Green Smoothie Challenge

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What I’ve noticed is that I have favourite veggies I put into my green smoothies, and just switch around the fruit. I’m thinking once I finish the batch of veggies in the fridge, I’m going to try something new. Until then, here are my latest green smoothies.

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Simply blend together the following for the All The Way Green Smoothie:

ingredients

1 apple (peeled)
2 cucumbers
2 cups spinach
1 cup coconut water
1 cup ice

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And this one was pretty good. Blueberry Delight Smoothie.

1 punnet of blueberries
2 cucumbers
2 cups spinach
1 cup water
1 cup ice

Do you have any green smoothie concoctions you want to share?

Going Green Smoothie Strong

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I’ve been experimenting with adding more nutrients to my green smoothies. This next smoothie I’m calling the Green Acai Berry Smoothie. I found this freeze dried powder in my local health food store, and decided it would be great in my smoothies. The great thing about acai berries are the health benefits. Such as:

– High in anthocyanins, which have the ability to lower cholesterol levels in the blood stream
– Aids in weight loss
– Helps upset digestive systems – they have a detoxication capacity
– Contain anti-inflammatory properties
– Very high in Vitamin C
– Energy boost

Source: Global Healing Centre

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Simply blend together the following for the Green Acai Berry Smoothie:

ingredients

1 cup green grapes
2 cucumbers
2 cups spinach
1 tablespoon Acai Berry Free Dried Powder
1 cup water

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Do you have any green smoothie concoctions you want to share?

Green Smoothie Gone Red

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My first smoothie drink, Peach Coconut Dream lasted two days, and today I made up a new batch. I’m calling it the Gone With The Red. The beetroot turned the smoothie red, but it was still very delicious.

Because today’s challenge is to add protein to the smoothie if you’re using it as a meal substitute, I added a handful of almonds on the side. It’s a hot summer day here, so it was perfect to sit outside with my chilled smoothie and almonds:)

On a separate note, I’m using my Bubba Gump glass I got from the New York Times Square restaurant when I was there last year. So many fond memories.

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Simply blend together the following for the Gone With The Red smoothie. I made mine a bit chunky:)

ingredients

1 cup ice
1 medium sized raw beetroot (peeled and diced)
1 nashi pear
2 cups spinach
1 cup coconut water

 

Do you have any smoothie concoctions you want to share?

30 Day Green Smoothie Challenge

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I ran across this challenge on twitter, and considering I’m currently doing a bit of a detox requiring me to eat only fruit and vegetables for a couple of days, what better thing than to join The 30 Day Green Smoothie Challenge. It will also encourage me to eat more green, leafy veggies too, which is always a plus.

If you’re interested, click on the image above to be taken to the site. So, for my first smoothie, I’m making a Peach Coconut Dream, which is a recipe from Simple Green Smoothies.

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Simply blend together the following:

ingredients

1 peach
2 cups Grapes (frozen or fresh)
2 cups spinach
1 cup coconut water

Makes 4 – 5 cups

Check out Simple Green Smoothies for more gorgeous recipe inspirations.

The peach coconut dream was delicious. I didn’t blend it too heavily, as I like the chewable bits of spinach. It’s quite a sweet smoothie. I’ll be making it again.

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Do you have any green smoothie concoctions you want to share?

Tomato Season

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We’re in Summer here in Australia,  and that means lots of yummy veggies from the garden. This year my bounty includes plenty of tomatoes. Too much for me to eat before they go off, especially when my husband whom we’ll call Mr.H, dislikes the red fruit.

So, this week I made a tomato sauce for use with meat, chilli con carne, and for anything else I’d use bottled tomato pasta sauces (you can half or quarter the ingredients for small portions. I have a lot of tomatoes to use).

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Ingredients

4kg ripe tomatoes

1 cup basil leaves finely chopped

1/2 cup oil

4 large onions finely chopped

6-8 garlic cloves crushed

1 teaspoon oregano finely chopped

1 tablespoon salt

1/2 tablespoon pepper

Method

1. Using a sharp knife cut each tomato tip with a criss-cross pattern. Put all the tomatoes in boiling water for approx. 20-30 seconds, depending on the size of the tomatoes. Test one to see if the skin easily peels off, then it’s ready. Remove tomatoes from the boiling water and place them in cold water. Then start peeling the skin away from the tip, which has been scored, to the steam. (Some people like to deseed their tomatoes, and you can do so. I prefer to leave the seeds.)

2. Using a food processor or blender, chop the peeled tomatoes to your preferred consistency. I like to leave mine a bit chunky.

3. In a hot saucepan, add the oil, and then cook the garlic and onion, until tender.

4. Add the tomato mixture, along with the oregano, salt and pepper, and mix well. Bring to the boil, and then turn down the heat and allow to simmer for an hour. Stir in the chopped basil to the sauce.

5. Now it’s ready to use with your favourite dish or freeze for later use.

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Some health benefits I found on tomatoes, just in case you’re curious:

– high in antioxidants

– helps reduce cholesterol and is good for the heart

– fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides

– rich source of vitamins – abundant Vitamin A, C, potassium and iron

– helps keep the digestive system healthy by preventing both constipation and diarrhoea

– great for skin, bones, hair and teeth

– some studies have shown that levels of lycopene work to reduce the chances of developing prostate, colorectal and stomach cancer. Cooked tomatoes produce even more lycopene, so this next recipe is perfect:)

Sources

Florida Tomato Committee

WH Foods

What tomato inspired recipes have you made recently?