Pineappleberry Salad Smoothie

I haven't posted a delicious smoothie recipe in a while! During the winter I got out of the smoothie habit, usually opting for hot oatmeal or quinoa porridge - or last night's dinner leftovers - for breakfast. We've had a little bit of spring weather here in Kansas City, but so far it's mostly dreary and rainy and very cold - we even had snow a few days ago. But, I've been drinking a lot of smoothies lately. I have a wisdom tooth that is bothering me, and until it comes out I can't chew very well, so instead of eating a salad I've decided to make them into smoothies. This way I can still get all my nutrients and I can still be full with the minimum amount of chewing! Kinda sad, actually... LOL.

You may think that carrots, cashews and a mushroom are odd in a smoothie, but they are really good. The carrots are slightly sweet, the cashews add protein and thickness, and the mushroom has practically no flavor at all (but it does have nutrition). If you'd prefer a sweeter smoothie, add honey or agave nectar. I used coconut milk, but feel free to use your favorite liquid. Also, leave the skin and seeds of the apple - they both have valuable nutrients (and you will not be poisoned by eating a couple of apple seeds!) I just cut an apple right down the middle and tightly wrap the other half for another time.

I never post pictures of my smoothies because they are always a deep green color due to the Amazing Grass Berry Flavor Drink Powder I put in every smoothie. It's an extra shot of nutrients, antioxidants and probiotics that adds to the wonderful wholesomeness the smoothie has already. It's totally optional but I highly recommend it - it doesn't change the taste very much at all.

Pineappleberry Salad Smoothie

• 1 tablespoon raw cashews
• 1 small to medium carrot, roughly chopped
• 2 strawberries, fresh or frozen
• 1/2 an apple with skin and seeds, roughly chopped
• 3 one-inch chunks pineapple, fresh or frozen
• 1 button mushroom
• good handful baby spinach leaves
• 1 tablespoon honey or agave nectar (optional)
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 1/4 cup vanilla coconut milk

Layer all ingredients in a blender in the order they are listed. Start blending at a slow speed and increase until you have a near-liquid consistency. You may have to stop the blender and stir a couple of times to ensure everything is being mixed. The smoothie is done when a whirlpool forms in the middle of the liquid.

Kabango Calmorant Smoothie

I've been drinking a smoothie for breakfast every day. Believe it or not, they are extremely filling as long as you use good ingredients. This morning's smoothie has four servings of fruit, two servings of vegetables (or more, if you use superfood powder), a serving of nuts and a serving of "dairy." Wow! ...and it's delicious!

Packing all of that goodness and nutrition into one glass fills you up and gives you a huge boost of energy. Since I've quit drinking caffeine (only a month ago, but still!) smoothies are the way I get up and get ready to go in the morning!

I buy bananas three or four bunches at at time so I can freeze them for smoothies. Bananas make a perfect smoothie base, and ingredients like dried fruit, nuts and greens blend very easily into them so you don't have to use yogurt. Simply slice ripe, yellow bananas into one inch slices and freeze in a single layer on a piece of waxed paper. When they're completely frozen, put em all in a baggie and just take out what you need each morning. I bought the chopped frozen mangoes from Whole Foods - $3 for a one pound bag.

I'm also pretty darn proud of the word smash up in the name of this smoothie :-D
kale - banana - mango - carrot - almond - currant

Kabango Calmorant Smoothie

Layer the following ingredients, in this order, in a blender:

• about 3/4 cup sliced frozen banana
• 1/2 cup chopped frozen mango
• 1 small carrot, chopped
• 2 tablespoons slivered almonds
• 1 leaf curly green kale, torn into small pieces
• 2 tablespoons dried currants
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 - 1 1/4 cups vanilla soymilk

Pulse a few times, and then blend, starting slowly and picking up speed, until completely smooth. This will take a minute or so. It may be necessary to stop the blender and stir to ensure the ingredients towards the top blend together well. Add more soymilk if needed.

Little Bit o Everything Salad

I sure do love a good salad! Well, sometimes. I go through phases. Sometimes I'll eat two salads a day for a week, sometimes the thought of a salad will repulse me. Salads are seriously the best way to get your vitamins and nutrients because the vegetables are all raw, but I can definitely sympathize with not always wanting cold, raw, crunchy vegetables. But, for when you do, this salad is one of my favorites!

For the best tasting salad, use organic produce! The chemical sprays and irradiation used on conventional produce greatly effects the taste and nutritional content. The skins of conventional produce are often tough, thick and very tasteless. This is unfortunate because the vast majority of the nutrients are located in or just below the skin. That is why I recommend to not peel the carrot, simply to wash it very well. The only thing you should be washing off your produce is dirt!!

This salad contains a little bit of every nutrient you could possibly need in a meal! To round it out, add a serving of a carbohydrate (half of a pita, a slice of whole grain bread, whole grain croutons) and have a serving of fresh fruit for dessert. The walnuts and chickpeas have a bit of protein but if you want more, add some baked boneless, skinless chicken or broiled shrimp!

Also, play around with the greens. I like to use one crunchy green (such as romaine) and one that's more tender, such as spinach, leaf lettuce or spring greens. If you have some access to frisee, endive or radicchio, throw that in!


Little Bit o Everything Salad

• 3 leaves romaine lettuce
• 1 cup loosely packed baby spinach
• 1 tablespoon minced fresh parsley
• 1 carrot
• 1 inch section cucumber
• 2-3 florets fresh broccoli
• 1 mushroom
• ¼ red pepper
• 2 heaping tablespoons cooked chickpeas
• 3 heaping tablespoons walnut pieces
• 1 tablespoon raisins, dried cranberries or currants
• 2 tablespoons vinaigrette dressing, such as balsamic

Chop the romaine lettuce and spinach into smaller pieces. If they are not pre-washed, wash in cold water and dry in a salad spinner or with a clean kitchen towel. Place into a bowl and top with the parsley.

Thoroughly wash the carrot (preferably with Veggie Wash). Use a vegetable peeler to peel long strips of carrot on top of the lettuces. Use about 25 strips. Eat the rest of the carrot, serve it on the side, or reserve for another use.

Cut the broccoli florets up into smaller pieces, if desired. Thinly slice the mushroom and dice the red pepper. Thinly slice the cucumber and then halve into half-moon shapes. Add all to the bowl. Top with the chickpeas, raisins and walnut pieces.

Just before serving, drizzle the dressing around the top of the salad. Toss and enjoy!

Colorful - Beautiful - Textures - Nutrients