The night we arrived home from our trip to Vancouver in November James and I watched a documentary. We love documentaries, and we have always been particularly interested in issues about health and wellness. I don't really know what it was about this documentary in particular that struck us. Honestly I think it was more that the timing was right. We'd watched plenty of documentaries, read all of Michael Pollan's books, and altered and changed things in our diets many times over. But since that night, watching that documentary, we haven't eaten any meat.
It was a big adjustment in the beginning. Omitting meat didn't feel difficult in that James hasn't been able to eat beef in years and for the most part I've avoided beef and pork for years. So, the adjustment was mostly in taking chicken from our diets. I did find, however, that discovering new recipes and prepping meals took a lot more time. I don't know about everyone else but we eat the majority of our meals at home and during the week it's hard to feel creative and inspired to try new things at the end of the day. We had our regular go-to weeknight recipes, and many of them included meat. Also, we really enjoy entertaining and cooking for people and it's a little intimidating when suddenly cooking for others also means trying out completely new recipes that are not tried and true. Also! James works a pretty physically demanding job and in the beginning I worried about getting in enough of everything he needed for his necessary energy throughout the day.
Over the last 4 months we've found our vegetable based diet much more doable and have also discovered some really great new go-to recipes. This smoothie is one that I make often as an afternoon 3:00pm pick-me-up snack. Plus, it makes enough that I can store the left over smoothie in a jar to pack for James's lunch the next day. In the past I've found storing smoothies a little difficult because they often end up separating. But, with the avocado, banana, and cashews in this recipe is seems to hold together really well. It's jam packed with valuable nutrients and the energy necessary to make it through the day.
Green Smoothie - Approx. 4 cups.
- 1 cup Coconut Water
- 1/2 Lemon Juiced
- 1 Banana
- 1/2 Avocado
- 1 Green Apple, cored and sliced
- 2 cups chopped Black Kale
- 1 handful of Raw Cashews
- Small knob of fresh Tumeric
- A few stems of Cilantro
- A little Maple Syrup as sweetener (optional)
To store, I put the left over smoothie in a mason jar, with a air tight lid, in the fridge for no longer than 24 hours.
Let me know if you guys are interested in more Vegetable based recipes! I'm happy to share any that we've discovered and adapted.