Wednesday, June 3, 2009

Going green

green smoothie

Ok, I know it doesn't look green in the photo, but it's packed full of greens, and that's what matters!

I've been learning a lot lately from my friend, Ami, about raw food. She's a mostly-raw vegan, and a wealth of information. After a lifetime of smoothie-drinking, someone finally told me I could throw greens in there! With the weather finally being so summer-like, I'm loving drinking green smoothies pretty much daily. I'm fairly certain that going raw isn't for me, but I do think a diet of whole food, with as many fresh fruits and veggies is the way to go.

Here's what I start with for a large (24oz ) smoothie:
  • 2 bananas (I prefer frozen, but fresh work fine. To freeze, simply peel and break into chunks. Store in a freezer bag).
  • Assorted fresh or frozen fruits (I usually combine at least two of the following: mango, cherries, strawberries, blueberries, açai, raspberries)
  • Handful of spinach, chard, or beet greens
  • Generous dollop of nonfat, plain yogurt (I prefer Nancy's)

green smoothie

Other extras I may add in any combination:
  • Spirulina
  • Whey protein powder (I'm interested in trying hemp next)
  • Ground flax seeds
  • Goji berries (added on top after blending)

This week I'm doing some experimenting to see how I feel if I shift my diet to about half raw. I'll post results, as well as the best recipes, soon.

If you're raw-curious (I think I just made that up!), definitely check out Ami's website, as well as that of raw-food guru Ani Phyo. And let me know if you've dabbled and/or have any recipes or tips to share.

4 comments:

Ami said...

Thanks for the shout out, Love!

Today's green smoothie: arugula, stevia, bananas, cherries, carob, cacao nibs, tocos, msm, maca, chia seeds, acai powder, and water. I feel buzzy now!

xoxo

Leslie Doughty said...

I see Ami adds stevia to hers - that answers my question. I am a green lover but not used to "drinking" my greens. This is fabulously healthy though. I need to try it! Thanks for sharing.

louc1 said...

Hi Julie,

I found this 2 recipes that you might find interesting.

Cabbage avocado salad with hemp and coriander

Serves 4

6 cups finely-shredded cabbage (mix of purple and green)
Quarter of a cup red and yellow peppers, diced
One-and-a-half avocadoes, diced
3 tablespoons hemp oil (or flax oil)
One-and-a-half tablespoons lemon juice
2 tablespoons red onion or leek, diced
Quarter of a cup hulled hemp seeds
3 tablespoons loose coriander leaves
Half a teaspoon of sea salt

Toss all ingredients together, squeezing as you mix to "wilt" the cabbage and cream the avocado. Serve immediately.As a variation, add chopped fresh herbs or your choice of diced vegetables. This dish works equally well with kale, chard or spinach.

Raw Pad Thai

Serves 4

For the sauce:

Half a cup almond butter

1 tablespoon chopped ginger
One-and-a-half tablespoons lemon juice
2 tablespoons date paste (made by soaking dates in water and blending)
2 cloves garlic
One-and-a-half tablespoons salt or shoyu
1 diced Serrano pepper
Third of a cup of water
1 head of broccoli cut into florets
Half a cup of bean sprouts
Third of a cup of chopped coriander

Blend ingredients for the sauce until smooth. Pour over the vegetables and add the coriander. Eat as it is or dehydrate for an hour. Garnish with enoki mushrooms and chopped almonds.

Strongrrl said...

Louc1: Thank you! I'll definitely have to try them out. :-)