Poco Mountain Girl

Lately I haven’t been terribly creative with my food. I guess I’ve just been too busy…eating. For two. But today I have not one but two amazing recipes for you. At least, I think they’re amazing. You, on the other hand, might think they are just a little strange.

Recipe#1: Green Smoothie. This was my breakfast this morning, and after I drank it, I felt like a million bucks.

My smoothies usually have a bit more depth to them. Berries or cherries, chia or flax seeds, sometimes coconut milk. Sometimes even a scoop of Raw Meal powder. In contrast, this was very light and refreshing, and just plain energizing.

From what I found in the fridge, here’s what I tossed into the blender:

3 celery sticks

1/2 an english cucumber

large handful of spinach

1 green apple

1/2 cup fresh pineapple

chunk of ginger root

dash cinnamon

(Just a note: I’m very picky about my celery. It is one of the only foods I don’t buy unless it’s organic. Bananas and avocados, I could care less if they’re organic. But things like celery (and apples) are loaded with pesticides. So I sometimes don’t end up buying celery, but when I do, I use it in everything–it’s so versatile.)

This smoothie was so good, did I mention? It did have kind of an applesauce texture, as you can see in the photo, but you could always add some water or ice to remedy that. I didn’t mind it at all. It was really filling, so I only had half of it.

Recipe#2: Green Tortilla.

My next meal of the day (you guessed it–I eat all day long) was a veggie wrap. Last night before bed I chopped a myriad of vegetables, blended them in the Vitamix, and spread them on dehydrator sheets. They dried all night, and by late morning I had raw green tortillas. I wrapped up some sprouts, lettuce, tomato, black olives and a little oil and vinegar, and voila! a veggie wrap. I was really surprised by how yummy the tortillas turned out, and I downed two wraps (since I’m eating for two, after all). I did have a basic recipe, but still…you never know how raw recipes are going to taste.

Here’s my slight adaptation of the recipe, from here:

• 1 small red pepper
• 3/4 cup spinach
• 3 medium carrots
• 2 small and half a large zucchini
• Almost 1 cup water
• 2 avocados
• 2 T lemon juice
• 2 celery sticks
• 1 large handful of fresh parsley
• 2 green onions
• 1 chunk ginger root
• ¼ tsp dulse

Blend till smooth and pour into a large bowl.

Grind about a cup of flax seeds (to make 1½ cups flax meal) and stir into the veggie mixture.

Spread mixture about 1/8″ thick on dehydrator sheets and dry at around 100 degrees for about 12 hours. Just keep an eye on them–they should be dry but still flexible. If you let them go too long, you’ll have crackers. (You could probably dry them in the oven at a low temp if you don’t have a dehydrator.)

Fill them up with all kinds of crunchy veggies, add a little dressing, and you’ll be wrappin’ and rollin’!

This entry was posted on Tuesday, March 13th, 2012 at 10:53 am and is filed under Happy Healthy Hippie Food, Making Stuff, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.