Refrigerator mashed Potatoes (make ahead)

This recipe was given to my mom by a friend, Lisa Hill in Mesa, Arizona. It is a great recipe for Thanksgiving because you can make them ahead and not have to mess with peeling and boiling potatoes the day of. Lincoln and I have made them a couple of times for the family and they are a huge hit full of flavor, creaminess and deliciousness!

5lbs of potaotes, peeled and quartered (Yukon Gold are the best)

6 ounces of cream cheese

1 cup of sour cream

2 teaspoons onion salt

1 teaspoon of salt

1/4 teaspoon pepper

2 Tablespoons butter

2-4 Garlic cloves sauteed in butter

Cook potatoes until tender in lightly salted boiling water for about 15-20 minutes. Drain and mash until smooth. In a large bowl mix mashed potatoes with the rest of the ingredients. Beat with a wisk or electric mixer. Let cool and place in an air tight container and refrigerate. 

Stays fresh for 1 week. 

One suggestion, place 2-4 cloves of garlic in the water with the potatoes as they boil then mix as you mash.

Enjoy!

- Lincoln and Amber Turley, Lyneer Andersen family

Whole Wheat Pumpkin Muffins

3  1/2 c. whole wheat flour, fine ground

1  t. baking soda

2  t.  baking powder

1  t. salt

2  c. sugar, reduce to 1  1/2 c. if you prefer less sugar

2  t. cinnamon

1/8  t. nutmeg and 1/8 t. cloves, optional

15 oz. can pumpkin, or 2 c. frozen 

        pumpkin puree defrosted and drained  

4   eggs, slightly beaten

1/2 c.  oil

1/2 c. butter, melted
1 c. milk, or prepared powdered milk

12 oz. bag chocolate chips

Mix first 7 ingredients, then add the rest.  
Grease muffin tins with oil, not with oil cooking spray. 
Makes 24 tall muffins or 36 short muffins. 
Fill greased muffin tins 1/2  to  2/3 full.  

Bake 15-20 min at 325 degrees. 
The smell of autumn will fill your kitchen. 
Lightly touch the center of a few muffins, if it 
bounces back, they are done. 
Wait 2 min before removing from tin. Enjoy them warm! 

These muffins freeze very well. 
They also make a great, somewhat healthy,
       after-school snack. 
We like to make '36 short muffins' because they 
cook fast, fit in kid-sized mouths, and if frozen, defrost easy.

No need to spread extra butter on top of these babies.  The butter is inside.

Pumpkin Nutrition:

Great source of  Vitamin A

Low in calories and fat

High in fiber

Can replace oil for pumpkin in many recipes.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Japanese Restaurant Cucumber Salad

                        

Dressing Ingredients:

1/4 cup white sugar

1/4 cup white vinegar

1 teaspoon Asian (toasted) sesame oil

1 teaspoon salt, or more to taste

Veggies:

4 large cucumbers - peeled, cut into 1/4-inch slices

2 carrots - peeled, julienne cut into 1/4 x 1/4 inch strips  (I used the carrot peeler to make strips)

2 Green onions - sliced thin

Directions

Whisk sugar, rice vinegar, sesame oil, and salt together in a bowl.

Add cucumbers, carrots, and green onions.  Stir to coat.

Allow salad to marinate for 30 minutes at room temperature before serving.

Blender Whole Wheat Pancakes

Do have wheat but no wheat grinder? This is a wholesome delicious recipe just for you!  It is a little bit bigger portion than the Blender Wheat Pancakes recipe found in the LDS "Basic Food Storage" Cookbook. ~Lindsey Scarber

1 ½ c. dry wheat kernels

1 ½ c. cup milk  (Make your own: 1/3 c. non-fat dry milk + 1½c. water)

2 eggs                                          

2 Tbsp. sugar or honey

2 Tbsp. oil

1 tsp. salt

2 tsp. baking powder (add last)                      

Put wheat and milk in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  Blend on low speed while adding, in order, eggs, sugar, oil, salt, baking powder.  

Bake on hot griddle.

Makes 12 to 14 pancakes. Do not double recipe.

