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Blending Health and Warmth for Winter

December 14, 2012

Once you begin dabbling with a blender, a whirlwind of versatility releases unparalleled heights of nutrition and taste.

‘Blends?’ You may ask, ‘do you mean smoothies?’ Well, No. Smoothies are my jam in the summer.

When the weathers warm you can throw just about everything and anything into the mix–fruit, cacao, almonds, spirulina, maca, hemp, avocado, celery, cilantro, cucumber, the list goes on.

The range of easily achievable delights by throwing whatever looks potentially right (or by following a recipe) into a blender is boundless. The result? A smooth, nourishing refreshment. If your concoction lacks, just add to jazz and re-blend.

Easier than pie.

In the winter our bodies want hearty cooking with oils, fats, carbs and proteins to heat and sustain energy during cold months. We want warmth–not an chilled concoction from the blender, but don’t put away your blender just yet.

Winter welcomes a new realm of blended delights. It may seem unconventional to liquefy a cooked meal through a blender, but that’s what I had to do after rather rugged ‘preventive’ dental surgery instructed a liquid diet regimen. Instructed or not, it was the only way to sustenance. A blending lifestyle was born then and there–a pleasant result of a painful experience.

While protein and meal replacement powders have their place (and some are highly tasty–and priced), I prefer whole foods. To my surprise, a gamut of cooked blend recipes accrued that continue to mix their way into my diet (now fully healed after a year).

Similar to the diversity of smoothies in summer, you can cook grains, greens, veggies, lentils and just about anything to blend. Cook some, add some raw, blend as you like. Add whatever spices and likings you please. Maybe there’s a dish you like that would blend into a warming soup–give it a whirl.

Cook these veggies for health

Cooked green vegetable blends are a winning way to boost nutrition during winter months, presenting an opportunity to eat copious amounts of alkalizing, nutrient dense root vegetables and other crucifers that should not be eaten raw. Standard diets promote acidic bodies conducive to numerous ailments, alkalizing your diet to balance the body’s pH is a prominent step towards vibrant health.

Cruciferous vegetables like kale, broccoli, Brussels sprouts, and mustard greens to name a few, suppress your thyroid as they release goitrogens when digested that increase the bodies need for iodine. Suppressed thyroid is all too common and undiagnosed. Some side effects include fatigue, coldness and slowed metabolism–not ideal during cold winter months.

Kelp is chock full of iodine and can serve as a healthy, natural remediation for decreased thyroid–in case you’ve overdosed on raw kale smoothies all summer. Coconut oil is a wonder used from body to cooking that benefits you in an array of ways–one being increased metabolism, which combats hypothyroidism.

Spinach, Swiss chard, beets and broccoli present a handful vegetables high in oxalic acid, which binds to calcium in the body restricting absorption and serving as a primary component of kidney stones. Boiling these vegetables significantly reduces oxalic acid.

There’s a dose of science to add to your big, green health boosting blended enjoyment–with an emphasis on big.

Gorillas and mammoths are/were large, strong mammals that thrived off vegetation, but they at a lot of it–imagine what half a gorillas weight (what they tend to eat in a day) in greens would amount to.

Vegetables are nutritious and provide ample levels of a spectrum of nutrients, but many lack energy (calories). If you’re going to eat a salad, make it a big one. If you’re going to blend vegetables, use a lot–or add some grains, root veggies, you name it.

Pictured below is a recent concoction. Although it varies slightly every time, check out the full article on elephant journal for the recipe.

40 oz. to health– my average serving size. Cheers.

Green Blend

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