Well, it’s not so much that as I never really quite developed the regular habit of writing this blog since the Camino. I spend all week writing all kinds of other stuff for my job and tend to not want to do much more of that the rest of the time. But I recently started something that I figured I need to write down somewhere, so…

Kat and I were talking yesterday morning, enjoying a rare Saturday at home with nowhere in particular that we needed to be. She said something about wanting to look at juicers again. We’d had a conversation on it a while back when she took a nutrition course and got to thinking about needing to up our fruit and vegetable intake. Something about it resonated with me right off yesterday. It could have been sitting in the hot tub the night before after skiing all day, examining my rapidly-approaching-40 and just-a-bit-too-big belly. It might also have been her talking about a top of the line juicer that might set us back $1,000.

So, I got fired up and started looking to see what we could do with our fantastic Vita-Mix that’s a good 20 years old but still churning things up just fine. There’s a pile of great smoothie, juice, and similar recipes out there with all the best ingredients. Being in a somewhat impulsive frame of mind yesterday, I challenged us to do the whole month of March with one meal a day consisting of nothing but a fruit and veggie concoction of some kind.

I jumped in the truck despite the crazy snowstorm blowing through that I heard later caused a 104-car pileup down on I-25. A run (well, slow and careful drive, part way in 4×4 is more like it) down to Costco and King Soupers rounded up all kinds of good ingredients from apples and kiwis to cucumbers and kale. I put together a big recipe list that looked interesting, but we’ve pretty much gone our own way so far. I’m chronicling the recipes here (using my own goofy names) and will write down what we observe over the next month with our health and wellbeing.

Day 1 – Kiwi-me Nectar

This recipe was supposed to have a pear instead of the apple I used, but I hadn’t picked up any pears yet. I also used part of a lime since I had one instead of bottled juice. This was quite tasty all together and definitely one we’ll use again.
The Vita-Mix did a fantastic job. I started off on the lowest variable speed and increased to about 6 or 7 for only about 35-40 seconds total. What a machine!

Makes ~2 cups

  • ¼ cup water
  • ½ lime juiced or peeled
  • 2 kiwis peeled and halved
  • 1 apple cored and quartered
  • 1 tbsp agave nectar or honey (optional)
  • 1 cup crushed ice

Day 2 – Ora-nana Kale Yogurt Blast

I made this one for breakfast this morning, adding the yogurt for a little protein. This was a fantastic smoothie for breakfast.
Makes 2 fairly good sized servings
  • ~½ cup Greek yogurt
  • 2 oranges peeled and quartered
  • 2 bananas
  • ~1 cup kale leaves
  • 1 tbsp agave nectar or honey (optional)
  • 1 cup crushed ice

Day 3 and 4 – Peared Kiwumber

I have to be in meetings somewhere else every day this week. This was the first counter to the month-long challenge idea that Kat brought up yesterday – what am I going to do about this diet choice when I’m off traveling somewhere? This week and next are going to put it to the test. I’m taking off in a few hours to drive about 2 hours and will stay there the next couple nights. So, I made enough to freeze and take along with me for breakfast or lunch. Wednesday through Friday I’m a little closer and will be coming home each night, so that shouldn’t be too bad. Next week, though, I’m out in D.C. for a couple of days, so I’ll have to scrounge around for one of those places that makes something like this commercially. I’ll likely pay as much for three days of fruit and veggie concoctions on the road as I paid for everything I bought at the grocery stores yesterday and today.
This one made about 36 oz based on the two new 18 oz freezer bottles we bought today and the little bit of leftover. I filled them about 85% full, and they are in the freezer now. At least we hope they are freezer-proof bottles. Otherwise, I’ll be cleaning up the mess and making something fresh in the morning.
  • ½ cup water
  • 2 kiwis peeled and halved
  • 1 orange peeled and quartered
  • ½ medium cucumber chopped (skin on)
  • 1 medium pear cored and quartered (bought these today)
  • 1 banana
  • 1 cup crushed ice
One ingredient I keep forgetting is ginger root. I picked up a nice organic root piece to chop up in these smoothies, but I keep forgetting to add any. Ah well, we’ll have to pick up again when I get back.
I will likely not post one of these every day if you are interested, but I’ll try to keep at this throughout the month with whatever new recipes we come up with. If Kat does something different while I’m away, I’ll see if I can capture that or get her to start posting again in her own blog.
I’m not sure if I feel any different physically just yet. I do feel that I’m more cognizant of what I’m putting into my body. I’ve been thinking differently about how I treat my body in other ways as well; looking to how I can get more exercise than my norm. Part of this is also probably motivated by the couple of fairly decent but not debilitating injuries I’ve had skiing in the last few weeks. Getting older and not recovering quite as quickly (or not having the reflexes to avoid the injuries in the first place) kind of sucks. So, I figure I need to ramp up my game across a whole range of areas.
The idea of juices or smoothies or some form of drinkable fruits and vegetables is also pretty cool. We’ve been comparing notes on how difficult it would be to sit down and eat what we’ve been pouring down the hatch as a meal. I don’t know exactly what the dynamic is – quantity, variety, etc. But it does seem like it would be more of an effort somehow to prepare, consume, chew, swallow, and digest all of this. Drinking down a truly delicious, refreshing, and smoothly textured concoction like these has really been even more enjoyable than I thought it would be. And these really are meals; quite filling and at least as satisfying as most lunches or breakfasts.
However, no more smoothies for today. In a few hours, I’m making up some fish tacos with the last of the skipjack we caught down in Mexico back in December, froze, and brought home with us. Breaded, herbed, and fried (lightly) with some fresh lime squeezed on top – lettuce and all the fixings in some blue corn tortillas we picked up today. Tasty!