I first read about green smoothies here. They are a great way to incorporate those super nutritious dark, leafy greens into the diet of your kids (and you). Lia's not picky, but she won't eat anything leafy so I love to make these for her lunch or a snack. It's hard to believe, but these really do taste so good.
The link I provided has lots of different possible combinations. Instead of water I often use milk (for creamier smoothies) or sometimes juice. If it's not quite sweet enough I add a little bit of honey.
I buy the big bunches of bananas from costco and peel and freeze what we don't finish before they get overripe.
I also use the big tub of organic spinach from costco. When I get home I blend up the whole tub with a little bit of water, then pour it into mini-muffin tins and freeze it. This accomplishes three things:
1. Saves room in my fridge
2. Keeps the spinach from spoiling before I have time to use it
3. Preserves the nutritional content. Did you know every day that spinach sits in your fridge it is losing some of it's nutrition?
Smoothies are really a matter of personal preference. Start with just a little bit of green stuff and work your way up.
My favorite combinations:
OJ or milk
Pineapple (canned or fresh)
Water or milk
Ice + water
Yogurt is also a good addition. You could also add some flax or nuts for good fats.
No Knead Wheat Bread
No knead bread is my favorite kind of bread to make because it's so simple and pretty fool-proof. The recipe was circulating the internet a year or two ago. It's best made with white flour, as the wheat masks a bit of the sourdough taste and gives it a less delicate texture. However, this wheat recipe is really, really good and is obviously healthier. I like to alternate wheat and white loaves.
1 1/2 cups white flour
1 1/2 cups wheat flour
2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups + 1 tablespoon water
1 tablespoon white vinegar
3-4 quart heavy covered pot (cast iron, enamel, or ceramic)
You may need to take the handle off the lidparchment paper
1. In a large bowl, mix together flours, salt, and yeast.
2. Add water and vinegar and stir to combine. The mixture will be quite wet and sloppy.
3. Cover and let rise 12-18 hours (preferably 18. I start this at 3 pm to have it ready for lunch the next day)
4. Press a piece of parchment paper into a flat bottomed bowl or saucepan approximately the same size as the pot you will cook the bread in. The paper should be big enough to extend over the rim of the bowl.
5. After raising, fold dough in bowl over itself once or twice, then transfer into parchment lined bowl. Cover and let rise for another two hours, or until doubled in size.
6. Half an hour before your dough is done rising, preheat the oven to 450 degrees with the heavy, lidded pot inside.
7. When dough is ready, remove pot from oven. Use the parchment paper to lift the dough out of the bowl and place straight into the hot pot (parchment paper and all). Place lid on top of the pot and put back into the oven for 30 minutes.
8. After 30 minutes remove the lid from the bread and let it bake 15-20 more minutes, until the bread is deliciously dark brown and crusty.
9. After baking, remove bread from the pot, once again using the parchment to pull it out. Cool on cooling rack, slice and enjoy with a good slather of butter.
*This bread is also great toasted