Tag Archives: smoothie

Dropping Acid: Orange Fennel Smoothie

Orange Fennel Smoothie

Orange Fennel Smoothie

Orange Fennel Smoothie

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

Madness to My Method: Mint-Chocolate Smoothie

Mint Chocolate Smoothie

Mint Chocolate Smoothie

There’s a saying that goes “there’s a method to my madness” which means that there is purpose in what one is doing, even though it seems to be crazy. Today’s post is a peek into how my mind works, which I like to think of as the “madness to my method.” A recipe for a mint chocolate chip smoothie popped up on one of my Facebook groups a few weeks ago and it stirred up memories from when I was making my own dairy ice cream. Mint chocolate chip was one of my favorite flavors. Boy, could I go for some right now. So, the recipe that inspired my latest obsession contained fresh mint for flavor and a handful of spinach for color. I don’t know about you, but milk and spinach doesn’t do it for me. One of the first things I discovered about home-made mint ice cream, unlike most commercial ones, is that it’s not green. My approach was to create a smoothie that had a hint of mint and an ice cream-like feeling. I tried a version using frozen peas for what I thought would add a creamy thickness. (Yuk!) I tried using sweet rice as a thickener. I had to soak the rice overnight and steam it the next day, which proved to be too much advance planning for a smoothie. This also resulted in a more “gooey” and less creamy consistency. The chocolate chips were another problem. If I blended them with the other ingredients, they disappeared. When I added them in during the last few seconds they sunk to the bottom of the glass.The flavor of the fresh mint fell flat, so I sent away for a bottle of pure mint extract and put the testing on hold for a few days. While waiting for my shipment to arrive I couldn’t stop thinking about this recipe. What if . . . I just added the mint extract to my go-to cinnamon bun smoothie? What if . . .  I used brown rice instead of sweet rice? What if . . .  I just start from scratch? And the chocolate . . . what if I shave it and stir it in when ready to serve? By the time the extract arrived, I had it sorted out: almond milk, banana, dates, brown rice, oatmeal, mint extract and chocolate shavings. I tend to over-blend my smoothies to get them extra creamy, but that also makes them warm. I find that refrigerating them for a few hours allows the milk to absorb the starch from the oats and rice making for a thicker smoothie. A thicker smoothie helps the chocolate shavings maintain their buoyancy. All of this obsessing paid off with a Mad Good Mint Chocolate Smoothie that’s smooth, creamy, slightly sweet with a tinge of mint and specked with chocolate. Mix up your own batch of blissful madness today. Thanks for being Vegi-curious.

Mint Chocolate Smoothie

Makes one or two servings

1-½ cups almond milk
1 large frozen banana, sliced
¼ cup old fashioned oats
¼ cup cooked brown rice
4 pitted dates
1/8 teaspoon mint extract
¼ teaspoon vanilla extract
Shaved chocolate

Combine all of the ingredients, except the shaved chocolate, in a high-speed blender and process until smooth. Pour into a glass and stir in shaved chocolate. If you would like a thicker smoothie you can place in the refrigerator for a few hours.

05 Apr 2017

Late Bloomers: Sorrel Smoothie with Lavender

Sorrel Smoothie

Sorrel Smoothie

Somehow, I always feel like I’m behind the times. By the time I joined Facebook, everyone was already moving on to Instagram. What can I say? I guess I’m a late bloomer. And so it is with green smoothies. People have been drinking them for years and I’ve been resisting the trend. Something about fruit and kale just doesn’t appeal to me. So while I was cutting up a sweet watermelon this morning, I thought, “wouldn’t this make a nice smoothie?” And I thought about what else I had on hand that would complement watermelon. Hmmmm . . . . strawberries and pears. Do I dare try to make it a green smoothie? And then I remembered that patch of sorrel that was growing on the side of our house. If you’re not familiar with sorrel, it is a lemony-tasting green that’s used to make the French classic, Sorrel Soup. So I dared to go there and brought in a small bunch of sorrel. Since I was being a bit daring, I brought in a few sprigs of lavender as well. Wow! I could not believe how refreshingly tasty this smoothie turned out. It is just the right amount of each ingredient so that one does not over power any of the others and the hint of the lavender is lovely. I see many more Sorrel Smoothies in my future. So I raise my smoothie and toast: “here’s to all the late bloomers out there.” Thanks for being Vegi-curious.

Sorrel Leaves

Sorrel Leaves

Lavender

Lavender

Sorrel Smoothie

1 cup frozen strawberries
2 cups frozen watermelon
1 large pear, cored and cut into slices (leave skin intact)
3 large sorrel leaves
1 sprig of lavender (leaves removed from stem) plus additional sprig for garnish (optional)

Place all ingredients in blender and process until smooth.

17 Sep 2016

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