I’ve been reading raw food cookbooks for about the last two years, and I try to make sure that half the food we eat each day is raw. We all know that we’re supposed to be eating leafy dark greens, and I’ve tried hard (especially since I’ve been pregnant) to make sure we eat at least a little every day. But I would find myself struggling to figure out ways to prepare them.
Then a few weeks ago, I got this book out of the library. The author reiterates how important leafy dark greens are, and then she describes what seems to be the best way I’ve ever seen to incorporate them into our diets. Green smoothies. Every morning and evening now, I put a whole bunch of organic greens (spinach, chard, beet tops, kale – whatever I have) in my food processor with a little water and some frozen organic berries. Then I let the food processor do its thing for about three minutes. Viola! Green smoothies that have dramatically increased our consumption of dark greens. It doesn’t get much easier as far as food prep goes, and they’re surprisingly tasty – even my husband agrees.
So I don’t have to think about how I’m going to add leafy greens to our meals anymore, and I haven’t eaten salad dressing in three weeks. I do have to go to the store more often now, since I like using very fresh greens in my smoothies. But I make sure that I go straight to the produce section, get my greens (whatever organic variety is on sale) and get out – no wandering the grocery store and picking up random things here and there. Since I can walk to the grocery store from our house, it’s not inconvenient to shop for greens a few times a week. If we lived out in the country, I would probably switch to frozen greens for my smoothies.
I’m already thinking about spring time when we can plant our little patch of chard out back and I’ll be able to make free smoothies all summer!