When winter sets in it’s hard to have a cold protein smoothie. I just don’t think cold drinks are good for the body. This is a way to have your protein drink, while staying warm and feeling like you’re treating yourself. I give this to my son with his breakfast each morning. He loves it. You will too!

SKINNY HIGH PROTEIN HOT COCOA RECIPE:

• 1 cup organic lactose free low-fat milk
• 1 teaspoon of organic chocolate syrup
• 1/4 cup raw organic cacao powder
• One scoop chocolate protein powder
• Optional: 1 drop peppermint essential oil

In a medium saucepan, whisk together the milk, syrup and cacao until smooth. On low heat bring to a simmer, stirring, to dissolve the raw cacao and prevent the mixture from sticking to the bottom of the pot. When bubbles start to form, remove from the heat. Pour the contents into a blender (be careful it will be hot), add the protein powder to the hot mixture and blend.

Important safety note: Please make sure lid is tightly on blender and blend on low so you don’t get burned.

Pour into cups and serve. You can add whipped cream* or cinnamon instead of the mint. Cinnamon boosts metabolism and lowers blood sugar.

*The whipped cream is delicious but will not make it a ‘skinny’ version.

Vegan or Dairy Free: Substitute Soy, Almond, Rice or Hemp Milk.

Peppermint Whipped Cream

• 1 cup organic low-fat whipping cream
• ½ cup organic raw turbinado sugar
• ½ tablespoon vanilla extract
• pinch of salt
• 1 drops pepperment essential oil or 3-5 drops peppermint extract

Place cream first and remaining ingredients into blender. Blend for about 15 seconds. If not thick enough blend a bit more. Do not over blend.

To find out why Raw Cacao is so good for you please read my piece titled ‘Raw Cacao – why we love it’. It is a delicious superfood that taste like the BEST chocolate in the world. Promise.

ENJOY!

VEGAN BUTTERNUT PUMPKIN SOUP

-1 butternut squash
-1 cup pumpkin*
-1 medium sweet potato
-1 container of organic vegetable stock (15-20 oz)
-1 cup of organic chick peas – for protein!
-2 tablespoons organic coconut oil
-1 small onion, chopped
-6 shallots, chopped
-1/2 teaspoonturmeric
-Himalayan sea salt and pepper
-1 tablespoon flaxseed oil
Garnish with pumpkin seeds
8-10 Sage leaves (optional)

*You may substitute canned organic pumpkin puree.

Melt coconut oil in soup pot and then add onion, shallots, squash, diced pumpkin and diced sweet potato. After about 6, minutes pour the vegetable stock into the pot and add the chick peas. Bring everything to a boil. Once boiled, cover pot, place flame on simmer and cook for about 45 minutes.

**If you have a nut allergy please substitute olive or vegetable oil for the coconut oil.

Transfer everything into a vita-mix or blender, add 1 tablespoon of flaxseed oil, the turmeric, sea salt and puree it all. Pour into bowls and garnish with organic pumpkin seeds.

Venus Quick Tip: A lot of stores now sell peeled, seeded and chopped butternut squash – huge timesaver. I chop onion, shallots and sweet potato beforehand and store in container until ready to make soup. When ready add the pre-chopped squash and the puree of pumpkin and even use a can of organic chick peas if you’re in a hurry – EASY! If you are not vegan, you may substitute chicken stock.

The sweet potato is what gives the soup the creamy consistency that replaces dairy, while adding even more vitamins, antioxidants and fiber!

Take a few sage leafs and saute in olive oil until crispy. Crumble on top of the soup – AMAZING!

BEAT THE HEAT WITH HEALTHY SUMMER TREATS! – STOP CRAVINGS, ADD NUTRIENTS AND SAVE CALORIES!

Summer is definitely here and we have the above 100 temperatures to prove it.

When it gets this hot it’s hard not to get on line at the ice cream shop. However, ice cream isn’t really refreshing, and it isn’t going to help you stay on your Summer healthy eating program.

