Today’s meals were a blast, as long as I didn’t look out and see the snow falling. Then, my cold drink made me shiver. Luckily, I was bundled in a hefty sweater for most of the day. It makes me wonder how many Californians are raw foodists versus….well, the population in every cold part of the country. There’s something to be said for 70 and sunny and a nice, ice cold green smoothie!
The meals were all wonderful. My favorite may have been my purple smoothie this morning. The recipe actually calls it a Pink ‘n Green Smoothie because you’re supposed to use raspberries, but I used what I had –wild blueberries, which made it a deep purple. Added to that were a bunch of celery stalks.
Now that I’m on Day 2 of my “Green Binge,” I’ve gotten a bunch of tips, so I used an excellent tip I learned. I had done it in my smoothies for the past few months, but wasn’t doing it this week because I was trying to follow the recipe as much as possible. But forget that, I had to try something new to make the taste better and it worked! The key is lemon! Blend a lemon slice in any smoothie and it evens out the taste.
So, this morning, when I was making a celery and blueberry smoothie and was wondering if this smoothie would turn out like the kale one, I threw in that slice of lemon. It truly evened out the taste and made the smoothie incredible. I could have eaten 12 glasses of what I had this morning because of the taste. Interestingly enough, I was quite full after the morning meal and didn’t feel the need to snack at all.
Thought I’d also show you the Tabbouleh Salad I had for dinner. It was incredible. I always loved Middle Eastern Salads, they’re so refreshing, but never made one on my own before. It was so easy! Lots of dill, tomato and onions, diced and diced again. And of course, more lemon–this time in juice form!