Green Smoothie Challenge: Day 3

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!

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Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!

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After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.

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The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper

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Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.

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A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!

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I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.

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My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.

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Pineapple Mango Creamsicles and Mixed Berry Ice Pops

It is definitely summer around here and while I’m loving the sunshine, I’m not a huge fan of the heat. What better way to beat the heat than with an icy totally guilt-free treat?! (Really didn’t intend for all the rhyming there!)

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Store-bought popsicles may be fruit-flavoured, but they are usually just frozen sugar-water, without any actual fruit in sight. These home-made popsicles taste even better than store-bought, are almost completely all fruit, and therefore completely guilt-free! They are also super quick and easy to make. If you know how to turn on a blender, than you can make these in about five minutes. The hardest part is waiting for them to freeze!

Pineapple Mango Creamsicles
1 cup pineapple chunks
1 cup mango chunks
1 cup canned coconut milk
1 cup unsweetened non-dairy milk (or more coconut milk, for an even creamier creamsicle)
1/2 tsp orange extract
Optional – sweetener to taste

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Mixed Berry Ice Pops
1 cup blueberries
1 cup other berries (raspberries, blackberries, cranberries, strawberries…) – You can choose one kind, or a mixture.
2 cups water or non-dairy milk
Optional – sweetener to taste

For both kinds, just throw everything in a blender and blend until smooth. Divide into whatever ice pop molds you have and place them in a freezer to freeze. Wait impatiently. Enjoy!

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Notes:
– For both recipes, you can use either fresh or frozen fruit, or a combination of both. 

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I’ve shared this post with Raw Food Thursday (7/18/13), Allergy-Free Wednesday, Gluten Free Wednesdays (7/17/13), Healthy Vegan Friday #52, Gluten Free Friday #49, and Wellness Weekend (July 18-22).

Questions
Ice cream or popsicles?

What is your favourite popsicle flavour? Or the craziest flavour you’ve tried?
Feel free to share or link to the recipe!

Blueberry Blackberry Chia Jam

In case you haven’t noticed yet, I really like using frozen berries and chia seeds to make quick sauces for oatmeal, pancakes, waffles, and desserts.

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Instant Cranberry Sauce, Sugar-Free Blueberry Sauce, Dark Chocolate Cranberry Tart

Once I realized that I could make delicious healthy sauces like this, I knew that it would also be possible to make jam in the same way. It would just have to be a little thicker. I’ve also started seeing some recipes for chia jams spreading through the web.

The other day I was making soup and biscuits for dinner and was upset to find that I was all out of jam (an absolute must for me with home-made biscuits), until I realized it would be the perfect opportunity to try making some of my own. Now I only wish I’d tried it sooner!

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Now this is healthy home-made vegan comfort food! I’ll be posting about the soup (it’s kind of like minestrone) and the biscuits (from The Joy of Vegan Baking) soon.

This jam is super simple to make, as the chia seeds to most of the work for you, and has only a few ingredients. The results won’t taste exactly like store-bought jam, mainly because it will taste a lot more like fruit and a whole lot less like sugar. I don’t know about you, but jam that actually tastes like fruit, sounds like a great idea to me. Your home-made chia jam will also be free of additives, preservatives, and processed sugars and full of antioxidants, omega 3’s, calcium, iron, protein, and lots of fibre. This is guilt-free jam!

Title, Berry Chia Jam

I’ve been devouring this jam all week on biscuits, toast, oatmeal, and even vanilla ice cream. This recipe makes approximately 1 cup of jam, and I had no problem using it up in about four days.

When deciding how much to make, keep in mind that because this jam has no preservatives, additives, or massive amounts of sugar, it will not keep forever like store-bought jam. I don’t know for sure, but I wouldn’t want to leave it any more than one week.

Blueberry Blackberry Chia Jam (Yields 1 cup)
2/3 cup blueberries, fresh or defrosted from frozen
2/3 cup blackberries, fresh or defrosted from frozen
1/2 tsp pure vanilla extract
1 tbsp ground chia seeds
1 tbsp coconut sugar (or to taste)

1) Using a blender, food processor, or hand blender, process the blueberries, blackberries, and vanilla just until there are no whole berries left. This took me about 2 seconds with my hand blender, which I’d recommend using if you have one, as it will leave  you with a lot less clean up than a blender or food processor.
2) Stir the chia seeds and sugar into the berry mixture. If you used a food processor or blender you’ll need to transfer the berry mixture into a different container first. You can use the sealable jar or container you’ll be storing your jam in.
3) Make sure the jam is in a sealed container (a mason jar works perfect) and place in the fridge overnight, or at least for a couple of hours. The chia seeds will soak up the liquid, gelatinize, and turn this into a jam-like consistency for you.
4) Keep your chia jam in a sealed container in the fridge. Enjoy!

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Notes:
– I prefer the texture of ground chia seeds in my jam, but whole chia seeds will work as well. As I also prefer the texture of ground chia in things such as smoothies and puddings, I buy whole chia seeds, grind some with my coffee/spice grinder, and keep a small jar of this in my fridge. 
– While I’m sure that other berries or fruit could be substituted for the blueberries and blackberries, keep in mind that different fruits have different levels of moisture, which means you might need a different amount of chia to achieve a jam-like consistency.

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Silver Hills toast with almond butter and Blueberry Blackberry Chia Jam. Yum!

I’ve shared this recipe with Healthy Vegan Friday #37Raw Food Thursdays (4/4/13),  Gluten Free Friday #34Wellness Weekends (Apr4-8/2013), and Meatless Monday A-Z #29 (Create w/ Blueberries.

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