New year, new me!
Oh wait, it’s the end of October.
I wrote a few weeks ago about how August was a bit of a nightmare for me. Although the initial panic of Ben’s medical condition did indeed fade as September trudged on, trying so hard to keep my head above water while really started to take its toll.
I’m working harder than I’ve ever worked before, so putting Urban Garlic on the back-burner came pretty quickly. At my worst of times I’ve questioned whether running a blog and trying to turn it into a legitimate business is something I should even be doing right now.
The thing is, creating content for the blog has turned into somewhat of a therapeutic experience for me. When I look at my blog’s beginning days and I see how much the quality of the posts has improved, I feel personally rewarded.
My problem right now is trying to cram an eighth day into the week in which to get all those little “extras” done.
I’ve tried to make a few major changes as I move toward a far more minimalist lifestyle (more on that in an upcoming blog post) and work on my personal organization. Food prep is something that still feels like a major pain in the ass to me, but I’m constantly trying to remind myself when I do prep my food ahead of time, how awesome it feels when I can just quickly whizz something up in my blender and it’s ready immediately.
This is something I did with this smoothie (and another one coming later this week) — prepped and froze my fruits and veggies ahead of time and put it all in one freezable container together and just plopped it in the blender, added some water, and flipped a switch! Whizz, bang, pow!
There’s something really satisfying about blending up cucumber — how quickly it just transforms into a soft green liquid and gobbles everything else up.
This would probably also be very yummy with the pulp strained out as a juice, but leaving all the fibre in and adding some almond milk and banana to thicken it up definitely made it a great way to start my morning, and the addition of hemp hearts made it a great source of protein. Throw in some avocado for healthy fats and I’d say that’s a pretty well-rounded smoothie!
Stay tuned for another fruit-and-veggie infused smoothie later this week!
“Everything Good” green smoothie
Prep time: 5 minutes
Cook time: N/A
Kitchen tools required: Blender, knives and cutting board, peeler
Allergen/diet information: Vegan, gluten-free, raw, nut-free option, soy-free
- 250 ml (1 cup) spinach or kale (kale will give this a more bitter taste)
- One medium-sized English cucumber, peeled and chopped
- One banana, chopped
- 80 ml (1/3 cup) fresh or frozen mango chunks
- 60 ml (1/4 cup) fresh or frozen pineapple chunks
- 60 ml (1/4 cup) fresh chopped cilantro
- 60 ml (1/4 cup) unsweetened almond milk (or non-dairy milk of your choice)
- 30-60 ml (2 tbsp-1/4 cup) hemp hearts
- 30 ml (2 tbsp) fresh avocado flesh
- 5-10 ml (1-2 tsp) fresh chopped/grated ginger
- Enough water (or coconut water) to help the smoothie blend (probably around 2/3-3/4 cup)
- Add all ingredients except the water to the blender and blend on high. Add your water as needed. You might not find you need a lot depending on how quickly your cucumber turns into liquid.
- A general tip: while I froze most of my veggies before using, I’d recommend leaving the cucumber out of that, and even throwing in the cucumber first. Cucumber blends up into a liquid very easily and can provide a good base for the rest of the ingredients to blend up a little faster, so you don’t have to worry about overloading your blender.
Hopefully this smoothie will bring some sunshine into your week. I’m definitely looking on the bright side of life (for now) so let’s keep up this good streak!