Juice Feasting: An Odyssey - Part 2

I had one really cranky, cravin' food kinda day -  about 4 days into the fast. I had a few sips of this and it instantly had an amazing, calming effect on me! Just as important, one small glass was incredibly filling. This one's a keeper!!

On January 1st, we set out to do a two week Juice Feast- and we made it! Today marks day 14 of consuming only fresh fruit and vegetable juice.

The BIGGEST challenge has NOT been HUNGER. Yes, of course we have dealt with our fair share of hunger pangs, but since we are getting all of our daily caloric requirements, we recognize that it wasn't true hunger we were feeling most of the time - but just cravings. In fact, we each only felt real hunger 2 or 3 days out of the 14 - and this was usually when we had done a lot of activity or waited too long between drinking juices. So no, the biggest challenge wasn't not eating. The biggest challenge was finding new ways to stimulate ourselves that didn't involve food.


This time has given us a great opportunity to step back and realize just how much of our lives we spend eating for pleasure. Besides our 2 or 3 regular meals a day (we're often breakfast skippers), we frequently eat both when we're bored AND when we're having a good time (watching movies, hanging with friends, etc.). I know we're not alone in this. So many people have social lives that seem to revolve, or at least heavily involve, eating. One of our goals in this juicing experience is to change our habits so we are not just eating because it's time to eat or because - "hey, why not?". Yes, we still love eating, but we really wanted to create the space to give ourselves other things that give us pleasure.


So what have we done to fill up our time during this Juice Feast?

We've gone hiking at a few different parks, walking around our neighborhood, done yoga, played card games, and watched a few documentaries and comedies. We even did a bit of work for our business: New Family Naturals.

We've both done a good deal of reading - usually several hours a day. Engin has started blogging on his new Turkish-language blog. At my request, he's also making me an awesome copper wind chime, tuned to a popular middle eastern scale (giddy with excitement over that one :).

All-in-all, it's been pretty low key - and we wouldn't have had it any other way. We've really enjoyed our time to relax and just hang with each other.

I thought I'd end this post with the recipe to the drink pic posted above.

Calming Cantaloupe Juice - 2 servings

1 cantaloupe, seeded and skin removed.
cinnamon and nutmeg to taste.

Put cantaloupe and dash of each spice in blender. Blend until smooth and strain through cheesecloth or nut milk bag.

Pour in 2 glasses and enjoy with a loved one! 

All the best,

Toya

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Juice Feasting: An Odyssey

Other than a select few family members and friends, I haven't told anyone that I am doing a Juice Feast. Today marks day 8 that I have only had fruit and vegetable juices to "eat."

The reason that I haven't told anyone is because I just wasn't sure if I could do it. I've done short juice fasts in the past, but I have been feeling rather "out of control" when it comes to food lately, so I wasn't quite convinced I would make it beyond one or two days without chomping down on something deliciously bad for me.

Now that I have safely made it beyond the first week, I feel a bit more confident in announcing the fact that I plan to do a prolonged fast. I am hoping to use this time to break some food addictions I've developed, as well as release some of the many pounds that have crept up since spending time at Optimum Health Institute (OHI) in 2010.

What is a Juice Feast? I'll generally go with the developing alt. health phenomena of naming this a "feast" rather than a fast because I am consuming more than 1200 calories a day in juice, as opposed to a juice "fast" which typically gets one around 500 calories a day. Since you are still meeting the body's caloric needs, it is meant to be something anyone can do regardless of any family or work obligations you might have.

Regardless of semantics, this is still a fast in that I'm abstaining from a very huge part of life - eating. I am quite fortunate that I do not have to show up to a 9-5 gig during this time. Although your body still is getting the nutrition it needs, giving up all the junk you are used to can be quite a shock for the body and mind to get used to. I'd much rather have this time to retreat from outside demands so I'm not distracted from my goals.  Luckily, my husband has taken off 2 weeks from work to join me on this juicing adventure, as it is really much easier when you have a partner to help with the actual juicing as well as provide much appreciated support and encouragement.

