fbpx

Orange You Happy Smoothie

This morning it took me a while to get around to preparing my first meal around 11 am. I had already had 32 ounces of water (mixed with barley green powder and 1/2 of a lemon which has now become my regular morning routine.) But at this hour of the morning,  I felt like I wanted more than just juice. So I mixed together this quick smoothie.

You can use frozen pineapple, mango* and/or blueberries which are easy to find in the frozen food section of the grocery store these days. Actually, I purchase most of my blueberries frozen because that’s almost the only way I find organic berries. But I prefer fresh pineapple and fresh mango, especially the Ataulfo mangos that are plentiful in the beginning of summer time.

This recipe will make 28 – 32 ounces and can easily be doubled.

Ingredients:
3 oranges
1 – 2 cups of pineapple (slices or chunks, and any of its juices)
1 mango*
5 mint leaves
1 cup blueberries

*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.

Directions:

  1. Juice oranges (I used a manual juice press)
  2. Peel and remove seed from mango
  3. Toss all ingredients into a high speed blender (I use my all-time favorite, the Vitamix)
Optional Add-ins:
I added a handful of greens (kale & spinach are my favorite).

Lactofermented Cucumbers

(Just one more fermented recipe to add this week.  Hopefully this will give you a variety of fermented foods to try while you are seeking healing.  I originally began writing this article a few months ago. So, now the pickles are gone and I need to make more.  Everyone in my family who likes pickles liked these. Remember, these pickles are good for you.  These pickles lack the yellow #5 and preservatives that are found in store-bought commercial pickles.)

After 3 weeks of waiting, I finally got to try my lactofermented cucumbers (vinegar-free pickles).  I’m not even a pickle eater, but I will eat these because they are a healthy snack due to the Lactobacilli (live bacteria) benefits they provide.  This food will help heal my digestive system.

The recipe is from the Internal Bliss Cookbook designed for those following the Gut and Psychology Syndrome diet.  All recipes are grain-free, refined-sugar-free, and lactose-free.

Ingredients:
2 1/2 lbs pickling cucumbers, unwaxed (necessary)
1 medium onion*
sea salt
1 tsp yellow mustard seeds
dill blossoms to taste

optional: 2-3 cloves garlic*, peeled; 1 tsp coriander seeds; 3 bay leaves, raspberry, currant or grape leaves; 1-2 small hot red peppers (dried is fine); 1 Anaheim or sweet green pepper*, seeded and sliced.

*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.

Directions:

  1. Peel and cut the onion in quarters.  If you are using small whole cucumbers, poke a couple of holes in each one with a sharp knife.  Cucumbers should be a consistent size. 
  2. Pack the cucumbers tightly into the jar with your choice of seasonings.
  3. Make a brine of 2TBS sea salt per quart of filtered water. Pour over vegetables.  Make more if necessary to fully cover the cucumbers.
  4. Put the lid on, but not tight.  Put the jar onto a plate or something to catch any liquid that might bubble over.  Put into a dark cabinet for one week.
  5. After the week of fermentation, remove leaves, cap jar and place into the refrigerator for two weeks to mellow.
Note:  Just like the book warned that there might be a layer of white yeast (kahm yeast)  which shows up – my pickles did have this yeast.  But it was nothing to worry about and it did not affect the pickles in any way.
They were really good on my “bun-less” grass-fed burger with homemade ketchup.
Published with Blogger-droid v2.0.4

www.realfoodanddrinks.com