I have read a lot about drinking “green” smoothies. They are supposed to help you drink your daily recommended amount of fruits and vegetables. I have seen people at my work drink them and always thought they looked dreadful and the ingredient list seemed like something I probably couldn’t stomach. However, over the last couple of months I have read a lot about them and the benefits they bring to the body. As a vegetarian, I generally eat a lot of fruits and vegetables along with other things such as nuts, tempeh, seitan, and a bit of tofu. I don’t think I eat enough fruits and vegetables. So I found a great little iPhone app for making smoothies: Green Smoothie. The app was developed by: http://www.rawfamily.com There are actually a lot of wonderful informative websites dedicated to green smoothies. Hit up Google and read all about them. Today was my first day in the green smoothie arena and here is what I made (recipe is below the photos):
- Strawberry Field – Green Smoothie Thank you to the Raw Family website & iPhone app for this one.
- 1 Banana
- 8 Romaine Lettuce Leaves
- 2 Cups of Water
- 1 Cup of Strawberries
- 1 Handful of Blueberries (optional – I added that part myself 🙂
- Blend very well and enjoy!
- It is actually very tasty and I think I may have another one later this afternoon. I’ll post more recipes as I find them and experiment. Additionally, this exact recipe made 3 1/2 8 oz cups, but I have already finished almost the entire pitcher because it is about as filling as my standard EggBeaters and fruit breakfast. This recipe has about 225 – 250 calories.
Time for summer BBQ grilling!! Dinner outdoors is wonderful and delicious. Try one of these marinades to liven up your vegetable kabobs!
1 can of crushed pineapple
4 tablespoons of soy sauce
2 tablespoons of blackstrap molasses
1/8 teaspoon of red-pepper flakes (or to taste – hot, hot, hot!)
Mix all ingredients together in a bag and refrigerate for approximately 2 to 4 hours.
Another good marinade for grilling or oven is:
Ingredients for Marinade:
1/3 cup of wine vinegar
2/3 cup of olive oil
1/3 cup of lemon juice
2 teaspoons of thyme
1 teaspoon of black pepper
3 bay leaves
1 teaspoon salt
3 cloves of crushed garlic
Mix ingredients in a large ziplock bag or bowl with a lid and refrigerate for about 2 hours. Add vegetables for another 2 hours and place on skewers. Drizzle leftover marinade over veggies for grilling.
I enjoy a mixture of veggies on my Kabobs: multi-colored peppers, purple onions, Cipollini onions, mushrooms, fingerling potatoes, zucchini, yellow squash, and tomatoes.