Thursday, November 24, 2011
Green smoothies seem to be everywhere at the moment and I'm not usually one to jump on the bandwagon but after reading this post and making Sherilyn's version, it got me thinking that this wasn't such a bad trend to follow... then I saw this absolutely adorable video made by Anya of Golubka fame that sealed the deal for me. From that day on we've been enjoying our own version of the famed green smoothie for breakfast, using freshly picked (organic) silverbeet from the garden.
I get loads of people asking how I get our kids to eat as many vegetables as they do and you know what? The simple answer (as seen also in that video) is that all you need to do is expose them to a wide variety of fruits and vegetables from day one. Eat them daily, prepared in exciting ways and they will grow up knowing no different.
Our kids fight over who gets to eat the last shred of raw kale in the salad bowl, and no it's not a miracle. It's just what they know. A perfect example of this is when I made a Mexican inspired dish for dinner recently. This was all rather new to them as it's not flavours I tend to cook with very often so they weren't overly keen or excited to try it, but if I had put a bowlful of chickpea curry (similar spices and heat factor, but familiar) they would have gladly eaten a whole bowlful with rice, because that's what they know.
They haven't always loved all vegetables. Kye was especially slow to get excited about vegetables, especially cooked ones. But we just never gave up, we kept on offering them every day, whether he ate them or not and slowly but surely they both now give nearly every vegetable a go. (Kye still won't go near mushrooms, but hey everyone has to have at least one disliked vege eh?).
The kids have always loved spirulina smoothies so getting them to try a green smoothie for breakfast wasn't to much of a stretch, but to further disguise the silverbeet (chard) I've bumped up the flavours by adding some freshly squeezed orange juice and virgin coconut oil, so even the most weary reader will enjoy it too! The orange juice provides a good boost of vitamin C which will help the body absorb more iron from the silverbeet, while the coconut oil provides great amounts of lauric acid and has this amazing ability of being able to disguise the somewhat grassy nature of green leafy vegetables, making it almost undetectable in smoothies like these. Perfect, I hear you say!
Spinach could be used in place of the silverbeet (chard) I've used here, but do try your best to obtain organically grown greens where ever possible.
I planned to have a photo of each kid drinking their smoothies but Ada gulped hers down so fast that by the time I had taken a few snaps of mine, she had polished off nearly two glasses of it!
Lastly, for any of you who like to look at photos of peoples vegetable gardens (I'm sure I'm not the only one right, right?) I've started up an album on my facebook page, that'll keep you up to date with what's growing in our garden right now...
If you like your greens as much as we do, you might also like my:
*salt + vinegar kale chips
*raw kale salad with garlic feta dressing
Spinach leaves can be used in place of silverbeet (chard) if preferred. Chopped peach or nectarine could be used in place of mango, if not available or just add another banana. Squeezing your own orange juice will make for a much nicer smoothie, if you don't have quite 1 cup of juice simply top up with filtered water. Also, this makes a lovely thick smoothie, just how Iike it. But you could always thin it down with more orange juice or filtered water if you prefer a thinner smoothie.
- 1 ripe mango, peeled, stone removed and roughly chopped
- 1 ripe banana, peeled
- 1 cup freshly squeezed orange juice (around 2 oranges)
- 2-4 large silverbeet (chard) leaves, hard stem removed (discard) and leaves roughly chopped
- 1/2 cup ice
- 1 tablespoon virgin coconut oil (solid or melted slightly, doesn't matter too much)
- berries (fresh or frozen) to serve, optional
Place everything into a blender *, except for the berries. Blend on high for 1 minute or until bright green, smooth and creamy. Serve immediately topped with berries.
* I find that if you have a regular blender like I do (not a vitamix), it's easier on your blender if you layer the softest ingredients and liquids first. I usually add the banana, mango and orange juice to the blender jug first, then top it with the chopped silverbeet (chard), ice and coconut oil, before blending. It will thank you :-)
Recipe shared at:
Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-free
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