I am so thankful for this gradual Autumn we have been given. A slow transition indoors, with dinner on the screened in porch still possible in sweaters. The days are getting shorter, but the sun and ground are still warm. And the colors. I have been going for long walks through our neighborhood just taking it in. Trying to breathe a little deeper. Allowing myself to be restored in the not quite crisp air and the bright hues. But then the high today is nearly eighty. Thank goodness I haven’t quite packed away my cutoffs. Thank goodness the warmth makes a post about smoothies slightly less out of season.
As I’ve mentioned earlier, when I get bored with food I tend to fall back on smoothies to nourish me through my days. Our trip was the first time in six months I didn’t have one if not two smoothies in place of meals, and my body felt it. So once we hit Seattle, after three days on the road, my first my only request was to find a green smoothie. I wanted kale and nutrients and protein without having to chew a damn thing. I found just that at Alive Juice Bar in Shoreline, and a smoothie looking something like the recipe below.
Kale Ginger Smoothie
The small amount of orange in this recipe really amps up the citrus notes and pairs so nicely with the lemon and ginger. If you want less fruit/sugar, I would 1/2 the apple and 1/2 the carrot juice for a bit more green tea. I like a lot of ginger, and will sometimes put twice the amount below.
1 large handful of kale (or two)
1/2 lemon (rind or no rind)
1/4 orange (no rind)
1 small apple, chopped into 1/4
1/2″ piece of fresh ginger (or to taste)
1/4 cup carrot juice (fresh pressed preferably)
green tea, unsweetened
protein powder (Soy tastes great for some reason in this smoothie, but if you’re watching your soy intake a vegan plant blend I recommend is true vitality. If this is not meant to replace a meal, leave the protein out entirely.)
Blend with greens at the bottom of the blender. Play with your ice to tea ratio until you find the taste and consistency right for you. My rule of thumb is generally to just cover the fruit with liquid, and then fill the serving cup 3/4 full with ice.
The second smoothie I want to share is one that I drank nearly daily for lunch at Whole Foods when I was working in the coffee/smoothie shop. It is quite filling, even in the absence of protein powder, thanks to the almond butter and greens.
Green Almond Smoothie
Pack in the greens on this smoothie. There are so many other flavors going on that they really can get lost. Also, adjust the amount of almond butter accordingly if protein powder is added as the calorie content on this smoothie can skyrocket. If that is something you need to take into consideration.
I prefer the texture of frozen bananas in my smoothies. Break ripe peeled bananas into 1″ chunks and throw into the freezer to have on hand. I know they aren’t local or seasonal, but they are really irreplaceable as a smoothie base, imho.
1 small ripe banana, frozen
frozen mixed berries
1 large handful kale (or two)
1 handful spinach
unsweetened almond milk (or other non-dairy milk)
1-2 tbsp almond butter
protein powder (optional. I recommend true vitality)
Place fruit into serving cup, leaving about 1″ of space at the top. Pour almond milk over the fruit, still leaving some room at the top. Place the greens in the bottom of a blender and pour the cup of fruit and milk on top. Scoop in the almond butter and protein powder (if using) and blend well.
What is your favorite smoothie recipe?