This time of year the fruit everywhere in New York looks fabulous. I am tempted to enjoy the beautiful raspberries, blueberries, peaches, melons and strawberries as much as possible while they are looking so splendid. Yesterday, I bought my first cantaloupe which was sweet and delicious. I love cantaloupe sliced simply in a bowl for breakfast, and I find that it also makes a great smoothie. Cantaloupe is actually one of my mom’s favorite ingredients in the morning green smoothie she makes for herself and my dad. This Cantaloupe-Raspberry Green Smoothie is actually one of my mom’s favorite green smoothies. This green smoothie can be enjoyed in a tall frosty glass, or if you like pour it into a bowl and enjoy it as a breakfast soup! Garnish the soup with a few extra pieces of cantaloupe or a few fresh raspberries for a refreshing start to your morning. The great thing about a breakfast soup is you can savor the flavors as you tuck into the soup with your spoon. You may enjoy this smoothie so much, that you might decide to freeze a little extra cantaloupe for use later in the week or even for use later in September and October during the early days of fall. I also added a hint of minced ginger here to compliment the cantaloupe. Ginger lovers , don’t be shy…..the minced ginger tastes delightful here.

Cantaloupe-Raspberry Green Smoothie

Serving Size: 1 (16 ounces), ~180 calories

Directions

Combine the cantaloupe, raspberries, spinach, ginger, water and ice into a blender. Blend until smooth and creamy. Adjust to taste. Ginger lovers consider adding some extra ginger. Some of you may also want to add just a hint of Stevia, honey or Agave Nectar. Garnish with freshly sliced canatloupe or a few fresh raspberries if you are planning to enjoy this smoothie as a breakfast soup.

Notes: Stevia is a plant native to Central and South America. It is 300 times as sweet as sugar, but has zero calories. A little Stevia goes a long way. I recommend the Nu Naturals brand of Stevia in powdered form.

The mint this summer has been absolutely beautiful – luscious green, full and fragrant. Historically I’ve tended to shy away from mint, but this summer after sharing Lunch With Celebrated Owners Paulette Satur + Eberhard Müller of Satur Farms I have been introduced to a new perspective on mint. Over the past few days I’ve been enjoying a few fresh mint leaves tucked into a carafe of water and I have found mint blends beautifully when mixed into a fresh herb salad. It is also lovely roasted with carrots and it’s fabulous in a smoothie.

This week re-introduce yourself to mint. This Blueberry Mint Smoothie would be a great way to dive in. It’s simple and easy to make, and a fun alternative for breakfast. I think the simple blueberry and mint combo taste lovely on their own, you may also consider adding a splash of maple syrup or Agave nectar. Some of you may also consider using a touch of Stevia. Also, this Blueberry Mint Smoothie celebrates using a spoon.

Blueberry Mint Smoothie

Serving Size: 2, ~110 calories per serving

Directions

Combine the blueberries, almond milk and mint into a food processor. Blend until thick and creamy. Enjoy!

This week at Green Lemonade I’m celebrating “Montauk, A Blender + Me.” Today’s smoothie is a Pineapple Green Smoothie, inspired by a request from my sister who asked for a yummy suggestion on how to incorporate pineapple into her morning smoothie. So, here you are darling! A Pineapple Green Smoothie – simple and delicious, and made with just a few ingredients. I hope you all enjoy it. It’s wonderfully refreshing on these hot summer mornings.

And remember, you don’t need to have an expensive high speed blender to share in the fun. Any ole’ blender will do…

Pineapple Green Smoothie

Serving Size: 1 (~20 ounces), ~250 calories per serving (without avocado)

Directions

Combine the kale (or baby spinach if you prefer), pineapple and pineapple juice into your blender. Blend well. Consider adding 1/4 of an avocado for additional creaminess. Enjoy!

This week at Green Lemonade I’m celebrating “Montauk, A Blender + Me.” A few of you have emailed me saying that you are pumped to start incorporating a few more smoothies into your weekly routine – you just need a little inspiration. (After all, green smoothies just make you feel so good and give you so much energy!) Well, your request for inspiration couldn’t have come at a better time. This week I’m actually getting ready for my 21 day whole foods detox program. I’m starting the program on August 1st. Nervous nellies, don’t be alarmed – these next 21 days for me are just about eating more fresh, whole, natural, farm fresh foods to reset a few habits (too much snacking), and restore some new ones (settle back into a regular smoothie routine, my hotel room has disrupted that a bit!). I don’t think it’s going to be too bad. The farm stands right now are filled with the most wonderful produce. It’s enough to make anyone feel energized just being around all the beautiful fruits and vegetables. Celebrate all the beautiful farm fresh foods this month, make a few smoothies and join me.

