Summer Iced Tea Smoothie

Iced Tea Smoothie
During these grueling hot summer days, I know how badly we all need something refreshing to rehydrate and cool us down. When making smoothies we often opt to add in milk, yogurt or juice to get things moving in our blender and of course, to add flavour and texture. Although these add ins are nutritious and add extra protein, sometimes its nice to have a lighter option if you want to have a smoothie more for a snack then a meal replacement. By using an unsweetened tea, you get a flavourful base without any heaviness you may feel from milk or juice.

For my smoothie, I used Pure Leaf Unsweetened Lemon iced tea as the liquid, but feel free to use your favourite tea. I think a cold brewed ginger tea would be amazing as well. A reminder that if you are using all frozen fruits, you most likely will need to add more iced tea. Another great idea is to make popsicles so you have a cold treat straight from the freezer all summer long! Hope you love this recipe as much as I do.
Iced Tea Smoothie

Ingredients

• 1/2 cup unsweetened lemon iced tea
• 1 ripe frozen banana
• 1/2 cup blueberries
• 1/2 cup pineapple
• 1 tbsp almond butter

Directions

1. Add ingredients to blender and blend until smooth. Enjoy!
Iced Tea Smoothie 1

Pineapple, Raspberry and Mint Summer Smoothie

CEG Smoothie 2
With warm weather approaching, this refreshing smoothie will hydrate and cool you down on the hottest of days! Packed with loads of fiber  and vitamins, this one will keep you full and make your skin glow. Feel free to add protein powder, avocado or nut butter to up your protein and healthy fat intake. Now, go make this and enjoy the warm weather!

Serves 2

Ingredients:

•1 cup chopped fresh pineapple (frozen will work well too!)
•1 cup fresh raspberries (frozen will work well too!)
•1 cup freshly squeezed orange juice (fresh makes a world of a difference!)
•½ cup chopped cucumber
•1 tsp chia seeds
•7-8 mint leaves
•1 cup of ice

Directions:

1. Add all ingredients into your blender and blend until smooth!
CEG Smoothie 1

Squash and Carrot Soup with Spicy Cilantro Corn and Pumpkin Seeds

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Todays post will be a short one as I have had a super busy week and am quite exhausted! Lots of teaching, tutoring, cooking and catering and I have barely any steam left. But, I don’t want to leave you with no post this week so this one mostly be recipe.

One of the best parts about the cooler weather is cozy sweaters and comforting food (although we are getting one hell of an indian summer here in Montreal). I love making hot soups that both fill and heat you up. I love most soups, but squash and carrot soups are two of my favourite. I had both options in my pantry so I figured why not combine the two? I have started ordering produce from any amazing farm here in Montreal called Lufa Farms.  The produce is beautiful and always in season. It has actually helped inspire me to use ingredients I don’t normally buy and combine ingredients I hadn’t thought of before.

For this soup, I spiced it up with fresh ginger, turmeric, cumin chilli flakes, garlic and creamy coconut milk. I love different textures in my food so I topped my soup with fresh corn sautéed with cumin and fresh cilantro and some toasted pumpkin seeds. This soup is a meal in itself as it gives you loads of vitamins, good carbs, protein and healthy fats. Have a great weekend! Bon appetit!
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Soup Ingredients:

• 3 tbsp extra virgin olive oil or coconut oil
• 2 leeks (chopped)
• 1 sweet onion (chopped)
• 4 cloves garlic (chopped)
• 1 tbsp turmeric
• 1 inch knob of fresh ginger
• salt and pepper to taste
• 1 tbsp cumin
• 1/2 tsp dried oregano
• 1 tbsp paprika
• 1 acorn or butternut squash (chopped)
• 1 lb carrots
• 1 quart vegetable or chicken stock (preferably homemade or low sodium organic)
• 1 can coconut cream

Topping Ingredients:

• 3-5 ears of corn (kernels cut off the knob)
• 1 tsp cumin
• 1.5 tbsp freshly chopped cilantro
• 1/2 tsp chilli flakes
• a few drops stevia (optional)
• 1/2 tsp chopped fresh garlic or garlic powder
• salt and pepper to taste
• 1/2 cup toasted pumpkin seeds

Directions:

1. In a large saucepan, heat oil on medium-high heat. Add leeks and onions, sautée until tender and translucent. Add your garlic, ginger and spices. Cook for 1 minute.
2. Add your squash and carrots. Allow to cook in the spices for 5 minutes. Add your stock and allow to come to a boil. Reduce heat and cook with the cover on for about 25-30 minutes. You want the squash and carrots to be super tender and easily pierced with a fork.
3. Add your coconut cream and taste. Adjust any seasonings and then carefully transfer the soup into your blender with a ladle. (Make sure to hold the top of the blender with a dishtowel to save yourself from being burned!) Puree until reached desired consistency.
4. For the topping: Heat 1 tbsp olive oil in a frying pan on high heat. Add your corn, cumin, garlic, salt, pepper, stevia and chilli flakes. Allow to sit on one side for about 5 minutes to add colour to the corn. Sautee until golden brown. Turn off the heat and add freshly chopped cilantro.
5. To serve the soup: ladle one scoop of soup into a bowl. Sprinkle about one tbsp of the corn and 1 tbsp of toasted pumpkin seeds. Enjoy!
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