Drink Me!

Drink Me!

One of the things I have been doing, since turning over this new leaf, is making smoothies. Until I have taught my taste buds how to experience new things and connect to them emotionally (see my last blog- un-training and unchaining my emotional self to the brands and comfort foods of my childhood) I have to sort of cheat, and get in as many nutrients as possible in the form of a drink.

Bear in mind, I am speaking not to the converted- you guys know how to do this. For those people who, like me, have to almost get into the psychology behind the relationships to food in order to break them, and who have to go a little easy into it (radical moves can sometimes be 'too much' and yield unsuccessful results) I am giving you some pointers on how to make this shift so that it takes hold, and becomes a way of life.

So- the smoothie. Its easy, all you need is a regular blender. Here is what I put in mine-

1/2 cup almond milk and 1 cup kale- I blend all this up first
Then I put 20 raw almonds and blend that up
6 big strawberries or 10 small ones
1 banana
1 apple (you can keep the skin on, its good for you)

And, for flavor, (my kids like it this way and so do I) two spoonfuls of Trader Joe's mango sorbet

And finally, 2 tablespoons chia seeds

See below for nutrition information for kale, chia seeds, and almonds.

I love to see all the fruit and greens sitting out before I blend it all- its an entire meal, and there is no way I am ready to eat all of that yet. I am drinking the smoothies when I am at home and I feel myself having a hankering for something- that is usually the time I go in and make a bowl of Honeycombs cereal, or Oreos and milk. So I am teaching myself to replace that comfort seeking snack mechanism with something healthy for me and friendly to the earth, and which, above all, doesn't contribute to the GMO corporatocracy. Each smoothie is like giving my middle finger to The Man. Up yours, Monsanto!

And if you want to try some other smoothie recipes, check out my favorite place for recipes and ideas, Thug Kitchen, whose motto is- Eat Like You Give A Fuck-http://thugkitchen.com/page/7

 

 

Tomorrow I go to my first beekeeping mentoring class. We hope to get the laws changed so people in LA can keep bees in their back yards. Check out this week's LA Weekly article on Bee Fever- http://www.laweekly.com/2013-06-13/news/backwards-beekeepers-honeybees/full/. I will be updating with pictures on my bee adventures!

Why Chia Seeds?

Omega-3 Fatty Acids

• Chia seeds are one of the richest vegetable sources of Omega-3 and Omega-6 fatty acids, and they offer these nutrients without cholesterol content. A 15 gram serving of chia seeds provides approximately 3 grams of Omega-3 and 1 gram of Omega-6. These essential fatty acids are necessary for good health, shown to aid in the prevention of many of the risk factors associated with heart disease, cancer, and other chronic health conditions. Omega fatty acids are not produced by the body, so it is necessary to obtain them from dietary sources or supplements.

Mineral , Protein, and Antioxidant Content

• Chia seeds are also a rich source of a wide variety of antioxidants, such as myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid, and vitamin C. Essential minerals are present in chia seeds in very high quantities, with a 15 gram serving providing 105 milligrams of potassium, 160 milligrams of phosphorous, 2.4 milligrams of iron, 59 milligrams of magnesium, 0.5 milligrams of zinc, and 107 milligrams of calcium. Chia seeds are 20 percent protein, and, unlike most vegetable proteins, the protein is a complete one. B vitamins are found in chia seeds, and they contain approximately 20 percent of the dietary fiber we need daily per serving.

Read more: Nutritional Value of Chia Seeds | eHow http://www.ehow.com/about_5531503_nutritional-value-chia-seeds.html#ixzz2WLduatze

What's the 411 on almonds?

Packed with Energy

Almonds have riboflavin, or vitamin B2, which is used by the body to complete red blood cell production and metabolize carbohydrates to provide you with energy. One serving of almonds contains almost 18 percent of your daily value of riboflavin. Also, a quarter-cup of almonds provides 45 percent of your daily value of manganese and 20 percent of copper. These two minerals are used by your body to produce enzymes that inhibit the release of free radicals, which are associated with the aging process.

Source of Protein

One serving of almonds contains 7.62 g of protein. For comparison, a typical egg contains only 5.54 g of protein. The recommended daily value of protein for a 2,000-calorie diet is 50 g per day, so a quarter-cup serving of almonds has approximately 15 percent of the recommended daily value for protein.

Additional Nutritional Facts

Twenty-three whole kernels of almonds supplies 5.6 g of carbohydrates, including 3.3 g of fiber, which is 13 percent of the daily recommended value of fiber. Almonds have no cholesterol and only a negligible amount of sodium. Almonds also contain around 206 mg of potassium compared with a banana, which contains 290 mg of potassium.

Read more: http://www.livestrong.com/article/260879-nutritional-value-of-raw-almonds/#ixzz2WLeBXS00

What is so great about Kale?

One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients.
Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.
Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Super-Rich in Vitamin K

Eating a diet rich in the powerful antioxidant vitamin K can reduce the overall risk of developing or dying from cancer, according to a study in the American Journal of Clinical Nutrition. Vitamin K is abundant in kale but also found in parsley, spinach, collard greens, and animal products such as cheese.
Vitamin K is necessary for a wide variety of bodily functions, including normal blood clotting, antioxidant activity, and bone health.
But too much vitamin K can pose problems for some people. Anyone taking anticoagulants such as warfarin should avoid kale because the high level of vitamin K may interfere with the drugs. Consult your doctor before adding kale to your diet.
Kale might be a powerhouse of nutrients but is also contains oxalates, naturally occurring substances that can interfere with the absorption of calcium. Avoid eating calcium-rich foods like dairy at the same time as kale to prevent any problems.