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all until super-smooth. Start with less sweeteners and add more to taste.


3. Pour through a strainer or sieve to separate pulp. Press with the back of a large spoon to extract as much liquid as possible.


4. Return to blender and blend with ice for a frosty frappé, or warm over low heat to warm the spirit.


Massaged Greens


Leafy greens respond well to a good rubbing with oil, with a pinch of salt and seasoning. Fresh herbs always taste great. Keep it simple or add green onion, garlic and ginger for a tasty variation.


Yields: 2-4 servings


6 cups chopped greens: any type of kale, spinach, chard or mixture


2 Tbsp olive oil 1 Tbsp flax oil or additional olive oil 1 Tbsp umeboshi plum vinegar or lemon juice 2 tsp shoyu 1 tsp agave nectar or maple syrup (optional)


2-3 green onions, chopped (optional) 1-2 cloves garlic, pressed (optional) 2-3 tsp ginger, finely grated (optional) Sea salt to taste 1½ cups or more of chopped basil or parsley Pinch of fresh oregano, thyme or marjoram (optional)


1. Wash the greens and remove any tough stems.


2. Chop finely and toss with olive oil, flax oil, umeboshi plum vinegar and/ or lemon, shoyu, agave or maple, green onion, garlic and ginger.


3. Use freshly cleaned hands to massage with love, paying attention to tougher parts.


4. Allow to stand and marinate, rubbing now and again for an hour or two.


5. Toss in herbs and allow to stand 10 minutes to absorb flavors; stores well for a day or two.


Recipes are courtesy of Renée Loux. For more recipes, visit ReneeLoux.com.


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