Good morning! As promised, I wanted to use my mini-cleanse as a time to offer a lot of fun and delicious liquid meal recipes. As some of you may remember, I’ve fallen deeply in love with juicing, but I know that buying a juicer is not at the top of everyone’s list, so I’ll try to focus more on smoothie recipes. (In case you do have a juicer and are curious about the green concoction I create every morning, it’s the following: spinach, kale, lemon, about 1/4 cucumber, 1/2 green apple, ginger. love!).
The first smoothie I’ll share is very much inspired by Angela’s Carrot Cake Raw Buckwheat Porridge, but I made enough changes that it’s worth posting a new recipe. The basis for this smoothie is a fun trick that a lot of the healthy vegan blogger-world uses—soaked buckwheat. I’ve talked about buckwheat before because it’s an amazing non-glutenous grain that is full of nutritional benefits. Soaking buckwheat softens it in a way that allows you to blend it up to create smoothie/poridge-like recipes in no-time.
1 c buckwheat groats, soaked
1/2 c almond milk (or more, depending on desired consistency)
1 c grated carrots
4 pitted medjool dates
1/2 banana (frozen or fresh, but very ripe)
1/2 c applesauce
1 tbsp ground flax seed
1/2 tbsp chia seeds
1 tsp maple extract (vanilla will work too)
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp shredded unsweetened coconut to top (optional)
This is a multi-step process, but is very fast, once step 1 is out of the way. First, pour 1 c raw buckwheat groats (can be found in your local health food store in the bulk section) into a bowl and cover with about 2 c water. Soak for at least an hour, or overnight.
When groats are ready, shred your carrot with a grater or mini food processor. Set aside.
Rinse and drain the buckwheat, then put in your food processor with the almond milk. Blend until smooth. Add the rest of the ingredients except the spices, and process until smooth. Finally, add your spices and mix again.
Voila! Buckwheat Carrot Cake Smoothie! It’s another recipe that totally “tastes like fall.” You should get at least two servings out of this.
The next smoothie I want to share is a more traditional green smoothie that has become a staple in my diet since my first cleanse. Ya know that saying “they go together like peas and carrots?” Well, I could appropriately change that to “they go to together like spinach and my blender.” My blender (well, a Magic Bullet-knockoff to be more exact) and spinach have become very intimate. Turns out, spinach can go in just about any smoothie and be delicious and nutritious. There are a million varieties of what is sometimes referred to as the “Green Monster,” but this was my recipe for last night:
1/2 c fresh baby spinach
3/4 c purified water
1/2 c frozen mango
1/2 frozen banana
1/2 tbsp unsweetened shredded coconut
1-2 ice cubes
*(Note: You could definitely use coconut water instead of plain water and shredded coconut, I just happen to have an unfortunate disdain for the stuff, so I sort of made my own)
Put all ingredients in your blender and blend.
Don’t be scared of the green gunk! Green drinks are nature’s medicine and they taste great!
While I know that doing a liquid/solid/liquid meal cleanse is not conducive to everyone’s lifestyle, I highly recommend trying to make at least one meal (breakfast is the easiest, in my opinion) a liquid meal. It gives your digestion system a break, and for anything to work properly, rest is important!