Page 22 - Inspire Health July/August 2016
P. 22
AGUICGAUL PLEAASACLHAD PICHYETPOGOREPESN
SERVES 6‑8 Phytogreens are unflavored, super concentrated
INGREDIENTS: phytonutrients from organic fruit, veggies, alkalizing
• 10 cups arugula grass juices, antioxidants, micro‑algae and digestive
• 5 medium ripe peaches, pitted and diced enzymes. Phytogreens are available at most health
• 2 yellow or orange bell peppers, diced food stores and online.
• cup finely chopped raw walnuts
• 2 Tbsp. extra‑virgin olive oil INGREDIENTS
• 2 Tbsp. balsamic vinegar • 1 cup coconut milk
• 1 Tbsp. freshly squeezed lemon juice • 1 avocado
• ¼ tsp. freshly grated lemon zest • 10 fresh mint leaves
• ¼ tsp. sea salt • 1 full tsp. vanilla extract
• ¼ tsp. freshly ground black pepper • 1 Tbsp. maple syrup
DIRECTIONS: • ½ cup Swerve sweetener
1. In a large bowl, combine the arugula, peaches, bell peppers • 1 scoop Phytogreens
DIRECTIONS
and walnuts.
2. In a small bowl, whisk together the oil, vinegar, lemon juice, Mix ingredients in a blender until creamy, then pour into popsicle
molds and freeze. Makes four popsicles, depending on the size of
lemon zest, salt and pepper. the mold.
3. Drizzle the dressing over the arugula mixture, toss and serve.
22 INSPIRE HEALTH JULY | AUGUST 2016
SERVES 6‑8 Phytogreens are unflavored, super concentrated
INGREDIENTS: phytonutrients from organic fruit, veggies, alkalizing
• 10 cups arugula grass juices, antioxidants, micro‑algae and digestive
• 5 medium ripe peaches, pitted and diced enzymes. Phytogreens are available at most health
• 2 yellow or orange bell peppers, diced food stores and online.
• cup finely chopped raw walnuts
• 2 Tbsp. extra‑virgin olive oil INGREDIENTS
• 2 Tbsp. balsamic vinegar • 1 cup coconut milk
• 1 Tbsp. freshly squeezed lemon juice • 1 avocado
• ¼ tsp. freshly grated lemon zest • 10 fresh mint leaves
• ¼ tsp. sea salt • 1 full tsp. vanilla extract
• ¼ tsp. freshly ground black pepper • 1 Tbsp. maple syrup
DIRECTIONS: • ½ cup Swerve sweetener
1. In a large bowl, combine the arugula, peaches, bell peppers • 1 scoop Phytogreens
DIRECTIONS
and walnuts.
2. In a small bowl, whisk together the oil, vinegar, lemon juice, Mix ingredients in a blender until creamy, then pour into popsicle
molds and freeze. Makes four popsicles, depending on the size of
lemon zest, salt and pepper. the mold.
3. Drizzle the dressing over the arugula mixture, toss and serve.
22 INSPIRE HEALTH JULY | AUGUST 2016