Although I'm still having massive cravings for all manner of bizarre foods, I am becoming used to the idea that  this is just not part of my reality right now.

What do you juice? So you may be wondering what exactly I've been consuming. The best thing about feasting, versus fasting is that I drink as much juice as I want. I also drink water too, of course. If I'm feeling particularly starved, I might have 5 or 6 juices in one day. Generally, I hang around 4 or 5 juices a day though. Although I often change what I juice from day to day, here are some of my common concoctions:

Breakfast: fresh squeezed orange juice

Mid-morning: baby spinach, romaine, celery, lemon, ginger juice

Lunch: tomato, bell pepper, kale, chard, parsley, radish, lemon, kelp, spices (we call this our "soup juice")

Dinner: carrot, celery

Dessert: pineapple, parsley


Now that you know what I'm up to, I look forward to sharing more with you in the days to come.

Much love,

Toya

What the Heck is Raw Food? -- Plus some resources to get you started!

Photo courtesy of my bud Aimee "The Wellness Woman." You can find the recipe to this gorgeous all Raw Bento Box here. Aimee is an amazing raw food chef and an inspiring life coach. She has also graciously agreed to do a guest post for my blog in the coming weeks, so stay tuned!



So, What the Heck is Raw Food Anyway?


The terms "Raw Food" and to a lesser degree "Living Cuisine" have been making their way into the mainstream public's consciousness recently. This is due in part to a few celebrities who've adopted a raw foods lifestyle (... Anyone  remember the hoopla surrounding Demi Moore's amazing bikini body when she appeared in the Charlie's Angels movie? Well, she achieved her svelte figure by going raw.).


But what exactly is raw food, you may be asking. Simply put, raw food consists of fresh, minimally processed and uncooked ingredients. Raw foodists are almost all exclusively vegan or vegetarian, so in this sense, raw food does not refer to raw meat and seafood. As an additional guideline, if you pick up any raw foods book (see resources list below), you'll read that food is no longer considered "raw" once it has been heated above a certain temperature -- most agree that's somewhere between 105 and 118 degrees.



So what do raw foodists eat?


Well, it's not just salads. There's an unending supply of fabulous raw food recipes out there (one of my favorites is raw, vegan lasagna). Still, leafy green vegetables, including wild greens and sprouts are usually at the top of a raw foodist's menu. Then there's a healthy dose of fruits (both sweet and unsweet), nuts and seeds, and fats/oils (avocados, coconut, olives). Some also include seaweeds and so-called "super foods" such as maca, cacao (raw chocolate) and goji berries. (more about super foods another day).


Some people do eat a 100% raw food diet. However, this is just not realistic for most (especially me), so many who are into the raw foods lifestyle eat "high raw" where they strive to eat anywhere from a 60% to 90% fresh, plant based diet.




Why would people eat only raw food?


There are many reasons why people adopt this way of eating. Many health buffs are turned on by the super high content of vitamins, minerals and micronutrients this diet offers; still, others claim this diet gives them more energy, improves digestion and makes them more conscious of where their food comes from; but the major reason people go raw is because they are facing some sort of health challenge. For instance, there are many people who have reversed their type-II diabetes and have completely come off of insulin after going raw. While training as a raw food chef, I even met one Type-I diabetic who has been able to significantly reduce the number of daily insulin shots by eating a diet high in raw foods.


Though, the biggest impetus behind people going raw seems to be Weight Loss. This is certainly true for me. Do a google search for before and after pics of people on a raw diet. There are some really amazing stories of people who have shed massive amounts of weight on this diet. One woman (Angela Stokes-Monarch),  for example, lost and kept off about 160 pounds eating this way. The reason why people lose so much weight on raw foods is because raw foods are nutritionally dense but still low in calories. Thus you can eat a lot more raw food by volume while still consuming significantly fewer calories than you would by eating cooked food. Raw food also has more dietary fiber than cooked food, which is great for weight loss since foods with fiber make you feel fuller longer.




A Diet for the Masses?


