Posts Tagged ‘green vegetables’

Inspired Beverage – The Green Smoothie

Photo by Ashley Teplin

I love smoothies–especially green smoothies made from a combination of green vegetables and fruits. They give me energy—make me want to do backflips or break out in a dance routine to “Footloose”.

Most of the time, I use a similar base of ingredients; banana, blueberries, broccoli, green peas, kale, almond butter and water. Next, I add whatever else calls to me; apple, plum, pear, spinach, chia seeds … I sometimes switch the almond butter for hemp or pea protein powder. Now and again I change up the kale for wheat grass powder. With all the tossing of this and that into the blender, sometimes the smoothie goes south and I have to work to bring it back into the realm of palatable.

Like last week, during a photo shoot for Mutineer Magazine. I’m being featured in a spread named, “Inspired Beverage Voices-Napa Valley”. My green smoothie is the rising, non-alcoholic, star beverage. On November 6th, I’ll be attending the Mutineer Red Carpet Party, without my blender in hand. While trying to impress the Publisher and Editor, Alan Kropf, I was once again clearly reminded of the art of green smoothie making and the pressure to tweak recipes.

Photo by Ashley Teplin

Why was my smoothie so thick? Of course I had used more kale than usual to impress my new smoothie converts. I ran out of blueberries and had to substitute raspberries. I added a plum and voila … my smoothie tasted okay, but not yet yummy. It needed help to rise to the stature of smoothie masterpiece. I added another banana (after all it was a smoothie for three people), one scoop of “GreenSuperFood with Goji and Acai by Amazing Grass” and poured in more water. Pure healthy, smooth, deliciousness!

Sometimes our beverages just need a little more inspiration to shine and be the best they can be. What inspired ingredients do you have up your sleeves, Healthy Junkies?


Chocolate, Love and Kale

Valentine’s Day got me thinking about chocolate so I bought these delicious, agave sweetened chocolate cupcakes. Chocolate got me thinking about love. Love got me thinking about the first week my husband, Jay, and I met.  

We were both in Carrie and Matt’s wedding party (my sister and her husband—Jay is one of Matt’s closest friends). The guys were picking Matt up for his bachelor party and I was in the kitchen cooking.

“Looks like everyone else is eating pizza,” Jay said and leaned toward me. I got a little weak in knees, thinking he must be hiding some kind of Laura-kryptonite in his pocket. “What’s that you’re cooking?” he asked. “That looks delicious.”

“It’s Kale,” I said and stirred it around in the pan, not knowing what else to say.

“Oh, no kidding,” Jay said, stepping a foot closer to me. “Kale’s like my favorite vegetable.”

“Really?” I asked sounding more interested than questioning. “I’ve never known kale to be anyone’s favorite vegetable.”

I believed him. It wasn’t until months later when I asked if he would cook the kale that Jay admitted he had never actually tried it before.

I suggest we all choose a dark green, or a leafy green vegetable, as our favorite food and eat it often. Collard greens, kale, Swiss chard, arugula, spinach, broccoli, Brussels sprouts and asparagus are all high in chlorophyll and anti-oxidants that help to detoxify our bodies. They are also rich in many vitamins and minerals including vitamins A, C, K, the B-vitamins including folate, calcium, and fiber.

Today, Jay will tell you that kale is in fact his favorite vegetable (I suppose it has to be). We put kale in our morning smoothies, make kale and arugula pesto, and chop up a whole head of kale adding it to the mix when we stir fry or make tomato sauce—always looking for more ways to incorporate Jay’s favorite vegetable.