Apple Pie Pancakes

Healthy apple pancakes made with all gluten free ingredients. They taste decadent, but are low in sugar and packed with fiber

Ingredients

• 3 Eggs

• 3/4 cup Unsweetened Almond Milk

• 3 tbsp Maple Syrup (divided)

• ¾ Lemon (juiced and divided)

• 1 tsp Vanilla Extract

• 1/2 cup Coconut Flour

• 1/2 cup Arrowroot Powder

• 1 1/2 tsps Baking Powder

• 1/4 tsp Baking Soda

• 1/4 tsp Sea Salt

• 1 tbsp Extra Virgin Olive Oil

• 1 tbsp Coconut Oil

• 1 Apple (cored and diced)

• 1/2 tsp Cinnamon

• 2 tbsps Almond Flour

Directions:

1. In a large bowl, whisk the eggs, almond milk, 1/3 of the maple syrup, 1/3 of the lemon juice and vanilla until combined.

2. In a separate bowl, combine the coconut flour and arrowroot flour. Add to the wet mixture about 1/4 cup at a time, whisking thoroughly.

3. Mix in baking powder, baking soda, and salt.

4. Grease a large skillet with olive oil and place over medium heat. Once hot, pour pancakes in the skillet, about 3-inches wide.

5. Once small holes begin to appear in the surface of the pancake, sprinkle a few apple chunks onto it and flip over. Cook each side approximately 3-4 minutes. Repeat until batter is finished.

6. Heat coconut oil in a small saucepan over medium heat. Add remaining apple chunks, cinnamon, the remaining 2/3 of the lemon juice and the remaining 2/3 of the maple syrup. Stir until combined.

7. Add almond flour and turn down to low-medium heat. Let simmer and stir occasionally for 3 to 5 minutes or until apple chunks are soft.

8. Top apple pancakes with chunky apple cinnamon sauce and enjoy!
   

Autumn Carrot Soup

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday fall dinner or warming lunch!

Autumn Carrot Soup

• 2 tbsps EVOO or butter

• 1 Medium Yellow Onion (chopped)

• 1 1/2 tsp Curry Powder

• 1 Cup Carrots (peeled and chopped)

• 1 Cup Sweet Potatoes (peeled and chopped)

• 4 Cups Chicken Broth (or veg broth)

• 1/2 tsp Salt

• 1 Apple ( I like Honeycrisp or Fuji, peeled and chopped)

• 1 tbsp Honey

• 1/8 tsp Freshly Ground Black Pepper (to taste)

• For Garnish: Toasted Pumpkin Seeds and red chili flakes

1. In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown.

2. Add the curry powder and cook a minute more.

3. Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil.

4. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Or let cool slightly, and blend in a blender)

5. Season to taste with salt, pepper and more honey if necessary.

6. Ladle soup into bowls and sprinkle with toasted pumpkin seeds and red chili flakes if desired

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Tuscan White Bean Soup

This Tuscan white bean soup recipe is outstanding for a few different reasons: it is flavorful, creamy, delicious and so comforting. Even your kids will eat this delightful vegan soup!

Tuscan White Bean Soup

Ingredients

• 1 cup carrots, diced

• 1 cup onion, diced

• 1 cup celery, diced

• Olive oil

• 1 tbsp fresh rosemary 

• 2 large cloves garlic

• 2 15.5 oz cans cannellini beans drained

• Parmesan rind* (optional, leave out for vegan soup)

• 2 cups loosely packed kale

• 5 cups vegetable broth

• Salt 

• Pepper

Instructions:

Heat a large sauce pan on medium heat and add enough Olive oil to coat the bottom of the pan.

When oil is hot add diced onion, celery and carrots. Reduce heat slightly and cook until fragrant, then add rosemary. When rosemary begins to darken slightly add garlic and turn heat down as to not over sauté garlic.

Add vegetable broth and bring heat back up to medium/medium high. Add 1 can of cannellini beans. If using Parmesan rind, add now. Allow soup to heat up (about 10 minutes). Pour 2 ladles of soup into a blender with remaining can of beans. Blend until smooth and then add the blended mixture back into the soup. This will make the soup nice and creamy!

Remove parmesan rind and add kale. Add salt and pepper to taste.

