Friday, January 27, 2012
Sour Mango + Spinach Smoothie
See what I mean by 75% greens and 25% fruit? This is where I see you in 6 months. Or maybe you are already here. Awesome.
This beautiful combination of fruits and veggies was invented by Aimee Henrikson. My culinary genius of a sister. It is actually the inspiration for the name of this blog.
Aimee made this for us while we were visiting in Utah on a Saturday. It made me feel SO GOOD that the next day as we were sitting in church I couldn't stop thinking about it. I felt like a kid whose mother had made cinnamon rolls and I couldn't wait to go home and eat them!
While I was trying to pay attention to the speakers it must have looked like I was sitting on a hot stove. Counting down the minutes until I could jump up, run down the street back to my Mom's house, and make that smoothie as fast as I could. It was during this very child-like moment that the name hit me.
This smoothie was like a literal plant infusion. It made me feel like the plant ingredients plus the apple cider vinegar were scrubbing out all of the yucky toxins and fatigue right out of my body.
In anticipation I started chanting quietly, "Plant Infusion! Plant Infusion!"
And thus the name of this blog was born.
Thank you, Aimee. I bet you didn't know that your creations are THAT inspirational. What'd I say? Genius, I believe is the word.
This is often my breakfast and lunch.
This green smoothie is very portable in a glass quart jar.
Warning: glass quart jars are clear. If you walk around drinking this in public people will ask you questions.
I think I'll go make this right now.
P.S. Keep the pineapple core on your pineapple and include it in your smoothie. I was walking past Mr. Blendtec salesman dude at Costco the other day (why does the idea of buying my blender all over again excite and intrigue me?!?!?) and he said, "Leave the core on the pineapple as that is where most of the vital nutrients are contained. The blender will make it smooth as ever."
Sour Mango + Spinach Green Smoothie (or Green Drink)
Adapted By Aimee Henrikson (my sister!) from Diana Stobo
1 cup vanilla or plain kefir, coconut kefir, soy yogurt or plant milk
1 cup water
1 grapefruit, bitter skins and piths removed (see citrus avocado salad on how to fancy-peel citrus)
2 peeled oranges
2 cups fresh spinach (or more if you are aiming to incorporate more greens)
1-3 TBSP apple cider vinegar (according to how sour you like it, I love 1/4 cup!)
1 heaping tablespoon green powder (optional, I use Ormus Supergreens which really adds flavor)
1 cup mango or 1 cup peaches, depending on your preference (fresh or frozen)
1/8 – ¼ of a fresh pineapple depending on your desire for sweetness
2-3 Tbsp Chia seeds or flax seeds (to get your omegas and fiber, and attain a feeling of fullness)
1/2 frozen banana (optional, for added creaminess and sweetness)
½ to 1 cup ice
Layer in blender the liquids, then soft foods, then frozen foods. Blend well. Can add ice and the water if you want it colder and less thick.
I put this in my WildSide larger blendtec blender and I have to smash it down to make it fit. The blender has to really work to get it fully blended so if you do not have a WildSide Blendtec, halve the recipe.