Many people think that a 100% raw food diet is too restrictive. I happen to be one of them, but I think that it is a great Healing Diet, and periods of all raw can be great after days (or weeks) of eating too much junk. (Speaking of healing diets, I will be doing 3 weeks at Optimum Health Institute in June --stay tuned for my video-blogs about my experience!)


So, even though all raw many not be for everyone, most people could stand to add a little more fresh fruits and vegetables into their diets. And if you're feeling stuck in a salad rut and want to find fun new, healthy ways to feed your family, I highly recommend you give some raw food recipes a try.

Some Raw Food Resources

The following is a partial list of some raw food resources I've found helpful over the years. Although I do not agree with every opinion in the raw food movement, I like the overall messages of the people and products below and I think they are a great resource for beginners. Still, with most things in life, I take what is good for me, learn from it, and leave the rest behind. I suggest you do the same.

The Raw Food Detox Diet, by Natalia Rose


Super accessible, with multiple transition plans to help you incorporate more raw foods into your diet...especially for those who do not wish to go 100% raw. I also really liked her "raw before dinner" recommendations.

Everyday Raw, by Matthew Kenney


This is, by far, my favorite raw food recipe book of all time! It has everything: soups, salads, snacks, desserts, main courses and more. The mango wrapper on the cover is what prompted me to buy this book, and it did not disappoint!

The Vita-Mix blender


This blender is used by professional chefs and kitchens (such as on Food Network's Iron Chef Kitchen stadium) and it's usually the go-to-gadget for raw foodists everywhere. I even know people who travel with theirs! See my glowing review of the amazingness that is the Vita-Mix here.



 Online Raw Food Shopping 

 

Most things I need I can get at a regular grocery store, at my local health food store or Whole Foods. However, when I need a specialty item or just feel like treating myself to a tasty treat, The Raw Food World is where I go. It's my online stop for raw goodies and natural/health items for my home.


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Better than Salad - Collard Wraps - Recipe

This recipe is basically a continuation of my previous post - the Creamy Maple Tahini Dipping Sauce. I meant to post this two days ago, but sheer laziness --and delight at having a few days off from school --got in the way ;) Although I often vary the seasonings I put in that dressing, I usually always have some version of it when I make collard wraps. I'm a hungry girl - and I love to eat! But, I've found that four or five of these wraps, paired with this rich and creamy dressing make for a gratifying and highly satisfying, healthy meal.

Now, when most people think of a wrap, they probably think of a flour tortilla, perhaps shredded lettuce, cheese and who knows what else. This, however, is a raw food version ("What the Heck is Raw Food" article to appear tomorrow) --and my wrap is made from collard leaves, instead of tortillas (great for gluten free diets). So when I'm sick of salad, but still want to get some fresh veggies onto my plate, these are great because they're basically like a salad - but refined and kicked up a notch.

Growing up, I never would have imagined eating collard greens raw. I didn't even know you could. If any of you come from households where Soul Foods or southern foods are featured prominently, then you know that collard greens - and nearly all vegetables - are cooked until they're soft and falling apart, or "tender" as my grandma likes to call them. Unfortunately, cooking your greens for over an hour destroys so many of the vital enzymes, vitamins and minerals. Although I still love my nana - and her greens, I will only eat them this way on holidays. I've been eating (and juicing) them raw for so long, I can't even fathom ever cooking mine. Of course, I'm not telling you not to cook your greens, but perhaps consider eating them raw sometimes, or if necessary, try to just lightly steam them.


Okay, back to the recipe...This is one of our all time favorite meals - cooked or raw. I highly recommend you give this a try!



Better than Salad - Collard Wraps (Serves 2)



6 collard leaves
1 red bell pepper
1 medium cucumber
1 package sprouts - alfalfa, radish or broccoli will do fine
1/2 carrot
3 Tbs basil - chiffonade or chopped
any other vegetable you like - optional (ex: spring onion, avocado, mint, radish)


To prepare the collard, simply cut along both sides of the stem in order to separate it from the leaves:

Discard the stem (or use for  juicing). De-stem all 6 pieces of collard. You should now have 12 leaves/wraps. Next, julienne the carrot, cucumber and bell pepper. They should be about the size of 3 inch matchsticks.

