Creamy, cold, rich tasting but healthy -- I love green smoothies.



I enjoy either a green smoothie or a green juice every single day. I love them and can't get enough. They make me feel energized and healthy. I'm always surprised to hear that people make my smoothie recipes. I rarely post smoothie recipes on this blog, mostly because they are a little out of scope for a baking blog. But I aim to please and I have been asked to share more of my smoothie recipes. I decided to share two vegan recipes which involve the same digestion-enhancing ingredients but are very distinct from each other in flavour. 



I have greatly improved my digestion over the last year or two and I think mango played a big part in that process as I always felt much better on days that I ate mangoes. When I say 'days where I ate mangoes', I mean I ate a LOT of mangoes. For the better part of last year I gave the Raw Till 4 lifestyle a go. For those unfamiliar with it, just google 'Freelee the Banana Girl' or watch a few of her youtube videos and you'll get the idea. Basically the goal is to eat vegan, mostly fruit and vegetables, grains and root vegetables. The vegan diet is very low fat and high carb, and you're encouraged to eat large portions of raw fruit daily before 4 pm, followed by a large cooked meal of grains or starches at night. You're also advised to eat a lot of calories in your first two meals of the day to ensure you aren't undereating. As much as in some ways I really enjoyed eating that way, I ultimately stopped following the diet a few months ago. Eating large volumes of fruit every day doesn't sit well with me to the extent that I've asked my doctor for a fructose intolerance test. Since reducing my fruit intake and eating a more starch based diet, I have found that I feel and look much better, so that's what I plan to stick to. If you haven't heard of the starch solution, google it too. Basically on that diet you also follow a low fat high carb diet, but with a greater focus on vegetables, grains and starches than on fruit. This seems to work much better for me so I am sticking with it. I still eat fruit every day but not nearly as much, and I now place greater emphasis on vegetables. 


What I will note is that the high fruit diet, especially eating lots of mangoes, seemed to greatly improve my digestion over time. I can say that I now have very consistent, good digestion. To some this may sound like no big deal but for me it is fantastic. I have suffered from lots of digestive issues since I started highschool 17 years ago. They only got worse when I became anorexic as a university student. Now that I am a healthy weight and eat a plant based diet consistently I can finally say I feel great most of the time. This is huge for me as I used to always feel terrible (stomach cramps, bloating etc.). 



Though I love fruit-only smoothies, I find that I feel about 10X better when I add greens to them. I make green smoothies all the time and usually load them with fresh and frozen fruit so that the green flavour isn't overpowering. My favourite greens for smoothies are baby spinach and baby kale. Both of these greens blend seamlessly into smoothies -- unlike mature kale which I find does not blend very well unless you have a pro-blender like a vitamix (which I do not). So, if you have an ordinary blender I highly recommend buying baby greens for your smoothies to ensure that the texture is smooth as silk. My other rule for smoothies is to ensure that you add a creamy fruit. My favourite fruits to add are fresh and frozen mangoes, frozen bananas, fresh ripe pears, and frozen berries. I love to use frozen fruit as it keeps the smoothie cold, gives the smoothie great ice-cream-like texture and masks the green flavour well. I also like to add strong accent flavours like ginger to my smoothies. Ginger is incredibly good for your digestion. I try to eat some daily to enhance mine. My favourite way to add it to a smoothie is to blend it thoroughly with the smoothie water and then strain it.


After a little effort you're left with this glowing yellow ginger extract. 


I then add that liquid to my smoothie so that the essence of ginger is infused without ginger's coarse texture which can be really unpleasant in a smoothie if its just added as is. 



So back to today's green smoothies. I have two recipes for you which involve mostly the same digestion-enhancing ingredients but are very distinct from eachother in flavour. Both feature mangoes and ginger (which are great for the skin and the stomach), and both are sweetened with frozen bananas which I adore in smoothies for optimal texture. One smoothie is vibrant green, the other bright purple. 


The green smoothie is my Spicy Mango Smoothie, the purple is my Wild Blueberry Zinger. Both feature a lovely spicy kick from the ginger. Both are super creamy and delicious. The only difference between the two is measurements of ingredients and blueberries. 


I love adding a new fruit to my go-to favourite smoothies to change up the flavour. If you're not into blueberries, raspberries or pineapple are also great in this. I hope you enjoy these! 

MANGO GINGER SMOOTHIE 
(vegan, gluten-free, grain-free)

• 1 cup water
• 1-2 inches fresh ginger, peeled
• 1 cup baby greens (I use baby kale or baby spinach), packed
• 1-2 fresh ripe mangoes, peeled, pit removed
• 1 cup frozen bananas
• 1 cup water or coconut water   

Add 1 cup water and the peeled ginger to a blender. Puree until smooth. Strain liquid into a glass through a fine mesh sieve. Clean blender to remove debris. Add the ginger extract back to blender along with remaining ingredients and puree until smooth. Enjoy. 

