I am feeling particularly excited because today starts a little stay-cation that I have been planning. I have been working a lot these last couple of weeks wrapping up last minute details for our BLEND launch and truthfully, I am just sick of sitting behind the computer.
On top of that, the weather forecast is looking pretty amazing. We are supposed to get a heat-wave in Seattle for the next week. I know many of my local friends are going to be cursing the weather gods about this one, but, I am thrilled. I love heat and sun and can’t wait!
We are prepared — we now have air-conditioning units for our bedrooms and I plan to keep us out of the house as much as possible exploring PNW beaches and hiking in tree-covered forests.
This next week is going to full of ice-cold smoothies, salads, dinners cooked on the grill and hard-boiled eggs with veggies for breakfast. Mostly, I am excited about getting out and away from the computer and just adventuring and exploring with my boys.
One of the smoothies I know I will be making is this Sweet Green Goddess from BLEND: Summer Volume I. When Faith and I began developing an index of our individual recipes, this was one of the first ones she shared with me. Ironically, this was one of the last ones that I tested and let me tell you, I was floored about how balanced and complex the flavors were. What you don’t know is that Faith and I have each tested and re-tested every single recipe, both her original ideas and mine (yes, that is a lot of work!) and this was one of those amazing-at-first-sip recipes that needed not one single tweak!
What happened next was that my son walked over, asked for “a sip” and proceeded to say, “mine, this is mine, not yours”. This was quite a while ago and his language is very well developed now but I joyfully recalled the story to Faith some days later and told her how much my son loved this (score for greens, veggies and Faith’s recipe!).
Needless to say, our Sweet Green Goddess is a must for any green smoothie lover and a perfect introduction to early-green-smoothie adopters. The pear and cucumber perfectly balance the spinach and ginger while the flax and almond milk come together to create a rich, creamy, Vegan and Gluten-Free base.
The BLEND recipe that Faith is sharing today is our Almond + Joy.
This was one of my creations and developed from wanting my son to have a quick and easy healthy indulgence instead of sugar-laden candy or ice cream. Our Almond + Joy is also Vegan, Gluten-Free and Paleo Friendly (more like a Paleo Treat). Make sure to head over to Faith’s blog to read more about it and get the recipe!
Here is the Table of Contents from BLEND: Summer Volume I so you can see the rest of the smoothie recipes in that collection!
If you follow me on Instagram, you will surely see me making a wide variety of these smoothies as the Seattle heat wave hits. Things will be a bit quiet around here as I will be taking a little posting break during my stay-cation. I’ll be checking in on social media but back with a recipe on Monday, the 8th.
I hope you all have a healthy, happy and safe July 4th!
P.S. If you haven’t entered our huge launch party giveaway yet, there is still 1 week to do so. We are giving away over $1750.00 in amazing smoothie making prizes so don’t miss out – you can enter here.
2 Points Plus Per Serving -- Serves 1
5 minPrep Time
5 minTotal Time
- 3/4 cup (185 ml) plain, unsweetened almond milk
- 1 tablespoon ground flaxseed
- 1 pinch sea salt
- 1 packet stevia
- 1 teaspoon fresh grated ginger, grated on a microplane
- 1 packed cup (1 1/2 oz/45 g) organic baby spinach
- 1 Persian cucumber (3 1/2 oz/100 g), ends trimmed and cut into chunks (2-3 thin slices reserved for garnish)
- 1 medium pear, cored, quartered, and frozen
- Add all ingredients into a blender (except the 2 to 3 thin slices cucumber reserved for garnish) in the order listed and process until smooth.
- Transfer to a serving glass and top with the reserved cucumber slices; serve immediately.