RAW SOUP, OR SAVOURY DINNER SMOOTHIE

I love this mildly earthy raw soup at any time but especially at dinner when I don't want the sweetness of fruits, and need a quick dinner after the gym. 

Raw Soup, or Savoury Dinner Smoothie

makes: 32 oz.

- 1 small beetroot, peeled and cubed

- 1 cup cucumber chunks

- 2 small zucchini, cubed

- 1 capsicum (any colour), trimmed and cut into chunks

- 1 cup cherry or grape tomatoes (or tomato chunks)

- 1 packed cup red amaranth (sometimes also called red spinach) or other greens

- 12-15 sprigs cilantro (or parsley)

- 1 tbsp. fennel seeds (optional)

- 1 lemon, juiced

- 1/2 tsp. salt

- 2 - 3 cups water

1. Put all the vegetables, fennel seeds if using, lemon juice, salt, and 1-1/2 cups water into a blender jar. Blend everything till smooth. Add water to adjust consistency and enjoy! This will keep in the refrigerator for up to 24 hours.

ORANGE PEAR TURMERIC REFRESHER

This is a really refreshing combination of flavours, and a total energy boost! This is one of my favourites during citrus season. I've previously talked about turmeric and it's benefits. It's an immunity booster, and excellent for preventing - and curing - sore throats. Perfect during flu season or when the seasons change! 

Orange Pear Turmeric Refresher

makes: ~ 24 oz.

- 3 oranges, juiced

- 1 pear, cut into large chunks

- 6-8 sprigs parsley

- 1 lime, juiced

- 1/2 in. piece of turmeric, skin scraped off

1.  Blend everything till smooth. Enjoy!

LYCHEE CUCUMBER SMOOTHIE

Not that we need much convincing to eat this silky juicy fruit by the bagful, but lychees are very high in Vitamin C! Just 10-12 lychees provide 100% of the US Recommended Dietary Allowance (RDA) of Vitamin C. Even if you don't consider the US RDA as sound nutritional advice, lychees are an exceptional little fruit. In addition to Vitamin C, lychees are rich in minerals - potassium, phosphorous, copper, to name a few.

Lychees are very sweet and juicy, but not intensely flavoured. So I like to eat them plain or with a few other fruits. I also like them in smoothies with complementary mild ingredients like mint, ginger, and cucumber. This smoothies is so light and refreshing, you'll want to make it often!

Lychee Cucumber Smoothie

makes: 20 oz.

- 2 cups lychee flesh (~20 lychees, skin and pits removed)

- 1 Persian cucumber, cut into chunks

- 7-10 mint leaves (from 2 sprigs)

- 1/2 in. piece of ginger (peeled if not organic)

- 1 cup water

1. Put everything in a blender jar in this order: lychees, cucumber, ginger, mint leaves, water.
2. Blend on High into a smoothie.
3. Pour into a glass and enjoy! Or refrigerate for up to 12 hrs.

GREEN GOLD SMOOTHIE

This is one of the most refreshing smoothies ever! The colour is a beautiful bright green thanks to the golden pineapple and mango that soften the deep green from spinach, and the flavour is crisp and refreshing. I'll be making this a lot more.

Flax seeds, like hemp hearts, are a nutritional bazooka. Flax seeds are a complete protein - i.e. they contain all 9 essential amino acids. Most proteins have to be combined with others to make complete protein, but not flax seeds. They can hold their own!

Flax seeds are also one of the best sources of omega-3 fatty acids (omega-6 and omega-9 are the other two types of omega fats - more on those later). Omega-3 fatty acids are the parent molecule for anti-inflammatory hormones in the body and, as with most things, food is the best source rather than supplements.

Ironically, the high omega-3 content of flax seeds makes them highly volatile when pulverised. Flax powder or oil is sold in dark containers to prevent oxidation from exposure to light. Similarly, heat also destroys omega-3 fats and flax seed oil should never be heated. If you're buying flax seed oil, buy organic, cold-pressed oil sold in dark containers.

Flax seeds are also called linseeds. The same linseeds that are pressed to make the linseed oil we all used to mix with paints in art class! In art, linseed oil is used because it dries fast... back to the whole volatility of linseeds thing. Don't go to the nearest Flax or other art store for linseed oil to put in your smoothie though - get food-grade linseed or flax seed oil from the grocery store!

Green Gold Smoothie

makes: 32 oz.

