![]() ![]() It’s also a good idea to avoid consuming really cold smoothies, as freezing drinks actually shut down our digestive system. It feels a little funny at first, but your tummy will thank you for giving it some time to put things in order before your smoothie arrives. This also sends a signal to your stomach that something good is on the way down and to prepare for the work ahead. Especially for the first few sips, chew the smoothie or swirl it around in your mouth as you would any other food. But, it is still essential to chew your smoothies! Why? Because digestion begins in the mouth and bathing our liquefied food in saliva is very important for the enzymatic action to take place. Smoothies are a wonderful way to enjoy a whole host of foods easily, as the masticating has been done for us. Is there a big question mark sitting above your head right now? How hard is it to drink a smoothie?! Even though we may think just guzzling down a big glass of food is simple enough, there are in fact some ways we can optimize the digestion of these veritable meals-in-a-glass. They also satisfy as an afternoon snack, maybe split between two people. If you want to get things even greener, toss in a handful of tender greens, such as kale or romaine and get glowing!Įither of these shakes would make a fabulous breakfast, as they are literally a meal-in-a-glass. My juice is spiked with a hearty dose of digestive ginger and tangy lime. They are thick, creamy, cold, and not overly sweet. The second smoothie I made just had to be green, because this island is so inspiringly lush and leafy! I have been digging the traditional avocado-based drinks that are actually referred to as “juice” here, even though the avocado has been blended. Dried and powdered turmeric is fine to use too, just try to find organically grown if possible. The recipe calls for only half a teaspoon of fresh turmeric, but I probably put in twice that amount in my own because I’m wild about that little tuber. ![]() And as for the turmeric, use as much as you can handle. If you don’t have access to coconuts, just use canned coconut milk instead for a decadent, tropical treat. My version takes advantage of the newly-in-season mango (!!!) and fresh, young coconuts which are literally falling off the trees all around me. With endless variations, some recipes including botanical ingredients such as flowers, fruits, seeds, bark, leaves, and roots, it’s fun to be creative with exotic blends, with a touch sweetener such as honey or palm sugar to mellow out the bitter edge. Jamu is a traditional Indonesian turmeric tonic that has been made for centuries. The first smoothie is a Mango Coconut Jamu. I came up with these two beauties, inspired by the foods and flora around me. Nothing fancy, just local, seasonal, simple mixes to beat the heat. When I got back to civilization here in Bali, I had a serious date with my blender. So simple, refreshing – it reminded me that easy edibles are sometimes the best. I had it made in the shade, just sippin’ on my whizzed up fruits and ice. ![]() Every single restaurant and cafe, no matter how small and unassuming, had a long list of tropical blends to enjoy. Not a raw food, vegan buffet in sight! Gasp! Somehow, I survived, har har, but what truly got me through were the smoothies. Being so isolated and teeny, you can imagine the food in this particular place wasn’t so high-vibe. I just got back from the island of Gili Air, a pinprick of land off the west coast of Lombok. ![]()
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