Exploits of a Vegan Wannabe

I love making smoothies for breakfast. It is the quickest way I know to consume that many servings of fruits and veggies in one gulp. Silken Lite Tofu has always been my secret weapon. Because of its amazingly silky texture, it transforms your health drink into a milk shake, which is okay by me. When I am making a smoothie for two, I use half of the box of tofu. You will not believe how creamy your smoothies will be. For a decadent treat, use two frozen bananas, chocolate soy or rice milk, peanut butter and tofu. It is the most sinfully outrageous shake you will ever suck through a straw. Make enough for two and drink it in your car in your driveway in the dark. I’m not saying I have done that but you can.

Enter the green smoothies.  Even though our vegan friend Jennifer touted the virtues of green smoothies, I didn’t know exactly what she meant or believed they would be tasty.  It wasn’t until the vegan retreat we attended at the Leaven Center that I learned how to make smoothies with the hidden health secret, adding more greens than an organic market. I have never liked greens. Until a few weeks ago I would have eaten dog treats before I would have consumed spinach. Our funky and brilliant retreat leader-vegan mentor Nicole swore up and down that once you put spinach or kale into your smoothie the green flavor would completely disappear. I am thinking to myself, “Oh sure, the same way the flavor of cough syrup disappears behind the authentic and tasty cherry flavor they add to it. Not a chance vegan mistress of the greens.”

So Nicole put all things smoothie-like in her blender, frozen bananas, almond milk, berries of all kinds, agave and enough kale to line the salad bar of a casino buffet. I made the grave mistake of making my disdain for greens known. It immediately became clear to me that I was now the target. You don’t challenge one of PETA’s most legendary campaigners and walk away without a mouthful of kale smoothie.

To my  dismay and delight, she was absolutely right. The kale was reduced to tasteless flecks that you could see but not taste. They become small enough to easily flow through your straw, but are evident enough to require a “teeth check” before your first meeting.

Almost every morning since the retreat in July we have been scarfing down bushels of kale and spinach every morning for breakfast. I throw in at least two to three cups of either in our smoothie festivus every morning. You will not believe how energized and satiated they make you feel. Who is cool enough to eat kale and spinach for breakfast?? We all are. It is such a brilliant way to consistently be eating your green leafies.  Power to the healthy and imaginative.  A few of my other fave smoothie ingredients:

Frozen melon (watermelon, cantaloupe, honeydew)

Chopped date rolls

Whole almonds

Coconut milk

Plums

Nectarines

Cocoa powder when I need some chocolaty lovin

Tip:

If you don’t already have a smoothie maker, I highly recommend the Ninja chopper from Target. It comes with a baby Ninja, which is perfect for whipping up salsa and pasta sauces. The big Ninja would chop through the side of your house if you let it. Conclusion: It makes restaurant quality smoothies and at a very reasonable price.

Photo By: S. Duquet

Saving the place for some smoothie photos are Sparky and Chloe taking their job as watch dogs very, very seriously.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, green smoothies, kale, kale smoothies, leaven center, smoothies, trying vegan, trying vegetarian, vegan, vegan breakfast, vegan challenge, vegan experience, vegan smoothies