Kick The Cold Super Green Smoothie

You know I love my green smoothies! 

I drink one pretty much everyday, and the days I don’t drink one I feel really ‘off!’

They just taste so damn good and it’s such an easy way to incorporate a lot of dense greens and load up on vitamins and minerals. 

I created this smoothie specifically for beating your cold and flu. With the fall season upon us and the dreary sun-less weather, there have been many sniffles and coughs going around. 

Kick your cold to the curb and boost your immune system with this vitamin C rich smoothie. Did you know the kiwi’s contain more vitamin C than oranges? It’s true! They are great for your immune system, plus, vitamin C helps to build collagen which is a protein necessary for beautiful skin, hair and nails. 

Then there’s kale. Kale is king when it comes to veggies and I made sure to include 2 cups of this super green. It’s rich in calcium, magnesium, vitamin C and loaded with chlorophyll which helps to alkalize your body. 

So load up on this super smoothie and get to feeling better and brand new again, fast! And if you don’t have a cold, make it anyways! It will help prevent you from catching one 🙂


Immune Super Smoothie


Check out my Qualitarian eCookbook that is full of over 40+ whole food recipes and a whole chapter dedicated to energizing smoothies and juices. Cleanse your liver, kidneys and detox with my amazing recipes! Get your eCookbook HERE. 




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Raw Pecan Pie with Candied Pecans, Roasted Apple Spelt Muffins and Mediterranean Quinoa Salad for Meatless Monday!

Oh what a weekend of baking it was! I was so excited to make some Father’s Day goodies and couldn’t decide just what to make, so I baked up a storm. A four and a half hour storm that took me into the wee hours of the night! But it was all worth it, especially since I get to share my recipes with you! I was so inspired by Doug McNishs’ new book EAT RAW EAT WELL and his delicious raw desserts that I couldn’t let another day go by without trying something! I whipped up his Raw Pecan Pie that will convert any non-raw foodie into a sweet frenzy! Also on the menu, roasted apple spelt muffins, chocolate coconut almond “love” bites (which you’ll have to forgive me, but I will be perfecting this recipe and sharing it with you at another time) and my fresh quinoa summer salad; recipe here. Enjoy the sweetness!

Raw Pecan Pie with Candied Pecans (adapted from Eat Raw Eat Well)
You will need a 10-inch springform pan


Candied Pecan Topping:
1 cup pecans
2 tbsp agave nectar
1 tbsp ground cinnamon
1 tbsp organic cane sugar

Mix all ingredients together. Spread pecans onto a baking pan lined with parchment paper and roast at 275 for 10-15 minutes. Set aside.

4 cups pecans, soaked (soak in a bowl with 6-7 cups water for 30 minutes, then drain)
1 cup filtered water
1 cup raw agave nectar
1 cup melted coconut oil
2 tbsp ground cinnamon
2 tsp vanilla extract

2 cups whole raw almond
6 chopped pitted dates
2 tbsp agave nectar
pinch sea salt

1. Filling – in a blender, combine soaked pecans, water and agave nectar. Blend at high speed until smooth. Add coconut oil, cinnamon and vanilla and blend until smooth and creamy.
2. Crust- in a food processor fitted with the S blade, pulse almonds until crumbly. Add dates, agave nectar and salt, and pulse until combined with no large pieces of almonds or dates remaining. Press into the bottom of a springform pan and set aside.
3. Assembly- Pour filling over crust and freeze for 5-6 hours or until firm. Remove from freezer half an hour before serving.
4. Topping- Once ready to serve, decorate your pie with candied pecans. Feel free to decorate your pie any way you like! Fresh berries or maybe a few sprinkles of cinnamon. Anything goes!

Roasted Apple Spelt Muffins
I roasted lots of apples for this recipe as I will be using my leftovers for delicious quinoa apple morning porridge. Otherwise, roasting 2 apples will be enough for 12 muffins.

Roasted Apples
1 pound granny smith apples, peeled, cored and diced into 1 inch cubes
1 pound pink lady apples, peeled, cored and diced into 1 inch cubes
1 tbsp ground cinnamon
1/2 cup agave nectar
1/4 cup fresh lemon juice

Preheat oven to 325. Line a baking sheet with parchment paper. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet. Bake the apples on the centre rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. They can be stored in an airtight container in the fridge for up to 1 week.

2 cups organic spelt flour
2 tsp baking powder
2 tsp baking soda
1 tsp sea salt
2 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup melted coconut oil
2/3 cup agave nectar
2/3 cup unsweetened coconut milk
2 tbsp vanilla extract

Keep the oven temperature at 325. Line a standard 12 cup muffin tin with paper liners. In medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the oil, agave nectar, coconut milk, and vanilla to dry ingredients and stir until the batter is smooth. Add 1 1/2 cup of the roasted apples and stir to distribute. Pour 1/3 cup batter into each prepared cup. Bake the muffins on the centre rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will be golden brown and a toothpick inserted in the centre will come out clean. Let cool on a wire rack.

Happy Eating!

Health & Abundance,
Samantha 🙂


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