Today I’m sharing a few absolutely delicious, refreshing, and nutritious, frozen- healthy treats.

CHOCOLATE PROTEIN ICE POPS!

-8 oz. organic whole grain Chocolate Rice or almond milk
-1.5 scoops Sun Warrior rice protein powder in chocolate
-2 tablespoons Raw Cacao Powder (sold in health food stores)
-1 teaspoon vanilla extract
-1 pinch of sea salt
-2 frozen bananas
-8-10 ice cubes

Place everything in blender and blend. If too thick add a few ounces of water. Pour the mixture in to ice pop molds. I love Orka or Progressive brand pop molds. You can order directly through Amazon.com. Freeze them and have delicious, vegan, organic, dairy-free protein pops.This is a delicious SWEET TREAT filled with protein, amino acids, antioxidants, and vitamins.

The protein is pure digestible rice protein (no bloat like ice cream!). A Super-Food CREAMY-ICE POP – that is healthy!


FROZEN FRUIT ICE POPS:
-10 oz. Coconut Water
-1 scoop Frozen Acai Sorbet
-1-2 scoops Sun Warrior Vanilla Protein Powder
-1 cup Frozen Strawberries or Watermelon
-2 Frozen Bananas
-10 ice cubes

Follow same directions as Chocolate Protein Pops.

FROZEN GRAPES:

-Organic Red Grapes
-Organic Green Grapes
-Cocktail Picks

These are MY favorite! Nothing cools you off like frozen grapes.

Wash grapes and place 4-5 on cocktail picks or martini olive picks. Again, you can order these directly from amazon.com. Place your frozen grape ‘skewers’ in the freezer. You will have the sweetest, coldest, most refreshing Summer treat – healthy, filled with nutrients and resveratrol, a polyphenolic compound found in red grapes and wine, shown to help heart health and improve life span!

ELECTROLYTE LEMONADE:
-Knudsen Lemon Recharge sold in most health food stores.
-Coconut Water
-Sparkling Water
-Lemon

-Knudsen Recharge, this healthy electrolyte beverage is a favorite in our house. It contains potassium, electrolytes, vitamin C, real lemon and no added sugar. Pour it into ice trays and make electrolyte ice cubes. Place frozen cubes in a glass and pour half coconut water (more electrolytes, potassium and vitamin C!) and half sparkling water. Squeeze lemon juice for extra flavor. This is a refreshing and healthy substitute for soda and gatorade.

OVER 21 TIP: Feel free to add a shot of tequila to your frozen lemonade. Keep bottle in the freezer to keep the chill going…

So please stay hydrated, refreshed, and enjoy your Summer with these healthy alternatives to heavily sugared ice cream and drinks that are filled with high fructose corn syrup, food dyes and trans-fats. Of course, a real ice cream cone during the Summer months is a must. I love Julie’s Organics.

Celebrities always have access to the latest and greatest. It could be the latest fashions, the newest restaurant, the hot new vacation destination, or the most up-to-date exercise routine. I happen to think we are too celebrity obsessed and I don’t partake too much in such fads. However, my ex-boss, Donna Karan, really is plugged in to the very best in all things wellness. She surrounds herself with the best in the business. We actually were introduced because of our mutual interest in all things healing. I didn’t even get the ‘normal’ job interview. We met, our conversation quickly became about healing and the next thing I knew Donna was inviting me to yoga the next day in the Hamptons. Yoga with Donna Karan? I’m in. Oh, and by the way I was hired.

My job, while glamourous, was stressful with incredibly long hours. I used to make green shakes and green live soups in the office to keep my energy up. Donna and I loved them, and I shared with everyone. Soon I had the assistants and the designers drinking my green shakes! The blender would be going, the essential oils were diffused and the candles would be burning. This was the zen part of working for Donna.