- 1 small cucumber, peeled and quartered

- 1 fresh mango, peeled and cut into chunks (~ 1 cup)

- 1/2 cup pineapple chunks

- 1 Key lime, juiced (or 1 tsp. lime juice)

- 1 lemon, juiced

- 1 in. knob ginger (peeled if not organic)

- 1 tbsp. flax seeds, aka linseeds (or 1 tsp. food-grade flax oil)

- 5 oz. baby spinach

- 1 cup water (or coconut water)

1. In this order put the ingredients in a blender jar: mango, ginger, cucumber, flax seeds, pineapple, lime and lemon juice, ginger, and water. Blend until very smooth.
2. Add more water and pineapple to adjust consistency and sweetness if needed.

PINEAPPLE TURMERIC DETOX SMOOTHIE

This is the colour of happy! How can it not be?! It's bright, it's yellow, it's cheery, it's summery, it's healthy, it's... happy! And insanely delicious!

I talked a bit about the nutritive qualities of turmeric in one of my previous smoothie posts. As I said before, one of the things about turmeric is that it's constituents are fat soluble and therefore not very bioavailable when turmeric is consumed on its own. For this reason, when cooking Indian food, powdered turmeric is added to hot ghee or oil, never eaten raw. In fact, after adding turmeric to the hot ghee (or oil), all the remaining spices to be used are also added to the hot ghee. This is because all spices have a fat soluble component and ghee, considered to be a noble fat and a rasayana in Ayurveda, is the preferred carrier for the spices and their fat soluble compounds to the body through our liquid tissue: the blood (hematic) and lymphatic systems. In my turmeric smoothies, I usually add up to a tbsp. of hemp hearts, flax seeds, flax oil, coconut oil, or ghee (I add ghee to savoury smoothies, not fruit-based ones).

If you don't want to add any fat to your turmeric smoothie, it's quite ok. Fresh turmeric root (not dried and powdered) is very high in Vitamin C, a water-soluble compound, so you will still get plenty of benefit from fresh turmeric root. In fact in India, when fresh turmeric is in season, we make a relish of sliced fresh turmeric root seasoned with salt and lemon... it's so delicious and pretty!

Ok so turmeric is definitely a nutritional heavy-hitter... but pineapple's no shrinking violet when it comes to being virtuous! It's one of the most detoxifying fruits, full of digestive enzymes including the lung-cleansing bromelain, antioxidants, Vitamins C and B Complex, manganese, fibre, among other things. In fact even the core of the pineapple has a lot of bromelain so don't throw it away!

Pineapple can interfere with certain medicines though, so if you're taking any medication, especially blood thinners, check with your doctor before having pineapple.

Despite all the great qualities, pineapple can be a bit like a woman at times: gorgeous but a handful to deal with. However, I'd still recommend a fresh pineapple over precut pineapple that's been exposed to light all day long in the store (or even a few days). To easily cut a fresh pineapple: cut it into 1 in. or 1-1/2 in. slices. With a paring knife or other small knife, use a vertical sawing motion to cut out the flesh from the middle, cutting close to the skin (photo above). For the end pieces: cut them into half and carefully cut out the flesh from the skin.

Don't discard the core - it's chock-full of bromelain and other healthy things!!

Pineapple Turmeric Detox Smoothie

makes: 16 oz.

- 2 cups ripe pineapple chunks

- 1 in. piece of raw turmeric (peeled if not organic)
- 1/2 in. piece of ginger

- 1 cup coconut water
- 1 tbsp. hemp hearts, flax seeds, or coconut oil

1. Blend well into a smoothie.
2. Serve immediately or refrigerate up to 8 hours. 

INFLAMMATION-REDUCING TURMERIC SMOOTHIE

It's well-known that reducing inflammation internally and topically is one of turmeric's many many salient and healing qualities. In addition to it's quality of imparting a beautiful golden hue to foods, turmeric is used in nearly all Indian savoury foods, because Indian cuisine is rooted in Ayurveda, in which turmeric is revered for it's medicinal and immunizing properties. The beneficial compound in turmeric - curcumin - is fat soluble (not water soluble), so in order to get the best of turmeric, it should be combined with a bit of fat. In my turmeric smoothies I generally add up to 1 tbsp. of hemp hearts, flax seeds, flax oil, coconut oil, or ghee (in savoury smoothies).