When kale is cooked through, the soup is ready to serve! Serve with a nice piece of crusty bread.

Enjoy!

Chocolate Banana Bread Muffins

These banana muffins are a yummy, healthy snack or they make a great grab-and -go breakfast on busy mornings. These delicious treats are dairy-free, gluten-free, naturally sweetened, and full of yummy banana flavor.

INGREDIENTS

Wet ingredients:
¼ cup extra virgin olive oil (or any neutrally flavored oil)
¼ cup maple syrup
3 eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 tablespoon pure vanilla extract

1 teaspoon apple cider vinegar

Dry ingredients:
¾ teaspoon sea salt
¾ teaspoon baking soda
3 cups almond flour
½ cup cacao powder or unsweetened coco powder
2 tablespoons ground flax seeds
1/2 cup mini dark chocolate chips

INSTRUCTIONS

Preheat the oven to 350 F. Line a muffin tin with paper liners. (Makes about 36 mini muffins or 12 regular sized muffins)

Combine the wet ingredients in a food processor until well mixed, about 30 seconds. (You can also mix and by hand.)

Now, combine the dry ingredients, minus the chocolate chips, in a mixing bowl.

Add the dry ingredients to the wet ingredients and pulse 3-4 times (or stir) to create the batter. Don’t over mix the batter.

Unplug the food processor, remove the blade, then gently fold in the chocolate chips.

Add 1 tablespoon of the batter to each mini muffin cup or use 3 tablespoons if using regular size muffin cups.

Bake for 15-20 minutes until the muffins are cooked through. Use a toothpick through the middle of a muffin at 15 minutes to test for “doneness”. The toothpick should come out clean.

Let the muffins cool completely to allow them to set.

Oven Roasted Sesame Salmon and Broccoli

Looking to incorporate more fish into your diet? Salmon is an excellent source of omega-3 fatty acids which lower inflammation and are amazing for brain health, heart health… overall health!

Oven Roasted Sesame Salmon and Broccoli

Serves 4

4 salmon fillets
4 cups broccoli florets
1 large onion, chopped
2 tablespoons olive oil
sea salt and black pepper to taste
½ cup sunflower seeds
¼ cup apple cider vinegar
1 garlic clove
½ inch piece of fresh ginger
1 small carrot, chopped
2 teaspoons sesame oil
2 scallions, chopped
2 teaspoons tamari
1 tablespoon honey
4 cups cooked pasta (any shape) or brown rice

PREHEAT OVEN. Preheat the oven to 400 degrees.

ROAST SALMON, BROCCOLI, AND ONION. Massage salmon, broccoli florets, and onion with olive oil, sea salt, and black pepper. Lay mixture onto a baking sheet lined with parchment paper and bake for about 20 minutes until the edges are golden brown. Remove from the oven and set aside to cool.

BLEND DRESSING. Add sunflower seeds, apple cider vinegar, garlic, ginger, carrot, sesame oil, scallions, tamari, and honey to a high-speed blender. Blend until smooth. Add water, if needed to thin out the dressing to your liking.

ASSEMBLE MEAL. Place cooked pasta or brown rice into a large serving bowl. Pour the blended dressing over the top and mix well. Serve topped with roasted salmon, broccoli, and onion.

Israeli Salad

I adore this simple salad.  It is crisp and flavorful and easy to make.  In the summer, I serve it with grilled fish or chicken. In colder weather, I use it as a healthy side to lighten up heavy meals.  This fresh, light, and colorful salad is sure to become a favorite for your family.

Ingredients

• 1 container cherry tomatoes, cut in half or chopped tomatoes of your choice

• 1 large cucumber, peeled and chopped

• 4 scallions, thinly sliced (optional)

• 1/4 cup chopped fresh flat-leaf parsley

• 2 tablespoons fresh lemon juice, or to taste

• 1/4 cup extra-virgin olive oil

• Sea Salt to taste

Optional Additions

• 1/2 cup crumbled feta cheese

• avocado

• yellow or orange bell pepper, finely chopped

• shredded purple cabbage

• 1 15 oz. can chickpeas, rinsed and drained

• taboulleh

Stir together tomatoes, cucumber, scallions, parsley, and salt and pepper to taste. Squeeze lemon juice over salad and stir. Drizzle oil over salad and stir.

