Rita and I have been considering green smoothies as a way to boost our intake of fresh, raw green vegetables. Being a savvy shopper Rita was able to scoop up a smoothie blender for each of us at a super-great clearance – more about those items as we get comfortable with them.
Right now I am juggling a few (too many) activities. To compensate I have been eating a wider variety of greens in salads, greens cooked as a base for some warm winter soups, and I extended my beloved Pumpkin Porridge by adding the additional plant elements of applesauce, ginger, and whole fruit.
I like to prepare this the night before so that the chia is really soft but in a pinch I put it together and declare it edible in about 10 minutes. It gets my system going with a powerhouse of nutrition. This is really helping me to get over the fact that I recently discovered that my beloved coffee, as an almond milk latte, is one of my ‘cross-reactive with gluten’ foods
This could easily be a smoothie beverage with additional water to dilute the coconut milk. The whole fruit could be blended in if that is your preference. Right now I go for the easiest and fastest preparation – hence ‘Smoothie in a Bowl’.
Top with your locally available fresh fruit. We have had an amazing bounty of blackberries and blueberries at the local fresh food grocer. I also froze fresh local figs last summer and I started using these little gems as a special treat.
This post is linked to:
Wellness Weekend January 24-28, 2013
at Ricki Heller’s Blog – Diet, Dessert, and Dogs
- ¼ cup water
- 1 scoop (20 ml) chia seeds (whole)
- ¼ cup pumpkin puree
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ¼ cup unsweetened applesauce
- ¼ cup coconut milk (full fat, from a can)
- Vanilla, a few drops
- Sweetener*, your choice, to taste
- Fresh fruit, at least ¼ cup or more
- Soften the chia seeds in the water – it makes them easier to work with this way.
- Add the pumpkin and the spices together - this prevents clumps of floating spices after you add the coconut milk.
- Stir in the remaining ingredients.
- I use liquid stevia glycerite but taste buds are so different as to ‘sweet’ you should use what makes it taste good for you.
- Top with your locally available fresh fruit.