Black Bean Hummus

By Lindsey Scarber

2 cups cooked black beans, drained (or 16 oz. can black beans, rinsed and drained*)

1 Tbsp tahini (or 1 Tbsp creamy peanut butter + 1 t. sesame oil**)

3 Tbsp olive oil

1 lime, its juice (or 1 Tbsp lemon juice)

2 cloves garlic, minced (or garlic powder to taste)

1 tsp ground cumin

salt to taste

Pulverize the beans with an immersion blender.  Add all other ingredients.  (If an immersion blender is inaccessible, combine all ingredients in a food processor.)

Refrigerate to let the flavors blend. 

Serve with veggie sticks, pita bread, pita chips, or corn chips.

Vegetarian. High in protein. Gluten-free.

I like to double the recipe because it lasts in the fridge 2-3 weeks. 

*I use the "Easy Pressure Cooker Pinto Beans" recipe on this blog to bottle black beans.  When I want to make hummus , I pull it off the shelf, use the perfectly cooked black beans, then reuse the quart jar for more pressure cooking. :)

**Tahini is sesame seed butter, found  in the refrigerator section of health food stores like Sprouts and Trader Joes.  Peanut butter and sesame oil are shelf stable, which saves a trip to the store to buy tahini.

Vegetable Minestrone Soup

Submitted by Lindsey Scarber

Recipe from my AZ friend Cammi Hawker 

This a yummy and very filling vegetarian soup.  Low-carb, too!

3 T. olive oil

1 cup white onion, minced

4 t. minced garlic, fresh is best

1/2 cup zuchinni, chopped

          1/2 cup frozen italian cut green beans, or 1 (15 oz. ) can cut green beans

          4 cups vegetable broth, or water
1 (15 oz.) cans red kidney beans, drained
1 (15 oz.) cans small white beans or great northern beans, drained
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1/2 cup carrot, julienned or shredded
2 T. fresh minced parsley (or 1 T. dried)
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach, or 1 square pkg of frozen spinach
1 cup small shell pasta

Heat olive oil over medium heat in large pot. Saute onion, garlic, green beans, and zucchini for 5 minutes or until onions are translucent. Add vegetable broth, drained tomatoes, tomato sauce, beans, carrot, hot water, spinach, and spices.

         Bring soup to a boil, then reduce heat and simmer for 20 minutes. Add pasta and cook for another 5-6 minutes or until pasta is al dente.

Sweet Mama Beans and Rice

By Lindsey Scarber

6 (15 oz.) cans black beans, rinsed, drained 1 lg. onion, chopped 1 med.-size green pepper, chopped 2 cloves minced garlic, or garlic powder 1/4 c. olive oil 1/4 -1/2 lb. Bacon, ham, sausage (or for a vegetarian meal use beef bouillon) 1 (14.5 oz.) can petite-diced tomatoes, undrained 1 1/2 c. water 1 (8 oz.) can tomato sauce 1 tbsp. red wine vinegar, or white vinegar 3 tbsp. sugar or honey 1/2 tsp. pepper 1/2 tsp. salt 2 cups dry rice, white or brown, steamed in 4 cups boiling water 1/2 c. chopped green onions (optional) Sour cream (optional) Steam the rice. Meanwhile, rinse beans; drain well and set aside. Sauté onion, green pepper, and garlic in olive oil in a large pot until vegetables are tender. Add beans, petite-diced tomatoes, water, tomato sauce, vinegar, sugar, pepper, and salt. Cover, reduce heat to medium low, and simmer 10-15 min, stirring occasionally. Serve Sweet Mama Beans over the steamed rice... Top each serving w/ chopped green onions & a dollop of sour cream (optional).  Makes 8+ servings.

Bean and Cheese Quesadillas

By Lindsey Scarber, A favorite food at our house.

Refried beans

Flour tortillas, White or Whole Wheat

Grated Cheese

Oil (optional)

Salsa

Pre heat skillet, Med to Med High. Spread refried beans on one half of a tortilla.  Sprinkle cheese on top of beans.  Gently fold tortilla in half.  Warm each side on hot skillet, with or without oil.

Cut into wedges with a pizza cutter, or kitchen scissors.

Serve with salsa.