WILD BLUEBERRY ZINGER SMOOTHIE
(vegan, gluten-free, grain-free)

• 1 cup water
• 1-2 inches fresh ginger, peeled
• 1 cup baby greens (I use baby kale or baby spinach), packed
• 1-2 fresh ripe mangoes, peeled, pit removed
• 1.5-2 cups frozen bananas (the more you add, the creamier it will be)
• 1 cup water or coconut water   
• 1 cup frozen wild blueberries 

Add 1 cup water and the peeled ginger to a blender. Puree until smooth. Strain liquid into a glass through a fine mesh sieve. Clean blender to remove debris. Add the ginger extract back to blender along with remaining ingredients and puree until smooth. Enjoy. 

I won't be celebrating Thanksgiving this week because I'm Canadian (our Thanksgiving was in October), but I have many American readers and I hope you will all have a great time! Eat some mashed potatoes and gravy for me :)

I thought you might enjoy this recipe roundup of Thanksgiving-worthy Baking Backwards recipes. If you add these vegan and gluten free dishes to your holiday table please take a pic and tag #BakingBackwardsThanksgiving -- I'd love to see what you've made!

To view the recipes below, click on the titles under each image.

APPETIZERS AND SIDE DISHES:

Crab Cakes with Green Tartar Sauce (gluten-free, vegan)
Crunchy on the outside, tender and flaky on the inside. These vegan crabcakes are healthy and hard to beat.


Divine Rice (gluten-free, vegan) 
Spicy, creamy and so delicious -- this wholegrain rice dish makes an excellent side for a festive family meal.

 Crusty Wholegrain Bread (gluten-free, vegan, yeast-free)
 Pass this bread and you'll make a few new friends at the Thanksgiving table. This bread is dense, moist and rich like an Irish Soda bread. 



Super Salad 
This salad is super healthy and anything but boring. Roasted and fresh veggies hang out in a zesty creamy dressing. The spiced roasted chickpeas add an amazing crunch and make this dish filling. A great vegetable side dish for a family meal.


Tandoori Cauliflower Wraps (gluten-free, grain-free, vegan)
This creative vegan appetizer is light yet full flavoured. If you like Indian food give it a try.


Super Rutabaga Fries (gluten-free, grain-free, baked, vegan)
If you're over mashed potatoes this Thanksgiving, shake things up with these healthy low fat baked rutabaga fries. The rutabaga makes them naturally a little spicy.



PUMPKIN SOUP
This creamy pumpkin soup whips up in minutes. An easy and healthy vegetable side dish for your holiday meal.

MAIN MEAL:

Vegan Chickn' with Mashed Potatoes, Gravy and Greens (gluten-free, vegan)
If you aren't trying to reinvent the Thanksgiving table, but you're expecting a vegan, serve them this. They will thank you.


Super creamy Stovetop MacNCheese (gluten free, vegan)
I never understood the American trend of Mac and Cheese at holiday meals but if you're into it, this recipe is delicious, super creamy, easy to make, wholesome and full of hidden veggies and healthy fats.


The BEST Vegan Baked MacNCheese (gluten free, vegan)
This recipe takes vegan mac and cheese to a new level -- baked! Crispy on top, creamy inside, hot, cheesy and delicious. Also hides a lot of vegetables for the kiddos.


Zucchini Noodle Lasagna with Parsnip Cream, Lentils and Green Olives (grain-free, gluten-free, vegan)  
This lasagne is a showstopper. If someone you love doesn't eat pasta anymore but loves lasagne, make this grain free lasagne (made with zucchini noodles). Its even omnivore husband approved. 

PIES AND CRUMBLES:

Cardamom Apple Cookie Crumble (gluten-free, vegan)
A delightful Indian twist on apple crumble.


Chocolate Harvest Tart (gluten-free, vegan)
This chocolate tart is so intensely good. Chocolatey, rich, full bodied -- even my sister (who hates dessert) had two slices! It also hides a ton of butternut squash.

 
Pear Pockets (gluten-free, vegan)
These pear pockets are really unique. The crust is lost between pizza pocket and pie crust and the filling is sweet and delicious.


Healthy Key Lime Pie (gluten-free, vegan) 
This is a crazy pie. It conceals a lot of cauliflower and avocado but tastes like creamy key lime pie with a chocolatey crust! Super easy to make too.

 

CHOCOLATE BROWNIES AND CAKES:

Plant Fuel Brownies (gluten-free, vegan)
These brownies are loaded with super healthy ingredients like buckwheat flour and sweet potatoes. They are softer than a typical brownie but so delicious.


Healthy Steamed Chocolate Molten Cakes (gluten-free, vegan)
Who doesn't like chocolate molten cakes? Now you can have your indulgent dessert without the guilt and without the oven (they're steamed!).

 

HEALTHY COOKIES:

Wholegrain Chocolate Chip Cookies (gluten-free, vegan)
These chocolate chip cookies are similar to chocolate chip shortbread cookies-- delicate and slightly crumbly. 


Pumpkin Chocolate Chip Cookies (gluten-free, vegan)
 Soft and chewy, these pumpkin chocolate chip cookies are healthy as f#$%. Full of chickpeas and pumpkin puree, forget Thanksgiving, these are perfect for any day of the year.

