• FL Savoy Cabbage
• FL Green Onion
• FL Broccoli
• FL Lettuce
• FL Green Bell Peppers
• FL Brussel Sprouts (on the stalk)
• Asparagus
• Portabella Mushrooms 
• FL Cherry Tomatoes
• Bananas
• FL Strawberries
• Blueberries
• Pink Lady Apples
• FL Oranges

LOW GLYCEMIC SHARES (A MIX OF THE FOLLOWING):

• FL Savoy Cabbage
• FL Broccoli 
• FL Brussel Sprouts (on the stalk)
• FL Green Onion
• FL Lettuce
• Portabella Mushrooms
• FL Green Peppers
• FL Strawberries
• Raspberries
• Blueberries 

FRUIT SHARES (A MIX OF THE FOLLOWING):

• Blueberries
• FL Strawberries
• Raspberries
• Pink Lady Apples
• Pineapple

• FL Zucchini Squash
• FL Broccoli
• FL Red Chard
• FL Celery
• Mushrooms
• FL Cherry Tomatoes
• Sweet Potatoes
• Bananas
• FL Strawberries
• Raspberries
• Blueberries
• Fuji Apples

LOW GLYCEMIC SHARES (A MIX OF THE FOLLOWING):

• FL Zucchini Squash
• FL Broccoli 
• Mushrooms
• FL Celery
• FL Red Chard
• FL Strawberries 
• Raspberries
• Blueberries 

FRUIT SHARES (A MIX OF THE FOLLOWING):

• Blueberries
• FL Strawberries
• Raspberries
• Pears

The Basic Green Smoothie Recipe

 This is what we recommend for starting out (makes about 1 quart/1 liter). 
1 or 2 ripe bananas
1/2 cup of another fruit: (pineapple, blueberry, apple, peach, mango)
1 1/2 cup fresh greens:   (~2 chard leaves or ~1 handful spinach)
~ 12 oz water (or to desired consistency)

Mint Melon Medley Green Smoothie Recipe

 For a sweet refreshing mint feeling. 
3 bananas
1  mint sprig, or 2
3 cups  spinach packed in the blender
2 cups cantaloupe
~ 16oz water (to desired consistency)

Green Apple Glory Green Smoothie Recipe

For sweet creamy goodness. 
1  ripe banana
1  large apple cored
1/2  medium ripe avocado
1 cup  packed spinach
1 cup  packed romaine (about 3 large leaves)
~ 1 pint of water

Irish Banana Split Green Smoothie Recipe

Sweet dessert goodness. 
2 frozen ripe bananas
1 cup frozen pineapple
1/2 cup frozen strawberries  
2 cups   packed spinach
~ 1 pint of water

Tropical Dream

 Sweet visions of the tropics. 
1/2  mango
1 1/2 c  pineapple
1 frozen strawberries 
2 cups  spinach
4  small kale leaves
~ 1 pint of water

1/4 c soy milk  
1 cup green or red grapes
1 1/2  cups cantaloupe chunks
1/2 cup cucumber, peeled and cubed
1 cup honeydew chunks
1 small lime, peeled, seeded, and halved
1 cup ice cubes

Directions:

Blend until desired consistency is reached. Serve.

Recipe reference: http://www.plant-powered.com/recipes/cucumber-melon-smoothie/

• FL Rutabega
• FL Cherry Tomatoes
• FL Green Beans
• Carrots
• Mushrooms
• Spinach
• Russet Potatoes
• Bananas
• FL Strawberries
• Blueberries
• Pears
• Apples
• FL Pineapple Oranges

LOW GLYCEMIC SHARES (A MIX OF THE FOLLOWING):

• FL Cabbage
• FL Green Beans
• FL Cherry Tomatoes
• Mushrooms
• Spinach
• FL Strawberries
• Blueberries (x2)

FRUIT SHARES (A MIX OF THE FOLLOWING):

• Blueberries
• FL Strawberries
• Pineapple
• Pears
• Apples

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.

You’ll Need:
28 oz Diced Tomatoes (undrained)  or 6-8 Roma Tomatoes, diced
1 Onion, chopped
4 cloves Garlic, chopped/crushed
2 cups Carrots, chopped
4 Celery Ribs, chopped
2 cups Green Beans
1 head Cabbage, chopped
4 Yukon Potatoes, chopped
0.5 cup Carrot Tops or Parsley, chopped
1 can Garbanzo Beans, drained
3 cups Broth (vegetable or chicken)
1-2 TBSP Oil
0.5 TSP Thyme
Salt and Pepper

Saute garlic and onions in large skillet for 5 minutes. Add vegetables, thyme, salt and pepper and continue to saute for 5-10 minutes. Transfer mixture into crock pot, add broth and beans, and cook on low for 6 hours. (Add 1-2 cups of water if needed to keep vegetables covered with liquid.)

You’ll Need:
1 head Romanesco Cauliflower
1-2 cloves Garlic, crushed
1 TBSP Extra Virgin Olive Oil
1 TBSP Aged Balsamic Vinegar

Place cauliflower florets in a baking dish. Mix garlic, olive oil and balsamic in a small dish. Pour dressing over cauliflower. Cover dish and bake at 350 F for 15 minutes. Stirl cauliflower and place back into over uncovered for 10-15 minutes.

I have to admit, for nearly 2 years I’ve been giving most of my avocados away simply because I wasn’t a fan just yet. Yes, I knew about their health benefits and how necessary they were in my diet, I just hadn’t fallen in love with them yet … and for some reason the thought of a slimy green fruit kept me away. BUT, last summer I decided I had to find a way to adjust my senses and mental block. Now, I’m making a dish of fresh guacamole 2-4 times a week… and eating the entire dish! In fact, today my husband asked what the lime was used for (already knowing the answer). I had to admit I failed (again) to save him some. LOL. It is safe to say I have overcome my avoidance of avocados and am now facing a healthy addiction!

Here’s my recipe:

1 Avocado, diced
1 Roma Tomato, diced
2-3 thin slices of Red Onion, diced
0.5 Lime
2-3 slices of Red/Yellow/Orange Bell Pepper, diced
1 TBSP fresh Cilantro, chopped
dash of Salt
dash of Pepper

Combine all ingredients (except lime) in a bowl and mix. Squeeze lime over the mixture and continue to stir a few times. Serve.

3-4 large Tomatoes, unpeelsed, unseeded, quartered
1 (10 oz) can Diced Tomatoes and Green Chilies (undrained)
0.5 cup chopped Green Bell Pepper
0.5 cup chopped Red Bell Pepper
0.5 cup Chopped Red Onion
1 Serrno Pepper, seeded and chopped
0.25 cup packed fresh Cilantro or Parsley
2-3 cloves Garlic, minced
1 TBSP fresh Lime Juice
0.5 TSP Salt
0.25 TSP Cumin

Directions:
Add all ingredients to a food processor or blender; pulse until desired consistency is reached. Chill at least 1 hour to let flavors blend.

Shared by our member, Maria Rucker