Green Smoothies

After exploring more of Victoria Boutenko's writings about green smoothies, I decided to do a week or two cleanse of sorts, primarily consuming green smoothies. I have been learning more about the nutritional powers of greens, the simple thing we all know but still don't give enough importance to. I wanted to see what it felt like if I got a better amount of them.

Green smoothies are a fun way to get your greens for the day. You simply just mix fruit with greens and water so that the greens taste better and that you are able to consume more of them. Green smoothies are a complete food, they have all the vitamins and fiber you need. They are better than eating a salad because oils or fats from dressings and avocado can slow down digestion and nutrient absorption. You are able to consume more greens in a day if they are already broken down for you in a blender. For example, Victoria's research suggests to consume 1/2 -1 bunch greens via smoothies or 2 bunches via normal chewing a day, (eating two bunches of raw kale or spinach is INSANE). People have cured "incurable" diseases and ailments simply buy consuming green smoothies!

Hell, what did I have to loose but to feel even better than I have already. And I have. Already being mostly raw the last few months, this wasn't a huge step but I have noticed a difference in my energy levels eating more greens compared to eating more nuts and heavier raw foods. I am definitely convinced that a couple green smoothies a day is a great way to continue feeling great and being healthy.

You can learn all about green smoothies, like recipes, benefits, common questions on Victoria's blog. She also has a iphone app called Green smoothies, by Raw Family, which is great.

Here are my smoothies from the week. Each recipe typically made enough for 2 or 3 days, and I rotated them daily in order to rotate my greens. I made these up inspired from Victoria's recipes.

Apple, pear, banana, miner's lettuce.

Strawberry, banana, assorted shoots (sunflower, broccoli, pea, asian).

Strawberry, banana, sorrel.

Mango, orange, banana, mustard greens.

Apple, banana, strawberry, russian kale.

You can make green puddings too. 

Coconut water and meat, blueberries, pear, purslane, psyllium husk.

NYC Farmer's Market

Headed to the Union Square Farmer's Market yesterday. It's open every mon, wed, fri and sat. It has quite a big selection of vendors and it's open until 6pm on saturday which is nice for sleeping in.

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My scores for the day: sorrel, purslane, russian kale, mustard greens and mixed shoots (sunflower, asian, broccoli, sweet pea).

Apple Cinnamon Donut Holes

Made from almond flour, shredded coconut,  and apples.

These were fun and easy to make. I always love a fake rendition of common American food. :)

The recipe calls for dates as the main sweetener, which before dehydrating was enough but after, they were not sweet enough to my liking. So I rolled them in palm nectar and cinnamon to make them a little sweeter. The coconut oil in the recipe combined with the warmness of them coming out of the dehydrator, gave them a nice baked flavor.

Recipe from Everyday Raw Desserts, by Matthew Kenney.

Cauliflower Stuffing and Brussel Sprouts

Cauliflower Stuffing with carrot, onion, celery and pecans. Brussel Sprouts marinated in flax oil, maple syrup, salt and pepper.

These are a couple side dish recipes from Living Raw Food, by Sarma Melngailis that are intended for Thanksgiving. It was a chilly not so spring week last week, and this fit the mood. She has other recipes for Thanksgiving as well, such as a veggie mash, marinated mushrooms, and cranberry sauce.

These two dishes were easy to make and tasty, and I would make them again for Thanksgiving. The stuffing tasted a lot like stuffing, I did add tamari to the recipe to give it more flavor but other than that, a great recipe. The brussel sprouts were easy, slightly sweet (I added less maybe syrup than the recipe called for) and savory. Both dishes were put in the dehydrator which solidified the flavors, warmed them and gave them a golden brown texture. The dehydrator is great for that.

The Best Smoothie I've Ever Made

Kale, coconut, banana, hemp milk, almond butter, maca powder.

More please.

I made this one up inspired by a coconut kale smoothie I used to get in LA, but added hemp milk and maca powder to bump it up a bit.

Super yum town and really good for you.

1 fresh coconut, water and meat

1/2 bunch kale

2 bananas, frozen preferably

1 cup unsweetened hemp milk

2 tablespoons almond butter

1 1/2 teaspoons maca powder

blend it up.

I've recently been enjoying maca powder for, as David Wolfe writes, 

"its ability to balance and stabilize the body's glandular-hormonal system, nervous system, cardiovascular system, and musculature". 

It has a sweet malty taste that I think compliments creamier smoothies, sweet snacks or desserts.

Fruit Sorbet

Mango, mixed berry and banana (topped with shredded coconut)

SUPER easy to make.

Cut up fresh fruit and freeze it. Put frozen fruit through a juicer with the solid (non screen) plate in. It turns the frozen fruit into a nice creamy texture.

Done.

Chia Seeds

Chia seeds really are amazing, and are gaining recognition as of late for good reason. They were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest. They are high in omega 3's and 6's, protein, calcium, potassium, iron, and antioxidants.

Other benefits according to Raw Reform, are that the provide energy, boost strength, bolster endurance,  level blood sugar, induce weight loss, and aid intestinal regularity.

When put the seeds in liquid, they absorb the liquid and develop a gummy halo, which makes them very hydrating when consumed. This halo is removed slowly by the digestive system, keeping the colon hydrated while releasing electrolytes and nutrients. 

They are virtually flavorless making them great to add to anything you want. I like to add them to a cold sun tea with lemon and agave.