Why I love this:   Each ingredient in the salad has unique health benefits. Fresh cucumbers are full of water, and a good source of fiber.  Tomatoes provide Vitamin C, A, and cancer fighting lycopene.  Parsley is a great source of Vitamin K.  It also contains Vitamins C and A, Folate, and anti-oxidants. Lemon juice is full of Vitamin C, antioxidants, and potassium.  Olive oil provides a nice dose of healthy fat!

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Creamy Zucchini Soup

Who says it is too hot to eat a soup in summer? This delicious and creamy Zucchini soup can be served hot or cold, and comes together in about 15 minutes!

Ingredients:

3 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, chopped
4 medium zucchini, sliced thinly
4 cups chicken broth (low sodium)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, plus more for serving
1/2 cup walnuts, toasted
Lemon juice, from 1 lemon (for serving)

Instructions:

Heat 2 tablespoons of the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.

Add the zucchini, chicken broth, salt and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.

Meanwhile, toast the walnuts on the stove top over medium heat in a non-stick skillet for 2-3 minutes until fragrant. Be careful not to burn.

Add the dill and walnuts to the soup. Purée the soup in a blender. (Be careful when blending hot liquids....Blend in small batches to avoid overfilling the blender)

Add the lemon juice, then taste and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Baked Salmon with Lemon And Dill

Salmon is a delicious, rich source of protein and omega-3s, and this is a simple and elegant way to get it on the table quickly! Serve with lots of veggies on the side, of course.

Ingredients:

• One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

• 1 tablespoon olive oil

• Salt and fresh ground black pepper

• 1 lemon, cut into slices 3 to 4 sprigs of fresh dill, plus more for serving

• 1/2 cup dry white wine, such as Sauvignon blanc (you can substitute: fish stock, chicken stock, or water)

Directions:

Heat oven to 350
Lightly oil and season the salmon with salt and pepper.

Arrange lemon slices and fresh herbs on the bottom of a baking dish land then place the salmon, skin-side down, onto the bed of lemon and herbs.

Pour wine (or stock) into the baking dish, and cover with aluminum foil. Bake the salmon for 20-30 minutes, depending on the thickness of the fillets.

Note: The best way to prevent overcooking is to check the temperature of the salmon with an internal thermometer. You want the thickest part of the salmon to read 125 degrees F. Take the salmon out of the oven and loosely cover with foil for 5 minutes (the fish will continue to cook during this time).

Serve with fresh lemon and dill.

Easy Chia Pudding

This 3-ingredient, SUPER EASY chia pudding is creamy, satisfying and loaded with protein, fiber and omega-3s.

Ingredients

• 3–4 Tablespoons chia seeds

• 1 cup milk (I like unsweetened coconut, almond or cashew milk)

• 1/2 Tablespoon maple syrup

• 1/4 teaspoon vanilla (optional)

• Toppings of choice: fresh berries or other fruit, granola, nut butter, etc

Instructions

In a bowl or mason jar, stir together chia seeds, milk, maple syrup and vanilla, if using. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.

Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquid. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 30 minutes.

When ready to serve top the pudding with berries and enjoy.

.

Spinach Asparagus Soup with Lemon and Parmesan

Spinach Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes luxurious, yet no cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.

Servings: 4

Ingredients

• 1 bunch asparagus bottom ends trimmed

• 1 large handful spinach leaves

• 3 tablespoons unsalted butter

• 1 medium yellow onions, chopped

• 3 cloves garlic, peeled and smashed

• 4 cups low-sodium chicken broth

• Salt and Freshly ground black pepper

• 2 tablespoons freshly squeezed lemon juice, from one lemon

• 1/4 cup shredded Parmigiano-Reggiano

• Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.

Chop the asparagus into 1/2-inch pieces.

Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the vegetables are very tender. Add the spinach and simmer for 10 additional minutes

Purée the soup with an immersion blender until completely smooth. Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls top with a sprinkle Parmigiano-Reggiano, fresh herbs (if using), and freshly ground black pepper.

