegar

1              tbsp cider vinegar

2              cloves garlic – crushed

                salt, pepper to taste

1/3         tsp chlorella powder

Cooking Directions:

1.            Mix all ingredients and combine well. Add to the salad. Leave to rest for 15- 30 minutes before serving.


Recipe for Green Eggs & Ham

Submitted by: Erica

Recipe Ingredients:

2   Eggs (large)

3 tbsp    Skim Milk

1 tbsp    Chlorella Powder

1 cup     Fresh Baby Spinach (optional)

1/4″ Thick Slice of ham, cut into small squares

2 tbsp    Olive Oil

1/4 cup Water

    Pinch of Cayenne Pepper

1/4 cup   Grated Cheddar Cheese (optional)

 Cooking Directions:

1.            Put 1 tbsp olive oil, 1/4 cup water, baby spinach and ham into a small non-stick pan and simmer on low heat until spinach becomes limp and soft. Drain and set aside.

2.            Using a wisk or a mini-blender, mix eggs, milk, chlorella powder and cayenne pepper to an even consistency.

3.            Add the remainder of your olive oil to your pan. Pour in your egg mixture. Cook on very low heat.

4.            Once egg mixture has solidified sufficiently, add in ham and spinach and fold over. Sprinkle cheddar cheese on top (optional).


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