Green Smoothie + Storage Method

green smoothie

As we all know, the holidays are a time of joy, gratitude and indulgence. We have family gatherings filled with hearty meals and rich desserts. We have a few too many seasonal beverages and eat a plate or two of cookies. It is part of what makes winter so appealing- lots of layers and stick-to-your bones food! We love these things too, but our bodies do not always appreciate the carb overload and sugar highs. We are taking this opportunity to share one of our most important recipes- a basic GREEN SMOOTHIE!

Many of you have already heard of, or even tried, a green smoothie. If you have, then you already know why they are so great! If you haven’t, the green (sometimes purpleish-brown, depending on the combination of fruit) elixir can be a bit off putting. Do not be afraid! It tastes better than it looks, although we enjoy the vibrant color. If you REALLY can’t get past the Kermit color, try putting it in a solid receptacle, like a ceramic bottle or jar, so you don’t have to see what you are consuming.

Everyone knows that loading up on raw greens and fruit is essential to your health. Chowing down a giant raw kale salad everyday is not necessarily in the cards, but blending your leafy greens with a few other ingredients is an efficient, practical and delicious solution to your dilemma! You can easily pack a days worth of greens into a quart jar, which can serve as a satisfying breakfast, a meal replacement or snack throughout the day. Drinking raw fruits and vegetables will help your body digest food and absorb nutrients better, and can easily replace your morning cup of coffee. It is amazing how quickly you will feel your body go from tired and sluggish to recharged and energized! We recommend drinking 1 quart of green smoothie at least 4-5 times per week, if not every day. We realize this seems like a rather daunting task, but we have figured out a trick that helps us stay on track: the freezer!

We make our delicious green drinks in large batches. We buy the nearly 3 lb bag of organic power greens (kale, spinach and chard) from Costco and make smoothies until we have used it all. This produces between 8-10 quart sized smoothies. We put them in canning mason jars with plastic lids and pop them in the freezer to preserve freshness and nutrients (except the ones we will be drinking the next day..those go in the fridge). We found it is best to let them thaw 24 hours in the fridge before drinking, so after you take your smoothie from the fridge in the morning, be sure to replace it with another one from the freezer.

We know everyone (ourselves included) have the best intentions, but real life does not always work out the way we want it to. Of course, a fresh smoothie is best, but it was just not realistic for us to make them daily with our busy schedules. Yes, you lose a small amount of nutrients by freezing, but it is worth it to get those greens in on a daily basis. Once you get your method down, it takes about an hour to make enough smoothies for 2 weeks. Not too bad, right?

So we urge you, if you haven't tried a green smoothie before, you should do so immediately! There is no better way to get in your fruits and vegetables in one meal and consuming them raw is even better. We discovered green smoothies after reading a wonderful book called, Green for Life by Victoria Boutenko. Then later discovered Robyn Openshaw, AKA Green Smoothie Girl. If you want to know more about why these jars of green goo are essential to your health check out their sites. Cheers to green smoothies!

Green Smoothie {recipe}

Servings 2 | Serving size 1 quart


  • 3 c water
  • 10 c packed greens (spinach, kale, chard)
  • 1 tsp flax seed oil
  • 1 lemon, peeled
  • 1 orange, peeled
  • 1 banana
  • 1 1/2 c frozen mango chunks
  • 1 cup assorted frozen fruit (pineapple, papaya & strawberries)
  • 2 TB raw wheat germ
  • optional: To add sweetness you can try adding stevia (about 15 drops liquid) or blend in dates.



  1. Place water, spinach and flax oil into blender. Blend until smooth.
  2. Add fruit, wheat germ and continue to blend until smooth.
  3. Add stevia until you reach your desired sweetness.


This makes 8 cups of smoothie, I used the Vitamix which has a 64oz container. If your blender is not large enough cut the recipe in half.

NOTE: This recipe is simply a template for you to create your own endless varieties of green smoothies. Don't be afraid to change up the fruits and greens. Everyone will find their favorite!

NOTE: A turbo blender (Vitamix or BlendTec) is recommended to achieve a smooth, velvety consistency. If not using a turbo blender, your smoothie may come out a bit chunky. This can be challenging for people who have texture issues (like Jessica), but the health benefits will remain! Once the habit sticks, it may be easier to justify a $500 blender. It is an investment in your health, and will change your smoothie drinking life FOREVER!



Citrus: Our grandmother has an orange and lemon tree so we constantly have citrus fruits available to us. When we get big bags of oranges and lemons, we take the time and peel them all and freeze them in gallon sized bags. This way, when we make our smoothies, we just grab what we need and throw it in.

Bananas: Try buying a few bunches of bananas at a time. Let them ripen until the skins begin to brown. Peel the bananas (very important) and toss them into freezer bags so you always have sweet, frozen bananas on hand! They are also great to blend up for a raw banana ice cream.

Grapes: Don't forget that frozen grapes are a delicious snack on their own, but when the price is right, wash and freeze on cookie sheet for an hour, then place in freezer bags to store. Frozen grapes are perfect in smoothies.



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Broccoli & Artichoke Quiche


Sunday is our favorite day of the week. It is a day for resting, catching up with friends and, most importantly, BRUNCH!  Pastries, coffee, mimosas, potatoes, waffles..the list goes on and on! What can be better than sharing food, drinks and laughs with your friends and family?? 