SMALL BATCH DESSERT RECIPES: 

Single Serving Raw Vegan Cinnamon Rolls (gluten-free, grain-free, vegan, raw)
These require coconut date rolls like the ones sold by Natural Delights. They are insanely easy to make and require no cooking. 




PB Mousse Jars with Chocolate Magic Shell (gluten-free, grain-free, vegan)
These are intense. If you are a Reese fan, you will LOVE this little pots of heaven. Peanut butter mousse with a decadent raw chocolate shell topping. So good.



Raw Key Lime Cups

These elegant little cups are creamy, crunchy and bursting with sweet and tangy lime flavour. The perfect dessert for a more formal dinner party or lunch.

Lime filling ingredients:

• 1 (400 ml) can full fat coconut milk (not shaken and chilled overnight)
• Dash coarse sea salt
• 1 teaspoon cinnamon
• 1 teaspoon extra virgin olive oil
• 2-1/2 tablespoons maple syrup
• 1-2 teaspoons raw honey (or substitute agave or coconut nectar for vegan)
• Juice of 1 large lime
• 2 tablespoons creamed coconut, melted (or you can substitute coconut butter that should also be melted, not to be confused with coconut oil)

Directions:

1. Chill a small mixing bowl for 5 minutes in freezer.
2. Do not shake and do not flip your can of chilled coconut milk. Open the can and remove only the thick white cream that will have solidified at the top of your chilled can, try to avoid scooping out any of the watery liquid at the bottom.
3. Add skimmed coconut cream, salt, maple, cinnamon and olive oil. Beat together in your chilled bowl with an electric mixer for 1 minute.
4. Add lime juice and beat for 1 to 2 minutes.
5. Add the honey and the melted creamed coconut and beat until the mixture appears thickened.
6. Scrape down the sides of the bowl and beat for 10 more seconds. Chill the bowl in the freezer while you make the crumble topping.

Crumble topping ingredients:

• 1 cup shredded, reduced-fat coconut
• Dash coarse sea salt
• 1/3 cup pitted dates
• 1-2 teaspoons cinnamon
• 1-2 tablespoons chia seeds
• 1 tablespoon extra virgin olive oil

Directions:

1. Pulse then blend all ingredients to a crumble consistency in your food processor. Spoon half the mixture into the bottom of 2 glasses or jam jars.
2. Spoon the chilled lime filling into the cups evenly.
3. Top with remaining crumble mixture evenly and garnish with a slice of fresh lime.
4. Chill the cups in the freezer for 10 minutes or more, serve.

I love salads. They are incredibly good for you and so versatile. We should all eat more greens.

Salads make perfect meals and side dishes for Spring. Produce at this time of year is flavorful and fresh and there are so many colorful and nutritious ingredients available locally. Spring is the season when I am most inspired by fresh vegetables. I am constantly thinking up more ideas for meals than I have time to make!

I am a Canadian living in Toronto. Most years our winter is pretty rough. This year was no exception. It really took its sweet time to pass. Thankfully it seems to have ended and Spring is finally here. Leaves are budding and flowers are blossoming.


When I finished University I had a brief professional stint as a Produce Department manager at a healthfood store. I actually really enjoyed the job because I would get nearly daily deliveries of fresh beautiful fruits and vegetables. I even started ordering some exotic seasonal vegetables and fruits whenever I could.

• 3.5 tsp soy free vegeanise
•  1-1.5 tsp vinegar (I used white wine vinegar but you could use apple cider vinegar or rice wine vinegar or fresh lemon juice or orange juice)
• 1.5 tsp finely chopped fresh dill
• 1.5 tsp filtered water
• 1/2-1 tsp onion powder
• 2 dashes ground cinnamon
• 1/2 tsp kelp flakes
• dash of ground cinnamon

Bowl method:
In a small bowl mix together all ingredients thoroughly with a whisk until slightly frothy. Taste! adjust seasonings to your taste. For more saltiness, add more kelp. for more savory flavor add more onion powder. For more herb flavor add extra dill. Pour over your salad, cooked vegetables. cooked grains or pasta and toss to incorporate.

Mason Jar method:

• 2 cups roughly chopped greens (I used green kale and rainbow swiss chard)
• 1/4 candy cane beet (also known as a chiogga beet), peeled and grated with a cheese grater
• 2 tbsp finely chopped red onion
• 1/4 cucumber, grated with a cheese grater
• 1 zuchini, grated or sliced finely 
• handful of grape tomatoes
• 2 dashes kelp flakes
• 1/2 tsp onion powder
• 2 dashes cinnamon

Put each grated vegetable in its own bowl and set aside. Steam half the greens until vibrant and remove from the heat.

Assemble salad. Add your remaining raw greens, your tomatoes and your sliced zuchini to a small bowl. Add the spices and kelp and mix through. Add your prepared salad dressing (reserving 2 tsp of it) and mix all together thoroughly.  Transfer the mixture to your serving plate or bowl. Top the mixture with your steamed greens, and then a layer of grated candy cane beets, followed by your grated cucumber. Drizzle remaining dressing over top. Serve.