Here’s to Your Health: Morning Smoothie + {Recipes for the Week of July 30}

by Julie

We’ve finally torn down the white flag from over our house. The quarantine is officially over. Eric and I celebrated the break in our recent mono/strep throat epidemic by running errands. I know. Exciting, right? But even though I was able to return to work earlier last week, to have both of us out of the house and going somewhere (besides the doctor’s office), even if that somewhere was just to market and then the used bookstore, was bliss.

Having a virus like mono can really wipe out your immune stores, leaving you feeling tired and sluggish after the most basic task. It can also make you really appreciate your health (and all the work your body needs to do in order to keep you healthy.) So I’ve been working hard to bolster my immune system first thing in the morning with a smoothie. I’ve read variations of my favorite blends elsewhere, have heard it called such things as Green Monster among other, but I haven’t yet given mine a name. Regardless, I’ll raise my glass to our collective health and say, “Good morning, World! So nice to be among you again!”

Morning Smoothie

I tend to chop up and freeze my larger pieces of fruit (banana, pineapple, mango, etc.) ahead of time so I never have to worry about the ice : fruit ratio. The following recipe reflects measurements for frozen fruit; adjust your liquid, fruit, and ice amounts accordingly if using fresh fruit.


makes 1 smoothie

6 frozen strawberries

1/4 cup frozen blueberries

5-6 pieces frozen banana (about 1/2 banana, sliced)

3-4 frozen pineapple pieces

1 cup packed spinach or kale

1 tablespoon raw honey (local is best)

1 teaspoon spirulina

1 tablespoon almond butter

almond milk, as needed

To make: Although this recipe can be doubled and made just as easily in a blender, I use a Mason jar for simplicity. In a 32-ounce Mason jar, combine all ingredients, save milk. Once all ingredients are in jar, pour milk until it just covers the other ingredients. Using an immersion blender, blend until smooth, adding more milk to adjust consistency. Serve right away.

Recipes for the Week

Monday, July 30: Summer Adzuki Bean Salad (from Coconut and Quinoa)


1 cup aduki beans, soaked overnight in 3 cups of filtered water

2 inch piece kombu

1 medium Lebanese cucumber, finely sliced

4 tablespoons brown rice vinegar

½ teaspoon sea salt

2 teaspoons tamari

2 tablespoon flax oil

1 cup chopped parsley, leaves and stems

2 scallions, finely sliced

1 1/2 tablespoons toasted brown sesame seeds

Sliced avocado to serve, optional

Tuesday, July 31: Edamame and Corn Succotash (from Love and Lemons)


2 tablespoons olive oil
1/2 red onion, chopped
1 garlic clove, minced
1 tablespoon lemon thyme leaves (or regular thyme)
1 red bell pepper, chopped
1/2 jalapeno, chopped small
1/2 cup green beans, chopped
1 teaspoon agave syrup or honey
1/2 small lemon, juiced
1/2 cup corn
1/2 cup edamame
2-4 tablespoons coconut milk
1 cup arugula
1/4 cup chopped basil
2 tablespoons chopped mint
1/4 cup slivered toasted almonds
salt & pepper, to taste

Wednesday, August 1: Sunbutter Noodles with Fresh Veggies (from Good Things Grow)


1 cup sunflower seeds, toasted (plus more for garnish) or 1/2 cup pre-made sunbutter
3 tablespoons rice vinegar
2 tablespoons tamari
1-inch piece fresh ginger, grated
1 teaspoon raw honey
1 teaspoon sesame oil
1/4 – 1/2 teaspoon red chile flakes (depending on how spicy you like)
1/4-1/2 cup water
4-6 oz. rice noodles
1/4 lb. snow peas, washed, strings removed, sliced on the diagonal
1 bunch carrots, julienned
1-2 summer squash, julienned
4-5 squash blossoms, optional
1/2 cup packed cilantro, roughly chopped
green onion, roughly chopped

Thursday, August 2: Sunchoke and Cashew Stir-fry (fr0m 101 Cookbooks)


(Note: Original recipe calls for eggs. I’ve removed them in the ingredient list below.)

1 tablespoon peanut or sunflower oil, plus more if needed
1 tablespoon minced ginger
2 cloves minced garlic
3 medium shallots, chopped
1/2 serrano chile pepper, deveined and minced
1 cup very thinly sliced sunchokes, well scrubbed
Kernels from 2 ears of corn
1 1/2 – 2 cups day-old, cooked brown rice
1 tablespoon tamari, plus more to taste
1/3 cup toasted almond slices
1/2 cup toasted cashews
fine grain sea salt and pepper, to taste
plenty of chopped fresh basil