To roll: Place a collard leaf with the darkest side down and the more veiny side facing up. This is where you will stack the vegetables. On the lower third of the leaf - the part closest to you - start stacking your veggies. Depending on the size of your leaves, place 4-5 pieces of each julienned vegetable on your leaf, leaving a bit hanging over each end. Next, top with a few pieces of the chopped basil and a generous bit of sprouts (Note: I ended up adding twice as many sprouts as what is pictured below).

Tightly, but carefully, roll the bottom flap over the stacked vegetables. Try to roll one side more tightly then the other so that you will get a slightly conical shape  (this will make it easier, i.e., less messy to hold and dip in the sauce when it's time to eat them). Continue rolling all the way to the end of the leaf. Place seam side down on the plate. 


Roll the remaining 11 leaves in the same manner as above. Serve and Enjoy!


Tip: These stay together quite well, considering they are not sealed. Still, I find it best to hold them by the side that is slightly smaller - this prevents veggie matter from coming out of both ends.




Peace and Greens, from the Diary of a Smart Black Woman


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Creamy Maple Tahini Dressing

Looking for an Asian inspired dressing or dipping sauce? Then look no further, cause this one is spicy, sweet, creamy....and good enough to drink!

I use this as a dressing for  hearty salads like romaine mixed with root vegetables (think carrots, beets, radishes). It's also AMAZING as a dip for crudites, veggie wraps, or vegetarian satays.


I really do love making homemade dressings and I hope you'll give this one a try.



Creamy Maple Tahini Dressing - (Makes a lil more than 2 cups)


1/2 cup tahini ( If you use almond or peanut butter, you'll need to increase the water)
3 Tbs olive oil
1 Tbs + 1 tsp sesame oil (I used toasted)
3 Tbs soy sauce
2 Tbs maple syrup (If you don't have real maple syrup, use honey)
1/4 cup lemon or lime juice (I used a combination)
1 clove garlic
1/4 tsp chili flakes
1/2 tsp ginger powder
1 cup water
1/4 cup basil, chopped


Place all ingredients except basil in blender or food processor. Blend until smooth. Add in basil and pulse until blended...leaving a few flecks of green visible. Refrigerate for at least 30 minutes before serving - This will allow sauce to thicken and flavors to combine. Enjoy!


Tip 1: I was a bit heavy handed with the soy. I meant to do 2 1/2 Tbs but managed to spill (inside the mix) while I was measuring! : )...I compensated for the extra saltiness by adding more water. Feel free to reduce the amount of soy if salt is a concern for you.


Tip 2: I used a bit of Thai basil in this, but regular basil tastes great too. 

Tip 3: For a variation, try adding 2 Tbs of mint instead of basil, and/or honey instead of maple syrup.
 


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VitaMix - Product Review

So, this post was supposed to go out last week, but I guess being a PhD student and trying to manage a five-post a week blog was a bit overly ambitious on my part. So, sigh, realizing I am not superwoman, I'm scaling back the ambition, and have concluded that a 3 - 5 posts per week goal is probably more doable.


Well, on to the review...As I mentioned about a week ago, I partnered up with VitaMix and became an affiliate. I generally am annoyed by kitchen gadgets because they are used infrequently and take up valuable counter-top real estate. However, I gladly give the VitaMix blender center stage in my kitchen. I use it so much that it never, ever gets put away. In fact, I easily use it 2 or 3 times every day. Here's a run-down of what I personally use it for:

• homemade cashew butter
• instant ice cream and sorbet
• soups - both Raw & Cooked
• smoothies & juices
• vegan cheeses
• whipped cream
• grinding coffee beans
• grinding flax seeds
• homemade salad dressings
• marinara sauce
• pesto sauce
• homemade hummus
• grinding grains for homemade flour - e.g., oat groats and barley or other gluten free goodies

Me being a super thrifty (cheap) saver, I have to be honest about the price though. This machine is high end, but it's one of the few big buys I've made that I feel is worth every single penny.


