I love smoothies. You can consume several cups of fruits and veggies so quickly and easily, and the format allows your body to absorb the nutrients faster. Isn’t it marvelous?
Green smoothies are my favorite – they provide an amazing morning boost that I can’t do without anymore. Here are a few tips I have picked up since starting my green smoothie journey, with a delicious recipe at the end for you.
Keep It Simple: While you can mix in things like chia seeds, supplements, and yogurt or milk, if you want your body to get the most from a green smoothie, keep your ingredient list to just greens (kale, spinach, lettuce, chard, parsley, etc.), fruit, and juice or water. This is optimal for your digestive tract and allows faster absorption of nutrients.
Chew: Try to chew your smoothie. Sounds a little silly, right? This encourages your mouth to produce saliva, which helps with digestion.
Rotate Greens: When I first started, I only used spinach – it’s so mild and blendable! I learned, though, that greens contain small amount of alkaloids, and you don’t want a build up of the same kind of alkaloids from consuming just kale, or spinach, etc.
TIPS:Using the same greens in a row for a few days is absolutely fine, just try not to go more than a couple weeks without switching otherwise you might experience some digestive upset.
Now for one of my all-time favorite green smoothie combinations: mango, kale, and banana. Mangoes – as well as honey and some seeds – can help clear your skin, are a great source of vitamins E,C, and A, and improve digestion. Kale is high in fiber, iron, calcium, vitamins K, C, and A. And bananas, a classic smoothie ingredient, provide potassium, manganese, vitamin B6, fiber, vitamin C, and…well, the list goes on and on for the nutritional benefits of these three ingredients.
Let me just say, on top of it all, this smoothie tastes amazing!
∴ Green Mango Smoothie
Ready to start? Kitchen time: a few minutes and your healthy drink will be ready to kick-start your day.
Happy Sunday everyone! Sunday & sweet pace of a lovely week end. What best than a healthy and easy to make salad to enjoy your day? Today, on OiB, sharing with you a lovely recipe compelled and detailed by Pistachio.
First, take off the fennel fronds from the fennel bulb, add it with the grated ginger and garlic along with lemon juice and process it in a food processor whiling pouring olive oil in it.
Note: Process only to make sure that everything gets mixed but you can still see the fronds! (If you don’t have a food processor , use mortar and pestle or a whisk).
Then, it is time to remove the pesto in a bowl and add salt and black pepper to it and mix it.
Slice fennel bulb thinly removing the root and stem. Once done, its mango time 😉 ⇒ Remove the skin of the mangoes and slice off the flesh in the same way as fennel.
2. Mix it all together
In a salad bowl, take the fennel and mangoes slices and dress the salad using the fennel frond pesto. You can more salt if needed. Don’t forget to add the pine nuts on top for the crunchy taste!
I have used it as a salad, you can also chop it slightly smaller size and have it in your tacos. The pesto is also great to be used to grill fish or use in dressing cantaloupe or honey dew salad. It is really versatile.
Feel free to visit Pistachio’s blog for further recipe and travel photos!
Happy March 8th to all the ladies of the world. From France to South Africa, from sunny Australia to colourful Kuala Lumpur or the intrepid Burma I am sending a massive hug to all of us. I have prepared for you my first infographic dedicated to our inner-self. I share some tips on how to live a healthy life a step at a time. No rush. No pressure. Just positivity.
Embracing those 3 homemade detox smoothies recipes. See below for more info!
I hope you enjoy, feel free to share it widely to your friend or on social media
If you aren’t totally nuts about the avocado yet, I recommend you to step outside your cooking routine and give this versatile, nutritious, creamy and uniquely delicious fruit a chance. At the end of my post, I promise, you will run to get your avocado stock at the veggie market down your road!
∴Health Benefits of Avocado.
Avocados are well-known for their excellent healthy monounsaturated fats that protect your heart, but they’re also high in many other nutrients aside from fat.
Never fear the fat in avocados either. They help lower bad cholesterol in the body and prevent the absorption of harmful fats.
Plus, calories and fat from healthy plant-based foods are much higher quality foods than processed foods and animal products higher in calories and fats.
Avocados have been linked to a reduced risk for heart disease, coronary artery disease, diabetes, and have been found helpful for maintaining a healthy body weight and blood sugar levels. The delicious fruit even has specific phytonutrients that have been linked to preventing cancer and lowering stress.
Remember, quality over quantity – your body knows the difference!
∴How to use Avocado in Your Kitchen
There are so many ways you can use this fruit. Avocados make a great snack raw with a little salt or nut cheese, are the main ingredient in guacamole, and the perfect addition to make salads decadent and filling. But they’re also quite useful in cooking.
Seared or grilled avocados are a treat! They’re also wonderful on pizzas, even instead of the cheese, and mashed or sliced into casseroles. Get started with a Caesar Salad Pizza or a Breakfast Tortilla Pesto Pizza.
Wonderful in stir fries, especially with kale and tempeh, avocado minimizes the need for oil in cooking. You can even grill or bake them before tossing them on a bed of greens for a warm, not-so-raw salad, soothing for the winter months.
Raw, blended soups are super creamy with avocado, but lighter than they would be with cashews. We love gazpacho-style cold soups with green tomatoes or cucumbers, but there are a lot more unique options, as well. Try this Raw Carrot Avocado Soup or Raw Peas and Mint Avocado Soup.
Green and fruit smoothies are wonderful with avocados, but most of all we enjoy the fluffiness of a smoothie with avos, which is why they’re so perfect for chocolate mousse. Simply, with cocoa powder, with or without bananas, a dash of sweetener, perhaps some cinnamon, and cayenne or espresso powder for zest, chocolate mousse is the perfect dessert for a health-conscious, time-pressed chocolate lover.
As an alternative to just chopping up avocados for salads, they can also be turned into a dressing for the whole salad. They even do a wonderful job of dressing up pasta and whole grains. Mix into a tahini dressing, or with lemon or cucumber. Try it on a Raw Zucchini Pasta and Creamy Avocado Cucumber Sauce and a Mesquite Avocado-Kale Salad.