Happy Fiesta Friday! This week’s event is hosted by Margy and Sylvia – thanks lovely ladies! Angie from A Novice Gardener, is the creator and instigator of this weekly party precinct, for which this is my third attendance. The fellowship and connection with other fabulous bloggers from those weeks has been fantastic, and I am looking forward to another great time. Please come and join the party – click on any of the links in this paragraph to find more info.
As I’m from the land Down Under, 4th July isn’t the celebration of patriotism currently underway in the USA. I’m more than willing to join in your celebrations though :). Alas my offering for this week’s party is not red, white or blue – rather it’s green. A lovely, lip-smacking green smoothie. What better way to join in a party than to lift a glass, give a clink, then sip (or slurp as the case may be) away. This beverage has the added bonus of being ridiculously good for you too, so you can imbibe as freely as you would like. I hope you enjoy!
Original RFD Recipe – Green Tea Smoothie (serves 2)
This recipe does take some forward planning, though I usually have the frozen ingredients in my freezer as staples.
250 ml cold green tea
1 tart apple (eg Pink Lady), cored and diced
1 sprig fresh mint
2 good handfuls baby spinach (approx 1 cup)
Chunk fresh ginger, approx 1cm x 2cm, peeled and sliced
1 Lebanese cucumber, sliced
1 medium zucchini, ends trimmed, sliced
1 frozen banana
2/3 cup frozen (fresh) pineapple
1/2 ripe avocado
1/2 lemon, peeled, seeded and quartered
1/2 lime, peeled and quartered
Make green tea in advance and allow to cool
Wash and chop fruit and vegetables
Place tea in blender or Thermomix
Add spinach and mint
Add remaining ingredients
Blend until smooth and creamy (Thermomix – 1 minute speed 8)
Pour into tall glasses or Mason jars, garnish with additional mint and enjoy!
If you aren’t accustomed to drinking green smoothies, you may find some of these ingredients utterly bizarre. I did too until I sampled smoothies that included things like zucchini and avocado. These both add a lovely creaminess to the smoothie, and I rarely make one without one or the other.
The cucumber, lime, ginger and pineapple all provide a tangy, tropical freshness, as well as being packed full of nutrients.
This blend is a little tangy – if you would prefer a milder flavour, try omitting either the lemon or lime, or adding a tablespoon of raw honey.
I like my smoothies nice and thick – if you would prefer a thinner drink, simply add more liquid.
I still do enjoy cooked food. As I am not planning (at this stage anyway), to become a 100% Raw Foodist, that is perfectly legal.
However, one tip that I learned from Tansy at the workshop I attended a few weeks ago, is to pair cooked and raw food within a meal. The raw portion will provide valuable nutrients and aid in digesting the cooked portion.
Therefore, earlier this week, I paired stuffed mushrooms with a Green Smoothie. A fresh green salad to accompany the mushrooms would have done the job just as well.
Although the recipes I usually put up are raw, in keeping with the purpose of this blog, I thought I would post the details of the stuffed mushrooms, just in case you’re interested. I will admit that there was no planning whatsoever in regards to the mushrooms, but they tasted so good that I just have to share!
RFD Original Recipe – Stuffed Mushrooms
2 large flat mushrooms eg Portobello (mine were approx 10cm in diameter)
Handfull baby spinach
70g feta cheese
Remove stems from mushrooms
Cut stems finely, dice the tomato, roughly chop the spinach and cut the feta into pieces roughly 1cm x 0.5cm
Mix above ingredients together in a bowl
Place mushrooms face down on a baking tray and pile the mixture into the mushroom cup, pressing down slightly to hold it in place
Bake in a moderate oven for 15 minutes, longer if your mushrooms are larger
When I first began looking into the Raw Food diet, and came across the green smoothie & juice trend, I must admit that I was skeptical. However, I have been won over!
They are such a fantastic way of getting those leafy greens into your body (which, let’s face it, aren’t always the yummiest vegies to eat), along with all of their fabulous nutrients.
Smoothies are so quick an easy, and can be a snack, or an entire meal replacement. For a crazy, busy life, they are a blessing.
I’ve been experimenting with various combinations, and have my Basic Green Smoothie down pat. However, I felt like being a little artistic this week, and tried creating a layered smoothie. My first attempt didn’t work so well, and it wound up looking more like an abstract painting. Second attempt today worked much better! Here is the recipe if you’d like to give it a try.
RFD Original Recipe:
200ml almond milk
1 cup baby spinach leaves
1-2 kale stems (leaves cut away from main stem)
1 medium banana
1/2 cup frozen strawberries
1/2 lemon (peeled and segmented)
1/2 orange (peeled and segmented)
1 tablespoon hemp seeds
Put half of the almond milk, strawberries and half the banana into a blender and blend for 30 seconds or until smooth – set aside
Put remaining ingredients into the blender and blend for 30 seconds or until smooth and creamy
Put ‘green’ smoothie into your chosen glass
Pour the ‘pink’ smoothie over the back of a spoon on top of the green layer
As the green layer is more dense, it sank through the pink layer, hence not creating a nice layer. If you want a psychedelic effect, feel free to just pour it in and see what happens!
Pouring the pink layer over the back of a spoon helps it to sit on top rather than funneling down into the green layer.
I have just commenced a 30 day Green Juice/Smoothie challenge. My experience with green smoothies has been mixed. The first couple were drinkable, but hardly fantastic! The juice I had yesterday (the first made with my new juicer), and the smoothie I had today were actually quite delicious. I think I’m getting the hang of … Continue reading →