It’s March but I don’t think mother nature got the memo. It’s freaking snowing again. They’re calling it Winter Storm Thor. Basically, the god of thunder is manifesting himself as a snow storm. And my crazy self decided to trek it to Manhattan to get a blowout (I mean hello, it’s my book release party tomorrow!) and treat myself to sensational hot cocoa at City Bakery (so amazingly delicious, it’s almost like chocolate soup with a marshmallow crouton). I actually had to go get a spoon because there was no way I was going to be able to slurp this bowl of cocoa soup.
Let’s face it, we are a society of convenience. If it isn’t convenient or easy, why bother? When it comes to your health, convenience doesn’t have to equal fast, greasy or gross foods. Those moments especially in the morning or even when you feel a craving coming on, why not opt for a smoothie? Why a smoothie, you may ask. Well, if you’re on the go like most people, you may not have the “time” or “energy” or even “motivation” to eat the right things for your body. A smoothie is a way to get all the nutrients, vitamins, minerals, healthy fats and oils without taking hours to prepare. A smoothie, especially a green smoothie (yes, this means incorporating leafy greens), boosts energy, combats cravings, satisfies hungry, stimulates metabolism, cleanses you from the inside-out and improves overall wellness.
As I mentioned in an early post, I participated in a 30 day green smoothie challenge. At first I thought I was going to die of hunger but after 30 days I feel fabulous! I am making a green smoothie almost every single day. Those days when I don’t have a smoothie I feel odd and actually start to crave them. Out of my sheer love for green smoothies, I am creating an easy mix and match smoothie recipe. Pick one or two from each category (liquid base, greens, fruit, mix in) and create a fabulous smoothie without the hassle.
Tip for a great smoothie: 1-2 cups of liquid, 2 cups of greens, 1-2 cups of fruit, 1-2 scoops of protein powder/1-2 tablespoons of whatever other mix in. Blend. Also, blending the greens with liquid first makes for a better consistency.This yields two servings. Keep in a mason jar for air tight storage. .
1. Coconut Water
2. Organic Orange Juice
3. Organic Apple Juice
4. Organic Papaya Juice
5. Organic Almond Milk/Coconut Milk
Greens (Organic preferred):
4. Mixed Greens (available at Trader Joes)
5. Romaine Lettuce
Fruit (fresh or frozen works great. If using fresh, you will need 1 cup of ice):
1. Mixed berries (cherries, blackberries, blueberries, strawberries, raspberries- My favorite!)
1. Flax Seeds, Chia Seeds, Hemp Seeds- great source of protein and Omega 3’s
2. Udo’s Omega 3-6-9 Oil Blend/Coconut Oil
3. Protein powder (try Spirutein Vanilla Tri-protein powder)
4. Bee Pollen (organic only! These little granules are jam packed with vitamins and minerals. Great for people who suffer from seasonal allergies)
5.Gary Null’s Green Stuff/any greens blend powder/spirulina powder (this adds extra green goodness without sacrificing taste or nutrition. I add one scoop to EVERY smoothie. I get a super green boost from the chlorella and spirulina).
These are just a few of my favorite combinations. Can’t decide which one you like best? Try: 2 cups spinach/kale, 1 cup of coconut water, 1 banana, 1 cup frozen mango, 1 cup frozen pineapple, 1 scoop protein/green stuff or 1 tablespoon of flax/chia/hemp. Blend and enjoy!
I’m about to go make myself a pre-lunch time smoothie.
Peace, love, green smoothies and of course NO beef!
Need a way to get more greens in your diet? Drinking greens in your smoothies not cutting it? Or do you simply crave something comforting that is tasty and good for you too? Look no further, this recipe is sure to please even the person who is not fond of kale. Trust me, this recipe is a winner. You will crave it! I have made it a few times in the last couple of weeks. I just love me some kale (Tuscan organic is my fave)! What you need: 1 bag Organic Tuscan Kale (pre washed and pre cut) 1 leek, washed thoroughly and diced 3 cloves of garlic, minced 1 large vein ripened organic tomato, diced 1/4 cup pine nuts (plus more for garnish) 2 tablespoons extra virgin olive oil (organic preferred) Sea salt, black pepper to taste How you make it: 1. In a sauté pan (or any small pan, a skillet can work as well), pan roast the pine nuts over medium heat. Keep your eye on these babies, they can burn easily. Once roasted (slightly golden brown), remove from heat and set aside. 2. Add olive oil to a wok or sauté pan. Toss in leeks and garlic and cook until translucent and aromatic. Add a pinch or two of sea salt and black pepper. 3. Add bag of kale. Toss leeks, garlic and kale together. Let wilt. 4. Turn slowly every few minutes. The kale will get slightly charred and smoky. 5. Toss tomato in. Let burst slightly and season with pepper and salt. 6. Turn off heat. Let sit a few minutes. Toss in pine nuts and serve immediately. Enjoy this fab recipe! I’m sure you will love your greens after this dish! Peace, love, kale and no beef! Guramrit
Gotta love your greens. I just don’t like iceberg lettuce. It’s eh. I’d rather have spinach or arugula or kale any day.