When the colder weather arrives, there’s one health-related question I hear more than most: How can you drink smoothies in the fall and winter? Usually, the person is also silently asking how it is that they can manage to drink one in the winter, too, without feeling like an icicle. I can give some answers to this, but I think one must also consider why it is they want the smoothie in the first place. There are three major reasons that smoothies are a go-to breakfast choice for people: Continue reading
I’m inside taking a break from the waves right now (vacation, yeah!) to tell you about a very special article I wrote for Purely Elizabeth‘s Wellness Wednesdays. If you follow my blog, you’ll know that I am recovering from toxic mold, which caused havoc to my gut and adrenals. This winter, my doctor ordered some tests (ones that I’d gotten a few years back) to see if conditions in my gut were still in need of healing since I’d hit a plateau in the progress in my health.
I always keep my freezer stocked with a variety of frozen fruit, some of which I buy frozen and others which I freeze myself.When I found an opened bag of raspberries stashed in the back of the freezer, I couldn’t remember the last time I’d used them. I go through phases with different fruits; I’ll eat them like they’re going out of style. Recently, it’s been bananas, blueberries, and oranges, the latter of which makes an appearance in this smoothie. But raspberries? It’s been a while.
I like my smoothies to be fairly thick; I more often eat them with a spoon than drink them through a straw. Usually I rely on various food powders and frozen fruit to thicken it up, but frozen fruit isn’t exactly what I crave when it’s 15 degrees outside.One day, I set out to make a smoothie with a luscious, creamy consistency. What resulted was this pudding. Mango, banana, and chia are all useful for adding body to foods. Add them all together, and bam!, creamy dreamy pudding.