Diet, Dessert and Dogs

* Or, Oddly Alluring Blend of Mudlike Green Vegetables to Clear Your Sinuses

[Don't you expect a giant, hairy, muddy hand to suddenly lurch from under the surface of that liquid, and grab you?]

I’ve enjoyed green smoothies for several years now, and they’ve always been a staple when I need a quick and nutrient-rich breakfast.  Until recently, however, I’ve always added blueberries to a green smoothie as a way to “mask” the color and create a more palatable palette.  Well, not this time!

Remember in grade school when you played with water colors and, in an attempt to discover a new shade of say, red, you combined orange and yellow AND blue?  And what you were left with was a cloudy, miry composite that resembled the distinctive grayish-brown of, maybe, a mud puddle, or perhaps a wet greyhound, or sort of like a cup of stale coffee, or–most likely–a stretch of swampland?  

Today’s smoothie isn’t quite that bad. . . only mildly resembling fungus in color.  To me, the shade of this smoothie evokes moss and green olives and slightly overcooked asparagus. . . green, yes, but tempered with a hint of gray. 

Still, desperate times required desperate measures.  Stricken with a nasty bug over the past few days (which, from what I’ve been reading, is making the rounds through the foodie blog world), I decided I needed to pull out the big guns–or, in this case, the big cucumbers–and create a smoothie that would soothe, nourish, and fight viruses and bacteria, all in one green, velvety solution.  A Superhero Smoothie!

Well, maybe more like a monster smoothie. Still, who knows why certain monsters are appealing–enticing, even? I mean, Fay Wray’s Ann Darrow fell in love with King Kong, right?  Beauty was bowled over by The Beast.  And why would the Princess kiss a frog in the first place? Like this smoothie, they all had a certain je ne sais quoi that drew people to them.  Or maybe it’s just my febrile imagination talking.  Either way,  the smoothie seemed to do the trick: it got me through the morning feeling a little less congested and a little more energetic.  And, for some reason, the more I drank, the more I liked it.

[Attack of the swamp thing!  All that's left are the smoothie remains. . . "]

One caveat: if you’re a fan of fruity or slightly sweet breakfast smoothies, this one is definitely not for you.  It’s quite tart, with a texture more like a vegetable cocktail than a milkshake. Think of it as a refreshing veggie juice and you’re more likely in line with this beverage. 

I based the recipe on similar ones posted here, but this is my own concoction.  Feel free to play with proportions and ingredients to your own taste.

Swamp Thing Smoothie

Look! It can actually seem vaguely attractive in this light! This smoothie is great when you’re feeling fatigued or when your body needs an immune boost.  The vegetables are alkalizing, the herbs detoxify, the juice adds Vitamin C and the garlic fights illness-causing organisms like viruses and bacteria. 

3-4 large leaves lettuce (your choice; I used green leafy)

1 stalk celery, trimmed, cleaned and chopped

1 small clove garlic (or 1/2 a large clove), optional

1/4 cup (60 ml) cilantro or parsley, or a combination

2 leaves fresh basil

6″ (15 cm) piece cucumber (leave skin on if organic)

juice of 1/2 lime

1/3 cup (80 ml) unsweetened cranberry juice

1/2 avocado, peeled and cut in chunks

about 1/2 cup (120 ml) water

1 tsp (5 ml) agave, if desired, or 2 drops stevia

Place all ingredients in a high-speed blender and blend until very smooth.  Pour into a glass and enjoy immediately.  Makes 1 large or 2 small servings.

Last Year at this Time: Holiday Bundt Apple Cake

© 2009 Diet, Dessert and Dogs

* [Absolutely no relation to the reality show of the same name] ##

[That is one MoFo huge smoothie!]

Now that the holidays are over and a new, fervently hopeful year has begun, I’ve decided to simplify my life.

It might have been the post-apocalyptic array of file folders, sticky notes, to-do lists (to-do lists ON sticky notes), drafts of recipes for the cookbook, empty interoffice envelopes, glasses (of both types), half-filled mug, pens, pencils, scotch tape, daybook, boxes of tissues, assorted and sundry notes-to-self, a stapler, checkbook and magazines and paperbacks and various other items that seem to have settled randomly, like nuclear fallout, on my desk. 

Or perhaps it was the never-quite-cleared kitchen table, the kitchen counters encumbered with bins of flour and Sucanat and oats, bottles of agave nectar, cannisters of raisins and dried cranberries, bowls and spatulas and whisks and pans and measuring cups and spoons (okay, I do have an excuse: the aforementioned cookbook).