I use homemade fat-free refried beans.  I pop open a jar of home canned pinto beans (fast and easy recipe on this blog) and run an immersion blender through it.  If it's a wide-mouth jar, the immersion blender fits inside the jar without a problem. Fast fat-free refried beans and an instant lunch!  The preschoolers and I have it at least once a week.  ~Lindsey

Easy Pressure Cooker Pinto Beans

From dry beans to pantry shelf! 

No pre-soaking required!

my Aunt Myrna Memmott's amazing recipe

This recipe is for 1 quart jar of beans.  You might want to increase the recipe depending on how many jars your pressure cooker can hold.  My pressure cooker holds 7 jars. 

Start to finish: about 3 hrs.  

1 pressure cooker canner with a bottling rack

1 quart jar, clean and dry, a Mason or Ball canning jar

1 rubber lid topper, sanitized

1 screw top ring

3+ cups boiling water

1 cup of dry pinto beans, sorted and rinsed

1 teaspoon of salt

________________________________________________________________________

Start boiling some water in a big 6 qt pot. 

In a smaller pot, place the rubber lids.  Cover lids with 2 in. of water.  Sanitize them by bringing to a boil.  Bring to a boil slowly because you won't need them right away.

Meanwhile, Sort beans by removing all the little rocks.  Place 1 heaping c. of dry pinto beans in a small bowl. Rinse them in cold water using a strainer.  The holes in the strainer remove the dirt from the beans.  Using a jar funnel, pour beans into the empty quart jar.

Add 1 teaspoon salt.  Add boiling water to 2 in. below the top of the jar. Wipe the rim of the jar with a clean cloth.

At this point, you can start slowly heating up the pressure cooker.  Place pressure cooker on the stove Med heat. Add 3-4 quarts hot water.  Water should not yet be boiling when jars are being placed inside.

Use tongs, or 2 forks, to remove the rubber lid from the small pot and place it on top of the jar.  Take care not to touch the rubber part of the lid with your hands.  Secure screw top ring tightly over the rubber lid topper.

Place jars in pressure cooker.  Lock pressure cooker lid in place.  Use High heat until you reach 15 lbs pressure (15psi).  Lower heat to keep it at 16-18 psi  Start timer.  Bottle at about 17 psi for 90 min.  Do not leave your home with the pressure cooker running.

After 90 min, Remove pressure cooker from heat source by moving it to a cool burner. Let it depressurize, 15 min or so.  Remove pressure cooker lid.  Let cool 10 more min. Remove jars carefully with a jar lifter and place them gently on a dish towel, OR you can simply leave them to cool inside the pressure cooker.  After they cool, check to make sure they sealed by pressing the center of each lid to hear if it pops up. 

Do not move or bump the jars until they have cooled over night.  Next day, rinse off the outside of the jar.  Label with contents and date, and place them in the pantry.

My favorite meal to make with bottled pinto beans is Bean and Cheese Quesadillas.  I pop open a jar of pinto beans and run an immersion blender through it. If it's a wide-mouth jar, the immersion blender fits inside the jar without a problem, fast fat-free refried beans. I toss the beans on a tortilla with a little cheese then warm it on a hot skillet.  Instant lunch!  The preschoolers and I have it at least once a week.  It's so yummy that I need to post that recipe next! ~Lindsey

~Apple Pie in a Jam~

Submitted by Lindsey Scarber

Adapted from a Ball Home Preserve Cook Book recipe

I like to double or quadruple the recipe. It's a lovely way to use up those apples!

My husband requests it every time we eat toast.

3/4 c.  Raisins  (I think I put in a little less)
6 c.   Chopped, cored, peeled Granny Smith or other apple
1 c.   Unsweetened apple juice
1 pkg.   regular powdered fruit pectin (1.75 oz/49-57 g)
7 c.   Sugar

1 tsp   cinnamon
1/2 tsp   nutmeg
The juice of 1 lemon, about 1/4 - 1/3 c.

In a food processor pulse raisins until finely chopped. Set aside. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat stirring occasionally until apples begin to soften (about 10 minutes).

Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to full rolling boil stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.

Ladle hot jam into hot jars leaving 1/4 inch head space; remove air bubbles. Wipe rim and apply band and lid until finger-tip tight. Place jars in water bath canner and process 10 minutes. Remove canner lid, wait 5 minutes and then remove jars and cool and store.

