Smoothies galore

I have been following a nutritarian diet for two weeks now and despite some killer cravings in the beginning, some mild nausea and headaches from caffeine/sugar withdrawal, I really do feel great. I’ve lost a good amount of weight so far, but that’s not the whole point. My energy level is really great and I love the fact that I can drink my veggies in a smoothie in the morning and not feel guilty about it! I still get all of the nutrients and fiber since nothing is thrown away.

Here are some of the recipes I’ve been making lately. Each smoothie has the same directions: chuck it all in a powerful blender until smooth. You can also substitute water instead of almond milk or juice, it will work either way, but the pomegranate juice is so good that you might as well have a little! Each recipe makes one smoothie.

Eat Your Greens Smoothie  (Dr. Fuhrman’s recipe)
I make it almost every day, but alternate between spinach and kale.

3 ounces baby spinach, washed
1/2 banana
1/2 cup frozen or fresh blueberries
1/4 cup unsweetened vanilla almond milk
1/4 cup pomegranate juice (no added sugar)
1/2 tablespoon ground flaxseeds

Kale Pineapple Smoothie 
The pineapple goes so well with the kale, I love the crisp flavor of kale!

1/2 head kale, washed, remove thick stems
1/2 banana
3/4 cup frozen pineapple
1/4 cup unsweetened vanilla almond milk
1/4 cup pomegranate juice (no added sugar)
1/2 tablespoon ground flaxseeds

(sometimes I switch out the pineapple for blueberries)

Dinner tonight (my dinners are frequently a variation on this theme, big bowl raw, big bowl cooked veg).

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Mmmm dinner! Spinach salad, steamed broccoli with scallions and toasted sesame seeds, and a beet nut smoothie for dessert!

Tonight I made a strange smoothie but I really liked it (in the photo above).   I had cooked a bunch of beets whole in tin foil in the oven but they were still a little hard so I figured why not make a smoothie?

Beet Nut Smoothie

1 oz raw cashews
1 gingergold or granny smith apple (smallish)
1 large beet
1/2 cup blueberries
juice of 1 lemon
1/2 tbsp flaxseed
water

Use a powerful blender (I used the NutriBullet) and make sure to add some water to make it blend smoother. It’s actually really tasty and lets you sneak in some great vitamins, protein and healthy fats.

I’m going to make this one tomorrow morning… sounds so good, and Chris will bust a gasket if I don’t use the avocados sitting on the counter. He has a tiny issue about produce sitting around too long and “going bad” (picture avocados with mohawks and tattoos wielding clubs and chasing him and Scruffy around the house).   hee hee hee 🙂

Got Greens? Smoothie (Dr. Fuhrman’s recipe)

2 ounces fresh baby spinach
1 cup frozen pineapple cubes
1 kiwi, peeled
1/4 avocado, peeled and pitted
1/2 banana

By the way, I watched Fat, Sick and Nearly Dead a few nights ago (thanks to Chica and Dan for the recommendation). Wow! Amazing. It was really inspiring, and making the move to a nutritarian diet feels the same way… my head is so much clearer, I feel great. Pretty cool that just eating the right stuff can help you heal what ails you and get you off deadly medicines!

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Dr. Fuhrman’s Anti-Cancer Soup

I know, that title doesn’t sound like something I would ever make, but I am sick of being fat and feeling sick after every meal, so I have been following Fuhrman’s Eat to Live diet (the aggressive one). It’s really hard if you don’t have stuff prepared ahead of time, this recipe really helps. ETL is a vegan diet but stricter than vegan because you don’t eat anything processed either, no fake vegan mayo or vegan cheese, prepared vegan meals, etc. Only veggies, fruit, nuts, beans, and seeds.

This soup is delicious and freezes well. Everyone that has tried it has liked it and it really is a great soup and not too hard to make. Just lots of chopping veggies, and if you make your own veggie broth (as I did, following the recipe), you’ll need to juice a ton of carrots and celery.

8pintssoup

Recipe made 14 pints (14 servings)

soup

CLoseup – smells delicious!

 

1 cup dried split peas and/or beans
4 cups water
6-10 medium zucchini
5 pounds carrots, juiced (5-6 cups juice; see note)*
2 bunches celery, juiced (2 cups juice; see note)*
2 tablespoons Dr. Fuhrman’s VegiZest (I didn’t have this)
1 teaspoon Mrs. Dash no-salt seasoning (I used 1 tbsp of this but there’s too much pepper in it for me)
4 medium onions, chopped
3 leek stalks, coarsely chopped
2 bunches kale, collard greens or other greens, tough stems and center ribs removed and leaves chopped
1 cup raw cashews
2 1/2 cups fresh mushrooms (shiitake and cremini), chopped

Directions:

  • Juice the carrots and celery to make the broth. 5 lbs carrots made 4.5 cups juice but the celery made up for it by making more than it called for, so it evened out. You can also use No Salt Added vegetable broth instead.
  • Place the beans and water in a very large pot over low heat. Bring to a boil, reduce heat and simmer.
  • Add the zucchini (chopped) to the pot.
  • Add the carrot juice, celery juice, VegiZest and Mrs. Dash.
  • Add the onions, leeks and kale.
  • Take out 1 cup of liquid and blend with the cashews until creamy. Pour this mixture back into the soup pot.
  • Add the mushrooms and continue to simmer the beans until soft, about 2 hours total cooking time. Make sure you cook it long enough or else the split peas will be too hard!
  • Optional: using an immersion blender, blend soup until it’s creamy and smooth, with some chunks of veggies remaining (up to you).

* Freshly juiced organic carrots and celery will maximize the flavor of this soup.

Kale Chips

Yum… you have to eat it right away, so don’t make it ahead or it will soften.

I was wondering what to do with the CSA kale, since all I ever do with it is make soup…
I used Melissa d’Arabian’s crispy kale chips recipe.
This is delicious…. but then how can anything with olive oil and salt be bad?

  • 1/2 bunch of kale, torn into 1.5 inch pieces
  • olive oil (about 1 tbsp)
  • kosher salt (about 1/2 tsp)
  • pepper to taste

Preheat oven to 275 F.
Remove stems from kale (you can do this by sliding your hand up from the bottom of the stem, this way the leaves come right off).
Wash and dry kale leaves, spread out on sheet pan. Sprinlkle with olive oil and salt, pepper to taste.
Bake for 20 minutes, flipping kale over half way through cooking.
I had to cook it an extra 5 minutes because I didn’t follow directions and stuck the entire leaf on the tray instead of breaking it up. Break it up into smaller pieces so it gets crunchy!

Yummy  🙂