Classic brunch can be difficult to find at a restaurant, as it is often meat, dairy and egg laden. It is, however, surprisingly easy to make at home for all your loved ones to enjoy. We recently attended a brunch that was not particularly vegan friendly, so as usual, we brought along our own tasty treats to enjoy with everyone. We decided to make something a little more fancy than a regular scramble, and wanted something sharable and more filling. We decided to go with a quiche.  

Quiche is a typical brunch item that generally consists of a blend of eggs, seasonings, vegetables and often some type of meat.  We have created a delicious recreation of our favorite ovo-lacto breakfast item with a cruelty free twist! We use tofu in place of eggs, and of course, our egg blend to give it the taste that you are used to. We added broccoli and artichokes, but you can add any sort of veggies or vegan meat (bacon is a delicious addition) to suit your own taste.  We also went with a hash brown crust to give this quiche a special touch. Who doesn’t love hash browns with their eggs?? The shredded potatoes manage to get nice and crispy around the edges, while still maintaining some softness on the inside. It definitely makes for a winning combination. Top with your favorite hot sauce and a little bit of ketchup, and you will have every one of your guests full and happy! 


Broccoli & Artichoke Quiche {recipe}

4 servings 



  • 3 cups shredded potatoes (pressed and water removed)

  • 2 TB vegan butter, melted

  • 2 TB olive oil

  • 1/4 cup Egg Blend (purchase here)

  • 1 Block firm tofu (lightly pressed to remove excess water)

  • 1/4 cup unsweetened plain soy or almond milk

  • 1/4 tsp salt

  • 1 tsp olive oil

  • 1/2 medium onion

  • 1 cup broccoli, chopped into small pieces

  • 8 marinated artichoke hearts, chopped into small pieces

  • 2 cloves of garlic, minced



  1. Preheat oven to 425º.

  2. Combine potatoes, olive oil & butter together and press into a 9" round pie dish, pushing the potatoes up the side to form the crust.

  3. Press firmly and season with salt and pepper.

  4. Bake potato crust for 25 minutes.

  5. While it bakes, in a blender, combine egg blend, tofu, milk & salt.

  6. Blend until smooth.

  7. Heat oil in a medium skillet, then lightly sauté onions and garlic, cook for 5 minutes then add broccoli and artichokes. Continue cooking another 5-7 minutes until veggies are tender.

  8. In a bowl combine the egg base from blender and the sautéed vegetables. Pour into quiche crust.

  9. Bake at 425º for 35 minutes, Until top begins to appear dry and look golden brown.

  10. Allow quiche to rest at least 10 minutes before serving. This will allow it to set up and not be runny.


NOTE: Any variety of fillings can be used that you enjoy. Broccoli and artichokes just happened to be some of our favorite combos in a quiche. Give bacon and caramelized onions a try for quiche Lorraine

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Spinach & Mushroom Tofu Scramble

tofu scramble

GOOD MORNING, friends!

Remember that egg blend we showed you how to make?  Remember our promise to show you just how to use it?? Well here is your first lesson..Tofu Scrambles!!

Let’s face it.  Scrambled eggs are delicious. They are fluffy and creamy and can be loaded up with any tasty addition your little heart can think of.  Unfortunately, they are high in cholesterol, and even higher in cruelty, and that is just not how we roll.  We love tasty things, but not at the expense of our chicken friends!

So here is what you can make for a fulfilling, hearty breakfast.  You can be proud to serve this to your ovo-lacto friends, and show them just how tasty and satisfying vegan can be! Need to fill up your manliest of guests? Try our traditional Lumberjack Breakfast, with scramble, potatoes, tofu bacon, and toast with a steaming cup of coffee (like you see above). On the go? Wrap it up in a tortilla for a super yummy breakfast burrito.  The possibilities are endless for this simple scramble. Have fun experimenting, and rejoice in the glory that is breakfast!!


Spinach & Mushroom Tofu Scramble {recipe}

1 Large Serving



  • 1 TBS olive oil

  • 1 shallot, finely diced

  • 2 mushrooms, diced

  • 1 garlic clove, minced

  • 1/2 block firm tofu, lightly pressed

  • 1/8 cup egg blend (purchase blend here)

  • 1 TBS plain unsweetened soy or almond milk

  • 1 small handful baby spinach, chopped

  • Salt & Pepper to taste


  1. Heat oil in a non-stick skillet over medium high heat. Add shallots and mushrooms. Sauté until mushrooms begin to brown and shallots soften, about 3-5 min.

  2. Add in garlic and cook for 1-2 minutes.

  3. Crumble the tofu into the pan, breaking it into small pieces with your hand. Continue breaking up the tofu in the pan until it resembles the consitency of scrambled eggs.

  4. Add in egg blend and mix into tofu. Stir in milk to distribute seasonings evenly. Continue cooking until everything is heated through and some of the moisture has evaporated.

  5. Add in chopped spinach and cook until wilted.

  6. Season with salt and pepper to taste.

NOTE: Cook scramble longer to brown the tofu if you enjoy your "eggs" well done.


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