Forest Berry Salad

FOREST BERRY SALAD

6 cups of organic girl protein greens (or greens of choice)
2 cups mixed fresh organic berries: raspberries, blueberries and quartered strawberries
1/3 cup crumbled goat cheese
handful torn basil leaves
1 cup chopped walnuts
3 tbsp balsamic vinegar
1/2 tsp honey
1/2 cup olive oil
salt and pepper

Instructions:
Measure out greens into a large bowl.
Make the dressing: in a medium bowl whisk the vinegar and honey together, then slowly drizzle the olive oil into the bowl while continuously whisking. Whisk until dressing is emulsified. Add salt and pepper to taste.
Drizzle dressing over the greens, season with a little salt and pepper and toss. Place half of the greens in two separate bowls or plates. Layer 1/2 berries, 1/2 crumbled goat cheese, 1/2 chopped walnuts and 1/2 torn basil on each plate of greens then add the remaining half of the greens and layer remaining half of ingredients on top. Drizzle a little more dressing on top if desired.
Serves 2. Add cooked chicken to the salad to make it a full meal.
Enjoy!

Mango Lassi Smoothie

MANGO LASSI SMOOTHIE

2 cups organic frozen mango
1 cup plain full fat kefir
1 cup milk of choice
2 tsp maple syrup
1 pinch cardamom

Instructions:

Place first 4 ingredients in blender and blend until smooth. Sprinkle cardamom on top and enjoy!

2 servings

Edamame and Cilantro Dip

Ingredients

• 2 cups edamame (thawed)

• 1/2 cup cilantro

• 1/8 cup olive oil

• 1/8 cup tahini

• 1 teaspoon Dijon

• 1/2 teaspoon sea salt

• 1 clove garlic, minced

• 2 Tablespoons lemon juice (more to taste)

• 1 Tablespoon tamari (more to taste)

• 1 Tablespoon water

Instructions

Everything goes in the food processor! This dip will keep in the refridgerator for 5 days.

Easy Mango Corn Salsa

Ingredients

• 2 Mango (peeled and cubed)

• 2 cups Fresh Corn

• 2 tbs Red Onion (finely chopped)

• 1 Red Bell Pepper (finely chopped)

• 1/4 cup Cilantro (chopped)

• Juice and zest of 1 lime

• Sea Salt to taste

• jalapeno slices (optional)

Combine all ingredients in a large bowl. Refrigerate until ready to serve. Enjoy!

Roasted Cauliflower Steaks

Ingredients

• 2 heads cauliflower

• Extra-virgin olive oil, for drizzling

• Sea salt and freshly ground pepper

• 2 tablespoons pine nuts

• 1/4 cup golden raisins

• 1 tablespoon unsalted butter

• 1/4 cup fresh parsley, torn

Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.

Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.

Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.

Healthy Dijon Potato Salad

This mustardy potato salad is perfect for your weekend BBQ!

Ingredients

• 3 pounds red new potatoes

• ¼ cup red wine vinegar

• 3 tablespoons whole grain Dijon mustard

• ½ cup olive oil

• 6 scallions, chopped

• ½ cup chopped parsley

• ¼ cup chopped dill

• Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Roasted Carrot Hummus

Roasted Carrot Hummus

Ingredients

• 2 to 3 medium chopped into 1/2-inch pieces

• 1 teaspoon olive oil

• Pinch fine sea salt

• 1 small garlic clove

• 3 packed tablespoons chopped fresh dill, or more to taste

• 1 can chickpeas. (reserve the liquid)

• 1/4 cup tahini

• 2 tablespoons fresh lemon juice, or more to taste

• 4 tablespoons chickpea liquid or water, (more if needed)

• 1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste

• 3/4 teaspoons fine sea salt, to taste

Directions:

1. Preheat oven to 400°F and line a roasting pan with parchment paper.

2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.

3. Place the garlic and fresh dill into a large food processor. Process until minced.

4. Drain the chickpeas over a small bowl, reserving the liquid.

5. Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.

6. When the carrots are ready, add them to the food processor

7. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.

8. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.
   

Chef Ottolenghi's Marinated Rack Of Lamb With Cilantro & Honey

Spring is here! The days are getting longer, the weather is warmer, and everyone seems to be in a good mood!

With Passover and Easter coming up, you may be planning your menu for get-togethers with family or friends. If so, I'm sharing this recipe from Chef Ottolenghi's "The Cookbook" with you in mind!

