Friday, February 4, 2011
Hot Pink Breakfast Smoothie
This is a recipe I got from one of Robyn Openshaw’s recipe books(she’s the Green Smoothie Girl) and very lightly adapted. It’s called the ‘Hot Pink Breakfast Smoothie’. It has coconut liquid, beets, dates, carrot, cashews, flax oil, vanilla and frozen strawberries. I like to drink it for lunch. Charlie(age 5), Annabelle(3) and Jane(1) all really like it too! In my opinion, it’s best to start on whole and healthy foods when the kids are young. They take to it much easier and with excitement that way. Elisabeth, though still young, is not as young as the others and she is a little more challenging when it comes to eating some of the “fun” things I make. Some of the whole foods or recipes we have, she has to try over and over and over again before she develops a taste for it. It’s not impossible to have older kids develop a taste for healthy foods, just a little harder. Scott thought this smoothie was okay, but he says he likes cashews plain (so do I), so he’d rather eat them that way and leave the things like kale and beets to be pureed and hidden in the smoothies .
Just in case you’re not sure what chopped dates or a young coconut look like, here ya go(chopped dates are in a clear plastic bag off to the right. I buy them in bulk at health food stores or Winco):
I cut up a beet and use half of a small one or 1/3 of a large beet in this recipe. You can store the other pieces in the fridge in a ziploc bag for several days, or you can freeze it for months. You can either use a fresh young coconut or you can open a can of coconut water. Just be sure there isn’t any other added ingredients if you’re using something that has been canned.
To open the young coconut, take off the wrapper, place it on it’s side on a cutting board. Steady it with a hand near the pointy end and with a sawing motion and a large knife, cut off the flat end, about an inch or two thick(there’s an indent on that flat end all around the diameter, which you can follow.).
I then take a screwdriver, put it in the eye of the coconut(you’ll see a white circle once you cut of the flat end and it’s a little softer) and then tap it with your hammer until it makes a hole. I also make another small hold somewhere else close by as an air hole to allow the water to come out faster.
Drain your coconut water directly into your blender or you can put it in a jar if you’re going to use it later.
Once you have your coconut liquid in your blender(about 1 1/2 c), add in your large carrot, washed and cut into thirds, your beet, dates, vanilla and your cashews. Blend it all together for about 2 minutes in a high power blender(may work in another blender, but will probably need it to run longer). Add in your frozen strawberries and any of the optional ingredients. I like to put in soaked flax seeds or kefir. Blend it again on high until it’s smooth, about 2 minutes more. It’s ready to serve! This makes about 32 oz.
Hot Pink Breakfast Smoothie- very lightly adapted from Robyn Openshaw(green smoothie girl)
makes about 32 oz
1 1/2 c coconut liquid (from a young or Thai coconut; can also use canned or boxed coconut juice just read the ingredients and be sure the only ingredient is coconut water/juice and/or with it’s pulp)
1 large carrot, washed & cut into 3 pieces
1/4 of a medium beet, raw and peeled (you can freeze these for later use in smoothies)
1/4 c cashews
1/4 c chopped dates
2 tsp vanilla
14 large frozen strawberries
optional: 1-2 Tbsp soaked flax seed or flax oil, protein powder, kefir or yogurt
Place the ingredients, in order listed, into your high power blender leaving out the strawberries and optional ingredients. Blend for two minutes. Add the strawberries and optional ingredients and blend on high until smooth, about another 2 minutes.
* Once you’ve taken the water out of your coconut, don’t throw the rest of the coconut away. Instead, open it(I have my 6 year old son take it out back onto the patio and smash it a few times just by throwing it to the concrete as hard as he can), scoop out the coconut meat, rinse it and use it in other recipes. You can even freeze the coconut meat to use for later. I like to freeze mine and make Butter Pecan Ice Cream which I’ll post on here soon. If you’re going to freeze it, make sure you measure your meat in a measuring cup and then mark and label your bags with how much meat is inside.