Category Archives: oranges

Fruit Smoothie

Fruit Smoothie

My son had made this filtered water infused with fresh strawberries, oranges, and lemons. He blended the fruits in the Vitamix, and then added them to a large pitcher of filtered water. This was about three days ago, and it tastes great. I decided to use it in my smoothie today (instead of almond milk).

I used about two cups of fresh frozen strawberries, half of the large papaya (in picture), one apple, one banana, one orange, about one cup fresh chopped pineapple. I added about two cups of the fruit-infused water, then blended all in the Vitamix.

Green Energy Smoothie

Green Energy Smoothie

A lot of us are making smoothies using our Vitamix (I’ve owned mine since 2004, and it was the best investment I could’ve made). I try to make a healthy smoothie almost every day; it’s a great way to get all your fruits and veggies into your daily food intake, and it’s easy to just drink on the go.

Instead of adding ice to my smoothies, I use frozen fruits that I buy fresh and organic then wash/core/slice immediately and place in a single layer on a parchment paper-lined tray in the freezer. Once they’re frozen, I divide them up in baggies and keep in the freezer. I don’t like over-ripe bananas (those that have brown on the peel), but that’s when they’re the most nutritious, so now I wait until they’re quite ripe before slicing and freezing. The other fruit that I always have on hand in the freezer (I usually buy about once a week) are strawberries. There’s an organic fruit stand nearby where I’ll buy a whole flat of them, and none go to waste by freezing this way and using for smoothies.

The other ingredient that I’ve begun to use regularly in my smoothies is organic unsweetened almond milk. One cup of almond milk contains only 60 calories (as opposed to 146 calories in whole milk, 122 calories in 2 percent, 102 calories in 1 percent, and 86 calories in skim milk). There’s no cholesterol or saturated fat in almond milk and it’s low in sodium and high in healthy fats, such as omega fatty acids. It also contains from 25-50 percent of the recommended daily amount of vitamins E, B, D, iron, and calcium. So, lots of good reasons to use it in your smoothies instead of water, yogurt, cow’s milk, etc. Drink plenty of water during the day, and use the almond milk for your smoothies.

Here’s what I put in this all-organic smoothie:

2 large handfuls of baby spinach (pre-washed)
1 cup frozen fresh sliced strawberries
1 cup frozen slices of bananas
1 fresh sliced apple (I used Gala in this one)
2 oranges (I use tangelos)
1 1/2 cups almond milk

Blend in your Vitamix or other blender. It’s surprisingly sweet considering it looks like it might taste kind of bitter since it’s so green! It’s a definite energy booster, and a great breakfast or snack during the day. Reserve the leftover in a sealed Mason jar in the refrigerator.

Tofu, Avocado, and Strawberry Salad

Tofu, Avocado, and Strawberry Salad

“Tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. Tofu is an excellent food from a nutritional and health perspective. It is thought to provide the same sort of protection against cancer and heart disease as soya beans.” (http://www.bbcgoodfood.com/howto/guide/ingredient-focus-tofu)

Strawberries are in season right now, and I’ve been getting them weekly in my organic Community Supported Agriculture (CSA) shipment from “farmfreshtoyou.com.” They’re chock full of antioxidants, but they should be eaten within a few days since they lose their antioxidant potency relatively quickly. The following site (http://www.care2.com/greenliving/10-super-health-benefits-of-strawberries.html) describes some of the many health benefits of strawberries.

My recipes for the past several days have all included strawberries as a side, or in the dish; I eat them quickly while their antioxidant potency is at its peak.

INGREDIENTS:

1/2 c each of cubed super firm tofu and avocado
1 c sliced strawberries
1 tangelo orange
1 tsp chia seeds

METHOD:

Gently mix the avocado, tofu and strawberries together. Sprinkle the chia seeds over top. Slice off a third of the tangelo and place it on the side of the salad. Squeeze the remaining tangelo over the mixture.