Before my husband and I made the decision to buy this machine - we watched nearly all of their quick (and strangely entertaining) "52 food feats" videos - which give short demonstrations of how to make all sorts of culinary creations using the VitaMix. What got my husband most excited about this machine is the fact that you can cook scrambled eggs in it (strange, but true). It can cook all manner of things, as you can go from room temperature ingredients to steaming, hot deliciousness (e.g., soup) in just a few minutes. What sold me, however, was the ease with which it could make my beloved green smoothies and the super easy clean up of the caraffe. With just a drop of dish soap, a bit of warm water, and a flick of the on switch, the VitaMix basically cleans itself..which is, um...awesome!

 
A Few Details:


The VitaMix has a 64 oz container with a 2 horsepower motor (apparently this is enough to power a small lawnmower). According to my research, most blenders you'll find, at say Target or Walmart, have motors of 300-700 watts. With 745 watts equaling 1 horsepower, and remember, the VitaMix has 2, that's a major difference in power. Further, most of your standard blenders have warranties lasting only a few months to one year. The VitaMix Standard Warranty is 7 years; and if you're so inclined, you can extend it to 10. This blend-o-wonderful also comes with an instructional dvd, a quick start recipe pamphlet, and a huge, colorful binder full of recipes and ideas.


If you think your kitchen can do with a bit of this amazingness, you can check out the VitaMix (in all it's splendor) by clicking here. You can also order one (and get Free Shipping) by clicking my magical VitaMix affiliate logo on the right side of this page. : )

Choco-Berry Smoothie - Recipe

Speaking of smoothies for dessert, here is a creamy, cool treat that's guaranteed to satisfy your cravings for both sweet and chocolate. Normally, my chocolate smoothies have a lot of "crazy" specialty ingredients like maca (purported to balance hormones), spirulina (a vitamin and oxygen rich blue-green algae) and/or low-glycemic, plant-based sweeteners. This smoothie, however, is the most basic of the chocolate smoothies I make at home - and it includes ingredients that anyone should be able to find (or already have on hand). Don't be scared off by the combination of chocolate and spinach. The spinach adds a kick of vitamins, without a bitter taste, and honestly, you can't taste the spinach in it at all. 

So, if you're not above sneaking healthy things into people's food, this smoothie recipe is a great one to try - and, if your loved ones are down with trying something new (assuming most people don't pair chocolate and spinach), all the better!


For those who don't know me, you should know that I'm my own biggest food critic, so believe me when I say - this one is me approved - It's oh so good.


Choco-Berry Smoothie


Method (makes one large or two small servings)


1 cup non-dairy milk (soy milk, rice milk, almond milk, etc.)
1 banana
1/2 cup baby spinach, packed
2 Tbs cocoa powder (or raw, cacao powder)
1/4 tsp vanilla (extract or powder)
1/2 cup frozen berries - I usually go for cherry or cranberry
6 pieces of ice
 - optional  - add 1 tsp honey or agave nectar if your berries are tart


Place ingredients in blender in order listed. Blend and serve.


I hope you enjoy this, another great smoothie recipe, from the Diary of a Smart Black Woman. If you tried & liked this recipe, I'd love to hear about it. I'd also like comments/suggestions if you did something different. Either way, sound off in the comments section below!

Guava and Greens - Juice Recipe

For newbies to green juices, I always suggest starting with spinach for the first week or so and then start adding some of the more "potent" greens to your veg juices. Spinach is great because it is mild-tasting and less bitter than some of the other good-for-you greens (like Kale, Collard, Chard, Dandelion). However, it's important to mix things up a bit. Not every fruit or veg comes equipped with the same type or amount of nutrients; and composition and color (including varying shades of green) are often indicators of the types of nutrients present in any given food. So, in the world of food and nutrition, variety is important to ensure your body gets a full spectrum of vitamins, minerals and enzymes.

