January 7, 2013
January is a month for fresh starts: heading back to the gym, eating healthy, spending wisely. This January I am particularly in need of all of the above. In December, there wasn’t a chocolate I met that I didn’t eat or a glass of wine that I didn’t drink. This didn’t leave much time for going to the gym. So I vowed that once January rolled around, I would ditch the Lindt balls and step on the elliptical.
As part of this renewed healthy eating, I returned to my morning smoothie. It typically involves spinach and berries. However, with a nod to switching things up and a jump onto the kale train, I decided to try to recreate my favourite smoothie from our neighbourhood Whole Foods. And here is where the spending wisely part comes in as this recipe rings in a whole lot cheaper than the WF version.
Green Goodness Smoothie
Based on the Green Goodness smoothie from Whole Foods Cambie
Makes 1 smoothie
3/4 cup apple juice
1/4 cup water
juice of 1/2 small lemon (or about 1-2 tablespoons lemon juice)
1 small piece of fresh ginger (about the size of the tip of your thumb)
1 handful of kale (stems removed)
1/2 apple (I use a green apple)
1 banana (frozen if possible, but if not throw in a few ice cubes)
Throw all ingredients in a blender and blend until smooth. Enjoy right away.
July 28, 2009
Every Sunday morning I get up at a ridiculously early hour for a Sunday and meet my running group for a long run. Since I am a big grump if I don’t eat, I have to get up even earlier to make sure I can eat and digest something beforehand. This smoothie is perfect! I have made it every Sunday morning for the last several months. It digests quickly so I can sleep in a bit longer and not feel like I have a bouncing bundle of food in my stomach while running. It is also a great way to use up any ripe bananas and frozen berries.
The proportions on this smoothie are pretty adjustable. Just add what you feel like until you get the consistency that you like and drink up!
Yield: 1 1/2 large glasses / 2 regular glasses
2 cups berries, frozen (I use either plain strawberries or a blueberry, raspberry, blackberry mix from Costco)
1 ripe banana
1/2 cup cranberry juice
2 tablespoons plain Greek yogurt
Throw all the ingredients into the blender and blend until smooth. Serve immediately.
January 11, 2009
My Dad makes the best coffee and he has always used a Melitta manual drip cone filter. I finally managed to track one down yesterday when I was out looking for a new coffee grinder (my old blade grinder bit the dust this week and I was more than happy to replace it with a Krups burr grinder – so nice and easy). Naturally, I called my Dad to get his instructions on how to brew my first cup in my new caffeine set-up.
- Grind the Beans: Set the grinder to the finest drip grind (but not as fine as the espresso grind) and grind the amount of beans that you need. I set my grinder to the 6 cup setting and ended up with enough coffee for two big mugs with a little left over.
- Fill the Filter and Boil Water: Place a filter in the cone and pour the ground coffee into the filter. Fill the kettle with water and boil.
- First Pour: Pour the water into the cone up to the top of the filter. Stir the grounds around and scrape off the sides while the water is filtering through.
- Second Pour: Once the first pour has filtered, pour the rest of the water (using a rough measurement to make sure that you have the correct bean to water ratio) right into the center of the grounds.
- Drink: When the cone has stopped drinking, remove the filter and pour the freshly ground coffee into your mug. I like to add a bit of 1% milk. Drink and enjoy! Refill!