Kale Mango Green Smoothie

Two of the newest fads in the food world is kale and green smoothies. Unlike many other food fads, these are ones I can get behind. I want to share with all of you a recipe I learned earlier this year for a Kale (Or Spinach) Green Smoothie.

Kale is a great dark green vegetable that provides vitamin A and K. The high fibre content in kale gives it a really interesting texture that I liken to collard greens. What I love most about kale salads is that unlike lettuce or other salad mixes, the dressing won’t wilt it down in just a couple of hours. It stays vibrantly crisp even after cooking it down in soups.

kale-by-b2

I had this smoothie while I was doing my Stage at Royal Victoria College – a McGill residence. They make this smoothie in their dining hall. I immediately told my supervisor, family and friends that I had just drank the best smoothie I’d ever had in my life. A couple of months later, I taught a basic nutrition class at two elementary schools and the kids loved it! They said “ew” and “gross” as they watched me pour all the kale into the blender but soon after, they oo-ed and ah-ed and proceeded to ask me for the recipe to give to mom and dad at home to make for them. I was really pleased with the outcome.

I love kale and spinach. However, I realize that not everyone does. BUT I can assure you that this smoothie may likely change you and your children’s minds about these dark and nutritious vegetables.

So follow this recipe and have a taste. It’s the closest I’ve gotten to the smoothie I had at RVC.

Kale Smoothie 2

Kale Mango Soy Smoothie (it’s Vegan!)

Makes 4-5 cups

  • 2 cup vanilla soy milk
  • 1 cup no-added sugar orange juice or apple juice (or even just regular milk or water!)
  • 1 banana
  • 1.5 – 2 cups of kale (or spinach!!) – or more
  • 1 cup of frozen mangos

Directions

Add it all into the blender – I usually go with the exact order I listed (liquids first!). The recipe is approximate, and feel free to have fun with it. Add a lot of kale and spinach! If you like your smoothie thicker – add more frozen mango.

The secret is, the vanilla soy milk. It adds a nutty and sweet flavour to the smoothie that milk or regular soy milk just doesn’t. Try it with other smoothies too! This is great for those who are lactose-intolerant or have dairy allergies.

As the weather in Montreal is getting nicer, try this and let it become a summer staple.

D the Intern

Dr. Joe’s Turmericious Cauliflower

TURMERICIOUS CAULIFLOWER

1 Cauliflower
5 Cloves garlic
4 Chopped onions
¼ tablespoon turmeric powder
1 tablespoon paprika
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon chili powder
3 chopped tomatoes
1 Chopped green pepper
2 Tablespoon canola oil

DIRECTIONS

In 1 tablespoon oil stir fry cauliflower florets for 5 minutes,
remove them and set aside. Add the second tablespoon of
oil to the same pan and sauté the onions and garlic until
the onions are translucent. Add the turmeric, paprika, salt,
pepper, chili powder. Stir. Add tomatoes and green pepper
and cook for 3 minutes. Add the cauliflower and cook
covered on low heat for 3 minutes.

Cauliflower display at farmer's market

Dr. Joe’s Chicken Paprikas

CHICKEN PAPRIKAS

½ cup canola oil
2 chopped onions
5 cloves of minced garlic
2 green peppers
3 tomatoes
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons paprika
15 pieces chicken with skin taken off (legs and/or thighs)
½ cup water

DIRECTIONS

Saute onions and garlic in oil until onions are translucent.
Add chicken and stir. Add chopped peppers, tomatoes,
salt, pepper and paprika. Stir. Add ½ cup water. Stir.
Cook 45 minutes on low heat. Place on bed of rice, dress
with parsley.

chicken-paprikash

Dr. Joe’s Cabbage Noodles

FLAX FORTIFIED CABBAGE NOODLES

2 Cups shredded green cabbage
2 tablespoons canola oil
1 cup chopped onions
2 teaspoons chopped garlic
½ teaspoon salt
¾ teaspoon black pepper
1.5 tablespoon paprika
2 tablespoons ground flaxseed

DIRECTIONS:

Saute the cabbage in 1 tablespoon of oil with occasional
stirring for 15 minutes. Stir in the flax seed. Set Aside.
In a separate pan, sauté the onions and garlic in 1
tablespoon of oil, add salt, pepper and paprika. Cook until
onions are translucent.
Add the cabbage and flax mixture and stir.
Separately cook two cups of noodles.
Stir the cabbage mix into the noodles.

Green Cabbage with Bowl of Spinach

Dr. Joe’s Goulash Recipe

GOULASH with tofu and hungarian paprika

Place enough canola oil in a 2 liter saucepan to just cover the bottom.

When the oil is hot, add two chopped onions and sauté until the onions are light brown and translucent.

Add two cubed tomatoes, a cup of cut green beans and three chopped peppers of different colors. Green, yellow and red are ideal.

Add 4-5 cloves of crushed garlic and a teaspoon of salt. Stir well.

Add 2 tablespoons of Hungarian paprika and stir well.

Peel about 10 red potatoes and cut them into approximately 2 cm cubes. Add these to the pot along with a cup of water. Stir well.

When the potatoes are starting to get a little soft, add two cups of mushrooms. Stir.

The goulash is done when the potatoes are soft, roughly five minutes after adding the mushrooms. At this point you can add more salt, depending on taste. A little black pepper may also be added.

In a separate pan, sauté some onions and garlic in a little canola oil. Take a one pound package of hard tofu and cut it into little cubes. Sauté tofu in the onion-garlic mix until the tofu starts to get a little brown. Sprinkle with paprika and keep cooking. Add a chopped red and a chopped yellow pepper. The tofu is done when the peppers get soft.

Place the goulash in a serving dish, and add the tofu mix to the top. Sprinkle liberally with fresh chopped parsley.

Enjoy!

(If you are the kind of person who likes to walk a little on the wild side, add a spoonful of sour cream. Even with this, the goulash will be low in fat. Your taste buds will thank you.)

Goulash soup