For this juice, there's still a bit of spinach in it, but I've mixed it with other greens to start acclimating your palate so you slowly get used to taking in more bitter greens (a post to come about why bitter greens are so beneficial). I've also included baby guavas, which are not super sweet, but the fragrance is so intoxicating, you feel like you're drinking a piece of heaven as it emanates from your juice.



Guava and Greens Juice

6 leaves collard greens, stems removed (about 1 1/2 cups packed)
1/2 cup spinach
1/2 cup broccoli (combo of stems and/or florets is fine) - optional
2 celery stalks
1/2 cup fennel, chopped
3 baby guavas (or 1/2 large guava)
1 apple
1 green pear
2 cups water

Process all fruit and veg through your juicer. Mix in water and Enjoy! Alternately, you can mix all fruit/veg and water in a blender and then strain through cheese cloth to obtain your juice.


(Tip 1): Fennel has a mild licorice taste. Although I'm not a huge fan of licorice-flavored things, fennel in juice really tastes amazing. Most of the real licorice flavor is in the fronds (the leafy stuff at the top), so if you want to avoid this flavor, leave the fronds out and just use the white bulb at the bottom.

(Tip 2): Adding fruit is a great way to make greens taste better - especially if you're not used to drinking your greens. Though, I ALWAYS add some water to my juices whenever I add sweet fruits to them. I even do this with commercial juices. I think it is important to add water so your system is not getting such a concentrated jolt of sugar. Since I've added 2 sweet fruits, I've added a bit of extra water to this one. Don't worry, coming from someone who's a sweet-aholic, I think it still tastes pleasurably sweet.

Peace, Greens, and & Happy St. Patrick's Day, 
from the Diary of a Smart Black Woman

Sweet Pea and Greens Soup - A Green-colored Recipe - Just in time for St. Patrick's Day

I do not like a lot of Raw Food soups. For some reason, a lot of them just don't do it for me. However, this, by far, has become one of my favorite raw (or cooked) dishes, period. When I'm short on time and we're super hungry, this is one of my whip-it-up-real-quick meals. It's super easy and very filling.

The bright green color of this soup might appear somewhat shocking at first, but hey, people seem to delight in ingesting all manner of shocking green things on St. Patty's day. So now seems like a perfect time to introduce my Sweet Pea and Greens soup. I was inspired to create this recipe several years ago when I tried a similar soup from "Real Simple" magazine. Theirs was a chilled sweet pea and watercress soup that included sour cream. I liked the soup, but I absolutely detest sour cream (lest it be on a chip); besides, I really wanted to make a vegan version of this. So I started making mine with plain soy milk. But then, I really wanted to make a Raw Food version of this. After lots of tinkering. I found that the fat from the oil gives it PLENTY of creaminess and the apple cider vinegar gives it an amazing cooked flavor, reminiscent of the cooked version that we're all so used to.

While I like things green, I also felt it needed a bit more color contrast. So, I like to serve it with a corn relish that I came up with (recipe below).  This soup is also great with toasted pita crisps or Mexican spiced flax crackers (our favorite).



Sweet Pea and Greens Soup


3 cups frozen peas, thawed
2 Tbs lemon juice
2 Tbs olive oil
1/2 tsp salt
1 1/2 cups water
1 cup Kale or Watercress - with stems removed
1/4 tsp black pepper
1/8 tsp raw apple cider vinegar
1/2 tbs shallot (can substitute with spring onion)
1/2 garlic clove
dash of cayenne
Lemon wedges for garnish

Blend until completely smooth. You can use either a food processor or blender. Add more water if you like a thinner soup - it will get thicker the longer it sits. Chill for 30 minutes or serve immediately (How I like it). To serve: Ladle soup into bowls. Place 2 Tbs of corn relish on top and serve with a side of lemon wedges - which are great squeezed on top. Enjoy!
- Serves 3

Tip: Make sure that you remove the stems from the greens, as including them will make your soup too bitter. Both Kale and Watercress can have pretty strong flavors (more so than, say, spinach) but the sweetness from the peas and the citric acid from the lemon balances out any bitterness from the greens. Watercress in the soup will give you a spicy, peppery flavored soup, while the kale will  give you a somewhat milder flavored soup.

