Food, Health

Greening your Smoothies

Greens are everywhere – power greens, supergreens, fresh greens, wheatgrass shots …but what are you supposed to do with them? Greens can be a little bit overwhelming when you’re first trying to incorporate them into your diet. People always ask me how to add them and what to do to make them taste good. The first thing I look to when answering this question is my Blendtech!

Adding greens to your favorite fruit smoothie is a fabulous way to get the power packed nutrients that greens offer. Now I know, the color that greens turn smoothies can be a bit off putting. Most of us aren’t used to drinking something that looks like toxic sludge or worse, something bright green *gasp!* – it looks like slime, not food!! Well, it is food…and it’s food that’s great for you. My simple advice, get over it! And if you just can’t get over it, do what my boyfriend Stephen does, drink it with your eyes closed.

Ok, so now you’re going to take the green smoothie plunge, but you’re not sure how. Well, it’s super easy! You can start by adding fresh greens to your smoothie or a super greens supplement. If you’re adding fresh greens, the ratio for a green smoothie should be 60% fruit and 40% greens (collard, spinach, mustard, kale, or swiss, green or red chard). You really can’t make a mistake, more fruit, less greens and add your favorite liquid and blend. I often use coconut water or just plain water. Sometimes I use fruit juice, but this does up the calorie content of the smoothie. I also like to add my own nutritional boosts to the smoothie like maca powder, acai (pronounced ah-sa-eeee, which is available in the freezer section at Whole Foods or your local health foods store. I usually choose the sugar free acai), flax oil, hemp seeds or almonds. You can add a little honey or agave for sweetness.

Pineapple Mango "SuperGreens" Smoothie

You can find a number of fabulous supergreens in Whole Foods or your favorite health foods store. They range from froze wheatgrass shots to powdered supplements. When buying supergreens supplements it’s important to choose organic. Supergreens are super concentrated which means, if they’re not organic, you’re also going to get super concentrated pesticides- yuck!! I use Green Magma Barley Grass Juice Powder or Pure Synergy.

There really isn’t a specific green smoothie recipe to follow, it’s kind of like a stew, a little of this and a little of that to suit your tastes. Just experiment and see what works for you!.

Terra’s Favorite Green Smoothie

1/2 c. Diced Mango
1/2 c. Diced pineapple
Coconut water
1 Frozen Wheatgrass Shot
1 tbsp of Green Magma Barley Grass Juice Powder

Put it all in the blender and blend! This smoothie will come out electric green with a sweet tang because of the mango and pineapple. It’s my favorite!!

More Life...

Vermont Mulled Cider

One of my favorite treats during the winter months is warm apple cider. I am so excited to head home for the holiday and curl up on the couch in front of our cast iron stove with a mug of hot mulled cider and a good book. If we were getting married in September, October or November, instead of a ball jar theme, we’d be having an apple theme! Apples for the center pieces, carmel apples for the favors and delicious cups of warm mulled cider!
This year I am going to put a new twist on my favorite standard with a very New England ingredient, Vermont maple syrup! This recipe is from “The Official Vermont Maple Cookbook,” published by theVermont Maple Foundation.

Ingredients
  • 2 quarts apple cider
  • 1 cup Pure Vermont Maple Syrup
  • 1 stick cinnamon
  • A few whole cloves
  • Lemon slices, cut in half, for garnish
Preparation:
Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon slice.
If you want to give this a bit of a kick you can a little whiskey or rum for your adult enjoyment. I might just do that tomorrow night! 😉



Food, More Life...

Grande Soy Chai Latte Please!!!!

Over the past 3 months I have been struggling with kicking the coffee habit. I will admit that I haven’t gone cold turkey and I still enjoy a 1/2 cup on cold mornings when a hot shower just isn’t enough. While tempering my coffee addiction, I started supplementing with soy chai lattes. I always loved the taste of chai, but since I was a coffee girl I rarely ordered them from my local barista, and never made them at home. Oh how the times have changed….

Here’s a super easy chai tea recipe from my virtual friend, Lola… This is a great recipe to make at home because the simmering pan fills your home with the delightful smell of spicy chai!

Lola’s Awesome Chai Tea
—————————–
1.5 cups of water
1.5 inch cinnamon stick
10 cardamom pods
10 whole cloves
6 oz milk of choice (vanilla soy or almond milk works well if you are avoiding dairy!)
2 tea bags of unflavoured black tea (Darjeeling is a good choice)
Sugar/Honey/Agave -Sweetner-of-choice to taste

Put water in a pan and add the cinnamon stick, cardamom pods, and cloves. Bring water and spices to a simmer and then cover and let simmer for 10 minutes. Add soy milk and sweetner (omit milk here if you intend to freeze the chai for later or make a latte – see note below) and bring to a simmer once again. Add tea bags, cover pan, turn off the heat and let sit for 2 minutes. Pour into cups and enjoy! If you have a cappuccino maker you can foam the milk instead of adding it to the pan.

This recipe will make 2 servings. You can easily double/triple/whatever these proportions, make the whole thing without the milk and then refrigerate or freeze the tea and spice mixture for easy chai-on-demand.

Food, Health

Root Down…Veggies!

The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts.

Long roots, like burdock, carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes, beets and rutabagas, are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings. Some.

Recipe of the Month: Roasted Root Vegetables

Prep time: 10 minutes

Cooking time: 25-35 minutes

Yield: 4-6 servings

Ingredients:

1 sweet potato

2 parsnips

2 carrots

2 turnips or 1 large rutabaga

1 daikon radish (or substitute/add in your favorites, like squash)

olive oil

salt and pepper

herbs: rosemary, thyme or sage (fresh if possible)


Directions
:

1. Preheat oven to 375 degrees.

2. Wash and chop all vegetables into large bite-sized pieces.

3. Place in a large baking dish with sides.

4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

5. Sprinkle with salt, pepper and herbs.

6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, check every 10 minutes to stir and make sure veggies are not sticking.

Enjoy!


Food, Health

For Love of an Avocado

Oh dear sweet avocado. I love this little fruit. Stephen and I have a baby avocado plant at home (Avi). Avi is 2 years old and grown from seed by Stephen’s grandmother. We’re hoping by next summer Avi will start producing delicious fruit for us to enjoy! So, allow me to go on a little about this beautiful fruit.


Besides its subtle, sweet flavor and silky texture, one virtue of the avocado is that only one-sixth of it’s fat is saturated, which is a much smaller portion than in meats, butter, cheese or even sour cream. The texture of a ripe avocado is actually a lot like butter. If you have a ripe avocado hanging around and you’re guacamole’d out, try using it instead of butter on your morning toast or bagel with a slice of tomato! You can also try avocado instead of cheese on your lunch sandwich. Try sprouted grains bread with tomato, watercress and avocado (add some turkey if you roll with the animal protein).

Avocado is also fabulous in salads!! My friend Missy (who is raw and fabulous) gave me this kale and avocado salad recipe when I was on the 21 day Vegan challenge. It blew my taste buds away. Try it!!

Kale Salad
a head kale (any variety), shredded
1 cup tomato, diced
1 cup avocado, chopped
2 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon cayenne 

In a mixing bowl toss all ingredients together, squeezing as you mix to wilt the kale and cream the avocado. Dig in and squeeze it with your hands…I think food tastes so much better when you play with it first. 😉