Tag Archives: green smoothie

Nutribullet recipes for green smoothies and green soup

I’ve been on the hunt for a new blender, especially now that the “off” button on our old (over 25 years old!) blender quit working (don’t ask how we turn it off– it’s a process).  One day, an infommercial for the Nutribullet caught my eye.  I did a little research, and promptly ordered one online.

It really is as easy to use as they claim– and it does a better job of grinding up fruit and veg than the old blender, hands down!  I toss frozen fruits and water into one of the containers (usually a frozen banana, some strawberries/peaches/pineapple/canteloupe… whatever’s over-ripe and thus was tossed into the freezer) and whiz it for 15 – 30 seconds and I have a wonderful smoothie!

But my true love is savory “smoothies” , and the Nutribullet handles greens with ease, creating waaaaay nicer smoothies than my blender.  My newest fave lunch is green soup:

In the larger Nutribullet container, fill over halfway with frozen spinach leaves.  Add a large handful of frozen peas and carrots.  Add one peeled clove of garlic and a good sized chunk of sweet onion.  A large squirt (or two) of Mrs. Bragg’s Amino (unsalty soy sauce) and a squirt of Sriracha (Thai hot sauce that I add to everything.  I have bottles squirreled away all over the house and office) a few shakes of Trader Joe’s 21 Seasoning Salute (an herb seasoning mix– use your fave) and then water or veg broth to the fill line.  WHIZZZZZZZ.   Heat it up for soup, or drink cold for a cooling lunch.


For more green smoothie recipes, see my blog here and here.

PS– I’m not affiliated with Nutribullet, but I am a very very happy customer!



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This and that and a recipe (chocolate!)

Wow. I get no brownie points for the title of this post, do I?

Thanks again for the kind words regarding the “Tee Bags”! DS1 was tickled to hear from you all. He and his BFF worked for hours the other day, and got about 70 more bags sewn, in preparation for outfitting the world with reusable shopping bags. The boys kept up their enthusiasm; sadly to admit, mine flagged and I got cranky.

In other news, I made a new smoothie recipe (oh stop, stop!! I can hear the cheers all the way out here on the West Coast!) I decided to try a salad smoothie. There’s no fruit involved (unless you’re Kate, and then you count the tomato as a fruit!!) I froze some low sodium V8 in an ice cube tray, dumped 6 into the blender, added a peeled avocado and the greens and a healthy dollop of Italian salad dressing. It was extremely yummy, but I gained a pound. I was frustrated, until I realized that, duh, the salad dressing was pretty fattening. Not to mention the avocado. I will experiment with this using just a packet of dressing mix– spices, no oil.

And now, just so you don’t think I’m all about healthy food (shudder!!), I leave you with a recipe for chocolate bread pudding.

Before you begin cooking, put a cardiologist on speed dial. Note that you start the bread pudding the day before you serve it.

Next, gather your ingredients:

  • 9 slices stale bread
  • 1 cup chocolate chips plus 3 heaping spoonfuls cocoa
  • 1 pint half and half
  • 1/2 cup sugar
  • 3/4 stick butter
  • 3 large eggs

How to:

  • Cut each slice of bread into triangles.
  • Put the choc. chips, half and half, sugar, and butter into a microwavable bowl, and melt. Take it out of the microwave every 30 seconds or so and give it a good stir. You want to dissolve the sugar, but not burn the chocolate.
  • Add the cocoa and stir it up.
  • Whisk the eggs in a large bowl. Add the chocolate mixture. Whisk very thoroughly to blend the ingredients all together.
  • Spoon 1/2 inch layer of chocolate mixture into base of 7×9-ish buttered ovenproof dish. Arrange half of the bread triangles in overlapping rows. Pour half the remaining chocolate mixture over the bread. Repeat with the remaining bread and chocolate mixture. Use a fork to gently press the bread to cover it with liquid.
  • Cover the dish with plastic wrap. Let it sit at room temperature for about 2 hours, then transfer to the fridge overnight.
  • Preheat the oven to 350. Remove the plastic wrap. Bake the bread pudding for 30 minutes. Let it sit for 10 minutes before serving with whipping cream poured over.

Yup. This is quite the opposite end of the cooking spectrum from green smoothies!


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Stinging nettles

Good Golly what I do for my blog readers!  Just now, I made a new green smoothie concoction with STINGING NETTLES!!  And I’m actually drinking it (while alternately scratching my stinging hands).

I was pleasantly surprised by the number of you all who responded positively to my green confession!  I am continuing on with my green recipes, as I have made several different concoctions that are quite yummy.

First up is an all green (no fruit) recipe:  1/2 avocado, 1/2 peeled cuke, juice of one lemon, greens (I used chard and kale).  It was good, but got better when I added an over ripe pear!

