*Illustrator credit: Elissa Hudson (check out more of her work here check out more of her work here).
I wanted to use this adorable graphic when I posted about being back on my green smoothie wagon the other day but I was waiting to get permission from the illustrator because you know … the law. Also because it’s totally not cool to use other people’s work without permission. But you guys already know that so moving on …
Somehow a bunch of you must’ve known I’m working on blog content and recalibrating normal over here because my inbox blew up with some great questions.
Here are a few on the subject of my smoothie situation – if you are looking for perfectly styled pictures and clear step-by-step directions this blog is not for you. I’m more like here’s what works for me, and here’s what I did. And this. Oh, also this. But not this. Bonus tip: here’s what totally didn’t work. My kitchen journal is basically what it would be like if Amelia Bedelia wrote a cookbook.
(*This post contains affiliate links to products I love and whole-heartedly endorse. My goal is to
make millions blogging … there was this infomercial … have Nathalie’s Notes pay for itself and a few cents adding up on Amazon for purchases you are already planning to make seemed like a reasonable way to accomplish that! So thanks for making your Amazon purchases through my Amazon links – it doesn’t matter what you buy.)
With that convincing introduction, here’s the scoop on my breakfast shakes following Kimberly Snyder’s recipe – with less graceful instructions. She makes it sound easy. And the truth is, if you’re not used to this sort of thing it isn’t! At first.
Q: So you use these exact measurements?
A: Oh, no. That’s just a guide.
Q: So ….
A: Oh – well mostly I do it like this: 2 cups water, three heaping handfuls of spinach or kale, one bunch of romaine, blend. Then add three celery stalks. Blend. Then add apple and pear chunks. Blend. Then one banana. Blend. Lemon juice cube or fresh lemon juice. Blend. Done.
Q: Is it hard?
A: Yes. At first.
Q: Does it trash your kitchen?
Bonus tip: I spare myself some cleanup by making massive amounts of green shake at a time and freezing it in 32 ounce/Quart mason jars. (Make sure you leave room at the top of the liquid before it freezes, or else, you know … BOOM and glass shards Every. Where.)
Q: How much do you drink at a time?
A: So, I choke down 8 ounces a day. By which I mean, when I am on my green shake kick I choke down 8 ounces. After about a week or so, my taste buds acclimate and I start to crave different kinds of food. Today though I still want All the Nutella. Matt on the other hand, chugs the whole quart first thing in the morning on all the days I remember to make it for him. Since he often works through lunch I feel like a jerk on the days I forget. (See freezer trick above).
Q: So the lemons are kind of a pain, huh?
A: That was more of a comment than a question. But I had to include it because of the bonus tip below. And actually, it is literally a huge pain if you have an open cut on your hand while you’re juicing these tart babies.
If you think this whole nourishing your body thing might stick, consider picking up one of these lemon juicers. They are sweet to have around, cuts or no cuts. Lemon Juicers For you, Lemon Juicer for Me
Get a bunch of lemons – Meyer lemons are The Best! Pick them up when they’re on sale, squeeze them into your new juicer.
Then I pour in these mini muffin molds and freeze. I bag them for later. Meyer muffins are the bomb.
Q: How do you drink it?
A: Cold. Otherwise it tastes like warm, green sludge. (I’m really selling it, huh? Thing is, there has to be a counter to all the people who rave about it being “easy!” and “delicious!” Because for some of us? No. But also: necessary.)
Q: How long does it take?
A: So much depends (upon a red wheelbarrow …)
I can’t answer this one. If I’m doing it with no interruptions, which happens approximately never, it’s a quick job. I tend to make them in the margins of making dinner while I’m already trashing the kitchen, what’s a few more cores and leafy items on the floor? But once you streamline the process and get used to the measurements, it’s pretty quick.
Q: Do I have to have a Vitamix?
A: No. You have to have something that will blend this stuff up really well though. And they are kind of awesome.
Q: So … I’ve kind of avoide
d the produce aisle most of my adult life. What’s the best way to do this?
A: ANYway that works for you! I mean, you can plant yourself a garden and all the spinach and romaine you need will sprout at your fingertips. You can even have your own lemon tree!
On the other end of reality is me. I buy the stuff in bags. I even buy the romaine hearts in packs of three and spinach by the box.
I also don’t use all organic stuff because of this little thing called a budget. I do tend to almost always buy organic apples, pears, celery and spinach – some of which are on the Dirty Dozen list for high pesticide levels. (I used to be ignorant about all this stuff, then I got all informed and then I was paralyzed and petrified of food. So now I walk a cherry*-picked path to balance my reality which includes a tight grocery budget and a philosophy that fruit and vegetables I can afford are better than none at all).
*Cherry tomatoes are number 10 on the Dirty Dozen list for 2015 but cherries aren’t on the list this year. They have been in prior years and still show up in Google searches. And THAT is part of what makes me crazy. Total aside, sorry.
Nathalie Hardy recently published her first book, “Raising the Hardy Boys: They Said There Would Be Bon-Bons” available at local bookstores and online. Hardy writes in the margins of her life with two little boys and a husband who understands deadlines come before dusting. To contact her, visit http://www.nathaliesnotes.com. Hardy writes in the margins of her life with two little boys and a husband who understands deadlines come before dusting.