January 22, 2012
Kale Juice Smoothie
serves 1 ~ $1.83 per serving
1 cup kale juice ($.90)
2 bananas ($.30)
1 tablespoons nutribiotic rice protein powder ($.63)
water for blending
6 ice cubes
I like kale smoothies well enough, but sometimes my less than VitaMix
blender doesn’t blend it as smoothly as I’d like. So, for this, I
started with juiced kale.
Add all ingredients to a blender and puree until smooth and creamy.
Also, I added some Nutribiotic Rice Protein Powder
to the smoothie since I’ve been trying to get in a bit more protein
lately. The company sent me a generous supply and I really like this
powder, although it may not be raw (processed at low temperatures is
what the company says). It’s not gritty and has practically no taste and
blends with just about anything. For me, I like that the only
ingredient is rice protein and a little bit of vanilla.
traditional in just about every culinary history. It’s sometimes thought
of as a German or southern specialty. I like how the wilting process
softens the greens just a little. The dish is usually made with greens
that are wilted by pouring hot bacon and bacon fat over them.This recipe
achieves the same goal in a healthier and kinder version.
sliced zucchini and onions in a lidded container. Whisk together the
olive oil, balsamic vinegar, agave, salt, cayenne, and liquid smoke and
pour over them, coating well. Put the lid on a shake a few times, for
good measure. Pour onto a lined dehydrator sheet and dehydrate for about
two hours at 110 degrees.
container. Whisk together the olive oil, balsamic vinegar, agave,
garlic, salt, and pepper and pour over the kale. Massage for a minute or
two to evenly coat. Put the lid on and shake container every so often to
recoat the kale. Let this marinate and “wilt” while the zucchini is
dehydrating. Add the other greens for the last half hour, since they’re
far more delicate than the kale.
still have a freezer half full of frozen tomatoes from my garden last
year, and I’ve used them here. In season, we sell our veganic tomatoes
two for a dollar straight out of our garden and that’s the price I’ve
used here. It’s quite a low price, but it’s such a fulfilling thing to
grow food. This time of year, though, tomatoes are quite expensive in
the stores. I talk about freezing and preserving produce for raw in my
ebook, which is available to the right. I’ve really gotten a lot out of
our raw, frozen produce this winter.
a blender, puree until smooth the avocado, tomatoes, carrots, half the
onion, and two stalks of celery. Add as much water as you like to
create the desired consistency. I made mine thick and it was very much
like a stew. Finely dice the other half of the onion and the remaining
celery. Slice the zucchini into noodles using a vegetable slicer or
spiral slicer. I slice the zucchini lengthwise and then use a vegetable
peeler to shave off fettuccine sized noodles.
the soup between bowls, salt and pepper to taste, and stir in the
diced onion and celery and the noodles. Drizzle with a teaspoon or so
of olive oil and some red pepper flakes, if desired. Extra yumminess
can be had by marinating the zucchini noodles for a few hours using
equal parts olive oil, balsamic vinegar, and agave as a marinade.
carbs: 38 gr
protein: 8 gr
blade, puree the avocado, bananas, agave, vanilla, and salt until very
smooth. This will take a few minutes. Process in an ice cream maker
until the consistency of soft serve ice cream. Fold in the pistachios
and freeze until firm.
maker, just freeze the puree and stir every half hour or so until it’s
firm, adding the pistachios just before firm.
carbs: 92 gr
protein: 8 gr