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Ingredients
1 banana
⅓ C. water
1 soft date, pitted
2 medium apples, cored and quartered
2 tsp fresh lemon juice
Preparation
Add ingredients to high speed blender (or if you have a blendtec use the FourSide jar) in order listed. Secure lid and select Sauces. To watch a video
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Ingredients
¾ C water
2 C fresh pineapple chunks
½ avocado, peeled and pitted
2 C leafy greens
½ C ice cubes
Preparation
Add ingredients to high speed blender (or if you have a Blendtec use the WildSide jar) in order listed and secure lid. Select Smoothie and enjoy.
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Ingredients
½ C water
1 orange
2 C fresh pineapple chunks
1 carrot cut in half
½ beet cut into pieces
½ C ice cubes
Preparation
Carefully use a paring knife to peel a few pieces of zest from the orange. Peel and halve the orange. Add the ingredients in order listed, including the zest, to high speed blender. If you have a Blendtec use the WildSide 
jar and secure lid. Select Whole Juice or blend on a Medium High speed for 50-60 seconds. Serve over ice.
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Ingredients
¼ C. cream of tartar
2 Tbsp baking soda
Preparation
Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly. This cream of tartar is a by product of wine making. It is formed from the crystals. Baking powder keeps in a cool, dark place 6 weeks. 
Homemade baking powder can be used in any recipe calling for commercial baking powder (and in the same quantity).
Nutrients per serving
Calories 15
Protein 0 g
Carbohydrates 4 g
Fat 0 g
Cholesterol 0 mg
Sodium 1261 mg
Potassium 990 mg
Phosphorus 0 mg
Calcium 0 mg
Fiber 0 g
Cream of Tartar
Cream of tartar are the crystals formed from wine making. Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC4H5O6, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid (a carboxylic acid). Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine.
