Easy Tropical Green Smoothie Recipe


Easy Tropical Green Smoothie Recipe


We can only eat so much peppermint bark and gingersnaps before we realize that our non-elastic waisted pants are threatening to cut us in half and we are experiencing strange post-sugar-crash-lethargy, and by "we" I am referring to myself and my current outfit of stretchy yoga pants.

But holidays are for splashing out, and January is for proverbial belt-tightening and getting things back on track, and what better way to do so than a green smoothie? If you are not familiar with green smoothies, there are a few things I'd like to point out to you: a) there is an insane amount of dark leafy greens involved, b) we could all use more dark leafy greens in our diets, and c) despite the insane amount of dark leafy greens, you cannot actually taste them. Really, there's no better way to start your day than a smoothie packed with fibre, nutrients, and protein. Give this recipe a whirl — literally, whirl it in your blender, and feel the energy and power of the green smoothie! You can also feel smug with the knowledge that you just drank 4 servings' worth of dark leafy greens — and it was delicious!


4 cups loosely packed spinach leaves
1/2 cup coconut water
1/2 cup water
1 banana
2 tablespoons hemp seeds
1 cup frozen pineapple chunks

  In a blender, whirl together spinach, coconut water, and water until spinach is liquefied.

  Add banana, hemp seeds, and pineapple chunks and blend until very smooth.

  Bottoms up!

Yield: 1 large or 2 small servings


So, want more morning energy? Watch me whip up this smoothie here:


"Morning After the Night Before" Hangover Cure Smoothie


"Morning After the Night Before" Hangover Cure Smoothie

hangover cure smoothie

I confess, when it comes to gustatory pleasures, I have two major weaknesses: savoury snack food and red wine, sometimes both at the same time. Don't leave an open bag of chips near me, or a bowl of kale chips, for that matter. It is equally dangerous to leave an open bottle of wine within a five-foot radius of wherever I happen to be lounging on a Friday night. It's so hard to resist the siren song of the open bottle of wine—or pitcher of margaritas or sangria—but then sometimes I wish I had resisted it, when I wake up the next morning headachy and lethargic.

Baked Polenta with Savoury Tomatoes

What's a girl to do? Well, for starters, mix up this smoothie and start rehydrating! This smoothie is chock full of antioxidants and fibre, with the added benefit of super-hydrating coconut water and stomach-soothing ginger. A big glass of this will help you get back on track and get on with your day. Happy hangover!


3 cups loosely packed spinach
1 cm cube ginger
1 cup coconut water
1 1/2 cup frozen mixed berries
1-2 teaspoons honey or maple syrup (optional)

  Place spinach, ginger, and coconut water in a blender; blend on high until liquefied and green (matching your face?).

  Add frozen mixed berries and blend on high until smooth. Add honey or maple syrup if desired.

  Bottoms up!


Pecan Almond Lentil Balls With Mushroom Gravy


Pecan Almond Lentil Balls With Mushroom Gravy

lentil mushroom pecan almond balls with mushroom gravy

If you have a vegetarian in your midst, planning holiday dinners can seem tricky, especially when the focal point of the meal is largely meat based; turkey or ham with lots of gravy is the usual tradition. While most of us vegetarians are used to making meals out of side dishes on such occasions, it’s nice to have a protein-rich alternative as well.

Vegan Chocolate Soft Serve

This recipe is very tasty, even for the meat eaters—my husband, for example, loves it and he’s someone who tends to think a meatless meal is an incomplete meal. The gravy is flavourful and the pecan lentil balls are even good as leftovers! Don’t be daunted by the long list of ingredients—the fibre-and-protein-packed lentil balls are not hard to put together and can be made ahead of time so that all you need to do is put them in the oven on the big day.


For the Pecan Almond Lentil Balls

1/2 cup uncooked lentils, any kind
1 cup pecans, chopped
1/2 cup almonds, chopped
2 teaspoons olive oil
2 cups chopped mushrooms (I use a combination of white and shitakke, but any kind will work)
1 clove garlic, minced
1/4 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon oregano
2 tablespoons balsamic vinegar
2 tablespoons ground flax soaked in 3 tablespoons water
1/4 cup flour
Salt and pepper to taste

  Preheat oven to 325 degrees.

  In a small saucepan, cover lentils with water. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes until lentils are soft. Drain, and then mash with a fork.

  Meanwhile, on a parchment paper-lined baking sheet, toast pecans and almonds in the oven at 325 degrees for ten minutes.

  Heat oil in a large sauté pan; add garlic and mushrooms and cook until soft, about ten minutes. Add toasted pecans and almonds, rosemary, thyme, oregano, and balsamic vinegar and stir all together. Remove from heat and add lentils, mixing well.

  Pour ground flax and water mixture into the pan, add 1/4 cup of flour. Stir together, and form into balls about 1 1/2 inches in diameter. *Make ahead* Refrigerate for up to 24 hours.

  Bake at 350 degrees for 25-30 minutes, flipping halfway through.

For Mushroom Gravy

I cup mushrooms, chopped
1 tablespoon olive oil
2-3 tablespoons soy sauce or tamari
1/2 teaspoon dill
1/2 teaspoon basil
1/2 teaspoon dehydrated onion or onion powder
1/2 teaspoon garlic powder
1/4 cup flour
1 1/3 cup water or vegetable broth

  In a medium saucepan, heat oil. Add mushrooms and sauté until soft.

  Add soy sauce, dill, basil, onion powder, and garlic powder. Stir in flour until mushrooms are coated.

  Add water or vegetable broth slowly, whisking constantly.

  Cook on medium heat until gravy reaches desired thickness.

Inspired by Oh She Glows