Makes about six 8-oz jars, or 3 pint jars.  

Adri Burk's Funeral Potatoes

A favorite side dish at our house, also a great dish for making ahead-of-time.
Make it a main dish by adding diced ham.

·        8 medium russet potatoes; half-peeled, boiled, cooled, & cubed to total 9 cups cooked diced potatoes

·        3/4 c. butter and diced large onions (cooked together in a glass dish in microwave)
·        1  tub Sour Cream 16 oz.
·        3 can Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz
·        1 & 1/2 tsp. Salt
·        1/8 tsp. black pepper
·        green onions, finely diced
·        2 cups grated Cheddar Cheese, topping2


Half-peel potatoes under cool water, rinse. Cut each potato in half, place in stockpot with enough water to generously cover and add 1/2 tsp salt. Boil on Med or Med High heat for 20-30 minutes, or until slightly tender, not too soft.  

Meanwhile, in large glass microwaveable bowl, place the butter and diced onion. Cover with glass lid. Microwave, stirring occasionally, until butter is melted and onions are hot but not thoroughly cooked. Don't cook onions on stove top, they turn brown.

In medium mixing bowl, place cream of chk soup and sour cream. Add diced green onion, reserving a little green onion for a topping.  Add 1.5-2 tsp salt, or to taste. Add a dash of pepper. Stir well to combine ingredients.

Remove slightly tender potatoes from pot with slotted spoon. Place single layer on a sheet pan to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Measure 9 cups diced potatoes. Place diced potatoes in the large mixing bowl.

Preheat oven to 350 degrees.



Pour mixture over diced potatoes and stir gently until all potatoes are well covered. Taste test.
Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is melted. 

Top with remaining diced green onions.  Serve hot.

Baking Powder Wheat Biscuits

By Lindsey Scarber

Great for breakfast with sausage gravy or for dinner with hot soup

2  3/4 cups boiling water or more

3 c. whole wheat flour

3 c. white all-purpose flour

1/2 c. butter

1/2 c. shortening

1/4 c. baking powder

1/4 c. powdered milk

1 T. salt

2 T. white vinegar, to soften the whole wheat

Mix all ingredients except the boiling water in a Bosch w/ wire whisk, or use a pastry cutter or strong wire whisk, until mixture resembles fine crumbs. 

Then with the Bosch cookie paddle attachment, or wooden spoon, add enough boiling water until dough almost leaves sides of the bowl, a little stickier than bread dough. Cover and let rest for 20-30 min to allow gluten to form, optional.

Use 2 tablespoons to drop dough in portions on greased cookie sheet. Touching for soft sides, Separate 1 in apart for crusty sides. Makes 3 dozen. I can fit all 3 dozen on one cookie sheet.  I use them for the meal, then freeze the rest for later.

Bake in 450 oven until golden brown, 10-12 min.

Immediately remove from cookie sheet. Serve hot

Black Bean & Rice Bowls

by Elizabeth Laurent

This can be a very satisfying vegetarian meal. I also like that I can make it ahead of time and take it to-go for a cold sack lunch This is a staple in our home. It starts with rice topped with black beans, then you can get creative. You can add grilled chicken or shrimp, then you can add avocado, lettuce, tortilla chips, cilantro, tomatoes---really whatever you think would taste good. Then there is the sauce that is poured over everything. Yum.  We have tried to recreate theses bowls at home. I made up/adapted this sauce a few years ago. We really like it so I'm sure you will. Also, this whole meal comes together in a flash and it is very filling.

Bean and Rice bowls

cook your rice (let it cool)

throw in some cooked drained black beans (cold not hot)

chop up lettuce, tomatoes, cilantro, avocado

grate cheese (optional)

grill chicken (optional)

defrost shrimp (optional)

Put together the bowl however you like and then pour on the white sauce!

Make sure to mix the white sauce well, so its flavor gets everywhere. Enjoy!

Spicy White Sauce for the dressing
This recipe makes enough for about 2-3 bowls, so I would double this if you are making this for 4-6 people.

