Monthly Archives: November 2013

Amy’s Pumpkin Pie Shake

Amy's Autumn Shake
Write a review
Print
Ingredients
  1. 2 scoops SP Complete
  2. 1 scoop Whole Food Fiber
  3. Big handful of spinach and/or kale
  4. 1 tsp flax seeds
  5. 1 to 11/2 cups unsweetened almond milk (depending on how thick you want it)
  6. 1/2 roasted sweet potato (skin removed)
  7. 2 tablespoons of pumpkin puree (optional)
  8. 1/4 teaspoon each ground cloves, ground ginger and ground nutmeg or use 1-2 tsps pumpkin pie spice instead
  9. Handful of ice cubes
  10. 1 teaspoon vanilla (optional)
  11. Stevia to sweeten to your liking (optional)
Instructions
  1. Blend everything and enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/

Mango Lime Sorbet

Mango Lime Sorbet
Write a review
Print
Ingredients
  1. 3 Cups of frozen mango chunks
  2. 1/2 almond milk
  3. 2 limes, juiced and zested
Instructions
  1. Put the mango chunks and almond milk into a food processor
  2. Put the lid in place and process until it is a soft serve consistency. Serve immediately.
  3. It is best served that day but can be stored longer and softened slightly at room temperature before serving.
Risa Groux Nutrition http://risagrouxnutrition.com/

Spiced Carrot and White Bean Dip

Spiced Carrot and White Bean Dip
Write a review
Print
Ingredients
  1. 1/4 cup no-salt-added vegetable broth
  2. 1 large carrot, grated
  3. 1 small brown onion, diced
  4. 1 clove of garlic, crushed
  5. 1 small red chili
  6. 1 teaspoon cumin
  7. 1/2 teaspoon paprika
  8. 1/2 teaspoon ground coriander seed
  9. 1/4 teaspoon tumeric
  10. 1/4 teaspoon cayenne pepper
  11. 1 cup cooked white beans (or 1x15oz. can, drained and rinsed)
  12. 2 tablespoons fresh lemon juice
  13. 1/4 cup chopped fresh cilantro
Instructions
  1. Heat vegetable broth in a small saucepan
  2. Add the carrot, onion, garlic and chili
  3. Sautee over a medium heat for 3 minutes
  4. Add the spices, and extra water as required to prevent the ingredients from sticking to the pan Sauté the carrot and spice mixture for 5 minutes, or until the carrots are soft, then remove from heat
  5. Place the white beans and lemon juice in a food processor. Add the spiced carrot mixture and blend until smooth.
  6. Transfer mixture to a bowl and stir in the chopped cilantro. Refrigerate until cool before serving.
Risa Groux Nutrition http://risagrouxnutrition.com/