Energizing Green Smoothie & Yesterday’s Photo Food Diary
Posted Jan 02 2013 10:37am
Good morning and Happy New Year! I hope you had a nice holiday yesterday and got 2013 started off right. I realize this is a time when many of us make healthy changes in our lives and I commend you for making that commitment. If eating healthier is on your agenda, then I will do my very best to try and inspire you, while at the same time trying to keep myself inspired. Let’s make it a group effort, shall we?
On Wednesday, my tradition is to post a picture of everything I ate the day before . I started off yesterday with a green smoothie, as I do nearly every morning. I’ve made some adjustments to the old recipe, but the base now consists of a ripe mango, fresh pomegranate seeds, hemp/sesame milk and a bunch of kale:
I blended it before adding more ingredients:
Next: ground chia seeds, flax meal, frozen pineapple, frozen blueberries, lacuma powder, golden berries, Ceylon cinnamon , maca powder and cacao powder. I got the golden berries at the health food store, sometimes I substitute amla powder or goji berries:
Here’s the printable recipe:
Energizing Green Smoothie
1/4 cup hemp seeds
2 tablespoons unhulled sesame seeds
3 1/2 cups cold water
1 ripe mango, peeled
1 cup fresh pomegranate arils
1 bunch kale, rinsed with leaves torn off stems and stems discarded
1 tablespoon flax meal
1 tablespoon ground chia seeds
1 cup frozen pineapple
1/2 cup frozen wild blueberries (found at Trader Joe’s)
1 tablespoon cacao powder
1 tablespoon maca powder
1/4 cup golden berries
1/2 teaspoon Ceylon cinnamon
2 tablespoons lucuma powder
Combine hemp seeds, sesame seeds and water in a high-speed blender and process until smooth (about 30 seconds). Add mango, pomegranate arils and kale and process for an additional minute or until blended. Add flax meal, chia seeds, frozen pineapple, frozen blueberries, cacao powder, maca powder, golden berries, cinnamon and lucuma powder and process on high until smooth. Serve cold and refrigerate leftovers for up to 24 hours, tightly covered.
Here was my serving:
My gym was open yesterday, so I went for a workout before coming home for lunch. I have been playing around with a new sprouter I ordered and had these sprouted lentils waiting for me:
I made my typical big green salad for lunch with these on top. I’m not a huge fan of sprouted, raw beans (they just taste so, well, bean-ey), but I like the concept that sprouted foods are living and have more enzymes and all that. Here was my salad, made with my Wild Blueberry Zinger Dressing :
I had some mandarin oranges for dessert (not pictured). I was tired yesterday, I’m not sure if it was thyroid medication-related, workout related or female-hormone related, but I just felt a bit off all day. Darn. (I did wake up this morning feeling better though and have e-mailed my doctor to see when I can do my next blood test).
I tried using my pressure cooker for dinner and had another mishap because I filled it up too high:
Don’t be like me and keep adding ingredients over the “max fill” line, it will not come to pressure if you do. I had added delicata squash, brussels sprouts, onion, mushrooms and kale and it was just too much. Everything got cooked, it just took a lot more time. I ended up stirring in some tomato sauce and nutritional yeast and it tasted good despite the problem with the cooker:
Today is another fairly quiet day although I do have some errands to run. Tomorrow morning we have to have some tile work done on our floor (I am dreading a mess!) and I have a Toastmasters meeting. I have been getting used to a slower pace of life and a variation in my routine with the recent holidays. How about you, do you like the change or are you happy to get back to a normal schedule?