Friday, January 10, 2014

The Clean Food Challenge - Day 4

Day 4

The Power of Green

1. "Tropical Power Smoothie" Chlorophyll is the magic word! (Chlorophyll gives leaves their green color and absorbs light that is used in photosynthesis.

2. Artichoke Cream Soup: When I was a child, I already loved Artichokes. My Mother used to make them for us with a side of mayonnaise for dipping. OMG, they're that good.  We almost had a competition, of who is finishing first to get to the heart. 
As a healthy version, and nice to have on a cold day, I made this soup. It is yummy!!!

3. Kale Chips: One You've tried these, I promise you will want to make them again and again.
My kids LOVE them... I'm happy.

Tropical Power Smoothie

  • 1 cup fresh Spinach, kale, arugula, or (mesclun mix)
  • 1/2 Mango
  • 1 Banana
  • 1 Orange
  • 1/2 cup Honeydew Melon
  • 1 tablespoons Agave syrup (optional)
  • Water
  • 4-5 Ice cubes


In a Blender, mix banana, mango, honeydew melon, orange juice, and spinach with agave syrup, water (for thinner consistency), and ice cubes. Enjoy right away.

Artichoke Cream Soup

  • 6 fresh Artichokes  
  • 3 Onions 
  • 3 gloves Garlic
  • 6 sprigs Thyme
  • 1 Bay leaf
  • 3 -4 cups of the Artichoke Water
  • 2 tablespoons Extra Virgin Olive oil
  • 1/4 cup Cream
  • 1/2 Lemon
  • Salt and Pepper to taste


Boil Artichokes in water. 
Peel and cut Onions. Chop garlic gloves, and thyme finely. Peel and cut Onions. 
Heat Olive oil in a separate pot, saute Onion, Garlic, Thyme, and Bay leave just about 2 minutes.

Peel cooked Artichokes, take only the hearts for this soup. Add them to the sauteed onions, add about 4 cups of the water that you used to boil the artichokes. Bring to a boil.
Remove Bay leaf, blend soup whit a Immersion Blender, or regular blender, add cream, and salt, pepper & a squirt of lemon to taste.
Garnish whit a few drops of Olive Oil, and fresh Thyme.

Crispy Kale Chips

(serves 2)

  • 1 bunch fresh Kale
  • Extra Virgin Olive Oil
  • Sea Salt

 Preheat the oven to 350ºF. Tear kale into small sized pieces. Toss lightly with olive oil and sea salt. Spread evenly on a baking sheet. 
 Place baking sheet in the oven for about 15 minutes.  Check to see if kale feels crispy. If the pieces are not crispy at all, keep cooking for another couple of minutes.
 Remove baking sheet from the oven and place on cooling rack. Done! 

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