After a month-long(!) break, I finally headed back to classes this morning. Slowly, I’m remembering what it’s like to have to get up before 10am, that a “reading list” means more than just the novels and cookbooks I’m requesting from the library, and the general anxiety that comes with projects, tests, and grades. Not that I’m complaining. Over the last month, I’ve realized that I can actually be a very lazy person when there are no outside motivators to get me up and out in the world. I don’t want to be a lazy person. And from the looks of my course syllabi, that will not be a problem for me this semester.
This calls for a green smoothie. It’s a green Dreamsicle smoothie that I hope you will love as much as I do. I had it for breakfast this morning and went to class feeling satisfied and energized. If you haven’t ever added greens to your smoothie, I highly recommend that you give it a try. For novices, spinach is a good place to start. It blends up nicely, leaving no “crunchy” bits and it doesn’t have much of a taste to it. As you get bolder, you can experiment with the cruciferous greens like kale and collard greens. These veggies have wonderful health benefits but are also more likely to add a distinctive “green” taste to your concoction. I don’t usually mind it but can see that it could be off-putting for a newbie.
Green Dreamsicle Smoothie
– 1 tangelo, peeled and seeded
– 1/2 banana
– a few handfuls spinach
– 1/3 cup plain greek yogurt
– about 1/4 cup hemp (or other) milk (hemp milk recipe here)
– 1/2 tsp vanilla
Blend all ingredients in a high-power blender. Some blenders may not be up to the task of liquefying a whole tangelo, in which case you may want to experiment with OJ instead. In that case, leave out the milk and consider adding more greek yogurt and/or banana to thicken.
* I added this post to this week’s Slightly Indulgent Tuesday, Traditional Tuesday, Frugal Days, Sustainable Ways, Gluten-Free Wednesday, Whole Foods Wednesday, Real Food Wednesday, These Chicks Cooked, and Fat Tuesday.