Donna is super healthy and in amazing shape. She has more energy than women half her age. So when she shares something that helps her stay healthy, I want in. I thought you may be interested too. Recently, she shared her latest cleansing green drink. Below is the recipe:

Donna Karan’s CLEANSING GREEN JUICE:
Please note that for best results, all ingredients should be organic and should be consumed within a couple of days to benefit from the live enzymes.

INGREDIENTS:

-2 Granny smith apples
-4 Fuji apples
-1 Head of fennel*
-1/2 Head of celery
-8 Large Romaine leaves
-6 Leaves Lacatino kale
-1 Whole cucumber
-1 Yellow pepper
-1 12 oz pack of baby spinach
-1 small slice of ginger
-1 Whole lemon

*Fennel is great for the digestive tract.

I add 2 tablespoon of ground flaxseeds to mine (for omegas and fiber) and I add mint leaves for yummy flavor! Don’t be afraid to add flavors you enjoy.

INSTRUCTIONS:
Wash all the fruit and vegetables in cold water and then cut all of the fruit and vegetables into small pieces that will easily fit into the mouth of the juicer. Using a juicer, juice all of the ingredients alternating between the leafy vegetables and the fruit. Store in the refrigerator for up to 2 days.

Because of my thyroid issues I cook my kale lightly. I just cook it for a minute, then I pour it in a bowl with ice water to cool it. This makes it easier to digest and helps with thyroid.

Enjoy everyone, thanks Donna!

Today I’m sharing two tips to ensure you eat your vegetables. The first tip is to make up a big batch at once. Set aside an hour on the weekend to shop, clean, and chop. This is my number one trick. I make up a ton at once and I’m good for a few days. It’s so easy. When you get home from work you will be so happy they’re made already. This is the number one reason people skimp on veggies – they’re too tired to clean, chop, and cook after a long day at work. My clients tell me this all the time.

The second trick to eating your RDA of veggies, is that you have to like the way they taste. If you feel like your force-feeding yourself and holding your nose, it’s never going to work. This Summer we’re grilling our veggies. Nothing tastes more delicious than grilled vegetables. They taste crunchy and almost caramelized, with such huge flavor.

So my second tip is to buy a vegetable grill pan. You can probably even get your guy to cook them for you? WHAT? Yes, guys love grilling. I’m in love with this veggie grill pan. You can order yours online at Amazon.com or buy one at Bed, Bath and Beyond. They cost less than $10.00.

Buy a bunch of your favorite Summer veggies. Clean and chop them all. Try to chop them all the same size so they cook evenly. It doesn’t have to be fancy – just get them chopped.

Place them all in a large bowl. Drizzle with good quality olive oil (my favorite is organic Olio Beato), sprinkle with a little sea salt and toss until evenly coated. Pour them all into your grill pan and place on top of the grill. These veggies take about 30 minutes to grill and taste amazing! I guarantee you will love these veggies. I used to spend so much time making kabobs, this cuts my time in half.

I use zucchini, yellow squash, asparagus, red, yellow, and orange peppers, I throw in diced pineapple for extra flavor and sweetness. I own two pans. I make up one batch to serve with dinner and a second to store and have on hand. They are great to heat up as a side dish, throw into an omelette, or just eat a plate of veggies! As I always say, if you don’t buy and cook your vegetables, chances are you won’t be eating them. Enjoy!

A Mom friend who was so upset because her two boys would never touch vegetables, now calls me the veggie whisperer. I not only got her children to eat veggies, but they actually now ask for my kale chips (in recipe section).

Now truth be told, it has very little to do with me. It has everything to do with how the vegetables are prepared. If you don’t like them, you won’t eat them!

Kale is a true powerhouse. It contains protein, iron, vitamins and fiber.

RAW KALE-ZUCCHINI SIDE DISH:

-1-2 bunches fresh organic kale
-1 organic zucchini
-Olive oil
-Fresh lemon juice
-Splash of apple cider vinegar
-Pine nuts
-Dried cranberries or goji berries*
-Lemon rind

*Goji berries have been used for over 5000 years by herbalists in the East to boost immunity, protect the liver, increase circulation, prevent illness, and help with longevity. Goji berries are full of antioxidants.

