Drop Beets Not Bombs

I’m sure I’ve preached enough praises for green smoothies on this blog already. And if I haven’t, I soon will. Just. you. wait.

There’s a time and place for a good green smoothie.

…..but there’s always time to get juiced.

Have you met my baby?

It’s a shiny brilliant thing of beauty, I tell you. Some boys polish cars ’till they can see their reflection in the sheen. Me… well, me and my boy Breville, we tight. And he sure is miiiighty shiny. (You don’t need this schmancy juicer though. A Jack Lelane will do just fine.)

Juicing is a beautiful thing for your body because it really does all the work for you. Since the fibre is already pushed out as pulp, the nutrients can skip most of the digestion part in your body, and instead go straight to work where they’re needed most. Juicing first thing in the morning, on an empty stomach is ideal, so that all of the goodies and greens can be absorbed straight into your bloodstream—but since there’s no fibre to slow it down, it’s optimal to juice with a ratio of at least 80% veggies to 20% fruits. With too many fruits, all that sugar goes straight to your bloodstream—you’ll be shakin’ in your skivvies!

It’s easy to play around with your own juice creations, but for a general rule of thumb when it comes to veggies, start with your leafy greens and/or herbs (ie. kale, spinach, parsley, cilantro), then add your water-based veggies (cucumber, and celery are both great, you could also use carrots) to flush out the drink, add any extras (I like a little ginger, garlic, or half a peeled lemon), and finally, if you want to sweeten it up a bit, some fruit (half an apple, pear, or a beet). If you juice all willy-nilly, the thicker produce can clog up the machine and make it difficult to get all of the wet juicy goodness out of your less dense veggies. And that would just be a gosh darn shame.

Beety Bliss 

Juice ingredients in the following order:

A few sprigs of parsley

2 stalks of kale (you can wrap the parsley or any leafy greens around a more solid vegetable to ensure it’s juiced properly)

1 handful of spinach

3 stalks celery (organic please! conventional celery contains some of the highest number of pesticides due to its thick skin!)

1 beet

I think a thumb of peeled ginger would taste great in this one too!

If you’re juicing for the first few times, and are a little scared of the taste, I find it helpful to throw in a few ice cubes and a straw—c’mon now, doesn’t it taste just like a regular grape drank?

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Post-St. Pat’s Recovery Fuel

If you’re feeling a little less-than-dapper this morning, I’ve got a little lucky charm for you. That is, if you can get out of bed to make it. (It will be worth it, I promise).

The best think about this little green monster is that it’s got a hint of mint, to scare away all the creepies left from whatever else you put in your mouth last night. Plus a whooping dose of antioxidants, a punch of electrolytes, and some greens to make your body happy. Plus there’s literally no easier way to digest some greens than in a smoothie.. unless you eat baby food. (Please don’t eat baby food. Please.)  Top o the morning to ya!

Shamrock Smoothie (adapted from Fresh)

Vegan, dairy-free, soy-free, nut-free

Ingredients

1 cup almond milk OR coconut water

1 teaspoon matcha tea

1 drop of peppermint essential oil OR a few sprigs of fresh mint

1 or 2 handfuls of spinach (depending on size of your hands…)

1/2 to 1 banana (best if frozen!)

Optional:

1 teaspoon maca (a natural adaptogen to return things to normal)

1 scoop of vega (lots of vitamins, minerals, and other goodies) OR 1 scoop of protein powder

1/2 avocado OR a bit of flax oil for some good fats

Instructions

Put all ingredients in the blender in order ascribed (blends best with liquid on bottom, then powders, then greens, and the weight of the banana keeps everything compacted down). Start blender on low, then switch speeds up to high. Pour into a glass, plop in a straw, and slurp back the goodness! Now, don’t you feel like a lucky charmer again?

rainbows for dinner

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Well it took two+ weeks, but the kale-avocado+quinoa salad finally lost its lustre (at least for tonight). Tonight, for dinner, mum and I whipped up a colourful, filling, and tasty little salad. Spinach, crunchy, sweet jicama, lentils, chia seed, pepita seeds, a vegan burger from Whole Foods (forgot to ask, but tastes like beets ‘n’ wild rice), and topped a healthy dose of guac and some EFA oil.

I am starting to feel like a health goddess. A very FULL health goddess.