Rainforest Smoothie

*Courtesy of Carlos Schici of the Beehive Juice Bar, Miami, Florida

Serves 2

Ingredients:

• Carrot juice (3-6 carrots juiced)
• Apple juice (1-1 1/2 cups)
• 2 limes
• 1 Avocado
• Frozen bananas (2-3)
• Ginger to taste (tablespoon or more)

Directions:

1. Mix all ingredients together into blender and blend to desired consistency.

Raw Superfood Energy Bars with Cacao

*Courtesy of Kevin Curry (FitMenCook)

Makes ~18 bars

Ingredients:

• 5 Medjool dates
• 1 cup dried cherries (or cranberries)
• 2 packets ALOHA berry flavor whole food powder (or your favorite whole food or superfood powder)
• 1/3 cup raw quinoa
• 1/2 cup raw almonds
• 1/2 cup raw pistachios
• 2 tbsp flax seeds
• 2 tbsp coconut oil
• ~1 cup 60% cacao (or carob)
• Optional toppings: raw crushed pistachios, raw crushed pecans, colorful raisins and raw sunflower seeds.

Directions:

1. Pulse blend all ingredients (except the cacao) in a high powered blender for about one minute.
2. Place sticky batter on parchment paper. Measure out mixture to fit into silicone ice cube molds (about 3/4 into each mold. Leave space at the top to fit cacao topping.
3. Place in freezer for about 30 minutes.
4. Simmer water in a pot. Place a ramekin in the pot. Add cacao (or carob) nibs. Melt cacao and stir until smooth.
5. Remove molds from freeze and add ~1 teaspoon of melted cacao to each mold. 
6. Optional: Add chopped pistachios, chopped pecans, colorful raisins and sunflower seeds.
7. Place in freezer for at least an hour then transfer to the fridge.
8. Crack the ice molds and remove bars.

Enjoy!

Products Used:

• Vitamix Professional Series 750 Blender

• Tovolo Perfect Cube Ice Trays, Lime - Set of 2

Bite-Size Garlic Bread with Fresh Herbs

*Adapted from Trois Mec's Ludo Lefebvre on Epicurious

Makes 12-16 servings

Ingredients:

• 1 loaf miche or rustic sourdough bread, crust removed, cut into 1-inch cubes
• 3 tablespoons white wine
• 4 garlic cloves, very finely minced
• 1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
• 1 teaspoon red-pepper flakes
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped chives

Directions:

1. Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
2. Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
3. Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
4. Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
5. Arrange the cubes on a serving platter and sprinkle with herbs.

Serve immediately.

Note: The flavored butter can be made up to 3 days in advance and stored in the refrigerator.