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ePaper created 2015-02-25, 10:02:46 | version 1.33.01
Summer/Fall 2013 • FitnessX.com 79. Ingredients • 1 cup fresh pineapple, chopped • 2 cups spinach, washed and still damp • 1/4 cup parsley, washed and still damp • 1/2 lemon • 1 medium green apple • 1 Tbsp ginger, peeled and chopped Directions 1. Juice the lemon and set aside. Avoid juicing the seeds due to bitter taste. 2. Slice green apple into chunks. Seeds can be juiced here. 3. Juice all the greens first. Then juice the fruit. 4. Add your lemon juice to the juicer last to juice it through, or simply pour in your lemon juice. If you are going for the‘lighter version’add your 1 cup of coconut water. 5. Pour and drink immediately, or pour into a sealable container for later consumption. Ingredients • 2 mangos - peeled, seeded, and diced • 1 cup reduced fat raspberry vinaigrette salad dressing • 8 cups mixed torn salad greens • 1/4 cup chopped cilantro • 1/4 cup sliced red onion • 1/2 cup fresh raspberries • 1/2 cup fresh blackberries • 1/2 cup fresh strawberries, halved • 1/2 cup fresh blueberries • 1/2 cup toasted hazelnuts • 4 ounces freshly grated parmesan cheese Directions 1. Place 1 mango and the raspberry vinaigrette dressing in a blender, and blend until liquefied. 2. In a bowl, toss the remaining mango, salad greens, cilantro, and onion. Drizzle with the dressing mixture. Top each serving with equal amounts of raspberries, blackberries, strawberries, blueber- ries, and hazelnuts. Sprinkle with parmesan cheese. Nutrition Information Serving size: 6; Calories: 280; Fat: 12.8g; Saturated fat: 1.2g; Unsaturated fat: 11.6g; Carbohydrates: 33g; Sugar: 5.9g; Sodium: 357mg; Fiber: 5.9g; Protein: 11g; Cholesterol: 17mg Organic Green Energy Booster Mango Berry Fruit Salad HEALTHY RECIPES Ingredients • 1 banana • ¼ cup almond butter • ¼ cup coconut oil • 2 tbsp maple syrup • 5 tbsp raw cacao powder • 1 ½ cups unsweetened shredded coconut • ½ tsp vanilla extract (optional) Directions 1. Cover a flat baking tray with some baking parchment. 2. Mash the banana in a large bowl. Whisk in the almond butter, coconut oil, maple syrup and vanilla if using to form a paste. 3. Add cacao powder to mix, one spoonful at a time, stirring well. 4. Stir in coconut, making sure all mixture is well combined. Form the mixture into 12 mini“macaroon”shapes, and place on top of the baking parchment. 5. Leave in the fridge for at least an hour to fully set. If you can’t wait that long, 10 minutes in the freezer is just as good! Nutrition Information Servings per recipe: 14; Serving Size: 1; Calories: 110.3; Fat: 8.4g; Saturated fat: 7.4g; Unsaturated fat: 1g; Carbohydrates: 8.3g; Sugar: 3g; Sodium: 7.3mg; Fiber: 5.9g; Protein: 1.6g; Cholesterol: 0mg Raw Chocolate Coconut Macaroons optional: • 2 Tbsp mint leaves • 1/2 grapefruit, peeled and de-seeded • ‘Lighter Version’mix with 1 cup ice cold coconut water