Still, it could have been the closet full of wayward shoes, or the three distinct, mostly unworn wardrobes (that would be “slim”; “gaining weight”‘; and “fat”), assorted scarves, out of season accessories, fuzzy slippers and terrycloth bathrobe. 

No, no, no–it must have been the 14 unanswered emails, 27 unanswered voicemails, three scheduled doctors’ appointments, two scheduled vet appointments, one hair appointment, one dog training appointment, as-yet to be determined appointment to set up an appointment with myself to get it all together and finally organize all my appointments. . . .

Okay, I may be exaggerating a tad.  But just a tad.  It’s true what they say: the older you get, the more complicated your life becomes.  (Or was that, the older you get, the louder you turn up the volume on the television?  Same difference.) 

[Simplicity at its finest.]

A while back, my friend Eternal Optimist informed me that she’d completed a total purge of her abode, sort of like an emotional smudging.  She tossed boxes of garbage, shredded reams of old papers and files, donated countless bags of clothes to charity, and repurposed old posters, kitchen chairs, picture frames, unused shelving, CDs and books, and various and sundry other long-neglected items courtesy of Freecyle. It felt great, she averred.

And while I’ve never been a huge fan of the magazine Real Simple (it seems too self-consciously austere and geometric for my taste, reminiscent of Dieter on Sprockets), I have frequently nurtured a dream of chucking it all and moving  to a one-room cabin in the woods, complete with wood-burning stove, 100 acres of surrounding forest, and plenty of space for The Girls to gambol to their hearts’ content. 

Just think of it:  freedom to do what you like, at one with nature, fresh air, green grass, no schedules, no time-stealing technology.  On any given day, I could just wake up, throw open the door and inhale a long, deep breath of unpolluted, pristine country air. . . well, after I chop the firewood for that stove, I guess.  And after I shoo the raccoons out of the food bins at the end of the cabin.  And I guess I’d have to chase a few mice from the cupboards, too, which would mean cleaning up mouse poop.  And also swat those spiders in the corner above the bed–oooh, I hate spiders!  And snakes.  I hope there aren’t any snakes out there.  And I’m scared of mice.  And don’t raccoons have talon-like claws?  I’ve heard they can be really vicious if cornered.  And I bet they don’t serve Triple Mocha Lattes at the intersection of Pine Tree and Deciduous. 

But it did make a lovely reverie, didn’t it?

(“Yes, Mum, a perfect reverie!  But does this mean we don’t get to gambol in the woods now?  Oh, and would you mind turning down the volume on that TV?“)

I also failed miserably at organizing my life over the holidays.  My initial zeal to reorganize my desk, clear out some boxes from our basement, organize the garage, draw up a Five-Year Plan, and resume my lost habit of daily meditation never materialized (oh, and let’s not forget: get my finances in order, secure a retirement plan, start a new workout regimen, finish a cookbook, and clip Chaser’s nails–nothing too onerous, you understand.  Well, excepting Chaser’s nails.).  All I managed was to clear off the desk–and that task alone took two weeks.  

Still, the sense of accomplishment and buoyancy I felt prompted me to seek out other ways to simplify.  After the recent holiday excesses and toppling with a (very heavy) thud off the healthy-eating wagon, I’ve decided to pare down my diet as well.   So I’m afraid you won’t be seeing much fudge, or pecan pie, or marzipan-topped shortbread, or any other dessert that, for some strange reason, seems to spike my blog stats exponentially for a while.  The blog stats will just have to wait until I get my body stats in order. 

Which brings me to today’s recipe.  Coincidentally, over the holidays one gift I received was a book called The Healthiest Meals on Earth, by Jonny Bowden.  It contains breathtaking photographs of really healthy foods, along with pertinent nutritional information and great recipes.  This smoothie is one I adapted for breakfast the other day.  It features one of my all-time favorite foods–sweet potatoes (yes, for breakfast!), and is both simple and quick to make.  The potatoes confer a natural, light sweetness, and the oranges add a bit of tang.  I loved the cheery color and the thick, almost pudding-like consistency (I was tempted to eat this with a spoon, in fact). 

If simple living can taste this good, I may have to reconsider that cabin in the woods.

On second thought, nah.

## Well, unless you count the fact that we’ve both dated Rocker Guys (hers of the black leather punk; mine of the black leather pants).

