Smoothie City

 

My cousin Laila came to visit me about 3 weeks ago  and we had an amazing time getting into all kinds of things. From trying out new restaurants (look out for a post featuring one coming soon!), paddle-boarding, reading loads of books, and of course....making food. She's very health conscious and always inspires me to eat better, and before she came I'd gotten into breakfast smoothies. Let's just say that when she got here smoothie making really kicked into high gear. Green smoothies in particular were a favourite! I love how I feel after having one for breakfast, and the benefits of having a totally raw meal to start your day is a no-brainer for good health.

Here are 2 smoothie recipes that I've put on heavy rotation: a Green smoothie and a Pumpkin Pie Spice smoothie that could easily pass for a dessert.

 

 

Green Smoothie:

• 3-4 kale leaves, washed (you can leave the stems on or save them for something else like a juice)
• 1 tablespoon of flaxseed
• 1.5 cups of very cold water
• 2-3 bananas
• 1/2 cup of oats (optional)

Put everything in the blender, and let it go on high for about 2 minutes. 

 

Pumpkin Pie Spice Smoothie

 

 

• 1/2 cup pureed pumpkin (not canned. I suggest boiling then pureeing fresh pumpkin). Or use 1/2 cup grated raw pumpkin
• 2 frozen bananas
• 1/2 cup unsweetened vanilla or plain almond milk
• 1/2 cup cold water (or ice if your bananas aren't frozen)
• 1/2 cup old fashioned oats
• 1 tablespoon flaxseed
• 1 teaspoon grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon  nutmeg
• 1/4 teaspoon ground clove

Put all the ingredients in the blender, let it go for 2 minutes and serve!

Callaloo 2 Ways

I've been obsessed with callaloo since a friend gave me some at a farmers market in Toronto last fall. When I came back to Barbados I started searching everywhere for it and finally found some at Cheapside Market  and then some more in my step-mom's backyard (oh the irony). Callaloo here is much smaller and more tender than the kind you may find in Toronto or Jamaica and Trinidad which is where I've had it. I also found out that Bajans don't really eat these greens as often as Trinidadians and Jamaicans do! Too bad because it's nutritious, delicious, and takes a few minutes to make. It's a good source of vitamins A and C, calcium, iron, potassium, riboflavin, ....basically all the good stuff! So in honour of callaloo, I'm showing 2 ways I like to prepare it.

 

Stewed Callaloo

•           2 cups of callaloo leaves and small stems
•           Half onion, chopped
•           1 garlic clove chopped
•           Half tomato, copped
•           1 tsp olive oil
•           1 tsp cumin
•           ½ tsp chili powder
•           Salt and pepper to taste
•           Hot sauce (optional)
•           Creamed coconut (optional)

Separate the callalou placing its leaves and smaller stems in a strainer, wash thoroughly

Chop up the tomato, onion, garlic, and callalou stems 
Sautee onions in oil first, when they are soft add garlic.

Place all the callalou in the pan- it looks like a lot but it will cook down quickly. Add tomatoes and gently turn all vegetables until combined.

Season with salt, pepper, cumin and chili powder. Cover and let stew for 10-15 minutes. 

Add the optional (but highly recommended) creamed coconut and hot sauce towards the end, stirring until completely dissolved into the stew.

 

 

 

 

This is great over rice, yams, potatoes, or any starch.

 

Callaloo Green Smoothie

•           2 cups of water 
•           1 cup callaloo leaves and small stems
•           1 carrot, chopped
•           1 tbsp fresh ginger, chopped
•           Juice of half a lime/lemon

 

Separate the callalou leaves and small stems. Place in a strainer and wash thoroughly

Place all ingredients in a blender, add water last. 

Blend on high for 2 minutes until all ingredients are broken down

Yes it looks like a lime green monster, and yes you will feel amazing after drinking it!

How do you like your callaloo?