I normally like to stay away from the trendy internet food fads (re: mermaid or rainbow coloured anything), but sometimes I admit, I’m curious. Years ago I tried making a cauliflower smoothie after coming across it on a food forum. No joke, it was awful and ended up going straight for the compost.
But over the last few months I’ve seen major insta-inspirations like Lee Tilghman and Jeannette Ogden add veggies like cauliflower and zucchini to their everyday smoothie concoctions, so I decided to give it another thought. After a few less than enjoyable attempts, I’ve come to the realization that these ingredients are in fact a delicious addition to any smoothie, but no way a total sub for the creamy sweetness of banana/avocado/or yam.
Besides helping reduce the overall banana flavour and sugar content of a smoothie, adding veggies helps incorporates some extra fibre and nutrients that you wouldn’t otherwise get in your normal breakfast routine. I’ve gotten in the habit lately of chopping up veggies like cauliflower into little florets and freezing them alongside my banana in easy to grab freezer baggies. Other veg like zucchini or kale will get frozen as soon as I come home from the market (they’re great to add to soups and stews). Or, if you have any left over kale that starts to go limp and lose it luster in the fridge, just simply chop it up and freeze.
This weekend Adam’s busy with homework, which means I have the entire weekend to get the garden prepped and ready for a little spring planting (depending on the weather – fingers crossed) and will be checking the SPCA a dozen times a day on the lookout for a new member of the family!
WEEKEND LINKS + LOVES
- This week I’ve been eyeing up Sherrie’s Cauliflower Chickpea Golden Stew, which is seriously a bowl of sunshine that I can’t wait to dive into. As you all know I have a major muffin love, and Heather’s Blueberry Bran look so love-worthy. Finally rounding up the breakfast end of things, Lindsey’s take on Laura’s pancakes are a must (I love when pancakes are a big as your head!) and Marta’s intoxicatingly beautiful smoothie has me yearning for green
- These cookies are for suresies happening this weekend (maybe even tonight), and will most likely be accompanied by a little binge watching of Love season 2.
- Speaking of watching too much t.v., last week we went and saw the documentary I am not your Negro. For those of you who are unfamiliar with it, I recommend looking up James Baldwin on Youtube.
- On Thursday, the new doc What the Health (from the makes behind Cowspiracy) came out. It delves into the interconnection between big business, government, and health care – basically everything I studied in my undergrad. I’ve yet to see the film, but it’s on the watch list.
- It has rained cats and dogs all week, so I’ve been holding out until the weather warms up a bit to make this Ginger drink. I’m looking forward to consuming vast amounts of it on the porch any day now.
- With spring almost here, stinging nettle season has come the the coast. I’m eagerly waiting a visit home to collect some and make nettle infused chocolates inspired by my friend Demetria.
- Finally, but not least, the new hosts of the GBBO have been named . They’re not the worst, but seriously nobody can replace my Mel and Sue.
MEGA VEGGIE SMOOTHIE WITH CAULIFLOWER & BEET
Serves 2-4. Print Recipe Here
1/4 Cup Frozen Cauliflower Floretes (Raw)
1/4 Cup Frozen Zucchini (Raw)
A handful (1/4 Cup) Frozen Kale or Spinach leaves
A Small Beet, peeled and chopped
1 Frozen Banana
1 Cup Raspberries
2 1/2 – 3 Cups Almond Milk
1/4 tsp Vanilla
1 Tbsp. Hemp Hearts
A Scoop of Greens or Protein Powder (optional – I used these greens)
- Puree all the ingredients in a high speed blender until smooth. You may want to add a little more or less milk depending on your thickness preference.
- Garnish with hemp hearts, chia, or your favourite smoothie toppers.