In honor of the upcoming Modifications for Expecting Mothers with Rachel (Read more and register here.), I'm sharing some delicious smoothie recipes borrowed from the founders of Simple Green Smoothies. These recipes are naturally abundant with folic acid, calcium, fiber, iron, protein, omega-3, magnesium, potassium, and Vitamin B6. While these nutrients are especially important during pregnancy, these smoothies can be enjoyed by others seeking a healthy boost.
Note from Kate: If you have a Vitamix blender; create away. Other blenders may require additional processing of the carrots-- know your blender before you begin. :-)
Baby Brain Booster Green Smoothie – Serves 2
2 cups spinach, fresh
2 cups coconut water, unsweetened
1 cup pineapple
1 cup carrots, uncooked
2 tablespoons chia seeds
Baby Body Booster Green Smoothie – Serves 2
2 cups almond milk, unsweetened
2 cups swiss chard, fresh
1 cup raspberries
1 cup strawberries
1-2 tablespoons flaxseed powder
One quick word of caution! Green smoothies and eating healthy are great things to do while pregnant, but avoid doing a full-blown cleanse or detox (drastic changes in eating habits can cause a detox, too). If your body begins to detox while pregnant, then these nasty toxins will leave your body any way possible–including through the placenta and into your baby. Doing a body cleanse is a great thing to do, but just make sure to do it when your baby isn’t dependent upon you to nourish it.
"In the depth of winter, I finally learned that within me there lay an invincible summer" - Albert Camus.
If you have never had the pleasure of trying a lassi (pronounced lah-see), an Indian yogurt "smoothie", you are in for a treat! My favorite has always been mango, especially when the Kent variety is available, but with a little creativity, one can create a lassi that serves you best at any given moment. Today I adapted a recipe that I found on a wonderful website called The Lotus and the Artichoke vegan recipes. I actually had one organic Kent on hand, but I also used some frozen mango as well to make my desired number of lassis. Below I've added the delicious recipe that I used to make a floral spiced mango drink, along with my notes. Despite the enduring winter, I hope that you will shift to a warmer weather mindset and try this dreamy golden ambrosia or create your own version (I would love to hear your recipes!).
Vegan Lassi – with Saffron & Mango serves 2 / time: 10 min (+chilling time)
No saffron in the house: Skip steps 1+2, use cold water for step 4. No rose water or cardamom: admittedly, not for everyone. Simply omit. Savory Indian vegan lassi: Skip steps 1+2. Omit mango, sugar, rose water. Use cold water and plain yogurt. Add a pinch of salt and a pinch of fresh ground cumin. Garnish with a splash of tamarind mixed with agave or maple syrup.
~I went more traditional and used plain non-vegan yogurt (Greek).
~As noted above, I used one fresh mango and the rest frozen mango chunks (Trader Joe's is a great source for that). Because of the frozen mangoes, I omitted the ice cubes).
~I substituted raw honey for the suggested sweetener.
~I always have rose water, cardamom and saffron on hand, so I used all of these. With the abundance of Indian markets in the Naperville area, these ingredients are easily found. I doubled the amount of rose water because I love the floral notes. For the cardamom, I always use whole pods: using a mortar and pestle, gently crack the pods; remove the seeds and then grind with the pestle.
~I added the saffron and the water, as well as more water to make it thin enough to easily drink.
~Because my mint is under the snow, I used the mortar and pestle to lightly crush some shelled pistachios and used as garnish.
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