Have you ever heard someone say “I don’t buy green bananas”? Apparently there is even a song that refers to that. I suppose it’s a reflection on getting older, when there is no guarantee that we’d still be alive tomorrow, so we don’t make plans that far ahead.
I don’t really subscribe to that dim view of the future, and I usually buy bananas in all stages of ripeness, including green, since I only go shopping once or twice per week. Today, however, I found myself with no ripe bananas in my kitchen. All I had were really, really green bananas, which left me with a dilemma: to blend or not to blend.
You see, lately my morning smoothie routine depends heavily on ripe bananas. I have to admit that I use them all the time. Especially now, in the cold winter time, I depend on them on filling me up with their sweetness and calories.
I decided to treat it as a challenge to come up with a smoothie that’s filling and delicious, and yet banana-less, using the ingredients I had in my fridge and pantry. Here is the result and the recipe, if you decide you want to try it too :-).…
You can call them blended drinks, green shakes, green smoothies, green fruit smoothies, drinkable salads or salads straight from your blender. It doesn’t really matter what you call them! The fact is that if you are having problems with eating a healthy diet, and especially if you have picky-eaters in your house who will not touch a green vegetable with a stick – this is a perfect solution to your problem.
The Green Smoothie is essentially a blended salad made with fruits and leafy greens, with some optional water, blended at high speeds to smooth consistency. Generally, hard or savory vegetables such as carrots or tomatoes are avoided. Only fruits and leafy greens are included.
Since I started experimenting with nut butters in smoothies, I find myself craving them more and more as the weather gets colder. After this banana-almond butter smoothie, I’m trying all kinds of nut and seed butters, including sunflower, cashews, tahini, and – of course – peanut butter.
This may sound counter-intuitive, but adding peanut butter to a smoothie (and other nut butters) may actually help you lose weight. Even though they contain up to 200 calories per serving, all the fiber (2 g per serving) and protein (8 g per serving) will fill you up and keep you feeling full longer, so you eat less overall. Plus, there’s nothing more decadent than licking peanut butter off a spoon–and indulgence helps us fight cravings and stay on track.
Kale —and other greens, including collard, chard, spinach, bok choy, dandelion, parsley, turnip and beet leaves — are true superfoods. They deliver a bonanza of vitamins, minerals, and phytonutrients. They are loaded with calcium, essential for strong bones and healthy. They provide stress-fighting B vitamins and help our eyes with vitamin A. They even contain small amounts of Omega-3 fats. But when was the last time you had a bunch of kale?
The fact is kale (and other greens) is often neglected when it comes choosing your ingredients. It’s certainly not most people’s first choice when it comes to preparing salads or vegetable side-dishes.
Especially in winter, when there are fewer in-season vegetable choices — kale and other dark, leafy greens that thrive in cooler weather are a great addition to the menu. Plus, they are great for boosting immunity – so a kale smoothie recipe may be just what the doctor ordered ;-).
Let’s face it – with our busy schedules, we don’t always have time to sit down and eat a healthy salad or prepare proper healthy dishes that the whole family would enjoy. But, do not despair! The quick and easy solution is pick up a quick spinach smoothie recipe and to whip up a quick green smoothie for yourself (and your family) that will give you energy, fill your belly, and fuel your tank with all the right foods.
This delightful pumpkin smoothie recipe is like chilled pumpkin pie in a glass, but without the unhealthy fats and excess calories.
This thick and creamy smoothie makes a delicious and filling liquid breakfast, snack or dessert. By the way, this recipe works beautifully with a squash puree too. (It will provide a nice break from all the green smoothie recipes for those of you who need it ;-). )
We all crave sunshine at this time of the year. This recipe provides lots of sunshine in a glass. This spicy-sweet smoothie recipe is layered with dynamic flavors, a blend of tastes bordering between a Pina Colada and a turmeric-ginger juice. Ginger adds a delightful tanginess to this smoothie. Quite surprisingly (for me), ginger has become one of my favorite ingredients in smoothies lately. (If you asked me last year, I never used ginger in any of my recipes, and I would even tell you that I didn’t care for it.) It really makes this smoothie different from anything you ever tried and provides a super-dose of anti-inflammatory properties and a circulation-boosting buzz just when you need it. Coconut water adds electrolytes for an extra punch of hydration and a hint of sweetness. …
This mango lassi drink is absolutely delightful – smooth, creamy, sweet, with a hint of tartness. Guaranteed to make you happy.
Silky, ripe mangoes and a combination of creamy milk (please use vegan milk) are the keys to getting the decadent texture of this drink just right. You can use any non-dairy milk in this recipe, or you can use raw cashews to make it into a delicious vegan mango lassi sensation.
Mango is actually a good substitute of bananas in smoothies. It’s just as sweet and creamy and many people actually much prefer the taste of it to bananas.
Cherries have some amazing health properties and taste great in smoothies. Since they are not available year-round, I often buy them frozen and use in different variations of this cherry smoothie recipe.
By many, they are considered a “super-fruit”, packed with antioxidants called anthocyanins which aid in the reduction of heart disease and cancer. They are rich in vitamins C, E, potassium, magnesium, iron, folate and fiber, and an excellent source of beta carotene (vitamin A). In fact they contain 19 times more beta carotene than blueberries and strawberries.
I didn’t add any greens to the smoothie initially, because I just came back from a trip and didn’t have any fresh greens on hand. After I tried it (and took the picture), I added 2 cups kale. The cherry and pomegranate flavors blended with banana were sufficient enough to mask the greens, but you may have it without the greens, for a change, too.…
The majority of the research seems to be pointing in the direction of cinnamon being beneficial for people with diabetes. Along with the improvement in blood sugar, studies have documented improvements in triglycerides, blood pressure, and LDL cholesterol.
Although you can certainly buy cinnamon capsules, a much better way to enjoy the health benefits of cinnamon nutrition, is to add cinnamon to your smoothies and other dishes. Cinnamon adds a wonderful flavor to green smoothies. It goes especially well with smoothies using apples, pears, citrus (oranges, tangerines), and bananas. Cinnamon can be used on its own or with other spices like nutmeg, clove, ginger and all spice.
Cinnamon combines best used with mild, less-bitter greens like romaine, leaf lettuce, baby spinach, and celery tops. I would caution against using it with bitter greens like kale and dandelion, or with flavorful berries.
The optimum dose is between 1-3 grams a day. 1 gram is around 1/4 teaspoon of ground cinnamon, about the amount you would use in a single-serving smoothie.…
The sweetness of the beets in this beet smoothie blends perfectly with tartness of lime juice, plus the gingers gives it the “zing” that really brings it all together in one deliciously beety smoothie.…