Green Smoothie Ideas To Get You Started…More Coming This Week

In the meantime, if you haven’t tried a green smoothie, learn what all the hype is about and get started with one of these easy to make recipes.

• Classic Green Smoothie: It’s green, but tastes just like bananas.
• Creamy Green Smoothie: The avocado adds a creamy thickness.
• Coconut Green Smoothie: The addition of coconut water adds a tropical twist.
• Lemon Lime Shake: Fresh lemon and lime juice makes this smoothie tangy and delicious.

Sometimes, a simple bouquet of flowers can add such a lovely, delicate beauty to a day…don’t you think?

Earlier this week, I was in Bridgehampton and stopped into the Bridgehampton Florist to see owner Michael Grim. I have become a huge fan of his, after watching him on the Barefoot Contessa for years. He put together a lovely bouquet of purple-blue hydrangeas for me. I have been enjoying the bouquet all week. And after being on the road a fair amount over the past few months, it was a reminder to me of just how much I missed having a beautiful bouquet of flowers around.

This week pick up a small bouquet or a single flower or two and add a little cheer to your home or office.

Last night, after a long surf out here in Montauk, my husband was in the mood for some spaghetti. With a quick look into the few things we had on hand, I was able to put together this Sundried Tomato Spaghetti. It’s quick and easy to make and it’s delicious. This Sundried Tomato Spaghetti is also made with ingredients that are easily recognizable, utilizable and easily digestible by your body. Feeding your body these types of foods then gives your body more time to focus on its housecleaning, healing and repair work. This “housework” is good for your mood, your happiness and your figure.

One note or two: I added cumin and coriander directly into the sauce and then whipped the sauce and noodles together at the end. I also added just a hint more of each of the cumin and coriander into the noodles just because the flavors taste so lovely together – just try and keep the ratio of cumin to coriander as outlined below. For you hot and spicy lovers, consider a dash of cayenne pepper and whole red pepper flakes on top.

Detox-Diet Dinner Ideas: Sundried Tomato Spaghetti

Serving Size: 2, ~250 calories per serving*

Directions

In a food processor, combine the sundried tomatoes (add some extra virgin olive oil if your sundered tomatoes are not packaged in a good olive oil), cumin and coriander. Combine until the mixture is coarsely blended. Add sea salt and pepper to taste.

Prepare two servings of the quinoa noodles, by following the directions on the box and making sure to use a big pot of boiling water. Remove when the noodles are al dente. Drain the noodles and combine them with two tablespoons of the sundried tomato pesto and 1/4 tablespoon of olive oil. Serve and enjoy!


* Notes

• I also love this sundered tomato dressing with sliced veggies in a collard wrap.
• With respect to calories, my goal here at Green Lemonade is to ultimately move away from calorie counting. But I recognize that many of you will need some time to adjust to this change. As always though, portion control is always in vogue and serving size is the secret to not packing on the pounds. Introduce the concept of the “Buddha Bowl” into your life. A Buddha bowl is roughly the size of your cupped hands. While it may seem small at first, give your body and mind time to adjust. Practice eating mindfully and then go for a short walk after you finish eating to set the end of the meal in your mind. If in the beginning after eating this portion of food you find that you are still hungry, add another half of a Buddha bowl portion. Some of you might appreciate a little more direction here – so consider this buddha bowl in your daily routine.

With the heat and humidity this week, I was craving something cold and frosty. This Chocolate Black Cherry Soft Serve hit the spot. As you may have noticed, I am loving these frozen fruit soft serves lately…they are even nice for a mid-morning breakfast – especially this peach one!

Also, congratulations to “Rsprys”, you are the winner of the 21 day at home detox kit from Dr. Alejandro Junger and The Clean Program team. The winner was selected in a random drawing. “Rsprys” please contact me with your address so I can have your Clean-Kit sent out to you! Congratulations! And for everyone else, remember there is a fantastic home version of The Clean Program that several people, including my sister and few Green Lemonade readers have already agreed to join me in! The home version will be just as awesome, so lets stick together and get it done! We just need to prepare and be organized each week with our foods. Next week is a prep week, and then we’ll begin together on August 1st, for our 21 day whole foods detox.

Chocolate Black Cherry Soft Serve

Serving Size: 1, ~250 calories a serving

Directions

Combine cherries, shaved dark chocolate and maple syrup into a food processor. Process until smooth and creamy. Indulge…

* Notes: Stevia is a plant native to Central and South America. It is 300 times as sweet as sugar, but has zero calories. A little Stevia goes a long way. I recommend the Nu Naturals brand of Stevia in powdered form.

