Green Smoothie

Today, I'm sharing another beverage, non-alcoholic this time and one full of green, healthy goodness!  I've seen lots of smoothie recipes before but when I saw a photo of this one on Tastespotting with a claim to potentially help in weight loss, I was intrigued!  Summer has been tough on the waist line with BBQs, parties and entertaining.  This recipe was shared via Marcus Samuelsson originally from Linda Wagner. There are a multitude of Green Smoothie variations online but this one finally inspired me. 

All you need is fruit, such as mango, bananas, some fresh spinach leaves, a little water and blend - that's it! I thought I'd try replacing my usual lunch with a healthy serving of this smoothie for one-two weeks, along with an exercise program and see what happens.

I knew if I had to hand-cut fresh fruit everyday in order to make this, I would probably give up after one or two days, or when the fruit started to go bad, but I found a wonderful bag of frozen fruit at Sam's that has mango, pineapple, peaches and strawberries. 

Instead of adding ice, the frozen fruit adds all the chill you'll need. You will never know you are drinking spinach - I promise! The flavor of the fruit is very prominent and it surprising how filling it is.. I also bought a big box of organic baby spinach at Sam's that will get me through smoothie-making for at least a week. It has been two days since I started making these and I am hooked. They taste delicious and fill my midday appetite.

Green Smoothie
Recipe Adapted from Linda Wagner
Printable Recipe

1 ripe banana
1 cup frozen mixed fruit with mangoes, pineapple, peaches and strawberries, partially defrosted for about 5-10 minutes.
1 cup fresh organic spinach leaves
1 cup cold, fresh water

Add ingredients to a blender and blend to desired consistency..  Drink and enjoy all the healthy goodness!

Note:  The smoothie color darkens after blending.

Banana Bread with Walnuts, Figs and Chocolate

After a BAD summer cold, yesterday, I had my first (short-lived) burst of energy which was inspired by a HUGE bunch of over-ripe bananas sitting on the kitchen table. Note: Never send husband to buy bananas.

Normally, I like to add poppy seeds to my banana bread, but, in my weakened condition, I wanted to health-up the bread just a teense.  I had some dried Mission Figlets in the pantry, so decided to add a cup of diced figs to the batter.  Delicious! Think banana bread with the crunchy, seedy goodness of a Fig Newton.

For the last two mini loaves, I also threw in a handful of dark chocolate chips because I felt I deserved it.

My favorite banana bread recipe comes from my very old copy of Noteworthy  - A Collection of Recipes from the Ravinia Festival. For those of you who are not familiar with the Chicago area, (we live only 90 miles up the Lake Michigan shoreline from downtown Chicago), the Ravinia Festival is a month-long celebration of music and food in a park setting in Highland Park, Illinois. Part of the tradition and appeal is bringing your own picnic food which inspired this cookbook. As you can see, my book has been used so often over the years, it is now held together by strapping tape.  When I found a brand new copy at Half Price Books recently, I was thrilled! Beware - Noteworthy, Two is not nearly as good as the first book.

What could possibly add to all of this banana bread goodness?  Homemade butter!  I had bought a quart of heavy cream at Sam's last week to make whipping cream for ice cream sundaes when we had guests for dinner and I ended up barely using a third of it.  I had read about making butter from cream recently so did a quick search for instructions and found this wonderful and humorous tutorial. 

Since I had my stand mixer out anyway to make the banana bread - I was able to make 8 ounces of butter in no time at all. I was amazed at how easy it was and how good it tastes. I will never throw out unused cream again!

Banana Bread with Walnuts, Figs and Chocolate

Inspired by Noteworthy
Printable Recipe

Yields 1-2 standard-sized loaves or 4-6 mini loaves

¼ pound (1 stick) plus 3 tablespoons unsalted butter
1-1/3 cups sugar
4 eggs, beaten
4 cups sifted flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups mashed bananas (6-7 small bananas)
1 cup chopped walnuts
1 cup dried Mission Figlets, stem removed and diced
3/4 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. Lightly butter loaf pans or spray with nonstick cooking spray (I like Bakers Joy spray).

In large bowl, cream butter and sugar. Add eggs and mix well. Sift together flour, baking powder, baking soda, and salt. Add alternately with bananas to egg mixture. Fold in nuts, figs and chocolate chips, if using. Pour into prepared loaf pans and bake in 350 degree oven for 60-70 minutes, depending on the size of the pans you are using. My mini loaf pans only take about 40-45 minutes. If a toothpick inserted in the center comes out clean, they are done. Cool in pans 5 minutes and then remove to a rack to cool completely.