1/4 cup plain yogurt
1/4 cup mayonaise, or sour cream
juice of 1 lemon, or 2 small limes (limes are preferable)
1 tsp. dried dill or even better---about a tbsp. fresh dill
1 1/2 tsp. chili powder
1/8 tsp. cayenne powder
salt and pepper to taste

Mix the yogurt and mayonnaise together. Add in the lemon juice.

Add in all the spices, stir well. Taste and add more spice as necessary.

Refrigerate until needed---flavors are enhanced in the fridge so allow it to

 sit in there for at least 15-20 min, longer is preferable.

Black Bean & Corn Salsa

by Adriana Andersen Burk

Watch out this recipe makes 1 gallon!  Great for parties and potlucks.

8 med   tomatoes, finely diced

4 cans   tomato sauce 8 oz, OR 1 quart jar

1 bunch   cilantro, finely chopped

2 cups   cold water

3-4 cans   mild diced green chilies 7 oz, OR 3 cups

1-3 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

1/4  - 1/2 cup   lime juice, lemon juice, or white vinegar (I like fresh lime juice)

2 Tbsp   garlic powder

2 Tbsp   salt

2 Tbsp   sugar

1-2 Tbsp   crushed red pepper, OR 1-2 tsp cayenne pepper (a little spice to keep the kids out)

1 can black beans 14.5 oz, drained and rinsed

1 can corn 14.5 oz, drained

Combine all ingredients in a large plastic or glass mixing bowl, not metal. Using a metal mixing bowl starts a chemical reaction with the acids (the citrus juices/vinegar).

Taste test. When the salsa tastes good, transfer it to glass quart jars. You can use plastic containers if you don't mind your container smelling like salsa for months after.

Let it sit in the fridge to allow the flavors to blend.  Sometimes is tastes even better the day after. Serve with corn chips. Our family likes to eat it on top of nachos.  Lasts 2-3 weeks refrigerated.

We like to eat it for dinner on top of nachos. 
This recipe is yummy with or without the black beans and corn.  

Tuna Salad - Meat Extender Version

Submitted by Lindsey Scarber

The recipe is from my Aunt Melanie Turley

1 can of tuna can grow to become a meal for the whole family!

1 can Tuna 6 oz, undrained

2-3 slices ww bread finely diced, or 1 c. cooked cracked wheat

1/2  c.  Mayo

1/4  c.  Ketchup, adds color

Some white or green onions, minced

Some celery, finely diced

Some Sweet/Dill relish, or chopped pickles

Some black pepper

  

Mix well and chill.  Serve with Saltine crackers, corn chips, or on a tuna sandwich.

Taco Lentil Meat - Meat Extender Version

by Adriana Burk

1 lb. ground beef (80/20)

1  1/2  c.  finely chopped onions

1-2  c. cooked brown lentils (good flavor), OR  1 c. cooked cracked wheat

2  t.  beef or chicken bullion

1 can tomato sauce 8 oz, adds color

2-3 T. taco seasoning, or 2 packages taco seasoning (1.25oz. ea pkg)

Some crushed red peppers for spice

Some water if too thick

Brown ground beef with onions.  Drain the fat, but leave some fat to flavor the lentils/wheat.  Add all other ingredients.  Reduce heat. Taste it.  Add ingredients 'till it tastes like taco meat. 

Serve as taco meat on soft tacos, flour or corn tortillas.  Serve on taco salad or in enchiladas.  You can make it in bulk, it freezes well.

Adri Burk, Lyneer Andersen Family   adrianaatab@gmail.com

Mindy's No flour Chocolate Chip Cookies (Gluten Free)

1 cup Peanut Butter
1 cup Brown sugar
2 eggs
1 1/4 tsp Baking Soda
1tsp Vanilla
1 cup Oats (optional)
3/4 cup Chocolate Chips
Mix all ingredients with chocolate chips last. Roll into balls and place on Cookie sheet bake at 350 for 8-10 min. So Yummy

Lisa Crossley's Bread Recipe

By Lisa Crossley
(Can be slightly varied for rolls, French bread, pizza crust, croissants, etc.)

