by Melissa d'Arabian in Food Network Chef, January 24th, 2015
by Allison Milam in Recipes, January 2nd, 2015
They say breakfast is the most-important meal of the day because it kick-starts the day with energy-giving nutrients. I agree, and there is another reason why I think we should all give our breakfasts a second look: The choices I make early in the day impact the choices I make later in the day. And that means that eating a healthy breakfast means that eating healthier throughout the day will just plain be easier. (And I’m all for anything that makes healthy living easy living!)
I make no secret about how much I love a morning smoothie! I can toss just about anything in my blender and within seconds I have a portable breakfast that I can sip as I take the dog for her morning walk, or read my morning devotional. Both of my cookbooks feature smoothie recipes that range from the trusty Green Morning Smoothie in Ten Dollar Dinners to the caffeinated Coffee-Oat Smoothie in Supermarket Healthy. Ask me what my favorite kitchen appliance is and you’ll probably find me waxing poetic about my trusty blender and how I use it multiple times a day, making everything from protein drinks to fruity smoothies for the kids’ snacks to raw veggie soups.
But what about those days when I don’t have access to my blender? How does a smoothie lover go about making a blenderless smoothie?
by Amy Reiter in News, May 8th, 2014
Now that you’ve knocked back your last glass of celebratory champagne, it’s time to put all that talk of a happy, healthy new year into practice. This year, take advantage of A Year of Smoothies, ready to take you from January back to December. Dynamic, satisfying and healthy, each of these 12 blended beauties gives you every reason to make your blender an always-on-the-counter staple in your kitchen. Plus, if you happen to crave August’s smoothie in February, the frozen aisle at your supermarket makes it easy to blend fruits that aren’t yet in season.
Get a taste of what’s to come. Check out the first three months:
Now that spring is really and truly finally here (oh, please, let that be so), greenery is everywhere: on the trees, on our lawns and even in our blenders. Interest in green smoothies — healthy, hydrating blended drinks made with fresh leafy green vegetables, like spinach, kale, chard or collard greens, or green herbs, like mint, parsley, cilantro or basil — seems to be peaking, piqued, perhaps, by New York Times Recipes for Health columnist Martha Rose Shulman’s recent paean to verdant beverages.
Martha overcame her longtime reluctance to green drinks not long ago and dedicated herself to concocting some she could really relish, experimenting with fruits like bananas, pears, blueberries and pineapples, and ingredients like fresh ginger, which she said “made these drinks sing.”
“The drinks are loaded with phytonutrients and they’re filling,” she concluded. “They are definitely meals in a glass. When I was testing the recipes I enjoyed every sip and felt very energetic for hours afterward. So no more rolling my eyes: I’m a green smoothie convert.”
Martha’s zeal for green smoothies may be new, but plenty of bloggers have been singing their praises — and sharing tips and recipes — for some time.