Wash and clean all vegetables. With kitchen scissors, chop the kale in strips. With a veggie peeler cut long strips of zucchini. Cut vertically so the strips are like ribbons. Place in bowl.

You don’t have to cut the way I suggest. If you simply want to tear your kale with your hands or cut your zucchini into small pieces, please do!

Drizzle with a good olive oil, tablespoon of apple cider vinegar, 3 tablespoons of lemon juice and sprinkle with Himalayan sea salt.

Let marinate for a few hours. This makes the veggies really tender and easier to digest.

Place on a salad plate, add a few goji berries or dried cranberries, pine nuts and a few slivers of lemon or orange rind. If you like cheese, add some shaved parmesan cheese to this salad.

I guarantee you will love this salad- and you never had to go near your oven! Enjoy!

Note: you can substitute baby spinach, swiss chard, salad greens – whatever you like. Just get those veggies in!

VIB is here for all of you. We really appreciate your comments and your feedback. You have requested more healthy recipes. You have also requested that they be easy to prepare. Since May kicks off asparagus season (one of my favorites!). I thought I would share an easy to prepare meal that is high in protein, essential fatty acids and in amino acids. This is a whole food meal that is high on nutrients and energy and low on calories and fat. Enjoy!

RECIPE: SEARED SALMON AND ASPARAGUS:

SALMON:
-4 salmon fillets (1-1.5 lbs.)
-1/4 cup organic olive oil (or coconut oil)
-1/2 teaspoon Himalayan sea salt
-1/2 teaspoon fresh ground black pepper

DIRECTIONS:
Drizzle olive oil on to both sides of fish – very lightly. Sprinkle both sides of the salmon with dash of salt and the pepper. I even sprinkle a little cayenne. Preheat a grill or skillet to low-medium heat. Add a small amount of olive or coconut oil to the pan. I am not a fan of spray oils but you can use those too.

Place the fish on the grill or saute pan, skin side down and cook for about 4 minutes then turn the fish over and cook for an additional 4 minutes. I like mine crispy so I do about 6 minutes on each side.

ASPARAGUS:
One of our favorite veggies for losing water weight gain. PLUS did you know that asparagus is one of very few foods that makes glutamine in your body. Glutamine is the powerhouse of amino acids, needed to create muscle, energy and keep stress low. If we truly are what we eat, you are about to become one beautiful slender stalk.

-1 bunch of organic asparagus
-Dash of Himalayan sea salt
-Fresh lemon (or squeeze lemon)
-Organic olive oil

Wash asparagus and cut off the tips (1/4 way from the bottom). Bring a tall sauce pan to boil. Once boiled add a dash of sea salt. Place the asparagus in to the pot. Cook for about 4-5 minutes. Drain. Drizzle with olive oil and lemon juice.

VIB QUICK TIP: buy already chopped mango and/or pineapple and 1-2 avocados. Pick up a squeeze bottle of lemon and lime juice. Beforeahand: chop the avocado and place it and all the fruit in a bowl, add sea salt and generously squeeze lemon and lime over mixture. Cover and refrigerate.

If you prefer to make it the recipe is below. Make it up a few days ahead of time and refrigerate.

MANGO PINEAPPLE SALSA:
-1 cup small diced mango
-1 cup small diced pineapple
-½ cup small grape tomatoes – cut in half
-½ cup chopped cilantro
-1 lime for squeezing
-1/4 cup small diced red onion
-1 small jalapeno pepper finely chopped
-2 tablespoons chopped fresh peppermint leaves
1/4 teaspoon Himalayan sea salt

Sit down to a proper, healthy dinner, beautiful fish, yummy salsa relish and one powerhouse of a veggie – ALL IN UNDER 15 MINUTES COOKING TIME!