This Marinated Lamb With Cilantro And Honey is the perfect entree for your holiday dinner. A delicious, flavorful Mediterannean dish that I loved instantly. And your family will love it too, trust me

Why I Love This: Lamb is a nutrient-dense meat; it’s a great source of protein, healthy fats, and iron. It’s also rich in essential B vitamins like B12 and B6, which promote a healthy nervous system, and zinc, which supports a healthy immune response.

Marinated Rack Of Lamb With Cilantro & Honey

Yield: 4-6 Servings

• 2 ¼ lbs Rack Of Lamb (1 kilogram).

• ⅓ Cup Parsley (20 grams)

• ½ Cup Mint leaves (30 grams)

• ⅓ Cup Coriander leaves (cilantro) (30 grams)

• 4 Garlic Cloves

• 2 Tablespoons Ginger Root (15 grams)

• ½ teaspoon of Salt

• 3 Tablespoons Lemon Juice (50 grams)

• ¼ Cup Soy Sauce (60 grams)

• 3 Chiles (seeded. I used Serrano)

• ½ Cup Vegetable oil (120 grams)

• 3 tablespoons of Honey

• 2 tablespoons of Red Wine Vinegar

• 4 tablespoons of Water

The marinade is super easy to make. Marinate overnight.

1. Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavor

2. Use a very sharp knife to separate the rack into portions of two or three cutlets.

3. Blitz together all the remaining ingredients in a food processor and then pour over the lamb and making sure every piece is well covered.

4. Place in a non-metal container or Ziploc bag and refrigerate overnight.

5. Preheat the oven to 400. Heat up a heavy cast-iron pan, preferably a ridged grill pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 minutes total. Transfer to a baking sheet and cook in the oven for about 15 minutes.
   
   Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve the sauce in a separate bowl. Both the chops and the sauce can be served hot or at room temperature.

Citrus Beet Salad

Roasted Beet Salad: Sweet, Colorful and Delicious!

I love to make a light meal out of a cool and refreshing roasted beet salad, and this one comes complete with a sweet and citrusy vinaigrette, plenty of plant protein and creamy goat cheese!

• 4 Roasted Beets (roasting directions below)

• 1/2 cup Quinoa (uncooked, dry)

• 2 tbsps Extra Virgin Olive Oil

• ½ Navel Orange (juiced)

• 1 tbsp Apple Cider Vinegar

• 1 tsp Dijon Mustard

• Sea Salt & Black Pepper (to taste)

• 2 cups Arugula or Baby Spinach

• 1/4 cup Radishes (finely sliced)

• 2 Carrot (medium, peeled into ribbons)

• 1 cup Chickpeas (cooked, from the can)

• 1/4 cup Goat Cheese (crumbled)

• 1/2 cup Mint Leaves (chopped)

Preheat the oven to 375ºF (190ºC). Wrap the beets in foil and bake for 35 to 45 minutes, or until tender when pierced with a fork.

Remove the beets from the oven and once they have cooled, rinse them under cold water and peel them. Once they are peeled, cut into quarters.

Cook your quinoa on the stove according to package directions, and set aside.

Make the dressing by combining the olive oil, orange juice, apple cider vinegar, dijon, salt and pepper in a jar. Mix well.

Add the arugula or baby spinach to a bowl and top with beets, quinoa, radishes, carrots, chickpeas, goat cheese, and mint. Drizzle dressing over top and enjoy!

Energizing Matcha Green Tea Smoothie

This naturally sweet matcha smoothie is a healthy, antioxidant-filled breakfast or great afternoon pick-me-up.

Matcha is very finely ground, high quality, green tea powder. It’s sweeter than steeped green tea and is super healthy because all of those amazing green tea antioxidants are more concentrated.

Energizing Matcha Green Tea Smoothie

Ingredients

• 1 cup of unsweetened almond milk (or other non-dairy milk)

• 1 scoop of vanilla protein powder (your choice, no added sugar)

• 1-2 tsp matcha green tea powder (start with less if you’re new to matcha - it packs a kick!)

• 1 frozen banana

• Ice cubes (optional)

• 1 large handful of spinach or kale (optional, but recommended)

Combine all ingredients into a blender and blend until desired smoothness is achieved. Sip and enjoy!