It’s been a few days now since we discovered the gluten in a supplement that was causing Ashley problems, and I can’t tell you how much I appreciated all of your comments and love. I couldn’t help feeling upset, and as I told Tom when he called this weekend, there was also this overwhelming relief that came from figuring it out. For months I couldn’t understand where the trouble was coming from, and recently it had been a struggle just getting through the day. Ashley is already feeling better, and I am  rejoicing : )

We are still eating lots of the soup I told you about last week, as well as getting in all the fabulous greens that make us feel amazing. I love to cook collards, kale or chard in some coconut milk with a little garlic and sea salt, and the lid on but slightly cracked. This weekend I did this with some local organic collard greens that came in my box, then I pureed them with enough coconut milk to just get it going. I put this thick green puree in a mason jar in the fridge and have been adding it to scrambled eggs every day. It makes green scrambled eggs which the kids think is cool : )

Another way we’ve been loving greens is in this smoothie pictured above. Here is how I make it:

Very Cherry & Rainbow Chard Smoothie

Add to the blender:
1 cup frozen cherries
1/2 cup water
2 to 4 tbsp cherry concentrate (I use THIS one)
fresh squeezed lemon juice (to taste, I like a lot)
2 large washed rainbow chard, stems removed
Puree.

Makes one large or two small smoothies.