Most of us probably grew up fearing green foods. It’s those not-sweet-and-sometime-bitter things your parents used to have to threaten you to it. I always had an obsession with broccoli, but not really everything else. Eventually I learned to love vegetables, green and otherwise. Thing is, green is good for you! Green smoothies are a brilliantly sneaky way to get all that green benefit, minus the bitterness. Baby spinach is the easiest ways to get your greens into a smoothie, as they are quite tender so you can blend them up without difficult-to-manage fibrous strands with a normal blender (read: not a Vitamix). Plus, spinach is very, very good for you: vitamin A, K, C, manganese, folate, magnesium, iron, copper, vitamin B6, B2, calcium, potassium, vitamin B1, phosphorus, zinc, protein, omega-3…… This list cannot get any longer, but it does.
I also snuck in a superfood-I-should-really-take-more-of, spirulina. Spirulina is a blue-green algae, and though it pretty much smells and tastes like seaweed, it’s not very strong and is very well masked by other flavours. It ranks very highly on the nutritional scale, packed with iron, magnesium, lots of other minerals, vitamins A,K and B complex, beta carotene and the detoxifying chlorophyll. Taking spirulina is really great to detox your system, as part of any attempt of a healthy lifestyle. It just turns everything green, though, which is why I don’t take it as often as I should because some days, I really don’t feel like drinking something visually green. I really like colour variety in my life, is that so wrong?
I ran out of soy milk over the weekend (gasp) but I have a handy little trick to getting a creamy milk or smoothie, so long as I still have a jar of almond butter around. Just add a teaspoon of almond butter to the smoothie to get an instant almond milk going on in your blender jar. I used coconut water for extra hydration and sesame seeds for extra calcium.
(This is my first shoot after reading Helené Dujardín’s book Plate to Pixel. She’s the incredibly author and photographer behind Tartelette – I just adore her blog, so many pretty pictures! I’ve always been very minimal with my photography, because I had no idea how to work the dSLR, but this book was a great introduction and I’m playing around a lot with aperture and ISO which has been really fun. I also moved my shoot location a little closer to the window, which I think makes a great difference. Oh, and I realised how important a tripod is to get a sharp shot. And I might have gone a bit crazy with prop shopping. I still need to get around to using a programme other than Picasa for editting but I can’t learn all this at once so I’m taking my sweet time.)
- 2 frozen bananas
- 2 kiwifruits
- 1 orange
- 1 big handful baby spinach
- 1 teaspoon almond butter
- 1 cup coconut water
- 1 teaspoon spirulina
- 1 tablespoon sesame seeds
- Tip: Keep your smoothie nice and cold without watering it down by freezing a huge batch of bananas before hand, and using handfuls at a time for you smoothies.
- Peel the kiwifruit and orange. Cut into rough chunks.
- Throw everything into the blender and blend till smooth. Add more coconut water if you prefer your smoothies less thick.
- Pour into glasses and enjoy.
Enjoy! xx, Bee