Tuesday, December 18, 2012

Day 2 - December 2012 GSC

This morning I had planned on a chard and pineapple combination in my GS, but on my way to the water cooler I happened to notice Victoria Boutenko's book Green Smoothie Revolution on the shelf. When I picked up the book and flipped it open, this is the recipe it landed on.

Mellow mango meets zesty lime for a refreshing explosion of flavours! 

Mango-Lime Pudding GS
Yield:  2 cups

2 ripe mangoes, peeled and seeded
2 cups chard
1 ripe banana, peeled
1/2 lime, with peel
  • Only add a whole lime peel to a Vitamix or other high speed blender
  • For a regular blender, grate the lime peel first for easier blending
  • Add all ingredients to blender and blend until smooth and creamy
  • A medium sized mango contains digestive enzymes that help break down protein, 3 grams of fibre for healthy digestion, and vitamin A for vision, healthy mucous membranes and skin 
  • A handful of chard contains 1 gram of fibre

This Green Smoothie was a good one to finish off this two-day challenge. If you joined us for this GSC, remember to contact Clive of RawBC so he can add you to the growing list of participants. Simply send an email to  info@rawbc.org  with the caption "I DID IT" and your Name and City.

Sweet Power GS
Yield:  4 cups

2 cups purified water
1 cup mild tasting greens (like spinach)
1/3 of a whole pineapple
1 banana
1 apple (or 1 cup strawberries) 
  • Blend all ingredients in a high-speed blender until smooth
  • Always taste test for balance of flavours
  • A slice of lemon (peeled) will counter too green a flavour
  • A GS quickly alkalizes the body; helps build hydrochloric acid in the stomach and is a great source of protein, vitamins, minerals and fibre.
  • Low stomach acidity (hypochlorhydria) is a condition that occurs when the human body is unable to produce adequate quantities of stomach acid.
  • Low stomach acidity dramatically impacts digestion and absorption of most nutrients necessary for health.
  • Hydrochloric acid is the only acid that our body produces.
  • All other acids are by-products of metabolism & eliminated as soon as possible.

Monday, December 17, 2012

Day 1 - December 2012 GSC

Welcome to our Monthly
Green Smoothie Challenge!

In Courtenay, we had our first snowfall last night, and I wanted to share with you what I saw this morning from my kitchen window . . . Winter Wonderland!

Getting back to Green Smoothies! The first GSC of 2013 will be held on January 21 and 28 - be sure to mark the date on your calendar!

Here's a recipe from the October GSC that doesn't use bananas. But it was separating, so today I added avocado to make it thick and creamy. To understand why this happens, have a look at my Dec 14, 2012 post 'Fibre in Your Green Smoothies'.

Apples n' Sprouts GS
2 apples
1 cup frozen pears
2 cups mixed sprouts
1/4 avocado, peeled and seeded
2 cups water
  • Placing fruit in the blender first makes for easier blending
  • After blending the fruit, add the fresh sprouts, and blend until smooth
  • I used Gala apples - just removed the stem and the whole apple went into my Vitamix
  • If using a regular blender you may want to leave the skin on, but remove the core
  • And if not drunk right away the apples turn GS brownish - so add lemon juice
  • Apples are a source of fiber and pectin, to help your digestive system work at its best, eliminating harmful toxins from your body.
  • Sprouts are one of the most alkalizing, nutritious and easily accessible foods. Rich in vitamins, minerals, proteins and enzymes, they are easily grown in 4-6 days at minimal effort and little cost. A sprout contains all of the energy, vitamins, nutrients and power that enable it to transform from a small seed into a strong plant. In the sprout stage, its nutritional value is at its maximum (sprouted seeds can contain 400% more protein than lettuce and many times more nutrients).

To balance out the more intense flavour of cilantro, try adding coconut water, pear, and Romaine lettuce for a nice balance. Another recipe with no bananas!

Cilantro Coconut GS
2 cups young Thai coconut water
3 Kiwi fruit, peeled
1 pear, stem removed
1 bunch cilantro, stems removed
1 cup Romaine lettuce
  • Add all ingredients to blender and mix together until smooth
  • Cilantro is well known for its anti-inflammatory and detoxification power, and has long been used for digestive disorders
  • It also has the ability to bind with toxic heavy metals that can accumulate in tissues and then removes them from the body

Sunday, December 16, 2012

Raw Yam Hummus

Today I have been playing in the kitchen (do we every grow up?) So far I have marinated veggies, flaked coconut meat, and either crackers, bread, or pizza crust in the dehydrator (at this point not sure which)!

The last thing I made was hummus from yams, which have an orange flesh. I had a general idea, but since the recipe was nowhere to be found it was time to get creative. Here is the result for you to try. I didn't write down what I was doing until the end, so these measurements are my best guess. 

Raw Yam Hummus
Makes about 1 cup
1 yam, peeled and cubed
1 clove garlic
1 Tbsp raw tahini
olive oil, maybe 1 Tbsp
lemon juice, 1 Tbsp or more
1 tsp gluten-free Tamari
maybe 1/8 cup water
less than 1/2 tsp Himalayan salt
less than 1/2 tsp ground cumin
less than 1/2 tsp ground coriander
3 shakes cayenne pepper
  • Mix all ingredients in a food processor until smooth
  • Adding chopped cilantro or parsley would be a nice addition
  • Serve in a bowl surrounded with raw crackers and enjoy!