healthy recipes







Strawberry-Banana Fruit Smoothie

My own personal favorite. Short, sweet, and simple: this staple strawberry smoothie recipe will delight your entire family.

  • 1 large banana
  • 2 handfuls of ripe strawberries
  • 4 heaping Tbs of applesauce
  • 6-10 cubes of ice
  • Sprig of mint

Add ice and the applesauce first (applesauce provides the liquid necessary in the crushing of the ice). Crush the ice until substance is smoothie-like, and then add the other ingredients.

Enjoy this strawberry smoothie recipe.

Fruit Smoothie Recipe:


This sweet fruit recipe is great for breakfast, an afternoon snack, or for dessert.

  • 2 cups hulled strawberries
  • 1 cup chopped watermelon
  • Juice of 2 freshly squeezed oranges
  • Juice of 1 freshly squeezed lime
  • ½ cup ruby red grapefruit juice

Combine all of the ingredients in a blender until smooth. Cover and chill. Before serving, shake or stir, then pour into chilled glasses.

Enjoy this fruit smoothie recipe.

Vanilla Melonade

You'll taste the essence of freedom in this fine vanilla melonade smoothie.

  • 2 juiced or peeled lemons
  • 1/4 of a medium watermelon
  • ½ tsp. vanilla
  • 4 cubes of ice
  • Sprig of mint

Crush the ice with lemon juice (or water if using peeled lemons). Add the watermelon chunks and finally the teaspoon of vanilla and the mint sprig and blend.

Enjoy this free vanilla smoothie recipe.

Almond Fruit Smoothie

Who ever said healthy smoothies don't have to taste good? Whoever it was, you'll prove them wrong when you make this healthy smoothie recipe.

  • 1 cup orange juice
  • 1 cup frozen peaches
  • 1 frozen banana, chunked
  • 2 Tbs slivered toasted almonds

Add juice to electric blender, then add remaining ingredients. Blend until smooth. To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven for 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Enjoy your healthy smoothie recipe.

The Cranberry-Blackberry

This yogurt smoothie is sure to be one of your favorite recipes.

  • 1 cup cranberry-blackberry juice
  • ½ banana
  • 6 oz. key lime or lemon flavored yogurt
  • 3/4 cup frozen raspberries
  • 1 cup crushed ice

Place ingredients in blender and mix on medium-high until well blended. Pour into glasses and serve immediately.

Enjoy this yogurt smoothie recipe.

Chicken Soup with Almonds

Everybody is familiar with chicken soup. By adding almonds, this new flavor provides a delightful new taste in an age-old recipe.

  • 4 Tbs butter buds
  • 6 Tbs vegetable broth
  • 3 Tbs chives, minced
  • 1 Tbs lemon juice
  • Salt and pepper, to taste
  • 4 1/2 cup chicken stock, defatted
  • 1 clove garlic, minced
  • 1/2 cup almonds, sliced
  • 3/4 cup parsley sprigs
  • 1/4 cup parmesan cheese, grated
  • 3/4 cup boneless skinless chicken breasts, cubed
  • 1/4 cup pasta, uncooked

Toast almonds in a nonstick pan. Add 4 Tbs vegetable broth and garlic and saute for 1 minute. Place in food processor with parsley, chives, lemon juice and butter buds. Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend. Brown chicken in remaining vegetable stock. Season with salt and pepper. Bring stock to a boil. Cook past in it until tender. Add chicken and pureed mixture. Season to taste.

Enjoy this chicken soup recipe with almonds.

Split Pea Soup

This delicious recipe is certain to please pea soup lovers, and soup lovers alike.

  • 1 tbs butter
  • 1 medium onion, chopped
  • 5 cups frozen peas
  • 2 cans (13 3/4 ounces each) chicken broth
  • 1 tbs snipped chives, plus additional for
  • garnish, if desired Salt and pepper 1 cup buttermilk

In a medium saucepan, heat the 1 tbs butter over medium heat until melted. Add the onion and cook, stirring, about 5 minutes, until softened. Add the 5 cups peas and 4 cups broth and bring to a boil. Simmer, uncovered, 5 minutes, until peas are tender. Stir in the 1 tbs chives.

In a blender, puree the soup in batches. Strain the pureed soup back into the saucepan and reheat until hot. Add salt and pepper to taste. Stir in 2/3 cup of the buttermilk. Remove from the heat, but cover to keep warm. Add the remaining 1/3 cup buttermilk, if desired, to thin the soup to the desired consistency.

Enjoy your split pea soup recipe.

Spicy Super Bean Soup

This spicy recipe is healthy and will have you licking your spoon.

  • 1/4 cup dry sherry or apple juice
  • 1/3 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell peppers
  • 1/3 cup diced canned or fresh tomatoes
  • 1 cup frozen corn kernels
  • 3 cups defatted stock
  • 2 cups cooked white beans, rinsed and drained
  • 2 tsp minced fresh parsley
  • 1 tsp minced fresh garlic
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper or to taste
  • Salt and black pepper

Heat sherry in large soup pot over medium-high heat until bubbling. Add onion and cook, stirring, 3 minutes until soft but not browned. Add celery, bell peppers, tomatoes and corn and cook 5 minutes.

Add stock, beans, parsley, garlic, cumin and coriander and bring to boil. Lower heat to medium and cook 20 minutes. Add cayenne and salt and pepper to taste. Serves 4.

Enjoy this wonderful bean soup recipe.

Raw Food Recipes

{Footecup of raw vegetables is one serving.

Nail polish bottle = salad dressing serving
The recommended amount of salad dressing for a nice three-cup salad is approximately two tablespoons. Most nail polish bottles hold this much.

Deck of cards = 3 ounces
Most fish, meat or poultry portions the size of a deck of cards weighs three ounces: the recommended serving size.

Tennis ball = one cup or one fruit
About the size of a medium-sized piece of fruit, thinking of a tennis ball when helping yourself to rice, potatoes or pasta will help you to keep it to one cup, or one serving. One piece of fresh fruit this size is also one serving.

Quarter = one teaspoon
A quarter-sized pool of oil or butter is equal to one teaspoon, or one serving of oils and fat.

Two Dominoes = 1 1/2 ounces of cheese
This is about the size of the USDA’s recommended portion of cheese.