Easy Vegan Green Smoothie Recipe

The hubby and I have been sipping on smoothies for months now. They make a quick meal on the go, plus they're full of vitamins and minerals.

You really can't go wrong with fresh fruit and vegetables in your glass, you know?

So this past weekend I created a new green smoothie for myself. I'm not a huge fan of the green drinks that taste like grass, so this was a nice change. Often I add a handful of spinach to my smoothies, and it's simply too flavorful. So, now I'm experimenting with baby kale. If you're not a fan of grass-flavored smoothies, try this!

Spinach-Free Green Smoothie

• 3 cups baby kale
• 1 cup green seedless grapes, frozen
• 1 banana, frozen
• 2 cups almond milk*

Mix all ingredients in a blender until they're creamy and smooth. Serve in a tall glass. I use a beer mug and tall straw for fun.

*Note: You can use any type of milk in this recipe. I can't digest cow milk very well, so my choice this week was Almond Breeze flavored with a hint of honey. The extra sweetness makes this smoothie taste even better! Next time I plan to try vanilla-flavored almond milk.

What's your favorite green smoothie recipe? Please share in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

The Farmer's Market is Open!

Bring on the kohlrabi! Hello, tomato plants! My local farmer's market is officially open!

This afternoon I spent part of my lunch break exploring the booths at the market downtown. Although there were only eight stalls, the number of vendors will quadruple in the next few weeks as more fresh produce ripens and the crafty folk have more free time to devote to the summer market.

I was surprised at the variety of fresh vegetables available already: asparagus, several types of lettuce, kohlrabi, parsnips, radishes, kale, collard greens, turnips and spinach.

Of course one of the honey vendors and bakeries were also set up for business. New this year: a man who makes fishing lures.

You just never know what you'll find at the farmer's market!

Have you been to your local farmer's market yet? Tell me in the comments below about your favorite finds at the market while I munch on this fresh kohlrabi!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Roast 'em! The Easiest Way to Cook Vegetables

Chopped and ready to roast! Photo by Angela Tague

When I talk to friends and family about eating healthier they always tell me it's too difficult--or they can't imagine eating salads daily.

Well, I certainly don't eat a pile of lettuce each day, and I'm a busy gal that puts in 50 or so hours a week at work, so I have to keep it simple. If I can do it, you can too!

When I want a hot, healthy side dish of vegetables I roast them.

Simply wash and chop the vegetables into bite-size chunks, toss them in a light drizzle of extra virgin olive oil and spread them on a baking sheet. I cook the vegetables in a hot 425 degree Fahrenheit oven for 8-15 minutes until they're softened with crisp, golden edges.

Here's a few of my favorite vegetables to roast:

• carrots, onions & potatoes
• bell peppers, summer squash, cherry tomatoes & mushrooms
• broccoli & cauliflower
• kale

How do you like to prepare vegetables when you're in a hurry?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Kale Chips! Salty Snack Attack!

It's mid-afternoon, and you're craving something salty.

Fresh Kale. Photo courtesy Wikimedia Commons.

If you're trying to be healthy, do you grab:
a. A bag of Baked Lays potato chips
b. A handful of salty pretzels
c. A bowl of crispy kale chips

Well, since you know this blog is about whole foods, you better choose crispy kale chips! Who knew the sturdy leafy greens could be made into crispy chips? I discovered this simple recipe when I had an abundance of kale starting to wilt, and needed a quick way to use it up. A Facebook friend said, "Make kale chips!" And, the rest is history! Enjoy!

Crispy Kale Chips

• Kale, washed and dried
• Olive oil
• Coarse sea salt

Preheat your oven to 400 degrees Fahrenheit. Use a sharp knife to trim the tough stems from the centers of each leaf of kale. Arrange the kale on a parchment paper-lined cookie sheet making sure not to overlap the greens. Spritz the surface of the kale with olive oil, then sprinkle the greens with coarse sea salt.

Bake the kale in the oven for 8 to 10 minutes, or until the leaves are dry and crisp. After the chips cool, enjoy! They will stay fresh in an air-tight container for up to two days -- if you don't finish eating them all in one sitting!

Have you made kale chips? Let me know of any other seasonings you used. I'd like to experiment, but haven't ventured that far yet. Also, have you ever tried making chips from other greens? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living
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How to Dye Easter Eggs Naturally

Easter is just a few days away! So, I thought a nod to coloring Easter eggs would be the perfect "E" post for the April 2012 A to Z Blog Challenge.

It's probably no surprise that I'm not a fan of artificial dyes and coloring. So, I thought it'd be fun to share a list of whole foods you can use to dye Easter eggs naturally.

Pink or Red: fresh chopped beets, raspberries, red rooibos tea leaves, cranberry juice or cherries
Orange: shredded carrots
Yellow: turmeric powder, curry powder, ground cumin, dandelion blossoms
Green: kale and spinach
Blue: grapes, blueberries, violet blossoms
Lavender/Purple-Brown: grape juice, red onion skins, red cabbage leaves
Tan: black pekoe tea bags or black brewed coffee

Simply soak raw white-shelled eggs in a mixture of mashed fruits, organic flower petals, edible blossoms or vegetables in a pot of boiling water. After 10 minutes of cooking you have a beautifully hard-boiled, colored egg. The more organic matter you toss in the pot, the more vibrant the egg colors!

I created the egg pictured on this post by wrapping the egg in red onion skins and a thin cloth tied with a twistie tie. Then, added dandelion blooms to the boiling water. (See the yellow highlight on the right side!)

After the 10 minutes, add a splash red wine vinegar to the pot of eggs to seal the color. Let the eggs soak for 5 minutes. The acidity of the vinegar makes the colors more vibrant and long-lasting. The longer you soak the eggs, the darker and more vibrant the color. Rinse the organic matter off the eggs, and store in the refrigerator until it's time to eat them!

What are you favorite ways to dye Easter eggs naturally? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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What Does Vitamin C Do?

Strawberries are a whole foods source of natural vitamin C.
Photo by Mobius, Wikimedia Commons

When you feel a cold coming on, do you increase your vitamin C intake? If you reach for orange juice, strawberries or other vitamin C-rich whole foods, you're not alone. But, what does vitamin C do for the body and how do I know if I'm not getting enough?

Vitamin C, also known as ascorbic acid, has not been proven to prevent or cure the common cold or flu, according to the Mayo Clinic. But, reaching for vitamin C rich foods will boost your overall health.

The powerhouse vitamin can reduce chances for developing cardiovascular disease and hardening of the arteries. Vitamin C also encourages body tissue growth and functioning, including the formation of connective tissues, collagen, elastin, fibronectin and fibrillin.

Medical professionals often recommend vitamin C supplements for those with cancer, AIDS, tuberculosis and other chronic illnesses. The vitamin expedites wound healing and assists the body in processing carbohydrates, fats and proteins.

If your body isn't absorbing enough vitamin C from your diet or nutritional supplements, you may notice an increased feeling of fatigue, depression, scurvy or muscle weakness. Tooth loss, oral bleeding and tender gums are another sign of vitamin C deficiency.

So, go ahead and load up on vitamin C-rich foods. Oranges, papaya, red bell peppers, strawberries, kale, grapefruit, broccoli and cantaloupe are natural whole food sources of vitamin C.

Sources and Suggested Further Reading:
Mayo Clinic: Ascorbic Acid (Oral Route)
 The Worlds Healthiest Foods: Vitamin C
NutraSanus: Vitamin C (Ascorbic Acid) Information
Drugs.com: Vitamin C Powder

Until next time,
Choose Healthy!

Angela
Whole Foods Living

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