Corn Relish

1/2 cup fresh corn, cut from cob (or frozen, thawed)
1/4 cup minced red bell pepper (or can substitute with seeded tomatoes)
dash salt
dash pepper
1/2 tsp lemon juice

Mix all ingredients in a bowl and serve on top of Sweet Pea and Greens Soup. 

I appreciate and look forward to your feedback. I hope you will try the soup and let me know what you think!


Peace and Greens, from the Diary of a Smart Black Woman

Banana, Apple, & Greens - Smoothie Recipe

I had some teeth pulled last week, so I've been taking it easy and loving up lots of soups and smoothies lately. This one, my husband came up with. It's super simple and pleasingly sweet. He made two versions - Yesterday's was made with soy milk; today's was made with water in place of the soy. As you can imagine, one was much creamier than the other, but they were both equally delicious in their own little ways.

 Banana, Apple, & Greens - Smoothie

1 banana
1 apple
1 cup baby spinach, packed
2 cups plain soy milk (or nut milk if you wanna make this a "Raw Food" smoothie)
4 pieces of ice
an open mind & love (yes, my hubster did write these 2 ingredients down : )


Blend and Enjoy!
- Serves 2



Coming this week on the Diary of a Smart Black Woman:

• Juices vs. Smoothies - and what's the nutritional difference?
• Brussel Sprouts - a recipe you'll actually like!
• Guavas and Greens - a juice recipe
• Sweet Pea Soup - a surprisingly delicious Raw Food recipe

Creamy Green Love - Smoothie Recipie

This is my all time favorite green smoothie. I'd recommend it to even the meekest at heart. It's sweet, has a bit of protein, and most importantly it's green! I hope some of you are brave enough to try it because it's quite delicious.

This is a great way to get greens into your diet - even if you don't like them. Spinach is, by far, one of the mildest greens and that makes it a great green for beginners to start off a regimen of juicing and smoothie-ing. Besides the fact that I've had an ongoing culinary love affair with spinach, it also has great nutritional benefits. It has a healthy dose of the antioxidant Vitamin A, Vitamin C, Folic Acid, Calcium and yes, even Protein.

Creamy Green Love - Perfect for Two (or for one really hungry soul)

1 1/2 bananas
1 cup baby spinach, packed
1 1/2 cups soy milk (or nut milk) - these are both great sources of Vegan protein
6-8 pieces of ice

optional (though I usually always include both)
- 1/4 tsp (or more) cinnamon
- 3 dates or 1 tbs honey - if you have a penchant for sweeter things, which I do

Place liquid in blender first, followed by other ingredients. Blend and enjoy!

Tip (1): If you do not have a high-power blender such as a Vita-Mix or Blendtech, you may need to add a bit more soy/nut milk (or water) in order to get your blender going. If so, it may help to blend the ingredients without the ice first, and then blend in the ice last.

Tip (2): This recipe (and loads others) taste great with frozen bananas. You'll also find that you need less ice. Just grab a bunch while they're ripe, peel them and stick them in a bag or freezer safe container. They are great to just have on hand. Frozen bananas make creamier, thicker smoothies, and not to mention - a great Vegan Ice Cream! But, that recipe's for another day.

Tip (3): There are numerous reports/studies claiming that cinnamon can help regulate blood sugar, making it especially beneficial for Type II diabetics. Supposedly, it can slow the rate of sugar absorption into the bloodstream, so you don't get a sugar crash later. Disclaimer: Although I'm studying to get a doctorate, it won't be the medical kind. I am in no way suggesting that it's safe for diabetics to go sugar crazy as long as they pair it with a sprinkle of cinnamon. What I am saying is that, personally, as a non-diabetic, I enjoy adding cinnamon for the taste as well as the potential sugar regulating benefits.

So, I hope some of you will give my green drink a try. If you do, please leave a comment and let me know what you think!

Peace and Greens, from the Diary of a Smart Black Woman