Lately, I have had a lot of fun making smoothies for us. That blender gets washed every day, I tell you. That’s because it gets used every day. It is such an easy thing to do and yet it took me a bit to get on the bandwagon of this food trend. You don’t need a cookbook either.
A couple of years ago, I read a cookbook about kale. All the recipes included kale in some form. It overwhelmed me. I tried a few kale smoothies and other kale recipes, but I did not get inspired.
Well, something happened this year. Not sure what exactly, but one morning I just felt the courage to get the blender out and here’s what I put in it: 1 cup of rice milk, a cup of spinach, and one banana. Continue reading
So with 1 cup of rice milk, 1 cup of fresh spinach leaves and 2 bananas I make enough smoothies for the three of us for lunch. There are days when I don’t feel like eating a salad, but I know I need my greens. By the way, I may have poured more than one cup of milk. If it gets too thick for your blender, just put more milk. You cannot hurt it.
Of course, you can do other combinations. For instance, I put one teaspoon of fiber (husks) in there one day. You could put flax seed etc. This recipe is just an example of how easy it is to drink your spinach (or kale) and not gag. We need our greens, friends!
Now, for the pink smoothies. I found a great recipe on Forks over Knives, which I modified slightly for my own taste. The taste is great and it is almost like a parfait. If you let it sit overnight in your fridge, it will thicken and have the texture of a parfait. Otherwise it will be a smoothie and you can just drink it. One thing is sure though: both are delicious.
Show these recipes to your children and record this as “Culinary Arts” or “Science” in your school records. “Cooking Lab” is another label, of course. In Tennessee, homeschooling legal requirements are not that stringent but I keep records of things we do for my own benefit.