Tri-Boris

• Susan's chocolate spirulina smoothie
• Omarto's Aloe Vera Juice
• Juanita's Veggie Burgers
  

Vibrant Chocolate Sunrise Smoothie w/ a Green Twist

2 cups of cold almond, soy, rice or other milk of your choice (non-dairy of course!)

2 generous tablespoons of raw chocolate cacao powder ( I use Navitas organic)

1 scoop of the High Protein Energy Shake powder from Nature's Plus (optional)

1 heaping spoonful of Hemp Shake Organic from Nutiva ( I use berry/pommegranite flavor)

1 tablespoon of maca powder

1 heaping spoonful of spirulina powder

1/8 tsp. working up to one teaspoon of chlorella*

1 dropperful liquid Stevia sweetener or to taste

A couple dashes cinnammon powder (optional)

1-2 frozen bananas

1 1/2 - 2 C. ice

Other options for added interest:

a small dash of peppermint extract or coconut milk or coconut extract

Mix together at slow speed milk, cacao powder, protein and hemp shake mix, maca, stevia, cinnammon. Then slowly sprinkle in chlorella and spirulina. If you just heap it in it tends to stick to the side of the blender and you end up wasting half of it. Blend well. Add bananas, then ice. Blend until smooth and creamy. 

Yes, it will be green colored but it should taste like a delightful chocolate smoothie!

*If you are new to Chlorella please note that it can be very powerful so please start off slowly with only 1/8 tsp. and little by little work up to larger amounts. My experience is that if you do too much from the get go, well, let us just say you will be reading a lot of magazines in your "cuarto de bano".

Fresh Juice of about 3-6 Grape fruits, 1 lemon, 1 lime.
1 cup of water
1/2-1 TBS of Spirulina and Chlorella
1 tbs of Camu Camu
2-6 drops of Stevia
A pinch of Celtic Sea Salt
Blend for 20 seconds
Then add 1/2-1 Aloe Vera Leaf
Blend at low power for about 5 seconds

Drink with 1 gel cap of Astaxanthin

Makes Aprox. 6 , depending on the size!!

2 Portobello mushrooms or 2 cups shitake mushrooms

1 zucchini

1 cup cooked quinoa (1:2 quinoa-water, just like cooking rice)

1/2  small red onion

1 1/2 cups of breadcrumbs ( you can fin in Whole Food a Gluten free, wheat free type)

1 large egg

1/4 cup olive oil

  teaspoon red-pepper flakes ( that depends if you like it with a little spice or not, but at least 14 teaspoon is fine)

2 teaspoons sea salt

ground pepper

Process the mushrooms in the food processor.

Separately also process the zucchini in the food processor.

In a pan with olive oil, cook the onion and the red pepper flakes, until soft, then add the mushrooms and the zucchini.  Cook for about 2 or 3 minutes more until everything is tender.  Set aside.  add the quinoa, salt and pepper and let it cool.  After is completely cool, ad the egg. and the breadcrumbs. Cover and refrigerate for about 1 hour.

Shape the mixture into the burger patties and cook on a grill or a pan with olive oil.

For the Sauce:

3/4 cup vegan Mayo

Chopped Parsley

Chopped capers ( if capers come in salt water, be careful not to add to much salt)

1 garlic minced

Salt, Pepper

Serve with cucumber and sprouts...... or add anything you like as a conventional burger.... ( Mustard, ketchup, lettuce, tomato, etc.... )