However, if you don't want to add fat, you'll still get plenty of Vitamin C, a water soluble compound, from fresh turmeric. So do add it to smoothies as often as you please.

In India internal and topical use of turmeric is ages old, and now it's increasingly being used in the West. When I was at university, I was working on a research project for developing artificial human tissue from the intestinal submucosa of pigs since pig mucosa is closest to human. Anyway in the course of that project I met a woman from Bristol Myers Squibb (BMS) who was delighted to tell me (since I'm Indian) that BMS is developing a turmeric-based skin care cream for reducing/removing facial hair. I was quite delighted as well, though perhaps a hair less than her. Face masks with turmeric and yogurt are commonly used in India for reducing facial hair and brightening and cooling the skin in the summer.

Sliced fresh turmeric root marinated in lemon juice and salt is also eaten as a relish in India. Generally though, when taken internally, turmeric is paired with a fat to enable assimilation of curcumin compounds. Powdered turmeric used in cooking is briefly sautéed in ghee or oil before other spices and ingredients are added. In this smoothie, I added a tsp. of hemp hearts as the fat along with raw turmeric. If you don't have hemp, you can add a tsp. of coconut, olive, or flax seed oil, or flax seeds to the smoothie.

Inflammation-Reducing Turmeric Smoothie

makes: approximately 32 oz.

- 1/2 in. turmeric root, peeled
- 1/2 in. ginger root, peeled if not organic
- 2 cucumbers, cut into chunks
- 6 stalks celery, cut into chunks
- 1/2 lemon, juiced
- 1/4 tsp. pink Himalayan salt (or uniodized sea salt)
- 1-1/2 tsp. hemp hearts (or flax, coconut, or olive oil)
- 2 cups romaine lettuce
- 3 cups water 

1. In the order listed, put everything except water in a blender.
2. Add 1 cup of water and blend to a thick smooth paste.
3. Add the remaining water and blend to a thin-nish smoothie.
4. Enjoy immediately or refrigerate/store away from heat and light up to 8 hours.

HONEYDEW MELON AND MINT SMOOTHIE

This is an utterly refreshing smoothie, perfect for a light summer breakfast. The blended  ripe melon is so creamy and sweet, and the mint adds a refreshing taste, while the lemon adds a tang. As always, don't eat anything within two hours before and after the smoothie. If you must, have a piece or two of fruit.

I topped this smoothie with 1 tbsp. of hemp seeds because they're delicious, and I thought it would be good to add some protein and a bit of fat to make it a more substantial meal.  I used hemp seeds only for topping the smoothie because I'm watching my fat intake after a severe gall bladder attack and two days in the hospital. You can blend in a tbsp. and top with an additional tbsp. and it's really delicious!

Honeydew Melon and Mint Smoothie

makes: approximately 32 oz.

- 1 medium honeydew melon, cut into chunks (the melon should be very ripe - should feel a bit soft on all sides)

- 10 leaves spearmint

- 1 lemon, juiced

- 1 tbsp. hemp seeds (optional)

1. Blend the melon, mint, and lemon juice for 2 minutes on High, or until very smooth.
2. Pour in a glass, top with hemp seeds if desired, and enjoy!

GRAPEFRUIT CUCUMBER SMOOTHIE

This is a very refreshing and light pastel-coloured smoothie. If you love citrus as much as I do, you have to try it! This is terrific even if you don't like grapefruit because all you're having is the juice of grapefruits without risking any bitter pith getting into your smoothie.

Here are some smoothie basics. As always, I'd advise not eating or drinking anything for at least 1-2 hours before and after you have any smoothie. That gives the smoothie a chance to assimilate into your system, and won't overload your digestive system with fibre. 

Grapefruit Cucumber Smoothie

Makes: approximately 24 oz.

- 3 medium grapefruits, juiced

- 4 seedless mandarins, juiced

- 2 seedless mandarins, peeled

- 1 Persian cucumber, cut into chunks

- 1-1/2 cups romaine lettuce

- 10 mint leaves (optional)

1. Put everything in a blender jar and blend until very smooth.
2. Pour into a glass and enjoy immediately or store in the fridge for up to 8 hours.

GRAPE ARUGULA MINT SMOOTHIE

I have at least one 32 oz. green smoothie a day - breakfast or dinner. Sometimes I have one at breakfast and one at dinner - a green smoothie with fruit and a savoury smoothie/raw soup with vegetables.

