It Eats Like a Meal: Everyday Green Smoothie

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What do you get when you put all of these ingredients into a blender? Deliciousness, my friends. Pure deliciousness.  The fact that it’s an actual hearty green smoothie makes it even better, because unlike the situation I find myself in with many green smoothies, I don’t find myself ready to chew off my own arm an hour after drinking this one.

I apologize for being MIA for so long! Unfortunately work has been testing my stamina lately and I haven’t had much energy for a whole lot outside of work. I’ve missed my edible creative projects and interacting with you fine folks on the interwebs, so there will be very regular posts for the next few months.IMG_9312Let’s talk about the magic that is avocado. You’re reading a gluten-free and vegan blog, so I’m preaching to choir here, but bestill my heart when I open a perfectly ripe avocado. Does the fact that nature just makes these flabbergast anybody else? I recently visited my first avocado orchard and was speechless. IMG_5410Because why? Because, dudes, nature provides (and so does irrigation technology – California has had a real mess of a growing season).

Anyway, here’s what you need:IMG_93131 frozen banana

2 cups of spinach

1/3 of a cucumber, chopped

1/3 of a zucchini, chopped

1/4-1/2 avocado, depending on how thick you want your smoothie to be and how many you’re serving (I usually do 1/4 if it’s just for me)

1 scoop protein powder (totally option, but I use Sun Warrior Vegan Protein)

2 cups apple juice (more or less depending both on how thick and how sweet you like things)

A couple of ice cubes if you’re banana’s not frozen

Ready, set, BLEND!!!!!!!!!!!!!!

IMG_9320Sure, it looks a little like the slime from “You Can’t Do That on Television!” Ignore that.

Now drink up that sweet, sweet chlorophyll. 🙂 Enjoy, friends!IMG_9318

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Summer Rolls! Fresh, tasty, fast, easy, and cheap! YES!

IMG_9085Summer in the PNW is the best. Days are long, luscious fruits and veggies are plentiful, and this has been a particularly sunny one so far. Warm days mean light fresh meals and one of our favorite summer dinners ins also one of the cheapest, easiest, and fastest things we make around here. Even better, it’s full of veggie goodness and can be based around whatever you have on hand for the most part.

IMG_9075Even just looking at the stuff that goes into it is nice!IMG_9081What you need:

Buckwheat noodles (if you’re doing this gluten-free)

Rice paper wrappers, about 3-4 per person

1 red bell peppers, sliced

1 carrot, sliced

1/2 cucumber, sliced

1 avocado, sliced

1 small head of green leave or romaine lettuce

1 package extra-firm tofu (I got mine at Trader Joe’s – the organic sprouted kind is so good!)

Handful of fresh cilantro

Handful of fresh basil

Hot (HOT!) water to soak the rice papers in

Peanut sauce!!!! – San J gluten-free peanut sauce is AMAZING!!!!!!IMG_9077Slice all them veggies just like you see here in this picture. Prepare your noodles per package instructions, normally about 8 minutes in boiling water will get them set.IMG_9083Soak a rice paper in HOT water. Add veggies, noodles, and tofu to taste, wrap it up and dip it in some peanut-y goodness. IMG_9087This one looks a little sad because by the time I remembered to take a picture, I was in a state of blissful unawareness of how badly my roll-making skillz had gotten. They’re just that tasty.