Next, my new favorite:  2 frozen bananas (when my bananas get over ripe, I peel them and toss them in the freezer.  My boys eat them like popsicles.), juice of 1 lime (I added the zest, too, but it made the smoothie bitter.  Unless I got overzealous and got some pith with my zest. hmmmm), greens, and a bit of water to help everything grind up.  As Rachel Ray says, Yummo!

Back to the stinging nettles.  I made the smoothie with 2 frozen bananas, juice of 1 lemon (no zest), some water, a bunch (a good handful of stems– I only used the leaves though, hence the stinging hands from picking off the leaves.  Why didn’t I use gloves?  Because I just now thought of it.  DUH!)

It tastes delicious.  Kind of citrus-y and new mown hay-y, with a little sweet.  I generally dislike sweet drinks, and I’ve never liked smoothies made with bananas– too sweet for me.  These green guys are, imo, perfect with bananas– it’s the perfect light touch of sweet.

OK.  My tongue feels kind of zing-y.  Is that the stinging?  Are my insides stinging, too?  Or am I being a hypochondriac?  After I post this, I’m going to do a search on stinging nettles.  What possessed me?  Well, the farmer’s market lady was pleased that I was going to eat them…. so at least she’s happy!

Now, on another subject, but along the same lines…  do any of you watch Hell’s Kitchen on tv?  (yes, I watch terrible junky tv! It’s fun!)  Last night, one of the chef’s cut off the tip of his thumb (by accident.)  Although there were a few seconds of searching for the tip, they never showed whether they found it.  Unless I was too busy grossing out at that point and I missed them holding the finger bit aloft… and out of the food.  Please.  I’m asking you politely, with a stinging tongue.  Did they find it?  Or did it stay in the prosciutto?  Will I ever be able to eat prosciutto again?  Will my tongue ever stop tingling?  Stay tuned!


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Another green confession

My family and friends know that I have a tendency to eat a little differently. I became a vegetarian in high school, back when being a vegetarian meant growing sprouts on your windowsill and searching high and low for a health food store. I fell off the wagon with a bang during a very tempting lunch featuring cheeseburgers….

I got back on the wagon a few years later, became vegan for a while (quit that when I was grazing the craft table at a photo shoot and realized that the only thing I could eat was a boiled potato sandwich– yuck!!**).

**since this is a fiber art blog, I think I’d better clarify! A “craft” table, which sounds so fiber-licious, is the term for the food table at a photo/film shoot. And vegan meant that I ate no meat, fish, chicken, or animal by-products, like dairy or eggs. It was eye-opening and a bit shocking to see the enormous table of food, and realize that there was only bread and boiled potato for me to choose. I’m very sure that these days, the table would offer more choices for alternative-eaters!

Anyway, all these years later, I am still eating semi-veg. And I sit here at the computer eating– or rather, drinking– my new breakfast of choice– a green smoothie!!

Now, I’m going to warn those of you who won’t eat your greens– click onto another blog! This is very green veggie oriented, and even my DH shook his head and closed his lips tight.

A green smoothie tastes like watery whatever-fruit-you-added. It does NOT taste bitter or spinach-y. It is a beautiful green color, and extremely powerful, vitamin-wise! All you need is a blender (I have a cheapo one that predates my marriage), some fruit, a few ice cubes, and a bunch of greens (spinach, kale, swiss chard, romaine lettuce). Oh, and an adventurous spirit (DH adds, a very open mind….)

For the fruit, choose one or two of the following: a handful of berries, a banana, 2 peeled pears or apples, 2 mangos, peeled peaches, peeled kiwi, pineapple.

For the greens, choose: 1/2 bunch of spinach, 4-5 leaves of kale (remove stems), 3 leaves of Swiss chard (remove the stems), 1/2 bunch romaine lettuce leaves.

In the blender: first toss in the fruit, then the ice cubes/water, then pack with greens. Blend until as smooth as possible– I left it kind of chunky yesterday, and I didn’t like the texture.

Here are some “recipes”:

  • 1 c strawbs, 2 kiwi, bunch spinach
  • 1 pear, 1 mango, 1 c berries, bunch spinach
  • peaches, spinach
  • 2 pears, 3 kale leaves, 1/2 bunch mint
  • 2 apples, juice and zest of 1/2 lemon, 3 kale leaves, 2 chard leaves
  • 1/2 banana, 1 lime–juice and zest, 1 apple, chard and kale

These are just some suggestions. I find that the greens are kind of interchangeable, and add little taste to the smoothie. I also found an all green recipe: 1 avocado, 1 lg cucumber, 2 c spinach, 2 leaves chard, 2 leaves kale, 3 lemons (juice) 1 1/2 c water. I haven’t tried it yet– maybe tomorrow.

I make about 5 cups, and drink 2 glasses worth one day, and 2 the next. There’s a lot of green smoothie information on the ‘net, so if you’re interested in more information, a search will turn up several pages of blogs and websites.


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