When grapes are in season, this is one I have pretty much everyday for breakfast or dinner. When grapes are in season, I have them everyday at breakfast, as a snack, or at dinner. But not at all three meals - because that would be a bit of a bore.

As I've mentioned before, the key to getting a good chunkless smoothie in a regular blender - the kind of blender that doesn't have a truck motor and doesn't cost as much as a truck - is to layer correctly in the blender: solid fruits or vegetables at the bottom, light leafy things on the top, just enough water to make a smooth puree, then add more leaves and water. The lemon, salt, and other powdered spices can go in whenever. Don't be afraid to let the blender run on High for a good 2-3 minutes to make everything smooth and well blended.

Grape Arugula Mint Smoothie

Makes: approximately 32 oz./2 pints/4 "regular" 8 oz. glasses

- 2 cups red grapes

- 4 cups arugula or greens of your choice

- 1/4 cup fresh mint leaves

- 1 lemon, juiced

- 1/2 in. piece fresh ginger cut into a couple of pieces (~2 tsp grated or minced)

- 1 tsp. Himalayan pink salt, or any other good quality salt with trace minerals

- 3-4 cups water, or more, depending on how thin you like your smoothies

1. Blend the grapes, 2 cups arugula/greens, ginger, mint leaves, lemon, salt, and 1 cup water until you have a smooth puree.

2. Add the remaining greens and 1 cup water and blend until it's all smooth. You may need to let the blender run for a couple of minutes while everything is evenly blended.

3. If it's too thick to drink, add the remaining 1 cup of water and blend. Adding too much water will dilute the flavour so taste before adding more water. Besides, you don't want a watery thin smoothie anyway so be judicious with water beyond 3 cups...

SPICY RAW SOUP: CAN'T HAVE ENOUGH OF THIS

Raw soup, smoothie, blended salad, whatever it is, it's delicious!! I drink at least one or two smoothies a day, usually for breakfast and dinner. I love creating seasonal flavour combinations, and this is one of my go-to, no-fail summer ones. Vary the ingredients and proportions to suit your needs, but be judicious with strong flavours such as salt, spice, garlic, or bitter greens. Try your own combos based on seasonal fruits and vegetables!

I won't endlessly extol the virtues of eating wholesome foods, but suffice to say that eating almost no commercially processed foods, less grains and mostly fruits, vegetables, nuts, seeds, and their derivatives such as oils, is the way to live. After you have this or any other smoothie, notice the rush of energy you feel. Food is also related to mental well-being. Eating fresh, seasonal, life-giving foods will make you a more pleasant, balanced person, able to handle the stresses of work and other things with a cooler, more solid demeanour. And your taste buds will be more sensitive to flavours so you'll enjoy all foods much more.

Try it for a week: have a large smoothie for breakfast, and a large one for dinner. At these meals, if you're still hungry after the smoothie you can have a handful of nuts or as many fruits/vegetables as you want. With a vegetable smoothie like the one below, have vegetables if you're still hungry. With a fruit-based green smoothie, have fruit. Don't mix fruit and vegetables. And, you should have no grains, no dairy, no meat 2-3 hours before or after the smoothie.

And definitely don't put things like almond milk, milk, yogurt, kefir, etc. in your smoothie. Just water or coconut water.

Raw Summer Soup/Smoothie

Servings: makes 1 large soup/smoothie, enough as breakfast/dinner/snack

- 2 medium zuchhini

- 1 cup cherry tomatoes

- 1 avocado

- 2-3 cups greens of choice - spinach, arugula, lettuce (any other than Iceberg), kale, chard

- 1 handful of fresh basil leaves

- 1/4 - 1/2 tsp. crushed red pepper (the kind you put on pizza)

- 1 lemon, juiced

- 3/4 - 1 tsp. good quality salt

- 1 small clove garlic (optional)

1. Wash, cut and prep everything.

2. Add the heavy vegetables first - anything non-leafy.

3. Leafy things go at the top. In this case the avocado was an after-thought so it's on the top!

4. Add 1/2 - 3/4 cup of water and blend.

5. This will create a "creamy" base before you add more water. (Too much water from the very beginning will result in a non-smooth smoothie - a bit contradictory, really. And definitely not tasty.)

7. Add water, 3/4 cup at a time, until you have the consistency you want.

8. Pour into a glass if you're having it immediately. Otherwise pour into a container and refrigerate.