Mango Ginger Green Smoothie

Start the morning with a green smoothie, and set the tone to infuse your body with good stuff all day long.


Get energized with this green smoothie loaded with antioxidants!

Kale is the superfood staple in this smoothie, but feel free to substitute spinach or another dark leafy green. Ginger gives this juice some punch while mango and apple sweeten it up, along with a bit of tart from limes. Celery and fennel completes the picture making this not just another breakfast drink.

1/3 cup chopped mango
1 thumbsize piece of ginger, peeled
1/2 apple, cored
3 tablespoons chopped kale
1 celery stalk
1/2 cup chopped fennel bulb
juice from 1/2 of a lime
2/3 to 1 cup water

Place all ingredients in a high speed blender and blend till smooth.
Makes 1 serving.

Hot Cinnamon Chocolate with Almond Milk


An old favorite with a dairy-free twist, hot chocolate laced with cinnamon warms up a wintry day

Ancient native american cultures knew that chocolate laced with cinnamon was a perfect combination.  Almond milk makes this version creamy and dairy-free. A sprinkle of cinnamon adds a dash of spice along with a cinnamon “swizzle” stick.  Or try Mexican-style cinnamon chocolate which has a courser texter. I like northeast local Taza stone-ground chocolates hand crafted in Massachusetts.

1 cup almond milk plus 2 tablespoons
1 heaping tablespoon Dutch-processed cocoa powder or 1 dark chocolate or cinnamon chocolate Taza 1.3 oz disc.
1 tablespoon granulated sugar, honey or agave (omit if using the Taza disc)
1 dash of cinnamon (optional)
1 cinnamon stick

Heat the almond milk in a small pan on medium high heat before letting it simmers or boils.  Stir the cocoa powder, sugar or honey and cinnamon plus 2 tablespoons milk to form a paste in a large mug, or add finely chopped mexican-style chocolate omitting the extra milk.  Pour the hot milk into the mug and stir thoroughly. If the cocoa or chocolate is not fully dissolved, pour the milk back in the pan and heat for one minute. Optional: froth with a wisk or Mexican molinillo. Add a cinnamon “swizzle” stick and let steep 2 minutes till serving.