Turkey Tracks: Recipes
I’m late to the party on making blender drinks, I think.
But when I got so sick about a month ago now and couldn’t eat, blender drinks were the way back to getting sufficient calories, thanks to suggestions from my homeopath.
What I like about my blender drinks, rather than juicing, is that one is eating the WHOLE food, and the fiber from the pulp is needed in one’s gut.
You can use a high-speed blender or, even, a food processor to reduce your ingredients to a drinkable or spoonable texture. The more water one adds, the thinner the texture.
I err on the side of more veggies and less fruit. Too much fruit is too much fructose sugar, so while I want the vitamins and fiber, I don’t want to overload on sugar. Of course many of the veggies I love also have sugars included. But on days I make or have blender drinks stored, they can be used as a dessert.
Note that I can’t do citrus, but that YOU could–and the addition of orange, lemon, or lime, would make your blender drink have a sparkly taste–or so I imagine.
AND, I use organic ingredients.
I have frozen local organic blueberries, so I start with a half cup of those. And, an apple I’ve seeded but not peeled. I have some frozen peach slices from a neighbor’s gift of fresh peaches last summer. And, I froze a bag of my raspberries last summer as well. I limit fruit to 1 1/2 to 2 cups–and a big blender batch makes enough of these drinks for two days. (I wouldn’t keep drinks longer than that I think.)
For veggies, anything goes: carrots, beets, celery, cucumber, bell peppers (red pepper has a lot of vitamin c) the leaves of greens (kale, chard, lettuces, a wedge of cabbage), leftover cooked broccoli and/or cauliflower. Use what you have on hand.
Add a chunk of ginger–for me about 1/4 inch thick and the size of a quarter.
And, I’ll confess I’ll sometimes add just a dollop of maple syrup (dissolves more easily than honey)–which gives a base note that is lovely. But if you want to use local raw honey (a tablespoon a day is a good health measure), that would be lovely too.
At first I kept the mixture in my blender in the refrigerator so I could re-whirl it before pouring into a glass, but I discovered along the way that if I just poured the original mixture into glasses and covered them with the silicon covers I like, it is easy enough to just remix the drink with a spoon. And, I could grab a drink without the to-do of remixing in the blender container, which was now clean and stored.
The stretchy round silicon covers have reduced the use of plastic in my kitchen down to almost no use. These lids are not expensive, and the sizes range from very small (a soda can or a can of Bar Keepers or Comet) to ones that will cover a fairly large bowl. A quick check on Amazon also showed that now some rectangle lids are available. The lids can go into the dishwasher and be used in a microwave.
Hmmm. Rectangular lids will have to wait until I’ve made it to Charleston, though. And maybe in that more urban environment, silicon products will be in local stores.
Note: pure silicon does not show any white when you pinch it. The color is true throughout.
Louisa Enright's Blog 