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Last week my taekwondo instructor got me turned onto the idea of green smoothies. She made one for us in class and it was pretty good, the best part was that it was edible and it made me feel really good. When I finally made it to the grocery store after a crazy week, I bought some of the ingredients that greensmoothiegirl recommends. While I don't agree with all the vegan raw stuff that Green Smoothie Girl recommends, I do like this smooothie and it is a great way to make sure I get more fruits and vegetables in my diet every day. (I've been a vegetarian, and that didn't work out so well, I could probably survive it with the nutrition knowledge I have now, but an O cannot thrive on a vegetarian diet).
For mine, I used one or two sprigs of mustard greens, a handful or two of spinach (a black dot for most explorers but neutral for me, you could use another neutral tasting green), a whole key lime (cut off ends), a TBSP chia seeds, and water, blend that all really well, then add frozen fruit of choice (I used the Costco blend minus the strawberries and honeydew), a handful of frozen cranberries (rinse them if you didn't before freezing), blend until just smooth, then add fresh fruit, like a banana, and sweeten to taste with agave. The mustard greens and lime give it a ginger-like flavor, which was kind of nice. I made the mistake of adding the key lime at the end, and it didn't get blended up enough without sacrificing the coldness of the frozen fruit, so I changed that to adding with the greens. Yesterday I made one when I didn't feel up to taking my kids to yet another Christmas party. I was tired and had a headache, but then I felt fine once I finished up that giant green smoothie.
Today the snow is coming down and I've got the stay-at-home-and-cook bug, so I'm making Ris a'lamonde. That is a traditional Scandinavian Christmas food, made with rice cooked in milk, then whipped cream added along with toasted chopped almonds and a whole almond (and a prize for whoever gets the whole almond). I'm making mine with almond milk (or almond cream, more like), instead of regular milk, and agave nectar instead of sugar, and almonds are neutral on my swami, so I get those. I don't have any cherry sauce yet, and may not go to the store to buy any cherries today, but they taste great on it as well.
I just took it off the stove, stirred in some almond extract and put it in the refrigerator. I won't be able to put in whipped cream, but the almond milk was so creamy and frothy that it may not need it. I have to test it out before Christmas, because my sister makes it every Christmas for the whole family, and I want to have some that my son can eat. The big question is which version will I choose? If my first taste test is any indication, I think I can be quite happy (and of cours, healthier) without the milk. By the way, yes, I do have a lot of Scandinavian ancestry, but the tradition really came because my sister served a mission for our church in Denmark. From that, we got the tradition of ris a'lamonde and aebleskiver (which turn out just fine with my type O gluten free pancake mix).