1 frozen banana 
1/3 cup frozen or fresh organic strawberries
1 1/2 c. unsweetened vanilla almond or coconut milk (coconut for nut-free)
2 Tbsp. vanilla protein powder 
2 tsp. cocoa powder or raw cacao powder 


Blend well and enjoy! 

2 handfuls of organic spinach (fresh or frozen)
1 tsp. grated and peeled fresh ginger
2 cups frozen organic peaches
1 1/4 c. filtered water 


blend well. 

This morning, as I went to make my usually berry coconut smoothie with my anti-inflammatory protein powder, I started perusing my fridge for vegetables I should toss in.  Then I saw on my bag of organic spinach and saw the word folate in big letters, and thought done and done.

I recently found out my body doesn't make folate.  Or doesn't hold it, or process it, I'm still figuring it all out with my docs, all I know is I need some.  So I tossed a bunch in.  The thing I love about spinach is that I can't taste it when its mixed in with all my berries. 


Ingredients:
A handful of organic baby spinach leaves
A handful of fresh or frozen organic strawberries, slightly thawed
1 C. pure Blueberry Juice (no sugars!)
1 C. Coconut Milk
1-2 Scoops of protein powder of choice (mine is banana flavored, which makes the shake more fruity)

Directions:
Mix in your Ninja Blender and drink while chilled.

*you may opt to add 1/2 a banana for more creaminess or to get the banana flavor mine has.  I don't digest banana well, so I leave it out, but it is an option for a thicker smoothie. 

So, I know summer is approaching.  But this hot cocoa recipe is just TOO good to wait to put up.  Crank your AC and kick back with a movie and a decadent mug of this coconut milk hot cocoa. Mmmmm!  Christmas in July? Or April. Whatever. 

Ingredients: 
4 (13 oz) cans full-fat coconut milk
14 oz. sweetened vanilla almond milk (use 2 additional cans of coconut for nut free)
8 ounces high-quality dairy-free dark chocolate, chopped
1/4 cup dairy-free cocoa powder
2 teaspoons organic vanilla extract
1/4 teaspoon sea salt
1/2 cup unsweetened flaked or shredded coconut
coconut whipped cream for topping
corn-free marshmallows for topping

Directions:
Add coconut milk, almond milk and vanilla to your crock pot, whisking to combine. 
Stir in sea salt, cocoa powder and chocolate, whisking again. 
Cover and cook on low for 2 hours. You will want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.  If it begins to thicken and bubble on the sides, remove the lid and whisk well.  Just keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden.

To serve, rim the edges of a mug with a little honey (omit for vegan), just to get the rim to be slightly sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.