It’s 15 degrees where I live. The last thing on my mind should be making a smoothie on a day like today. (A hot rum toddy is probably more appropriate.) Any way, this post was prompted by two events. The first was the latest kitchen accessory that I got for Christmas, the Blendtec Go attachment for my blender. It’s pretty cool in that you can make a smoothie and take it to go right in it’s own container. What’s even cooler is that you can insert a 16 oz. plastic Solo cup into the jar and have a smaller smoothie to go.The other inspiration was my wanting to include more-alkaline and less-acid promoting foods into my diet. This desire was triggered by the disheartening results of a recent bone density test I recently received. There’s quite a bit of research about how high levels of acid in the body can be linked to cancer and kidney problems, but also osteoporosis. Don’t trust me, do the research yourself and do what feels right for you.
So, in the middle of baking some brownies and pumpkin scones today I was cutting up a fennel bulb to have with lunch. I was just about ready to toss the fennel fronds when I got this idea. Why not include them in a smoothie? Not really a green smoothie, so I’ll call it a “Clean Smoothie.” The thought the sweetness of oranges, pineapple juice and honey would blend nicely with the zesty licorice flavor of the fennel. The result was a light green smoothie with a bright taste. Now, that’s a healthy (and legal) way to drop some acid. Thanks for being Vegi-curious.
Orange Fennel Smoothie
1 cup crushed ice
2 large oranges
½ cup chopped fennel fronds
1 cup pineapple juice
1 to 2 tablespoons honey or agave
Zest the oranges, then peel and separate into segments. Discard the peel. Place all ingredients, including the zest, into a high-powered blender in the order according to the manufacturer’s instructions. Process until smooth.
10 Jan 2018