I’ve never been one to apologize for being absent over here on the blog. Life happens and sometimes blogging has to wait a bit. But I somehow can’t believe it’s been six weeks or so since I last shared a recipe. That seems like forever in blog years! To give you a quick update (just in case you missed me), I started a full-time job working with the Simple Green Smoothies team. I’ve worked with SGS for several years on a freelance basis, but now I’m officially one of the team. My days are filled with green smoothies from sunup to sundown. I’m taking photos, editing, and learning how to shoot and edit video. It’s just been a great first month on the job. So it’s kind of funny that my first recipe of 2015 is a smoothie recipe. But I can’t help it. I’m addicted to my Vitamix and I’m addicted to smoothies!
I feel like I’m a pro at green smoothies at this point. I’ve been making them for years and years. I love them. I drink them on a daily basis. But I’ve also been wanting to delve more into using other veggies in smoothies – just to keep things interesting. I also have a hard time getting my son to drink green smoothies, even though they taste sweet and delicious. It’s a color thing. But he will drink pretty pink and purple smoothies, so I’m trying out adding other things to make his smoothies healthier without him catching on. I hate “hiding” veggies in my kids’ food, but this kid has a major aversion to anything healthy, so I do what I can. Sitting on top of him and prying his mouth open wasn’t an option. Ha! On a more serious note, he has issues related to ASD that make it hard for him to be an adventurous eater like the rest of us in the family. But he’s been really brave this past year and I think we’re making some progress. Smoothies have definitely helped with that. So I’m going to keep going!
Root veggies are great for smoothies. They blend pretty well in a high-speed blender and they are sweet. Beets have a bit of an earthy flavor, but adding citrus and berries helps mask it a bit for picky children. I like the flavor of beets, and often crave it, so it’s not a bad thing as far as I’m concerned. Beets help your liver do its job detoxing your body, plus the gorgeous color can’t be “beet!” (Sorry.) Then there are all those vitamins, minerals, fiber, and natural sweetness. Such a good thing to eat on a daily basis. And carrots, of course, are good for healthy eyes just like Grandma said, and healthy skin. There is a ton of Vitamin C in this smoothie too. That’s great for the wintertime when we all need a little extra boost to the immune system.
I’m just in love with this smoothie. My girls could hardly contain their excitement while I was photographing it. “Is it done yet? Can I have one yet?” So cute. I’m glad they love their smoothies like their mama. (My husband says he has teeth, so no smoothies for him. Ha!)
My dear friend Becky from Project Domestication and I team up monthly to share recipe on a theme. I chose Smoothies as the theme for January. Becky made a beautiful Coconut Cranberry and Mango Green Smoothie. I’m excited to try it out. My freezer is full of frozen cranberries – I stocked up after Thanksgiving! Side note – Becky is working towards doing the Whole 100 (Whole 30 for 100 days). I’m so impressed! You can follow her on Instagram to see the delicious things she’s cooking up.
Coconut milk is my go-to for really creamy smoothies. This smoothie works as a meal replacement. You could add a big spoonful of chia or hemp hearts for added protein and to make it more filling.
- 1½ cup frozen strawberries
- 1 cup frozen raspberries
- 1 orange, peeled (I used a Cara Cara)
- 1½ cups light coconut milk
- 2 medium carrots, scrubbed well and chopped
- 1 small beet, peeled and quartered
- Place everything into blender and puree until smooth. Makes two servings.