For the last year or so, the only salad dressing you have been using is that bottle of low-fat ranch. So what if it tastes like cardboard?

Lucky for you (and your tastebuds) the tides are about to turn. This citrus vinaigrette has a beautiful flavor that will dress up any salad.

Thank you to Chef Eberhard Müller (Bayard’s, Lutèce and Le Bernardin) for sharing this recipe with me on Friday during a recent visit to his farm which he owns with his beautiful and talented wife Paulette Satur.

Now, slowly put that low-fat bottle of ranch vinaigrette down…and dig into this…

Chef Eberhard Müller’s Citrus Vinaigrette

Makes 1 cup

Directions

Combine olive oil, grapeseed oil, lemon juice, orange juice and grapefruit juice into a bowl. Whisk together and enjoy!


* Notes: If you don’t have grapeseed oil, simply use another portion of extra virgin olive oil instead.

Consider joining me August 1st for a 21 day whole-foods detox program. Learn more about this program here – which can be done at home with ingredients purchased from your grocery store or with a meal replacement kit. Either way it’s going to be a lot of fun, and it’s a great way to shake up some not-so-awesome habits you’ve been trying to change for a while. The more of us that do it together, the more moral support there will be!
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Cleansing + Your Metabolism

Curious about “cleansing” and how it affects your metabolism? Join the club. Here to share an intelligent perspective on this topic is Jenny Nelson, Wellness Specialist & Coach for Dr. Alejandro Junger’s Clean Program. I will be giving this cleansing program a shot starting on August 1st. Learn more about The Clean Program and enter to win a Clean Kit here.

Jenny writes…..
The thing about metabolism is that we’ve often spent a large part of our lives destroying the healthy function of it, so it’s not going to be fixed overnight. We as a culture have been on a low fat kick for some time now and often that means we also cut down on proteins at the same time, and subsequently up our intake of carbohydrates, all of which lead to the body having to deal with an upset balance which makes it slow down to conserve energy thinking that a famine is approaching and this is dangerous to our bodies on so many levels. Slowing down the metabolism is a survival tactic so we stop consuming our body tissues (muscles and bone) which happens when we’re not getting proteins and healthy fats (which are the building materials we need for sustained body tissue.

In our daily meals, we need a balance of carbohydrates, proteins and fats. . . and we need them to be as close to how they’re found in nature as possible for the best possible assimilation and resonance in our bodies.

Carbohydrates are found in fruit and vegetables and grains and we need them for energy and healthy bodies….but they shouldn’t be found in a package, fortified with additives or sugar, and they should be consumed mainly how they were picked or harvested without being processed into pasta, white rice, breads, muffins, concentrated fruit juice, etc.

This is also why a cleanse like the Clean Program LINK does not create an environment where metabolic function is in jeopardy because there is a constant supple of nutrients, proteins, healthy fats and complex carbohydrates included in the daily food recommendations. The shakes or liquid meals are easy to digest but they are full of nutrients and whole foods. The midday meal is made from whole foods and it’s recommended to avoid all packaged, processed and sugary carbohydrates as listed above (in The Clean Program and in any cleansing program).

However with a balanced eating plan….and yearly cleanses that flush out the toxic elements (food and substances that are processed, unnatural, allergenic, etc.), we should be well on our way to rebuilding our metabolism, digestive tracts, and our overall immune system.

Consider joining me August 1st for a 21 day whole-foods cleanse. Learn more here.
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Montauk is well-known for many things, including its beautiful rocky coastline and its consistent surf. It is a fun and relaxed oceanfront resort town catering to just about every holiday beach “go-er” whether you surf or not. Montauk ironically also features some of the country’s most beautiful beach beauties. You might think you were in Brazil, with the number of Brazilian bikinis floating across the beach here, tucking into and out of wetsuits.

Here is what these beauties nibble on most often for lunch out here at the local lunch stand – also known as the Ditch Witch. It’s a hummus and mesclun salad and it’s delicious. I added a little bit of raw corn, a few snap peas and just a hint of feta cheese in my version of this delicious salad. The traditional salad from the Ditch Witch features mesclun leaves, sliced red pepper, sliced green pepper, a touch of tomato and hummus with a balsamic vinaigrette. I think you will really be surprised how satisfying a scoop of hummus is on top of this salad.

The Montauk Brazilian Bikini Lunch: Hummus and Mesclun Salad

Serves: 2, generously (~350 calories per serving)

Directions

Combine mesclun leaves, corn, snap peas and cherry tomatoes into a large salad bowl. Toss well. Add the juice from one large lemon and the olive oil. Toss again. Divide the salad between two bowels and scoop 1/4 cup of hummus on top of each salad. Pull out your beach chair, sit down and enjoy!