Sweet and Simple Sweet Potato Smoothie

adapted from The Healthiest Meals on Earth

Unlike many smoothies, this really does feel like a meal.  The sweet potato provides a substantial density and nutritional profile here (both beta carotene and antioxidants), along with vitamin C in the fruit.  I used eggnog flavored soymilk for a festive touch, but you can use any milk you please in this. 

1 medium sweet potato, baked until very soft, peeled and chilled overnight

3 mandarin oranges (or one small seedless orange), seeded, peeled and broken into sections

1 Tbsp. (15 ml.) ground chia seeds

1 Tbsp. (15 ml.) ground flax seeds

2 Tbsp. (30 ml.) whole old-fashioned rolled oats

1-1/2 tsp. (7.5 ml.) cinnamon

2 cups (480 ml.) eggnog flavored soy milk, or flavor of your choice

Cut the sweet potato into chunks and place in a blender with all the other ingredients.  Blend until very smooth and thick.  Adjust the amount of milk to desired thickness.  Drink immediately.  Makes 2 breakfast or 4 snack servings.  

 Last Year at this Time:  Smooth Operator (I detect a theme here. . . )

© 2009 Diet, Dessert and Dogs

The home I grew up in could very well have been the original inspiration for the mantra, “Reuse, Repair, Recycle.” My dad, the quintessential progeny of The Great Depression, still saves everything from empty jam jars, to twine from UPS boxes, to old socks, to almost-moldy tomatoes, and puts them to use again in some other context (pre-Nalgene vessel to transport iced tea on a road trip; means to repair broken screen door latch; protection for hands while emptying garbage; and lunch, respectively). Seems I’ve earned my title as Femme Frugal honestly.

Besides, I’ve always considered myself pretty eco-friendly, being the bag-saver, container-reuser, water-conserver and late-night clothes washer that I am.  With all the talk of eco-consciousness, carbon footprints, 3 R’s and whatnot these days, I fully expected I’d eventually go ”green”; I just never imagined it would be quite in this way. 

You see, our lives have been overtaken by green. Each time I glance out the window at the side of my house, leave via the front door, or stroll round toward the back yard, I’m confronted with GREEN. Mint green, that is. Yes, the DDD household has been invaded by rogue gangs of wandering mint, all vying for supremacy in the ‘hood.

Mint abounds. . . .Mint surrounds. Mint embraces us with its color and scent, tickles us as we tiptoe through the grass, envelops us at every turn.  We are circumscribed by mint.  Yes, dear readers, you were all so right (or, as the HH often translates it from the French, “You have reason”) about that gypsy mint! My days are now lived from within an undulating, leafy, lush sea of green.  Inhaling the verdant aroma from the garden, my mind reels with a heady intoxication (almost as intoxicated, I imagine, as Obama’s fans were last evening after that rousing, pre-victory speech).

Oh, and you know what else?  We’ve got no shortage of mint around here.

So, what to do when you’re inundated with a tasty but not overly utilized herb?  You improvise, that’s what.

Sunday morning, with the weather finally warming up, I thought I’d prepare a refreshing, cooling and nourishing drink for the HH, who was still fairly wilting from the effects of his cold (and, come to think of it, a looking a little green himself).  Fresh fruit is a great option for anyone suffering from weakened immunity, as it digests fairly easily and quickly, without taxing the system too much.  I had just the idea.

Around here, our freezer tends to house a variety of frozen fruits at any given time.  As I’ve mentioned before, even though we choose the smallest organic produce box for delivery each week, often there’s still too much fruit for two of us to consume in a mere seven days.  As a result, I end up chopping and then freezing chunks of overripe mango, pear, banana, grapes, or even (as I did a couple of weeks ago), watermelon for later use.  These frozen cubes generally work beautifully in smoothies or when I want to whip up some nearly-instant sorbet.  Sunday, I opted for a smoothie.

I had been thinking about Mojitos ever since Russ mentioned them in a comment last week, but since I have no interest in drinking alone (I know–how un-writerly of me), and since the HH wasn’t up for alcohol (unless I was going to rub it into his congested chest), I took the general concept of citrus + mint and ran with it.  Rummaging through the various containers of frozen fruit, I uncovered both pear and watermelon, which I imagined would offer a refreshing sweetness without an overpowering flavor (as banana, for instance, might).

Don’t let the intense grassy color deter you–the taste is just right, not too sweet, with a lovely minty flair. It’s refreshing and fairly light, so if you’re thinking “breakfast,” this is the type of smoothie that works as a beverage alongside  your main meal rather than as a beverage instead of your main meal. It would also make a lovely postprandial sip (and maybe even better with a splash of rum–I’ll have to save that version for when the HH is feeling better). 