•        6 c. very warm water

•        2 Tbs. yeast

•        ½ c. sugar (or honey)

•        ½ c. oil (margarine or butter)

•        2 Tbs. salt

•        Flour:  Add flour until it is no longer sticky--when the dough starts to pull away from the sides of the mixing bowl. (Approx. 12-14 c.)  It doesn’t require multiple risings and punching, however, it does seem to turn out better when you beat  it up a little! Let rise and bake at 350 for 20-30 min.

•        For variety: ½ c. dry grains (ie.millet, quinoa) or 1 c. cooked grains (ie.oatmeal, 5-grain cereal) may be added for extra protein, texture, and flavor. May add herbs, grated vegetables, cinnamon and sugar, etc. For delicious herb bread: Blend up your favorite herbs: garlic, rosemary, basil, dehydrated onions and mix it in with the flour.

By Lisa Crossley, Lyneer Andersen Family

Super Fast & Yummy Granola

By Lisa Crossley

In a large bucket combine:

•        20 C. rolled oats

•        1C. (or more) wheat germ or wheat flour

•        1 C. powdered milk

•        1 C. ground flax (optional)

•        2Tbs. cinnamon

In a large saucepan on the stove, combine:

•        1 C. oil(and peanut butter if you like that flavor)

•        2 C. honey(may use other sweeteners)

•        When it’s hot add 1 tsp. vanilla. Turn off the burner and stir dry ingredients into honey mixture.

Baking is optional-our family prefers it raw. (Less dishes to wash!) However, if you prefer it crunchy, rather than chewy, bake on 2 cookie sheets @ 250 for approx. 30 min.
Side note: any longer than ½ hr. in the oven could result in broken teeth.

May add nuts, seeds, coconut, Cornflakes, or dried fruit, fresh, or frozen fruit.

Lisa Crossley, Lyneer Andersen Family.  tlc.crossley@gmail.com

Cornbread Mix

By Lisa Crossley

•        10 C. flour (white or wheat or anything really)

•        10 C. cornmeal

•        3-5 C. Sugar (depending on how sweet your sweetie likes it!)

•        10 Tbs. egg powder

•        8 Tbs. baking powder

•        2 Tbs. salt

•        1 ½ C. margarine or butter powder

•        1 ½ C. powdered milk

•        In a very large mixing bowl, combine all ingredients.  Measure approx 5 ½ C. of mix into five 1 gallon zip lock bags and label “Add 2 ½ C. water, mush the bag, snip the corner, squeeze into dish or muffin tin and bake until golden brown.” If you use any fresh ground flour, the mix should be kept in the freezer.

By Lisa Crossley, Lyneer Andersen family   tlc.crossley@gmail.com

Aunt Zelda's Green Drink

4 kale leaves, rinsed

1/2 of a fresh chilled pineapple, or 1 can chilled pineapple and its juice 18 oz.

1 blender

Add kale and pineapple to blender.  Blend until kale is pulverized into teeny tiny pieces. If drink is too thick, add cold water.

My mom, Adri, has a memory of watching Aunt Zelda open her fridge.  The most intriguing thing she saw was the large bouquet of kale sticking out of a bowl of cold water.  Aunt Zelda loved health in general.  She also loved this super food for all of its amazing benefits.

Orange Banana Variation:

4 kale leaves, rinsed and stemmed

1/3 c. orange juice concentrate, I guesstimate

1/3 c. plain yogurt, I guesstimate

2-4 Tbsp whole flax seed

2 bananas, chilled or frozen

2 peeled oranges, or 2 apples unpeeled

some cold water

Add kale and other ingredients to blender.  Blend until kale and flax seed is pulverized into teeny tiny pieces. If drink is too thick, add more cold water.

Green drink mustaches!

I discovered green drinks as a way to help my whole family eat more dark green leafy vegetables and get more Omega 3s, 6s, and 9s from cold flax seed.  (I guess cooking flax seed destroys most of its nutritional value.) My kids and husband love them. Even my 9-12 mo. old baby, who has no molars, can reap the benefits of kale and flax seed (that would be otherwise hard to chew) in green drinks.  I feed it to him with a spoon with breakfast. Hope you enjoy them as much as we have!   ~Lindsey, Lyneer Andersen Family

What are your green drink variations? Please post it!