Hello! Here we are halfway into January! I’m happy to say that the month is flying by. This winter, I promised myself, I would put a good effort into finding ways to get outdoor time in, despite the cold. Winter and I haven’t been on good terms the last few years. The cold makes my body ache and lack of sunshine starts to take it’s toll. The other three seasons of the year I am outside and active, but come winter that takes a down ward turn. That is, until this year. I’m happy to say…so far, so good. Thanks to a run running group and an encouraging friend, I’ve been running our local trails each week. The crisp, fresh air, beautiful surroundings, and laughter have been invigorating in ways I never expected. And running in the cold? Well, it’s all about layers and wearing the right kind of clothes. I have yet to feel cold. Earlier this week, I even braved 13 degree temperatures and a ‘feels like’ of 1 degree. That’s a major accomplishment for this warm weather lover!
Moving on to today’s post…green smoothies. I’ll be honest, I’m not much of a smoothie drinker. I need to chew my meals to feel satisfied, but every now and then, I’ll make one. They especially taste good after a long run, when I’m hungry, but my stomach isn’t quite ready for solids. There’s this window of opportunity to take in good nutrition (within an hour of finishing your activity) to replenish the stores that have been used. By packing in nutrient rich foods, like those found in this smoothie, you are helping the body recover.
I was sent the book, ‘The Best Green Smoothies on the Planet’ to review and share here with you today. As I browsed through the recipes, I was intrigued by all the different combinations. I especially loved that they didn’t all include a banana! The Raspberry-Orange-Pmegranate Smoothie caught my eye almost immediately. Pomegranates have been on heavy rotation in our house this winter. We’ve eaten arils in salads, fruit parfaits, sweet potato/black bean bowls and of course, just by the handful!
- 1 cup raspberries
- 1 orange, peeled and seeded
- 1/4 cup pomegranate arils
- 1 small pear, cored (a mango, frozen pineapple or banana can be used as a substitute, depending on the season)
- 2 medium collard leaves, stems removed
- 4 ounces filtered water
- Add all ingredients to the blender.
- Process until smooth.
- Serve immediately. Save any leftovers in the freezer.
Join me over on The Creative Mama today to learn more on my favorite new photography accessory…the selfie stick!