Posted on February 16th, 2010
I previously posted my mixed berry and almond butter smoothie recipe – one of my all-time favorites. As I continue to blog, I have realized it’s going to be hard to come up with something for Smoothie Tuesday every week, as you might have noticed, so I decided to take this old recipe and just spice it up a bit.
I had recently seen people tweeting about using raw cacao powder in their smoothies with berries. For some reason I had always though that those combination of flavors wouldn’t taste very good, but I was wrong. After seeing fellow raw foodies tweet about it I decided to try it for myself. I simply took the smoothie recipe mentioned above and added two tablespoons of raw cacao powder.
Raw cacao is basically raw coco, or raw powdered chocolate. Cacao contains a wide array of unique properties and minerals, including high levels of sulfur and magnesium. It may increase your focus and alertness and contains nutrients to keep you happy (as stated on rawcaco.com.) Best of all though, it tastes great.
For the recipe, follow the instructions for the mixed berry and almond butter smoothie and just add two tablespoons of raw cacao powder (or more if you prefer).
Even though this recipe calls for almond butter you don’t need it for this smoothie to be tasty. You can always add more agave nectar or raw honey to give it a smoother flavor.
Posted on February 2nd, 2010
Rainbow chard, green, nectarine, mango banana smoothie. What a name for a smoothie eh? I made this delicious bad boy after an impromptu trip to Whole Foods after exchangeable my shoes at Luke’s Locker. I needed some agave nectar and it just so happened, there was a Whole Foods right down the road. I ended up buying way more stuff than I intended to buy. Really the only thing I needed was the agave, but walked out with a canvas bag full of other stuff including a couple mangoes and some rainbow chard. I have used rainbow chard in past smoothies – it’s one of my favorite greens.
The amazing Titan peeler!
I have a feeling I am going to start eating a lot more mangoes since my roommate purchased the Titan peeler. This “As Seen on TV” kitchen utensil is seriously quite amazing! It only takes me seconds to peel one mango as opposed to minutes with a standard potato peeler. This will make dehydrating mangoes way easier too.
Anyway, without further or do, here is the Rainbow Green Monster Smoothie. I just renamed it on the spot; sounds much better huh?
- I ripe mango
- 1 ripe nectarine
- 1 ripe banana
- 2-4 TBSP of agave nectar
- 6 cubes of ice
- 3/4 – 1 cup of almond milk
- 1 giant rainbow chard leaf
Directions: blend that stuff up
Posted on October 8th, 2009
Raw Coconut Honey Almond Butter on a sprouted grain tortilla.
Ever since I purchased a Vita-Mix blender I have enjoyed making my own nut butter. I recently started adding other ingredients to enhance the taste. Initially I just started with just honey, then one day I added coconut oil, and what resulted was purely amazing! The sweet satisfying flavor will have you making batch after batch. My last climbing trip to Arkansas was the first time I ate this recipe, and let’s just say I only came back with half a jar. It’s that good!
For those of you that don’t have a high-speed blender such as the Vita-Mix or Blendtec you can use a food processor, you just have to process A LOT longer. I was never able to obtain a satisfactory consistency when I made them in my food processor, but I recently saw a blog that had a very creamy mixture from a food processor. They key is patience, and processing for up to 15 minutes. That is why the Vita-Mix is so amazing. It will only take you about 3-4 minutes of blending to obtain a nice creamy texture.
Anyway, without further or do, here is the recipe for creamy almond goodness.
Recipe – Raw Almond Butter – Honey & Coconut Flavored
- 3 cups of raw almonds (you can also use cashews in place of a cup, or do half-and-half)
- 1/2 cup of cold pressed olive oil (extra virgin)
- 1/4 cup of coconut oil
- 4 TBSP of raw honey (or raw agave nectar for 100% vegan option)
Pour all the ingredients into the blender, staring with the almonds. Process for two minutes using the tamper provided with your Vita-Mix to push the almonds down into the blades. After two minutes dial the speed of the blender down and let the motor cool off a bit, then finish processing for up to two minutes until a rich creamy consistency is obtained. By the end, the nut butter should be smoking from the heat of the blades working hard. Warm almond butter is the best kind in my opinion, so enjoy it while you can, just don’t burn your tongue!
For those opting to use a food processor us a spatula to scrape down the sides of the blender periodically. If you are not patient enough to spend a good amount of time waiting for a creamy consistency, you can stop once you get a moderately smooth consistency. It will be a bit chunky, but still spreadable. Either way, the flavor is still delightful.
This recipe is great for every day use! It goes great in smoothies, on apples, celery or on raw flat breads and sprouted grain tortillas.
Posted on October 6th, 2009
Granny Drink Your Greens
It’s Smoothie Tuesday again! This time I bring you a creation I just invented last night, I call it the, “Granny Drink Your Greens Smoothie.” I made this one after getting back from a climbing workout at the gym. I was extremely hungry but didn’t have a lot to eat so I decided to make some nut butter to go with a sprouted grain tortilla. After I was done with that I had a nice base of nut butter left stuck in the blades at the bottom of the blender container. I will actually be posting that nut butter recipe latter this week.
So, since I was to lazy to scrape out the bottom of the container I decided to make a smoothie, this worked out really well since I needed a recipe for today’s blog. I had plenty of green things lying around, so I just started throwing stuff in. This one was very experimental. I personally was not extremely satisfied with the taste, but all three of my roommates loved it. But it’s definitely one I would make again.
- 1 stalk of celery
- 1 granny smith apple chopped (skin on)
- 2 bananas
- 1 small hand full of spinach
- 1 tsp of vanilla extract
- 1/2 tbsp of coconut oil
- 4 tbsp of agave nectar
- 1 cup of almond milk
- 1/2 cup of water
- 4+ TBSP of almond butter
Add all ingredients into a blender (I use a Vita-Mix) and blend until smooth.
And for an added treat, I leave you with a photo I recently took while on a climbing trip in Arkansas. Funny thing about this photo was I used a rock as a tripod. I typically bring my tripod on trips with me, but this time opted to leave it at home and this was the one time I actually really wished I had it. I still really like the results of this photo though, especially how our neighbors campfire lit up the trees behind our tents. Enjoy!
Arkansas Night Sky
Click on the photo for a larger view.