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Okay. This is to show the green smoothie i've been making for my breakfast and lunch for
about two years now. I make about two litres, eight cups. And I divide that between my breakfast
and my lunch. Everything is organic, except the stevia that I use. And the water that
I use is filtered water. I'll use one heaping tablespoon of hemp seeds. And a heaping tablespoon
of flax seed. Of pumpkin seeds. Another heaping tablespoon of goji berries. And cacao nibs.
A heaping teaspoon full of those. I use just a little bit of camu camu powder. One level
teaspoon of that. [correction: half teaspoon] And I use ten level teaspoons of cacao powder.
And...i'm minus a spoon, and a wash cloth. So this is maca powder. I use two level teaspoons
of maca powder. And I use two level teaspoons full of spirulina. I use...this works out...the
carrot I use works out to about...woops...half a cup. Here's...here's approximately one cup
of whole strawberries. And about half a cup...carrot. And usually about...one, one and a half cups
of broccoli. Now it's a blender. It's a powerful blender. I really don't need to chop things.
But, the longer you use the blender the warmer everything gets. And I don't want it warm.
I try to keep it cool, in a couple of ways. And this is just...one way of making that...keeping
it cool. That's...one and a half cups...of cold water. I keep some of my filtered water
in uh, the fridge. And I use one quarter cup...sorry, one level quarter teaspoon full of stevia.
Okay. All my kale...this is just one bunch of kale that i've bought at the store. And
again, y'know...you really don't have to...to cut it, but...I think it will help keep the
whole mixture a little cooler. It also helps me to measure it and, especially with the
greens it can be quite a different taste if it's just a couple of cups more. Depending
on what kind of greens it is. Some are stronger than others. So just mix this first part up.
I sort of do it in two stages. And i'll put in six ice cubes just...again, to try and
keep everything cool. Add a little more water. But uh, the first stage it's really just...trying
to mix up all of this stuff, and then I add the kale. And...and I finish with the fruit.
Okay. I just have to stop the camera...and start it again. [SCENE 2] The camera only
goes ten minutes at a time so...so there's my first two cups of kale. Now this is called
lacinato kale. I call it black kale. I'm not sure what to call it...as it all is...seems
to be different. Okay so that's sort of the first stage. Getting all the nuts and seeds...and
the kale all blended. Then I put in another six ice cubes...trying to keep it cool. And
then two bananas. Strawberries, uh...they're seasonal. I don't usually buy them in the
winter. Sometimes they get pretty expensive...the organic strawberries. So if i'm not using
strawberries I just use three bananas instead of two. And then one level tablespoon full
of coconut butter. [SCENE 3] I was just mentioning...i'm not sure if you noticed that I put in 9 cups
of lacinato kale...black kale. If I do twelve or fourteen cups...the taste isn't very pleasant.
It gets very fibrous. Eight, nine cups is just perfect. And the cacao powder helps cover
that up. Strawberries especially. Um...if I was using curly kale, or green kale, I could
get away with a lot more...twelve cups. It just doesn't seem to be as fibrous as the
uh the black kale. And purple kale, I can't recall. I do it once in awhile, but it...it
does have a stronger taste. Purple kale I think is sometimes called black kale, but...very
confusing. Two other things. One was the coconut butter. If uh, if I don't end up with a mixture
that's about room temperature the coconut butter doesn't seem to blend. It blends fine.
But it just doesn't blend perfectly in to it. You can see these little white specks.
So...uh, I do end up with something that's more room temperature. With all the ice and
the cold refridgerated, filtered water it still ends up being room temperature. And
the last thing was air bubbles. I had some problems early on when I started doing this.
I would put my uh, half of this in a thermos, for lunch, I still do...and every once in
a while it would taste like its gone bad. Um...it was...uh, hard to describe the taste.
Y'know...I would drink it anyways. It wasn't really bad. But, it's like there'd been a
chemical reaction or something in the thermos. So I thought maybe it was too warm. Um...then
I thought maybe, uh...I noticed, there's a lot of air bubbles. A lot of very fine, fine
air bubbles that you wouldn't normally see. You can see air bubbles...air coming to the
top now. But there's uh, what I started to do, and its stopped about...I can't remember
the last time I had this strange taste...with it in the thermos. So I think i've...it might
be the air...y'know, bubbling up inside the thermos...closed for a couple hours. It's
like a fermented taste. It was like it was fermenting. Anyways, if you just...really
gently, blend...around two or three, and just turn it on or off...you can kick a lot of
these bubbles up. Now I did some of this just before the camera went out last time. You
can sort of see the fill line here along the edge. It goes down about a cup. There's uh,
there's a lot of air that gets in there. Well...the trick is...to not do it so that the vortex
sucks more air down. That's about it. So i'm left with, two big glasses like this. I always
fill the thermos first. And that strange taste I was getting, I also make sure to not fill
the thermos up too...too high. Always leave a bit of a gap there.