On The Road Again - Green Smoothie Tutorial

We're back on the road again, living out of a hotel, and trying to stay as raw as we can given our situation. Mom is still in cardiac ICU and just had  her 6th surgery. We spend most of our days at the hospital. It's exhausting and stressful and the greatest gift I give to us....is our morning smoothie. We both feel so much better when we drink our morning elixirs!

Yes! It's a bit of work and requires advanced preparation and a little creativity...but it can be done. Please enjoy my little photo journal for making our delicious morning smoothies. They are not as green as I'd like them to be, but the mini blender containers are only 16 oz, not nearly enough to hold all of the goodies I like to include. However, we manage, and as you can see, they are pretty darn tasty!

Here is our "toy" refrigerator stuffed full with young Thai coconuts, dandelion greens, kale, and apples and celery (we bring to hospital for lunch and snacks). We also have ground chia seeds, hemp seeds, cacao powder, nut butter, and sometimes mango, papaya or berries.

W went down to the kitchen manager and asked to borrow a knife, utensils, and a few dishes.  This trip, he went out and purchased an inexpensive knife that I can use at home just for coconuts when we return, or pack in suitcase for future travels.

Things You Will Need - Some you can pack ahead and some you can borrow from hotel or purchase at your destination: 

Personal blender (with multiple containers and lids. I purchased an insulated carry case with my blender. I keep it in my carry-on - minus the blade, which I pack carefully in my luggage. I throw an apple or 2 in there for snacking on during our flight as well).

Mini cutting board and spatula
Cacao powder
Hemp seeds and ground chia seeds (you can combine together in one zip-lock bag).
Nut butter
Bananas
Young coconuts
Sharp knife as seen below for opening coconut
Tea spoon (I use the edge of the handle to remove coconut meat)
Measuring spoon (Tablespoon)

How to Open A Coconut

Laying coconut on side (I'm holding knife in wrong hand just to take the photo, but you get the idea). Slice the the white husk off the coconut towards the point, leaving the brown shell visible.

Russell James has a great video on how to do this.

Using the heel of the knife, gently poke, feeling for a soft spot.  Raising the knife up, come down fast and hard, aiming the heel edge of the knife (as seen in photo), towards the soft spot, breaking the inner shell. If you do this right, you will only need to do this once! It really does work - most of the time!

Wedge knife into the opening. The shell should crack in a nice circle. Pry it off, exposing the lovely coconut water and meat. Pour coconut water into a glass or container.

Using handle edge of spoon, wedge it between the shell and the meat and slowly work the meat, separating it from the shell.

Your coconut is now ready to use. Chop into chunks and continue on making your smoothie.

Making Smoothie
Pour coconut water into blender containers filling about halfway. (Add additional water if needed).

Add chopped coconut meat and sliced banana and greens to the water. (For mini blenders, I try to cut off the stems of leaves as they are a bit course).

Add hemp, ground flax and/or chia seeds, or whatever "super foods" you enjoy. I add close to 1 Tbsp of each. Add cacao powder, nut butter (optional) and ice. Blend well. Personal blenders tend to overheat quickly, so don't let it run for more than 1 minute. Stop, shake the ingredients in the container by hand (they tend to clump at the top), and then continue to blend.

Okay, so they may not be the prettiest smoothies you have ever seen, or the greenest...but they are pretty darn tasty! If I can do this, you can too...and you will be so glad you did!!! Many blessings to you!

ENJOY!

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