Most of us overdo it around the holidays and even my most responsible friends have been known to have an extra glass of champagne…or five–during this time of the year. I was in search of redemption this morning after a great time with friends and family over the last few days — well, really the last few weeks since it all started with Thanksgiving. Too much rich food, too many cocktails, and not enough time to keep up with workouts have all contributed to my lethargy. We all still need energy to welcome in the New Year so I reach for the blender to make a garden smoothie.
Photo credit: Michele Garcia of The Musician, Who Cooks
Smoothies offer a quick nutrition with detoxifying and digestion properties. I learned to perfect my smoothies at the Ann Wigmore Institute in Puerto Rico last year.
I went there for a two-week raw food cooking class and clinic where we learned to sprout our own greens, compost and “cook” with raw food. Even though I will never be a raw foodist, I came away with a great appreciation for sprouting, dehydrating and preserving raw food at the height of freshness and one of my favorite meals of the day at the camp was the morning smoothy. After a night of imbibing, you can start the morning by hydrating yourself with plenty of water and follow up with a raw smoothie for your breakfast.
Recipe for garden smoothie:
1/2 cup of a green like spinach, kale, sunflower sprouts to provide energy without sugar, vitamin B
1 cup of Seed milk (Almond, coconut, hazelnuts, pumpkin seeds, etc)
1/4 teaspoon of Sprouted flax seed (digestive-detox through elimination)
1/2 banana for potasium
1/2 cup of organic raspberries, blueberries or strawberries (fresh or frozen) for blast of vitamin C
Small amount of honey (optional)
High speed blender
Blend ingredients in blender until smooth and drink immediately. A late-morning massage wouldn’t hurt either.
