A Glassful of Veggies

Nom de plume of Francine Wolfe Schwartz

The main reason I tagged with my husband to his conference last week in Orlando was to get motivated to write this blog post and to clear-out an overwhelming slew of email.

Confession, I didn’t accomplish either goal.

With a flagship Whole Foods store just a few miles away from the hotel it was easy to make the excuse I needed to do more research for this blog.  And so I headed out on a field trip.

Walking up and down every aisle I realized how lucky I was to conduct “research” in a store that was pretty darn close to the Mothership. (That’s what the Austin, Texas headquarters of Whole Foods is called.)  And having a lot of time on my hands I checked out new products, talked to friendly shoppers, filled my grocery cart and picked out lunch from the amazing prepared foods area.

Finally I legitimized my market research excuse and checked out the juice and smoothie bar.

It was right at the entrance to the store.    It doesn’t take a rocket scientist to realize somebody had done their market research positioning it as an easy run in and out to buy your freshly juiced vegetables and fruits and smoothies.   There were the usual add-in options of seeds, protein powder, kelp, sea weed etc.  All the ingredients claiming to keep your body functions running smoothly and stop the aging process.

After enjoying my locally sourced hot flakey empañada, naturally sweetened scone and sustainably produced hot tea in the sanctuary garden I headed back to the hotel to continue my research.

I was surprised to learn juicing is not a product of the industrial revolution.  Historic references credit the Bible and ancient cultures with pounding fruits, vegetables and roots to extract liquids.  But it is Dr. Norman Walker who in the early 1930’s is credited with inventing the first mass producible juicer, the Norwalk juicer.

The jury is still out whether juicing and blending up smoothies are all that they claim to be. The Mayo Clinic and many registered dietitians advise that although drinking juices and smoothies can be helpful or benign they can be in some cases counter – productive.  There is no scientifically-based advantage over simply eating fruits and vegetables out of hand or cut-up on your plate.

But to Pat Cousins, Worden Farm CSA member, juicing has been a virtual lifesaver. She is managing a diagnosis of high cholesterol and carotid artery blockage. Looking at Pat you’d never guess she was suffering from any form of heart disease.  No obesity issues with her. Instead her condition is related to a family history of premature deaths caused by cardiac disease.

As a result Pat’s physician ordered her to immediately get to work on lowering her cholesterol and other heart disease symptoms through mindful eating.

In mid-July Pat became a proponent of vegetable and fruit smoothies in addition to drastically changing her eating habits.

Pat and I often see each other at “the farm” and I’ve watched her choose tat soi, collards, spinach, kale learning those cruciferous vegetables will find their way into her Vita Mix super duper blender.

Not knowing much about preparing vegetable based smoothies I asked Pat if she would share her expertise. Graciously Pat invited me into her home.

Perched on a kitchen stool Pat told me her physician, Dr. Teresa Sievers, has the unique background of being a Board Certified Internist and holds a Master’s Degree in Metabolism and Nutrition (for more information about Dr. Sievers visit her website drteresasievers.com)

Listening to Pat it is apparent she has taken her doctor’s advice extremely seriously and has succeeded in reducing her cardiac disease symptoms.

Part of Pat’s dietary arsenal are her nutritionally sound smoothies.

I will confess I’ve never prepared or for the matter drank a vegetable smoothie. Carefully watching Pat whip up a blender jar filled with the ingredients for a Greens and Apple Smoothie I kept hoping she would just pour me a very small taste.  No such luck the 12-ounce glass was filled to the rim with the fluffy green concoction.  As I put the glass to my lips I thought hmmm the smoothie smelled good so maybe I won’t have to pretend I like it and politely sip.

While Pat chatted away about her smoothie experiences she shared  her favorite cookbook, Wild About Greens and told me about her favorite add-ins that in her opinion add nutritional value to the smoothies.

I was impressed to notice how Pat carefully reads labels and makes educated judgements and doesn’t rely on hyped advertising claims.

Leaving Pat’s home I now have a greater respect for the nutritional value of juicing and preparing smoothies and have learned another way to enjoy my fresh organic farm share.

PAT’S FAVORITE GREEN SMOOTHIES

Recipes provided by CSA member Pat Cousins

Green Velvet Smoothie with Banana and Avocado

Makes two (12-ounce) servings

2 medium leaves of curly kale or collard greens, torn into pieces

1 medium banana, peeled and cut into chunks

1/2 medium ripe avocado, peeled and cut into chunks

1 cup nondairy milk (such as soy or almond)

2 tablespoons hemps seeds, optional but highly recommended

Freshly squeezed lemon juice to taste

Agave nectar to taste

 Combine all ingredients in a heavy duty blender such as a Vita Mix according to manufacturer’s directions.

Greens, Cucumber & Pineapple Smoothie

Makes two (12-ounce) servings

1 cup diced fresh or canned pineapple, packed in juice

1/2 medium or 1 small apple, quartered, cored and cut into chunks

1 (4-inch) piece of cucumber

2-3 kale or collard leaves, torn into pieces

2 tablespoons hemp or chia seeds, optional

1 cup chilled pineapple juice or coconut water

Combine all ingredients in a heavy duty blender such as a Vita Mix according to manufacturers directions.

Greens & Apple Smoothie

Makes two 12-ounce servings

2 big handfuls of baby spinach or 2 medium kale leaves, torn into pieces

1 medium apple, quartered, cored and cut into chunks

1 (4-inch) piece of cucumber or 1/2  large banana, peeled and cut into chunks

1 cup nondairy milk, (such as soy or almond), or fruit juice

1 to 2 tablespoons hemp or chia seeds, optional

1 teaspoon agave nectar or other liquid sweetener

1 tablespoon freshly squeezed lemon juice

Combine all ingredients in a heavy duty blender such as a Vita Mix according to manufacturers directions.

Greens & Apple Smoothie Ingredients photo courtesy of Francine Wolfe Schwartz

Greens & Apple Smoothie photo courtesy of Pat Cousins

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