Two Servings (about 1 ½ cups each)
This amazing, full bodied, smoothie is a perfect way to start your days! It’s yummy and has an amazing array of phytonutrients (plant nutrients). Prickly Pear, aka Nopal cactus, is a traditional healing food of Mexico. ♥ Bring your attention into the present moment. Have your energetic stance be one of a high vibration. This is where flow, grace and ease exist!
To the Chef: Prickly Pear Pads (the leaf of the Nopal cactus) can be found at ethnic markets, many health food stores, Farmer’s Markets or wild-crafted. How to Burn-off Spikes: Using tongs, hold the prickly pear pads over the flame from a gas burning stove or a long lighter.
Variations: Vary your Prickly Pear Smoothie by adding 1 aloe vera leaf, 1-inch fresh turmeric root and/or 4-8 chunks of fresh or frozen pineapple. Caution: Prickly pear pads and aloe vera can have a laxative effect.
Equipment Needed: Blender, nut mylk bag and medium bowl
Prickly Pear Smoothie:
4 cups diced large prickly pear pads (leaves), spikes burned off
2 oranges, peeled and cut into large pieces or 1 lemon with peel
1 inch fresh ginger, scrubbed
1 small pinch Omica Organics powdered Stevia or several drops Sweet Blossom Liquid Stevia
For An Artful Presentation:
2 beautiful glasses
2 slices of orange or pineapple
Put all ingredients in blender (including any variations) and blend until smooth. If using a high speed blender, blend in 1 batch. If using a kitchen blender, blend in 2 batches.
Pour the blended mixture into a nut mylk bag held over a medium bowl and squeeze the liquid out (this will take about 1 to 2 minutes). Compost or discard the pulp.
For An Artful Presentation
Pour your Prickly Pear Smoothie into 2 beautiful glasses. Cut a slit in the slices of orange and/or pineapple and put them over the rims of the glasses.
How to Serve: Serve this cleansing beverage without food. Let it digest for 30 minutes or more before eating.
How to Store: Prickly Pear Smoothie is best served immediately. Left-over smoothie can be refrigerated up to 8 hours when stored in a mason jar.
Jia Patton is a vegan and raw food chef who authored the recipes for John Robbins’ book, May All Be Fed, Diet for a New World. She oversaw her own cooking school for over fourteen years, teaching the importance of using organic, locally grown fruits and vegetables and how to incorporate nutrient-dense foods into your diet. She has been a guest chef at health resorts such as Rancho La Puerta in Tecate, Mexico and the Hippocrates Institute in West Palm Beach, Florida.
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