And, of course, with all this mint (plus the other great fresh fruits) that it contains, how could I not submit this to Kalyn’s Weekend Herb Blogging, this week hosted by Maninas at Food Matters?

Mint Smoothie

This is a cooling, refreshing drink that would be great for a hot summer’s evening, or served in a big bowl at a Bar B Q.  (And iwhat a fun challenge to convince your friends to drink something this green!)

1 cup soymilk (or try using part coconut milk for a creamier drink)

4-6 fresh mint leaves

2-4 Tbsp. agave nectar

1/2 cup pear chunks, frozen

3/4 cup watermelon chunks, frozen

2 lettuce leaves (or not; your choice)

juice of 1/2 lime

1 Tbsp. smooth cashew butter

Place all ingredients in a blender and blend until very smooth.  Garnish with fresh mint leaves, if desired. Drink immediately.  Makes 2 servings.

Note: if you are using fresh rather than frozen fruits, you may add 4-6 ice cubes to the mixture before blending, or refrigerate the smoothie before drinking. 

Way back in my salad days. . . . (Come on, now, who am I kidding? Okay, let’s start again):

Way back in my cake-for-breakfast, Snickers-bar-for-breakfast, leftover-nachos-for-breakfast days, I was seemingly able to get it all done:  work at a burger joint until 1:30 AM, sleep five hours, get up and make it to school for an 8:30 class, get my groceries done, clean my apartment (ah, the days of the bachelorette apartment–only one set of dishes to wash!), pay my bills, wash out 44 pairs of socks and have ‘em hanging on the line! Starch and iron 2 dozen shirts before you can count from one to nine! Cause I was a woman–W-O-M-A-N–I’ll say it again!. . . . oh, wait a sec, wrong memory.  Excuse me.

What I mean is, I was able to get everything essential done, eat whenever I wanted, and still remain relatively healthy.  Of course, in those days, I didn’t appreciate how resilient my body was (looks like George Bernard Shaw had a point), and never worried about consuming a “healthy” breakfast.  Or a healthy any other meal, for that matter.

These days, I am living proof of the adage that one really must have a good breakfast.  On the days I don’t, my day is off to a horrendous start and I feel lethargic for the next 15 or so hours.  What to do, then, when you’ve got papers to mark, classes to prepare, blogs to write, dogs to walk, HH’s to hug, dinners to cook, 44 pairs of socks. . . etc.?  (Actually, one thing I don’t have to do any more–hallelujah!–is my laundry; as Elizabeth Gilbert marveled at the beginning of Eat, Pray, Love, I, too, am blessed with a guy who does the laundry in our house, skivvies and all).

As I may have mentioned before, breakfast is actually my favorite meal of the day.  Something about breakfast foods just appeal so much:  they jump start your day, they’re cakelike or crunchy, they’re either sweet or fruity-tart or scramble-spiced, it’s bright and sunny out, you’re well rested, the birds are twittering in the trees (well, in another 8 months they will be, anyway). . .  and so, I love breakfast.

I’ve got a fairly large repertoire of morning ”regulars” I rely on to break my fast, all of which are quick and easy.  One of my favorites is a smoothie.  So versatile, you can throw anything in a blender and just whizz away; then, presto, change-o!, a delicious, nutritious breakfast magically appears.  And it doesn’t hurt that it resembles a milkshake in taste and consistency, either.

Today’s recipe is what I called a “Mystery Smoothie” when I taught it in my cooking classes. These days, what with Jessica Seinfeld’s bestselling cookbook (I’m not even going to link to it; she’s got enough attention already), the concept of spinach in a smoothie is oh-so-passé, but for many moms who are new to alternative or vegan cooking, adding hidden spinach in a sweet and kid-friendly breakfast drink can be a revelation.  It’s a great way to infuse your drink with vital minerals and protein, as well as Omega 3 fats (yes, in spinach!).  Which, of course, makes it the perfect recipe for me to submit to Cate at Sweetnicks ARF/5-A-Day Roundup on Tuesday.

In addition, it’s infinitely variable according to your own tastes, since you can substitute pretty much any greens for spinach and add any other fruits.  I’d recommend still leaving the blueberries in, though, unless it’s St. Patrick’s day, Halloween, or your kid thinks s/he’s a Martian.

“You know we love this smoothie, Mum.  Can we help clean up the leftovers?”