40 days of green smoothies + giveaway

Hello! Hello! It's been a while since I've posted because I've been taking a few classes at my local community college and they are kicking my butt, but now I am here to apologize for my absence in the nicest way possible - a cookbook giveaway!

Not just any cookbook, though... one that is near and dear to me because it is written and published by my fellow blogger and cookbook author friend, Becky Striepe from Glue and Glitter. She is one ambitious and amazingly talented young woman!

I wanted to present my review of this fabulous book when the weather started warming up because I know that smoothies sound better then, instead of in the winter months - and that's coming from my kids, who, you know, know everything.

Becky's green smoothie book is her second self-published volume (after Bowls! - which is another fantastic book and I encourage you to get your own copy; it is available in ebook and print.)

This book isn't just any smoothie book, however. Becky presents 40 smoothie recipes that each make one smoothie (easily doubled, however), which means that if the family isn't partaking your green smoothie adventure with you, you don't need them to!

The book presents the smoothies in weekly order, with a short shopping list preceding each week. Helpful, I know! The smoothies won't break your bank or your waistline with tons of included fruit - the fruit in each smoothie is just enough!

I started my 40 day smoothie adventure with the basic Strawberry Banana green smoothie and it was as delicious as it was easy to make.

Slight confession: I tend to be a bit heavier handed with the greens than Becky suggests using, so my smoothies aren't quite as colorful as hers are, but they are just as delicious, I am sure!

In that same weekly rotation was this scrumptious Chocolate Shake, which, again, I overdid with greens.

Note that all 40 days of green smoothies are completely different! The range is extraordinary and Becky shows off her creativity with smoothies such as Peachy Chocolate Blast, Spicy Mango Tango and Almond-Horchata, to name a few.

There are 6 weeks of unique, healthy and amazing smoothies in this beautiful little book and it will get you started on your smoothie habit with ease and simplicity.

Becky has offered to share one of the recipes from her book: Coconut Blackout Smoothie AND she has graciously offered to allow me to giveaway an ebook copy of 40 Days of Green Smoothies (Kindle, Amazon)! To enter the contest to win simply leave a comment (and make sure I can get in touch with you!!!) and come back here next Thursday (March 16) to see if you are the winner. Good luck!!

Coconut Blackout Smoothie

Lettuce has an even lighter flavor than spinach in a smoothie, so don’t be shy about adding a healthy handful. Most lettuce is pretty watery, so your lettuce smoothies will be a little thinner than the green smoothies you’re used to.

Ingredients
1 banana
1/2 cup frozen blackberries
1/2 cup of lettuce
1/2 cup light coconut milk
1/4-1/2 cup of water, as needed to get things moving
1 tablespoon chia seeds
3 ice cubes

Method
Puree until smooth.

Yield: 1 serving



Reprinted with permission from 40 Days of Green Smoothies, © Becky Striepe.

moroccan chickpea salad

The final amazing meal in this Prep Ahead Week 4 menu is Moroccan Chickpea Salad.  This salad features chickpeas marinated with dried apricots in a garam masala sauce. It is then added to greens and steamed rapini. The salad is served with Seasoned Pita Wedges and is completely unique and delicious.

The sweetness of the apricots mingled with the spices from the marinade, meld perfectly with the bitterness of the rapini. There is plenty of sauce to act as a marinade and a dressing and everything is whole foods plant-based.

I loved this salad and even my husband, who does not care for fruit in his savory dishes, loved this as well. The almonds add a light crunch and the pita wedges help scoop everything up.

This is very easy to throw together on the Prep Ahead menu, but in this case, I recommend allowing the chickpeas to marinade overnight.

Moroccan Chickpea Salad
Serves 4 

Marinade ingredients:
1/4 cup fresh lemon juice (2 lemons)
1/4 cup vegetable broth
1 tablespoon tahini
1 teaspoon garam masala
1 teaspoon smoked paprika
1 tablespoon sweetener
1/2 cup dried apricots, chopped
1/4 cup parsley (1/4 bunch), minced
1/4 medium onion, chopped
1 (15-ounce) can chickpeas (about 2 cups, cooked)

1 bunch rapini (or see below for substitute)
Marinade chickpeas
3/4 cup almonds or 1/2 cup pepitas
2 heads romaine lettuce, chopped

4 pita breads.
1 tablespoon vegetable broth

1. In a medium storage container, combine the lemon juice, vegetable broth, tahini, garam masala, smoked paprika and sweetener. Mix very well. Add the apricots, the parsley, the onion
and the chickpeas. Mix well and cover. Refrigerate overnight. 
2. Steam until tender, about 5 minutes, and chop. 
3. Taste and adjust seasoning of marinated chickpeas.
4. Toast the almonds, if desired. Chop the almonds (not pepitas). 
5. Divide lettuce among 4 bowls. Add the steamed rapini. Add the chickpea salad and the almonds. 
6. Brush the pitas with the broth. Season with salt and pepper. Add to a baking dish and broil until toasty. Cut into wedges. Serve the salad with the pita.


Substitute 1 bunch watercress for the rapini. Do not steam the watercress. Add it on top of the romaine lettuce.



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