Quince and Matcha smoothie

The classes I have been teaching this week have been focusing on the immune system and sustained inflammation in the body.  One of the foods that is important in this area is Green Tea.   Green tea consumption can lead to an increase in the production of  Treg cells which stop inflammation, and act as an off switch to the killer T cells and B cells in our immune system which cause inflammation.  While we need those killer T cells and B cells at certain times - it is when they become out of balance and dysregulated that we get immune issues and sustained/chronic inflammation that leads to disease.


However,  I personally don't like the taste of green tea, and so I use it in cooking, instead of brewing it for a drink.

Today's quince recipe uses Matcha - which is ground green tea - in a smoothie.  Matcha a great source of green tea as you eat the powdered leaves -  so its not just a steeping of the leaves.  It is a little pricey,   but a little goes a long way so my jar has lasted a long time.

Here is today's breakfast smoothie that I am enjoying as I type:

Quince and Matcha Smoothie:


1 cup quince puree  (preparing quince blog post & after roasting, blend with a little water in a blender)
1 cup water
1 banana
3 handfuls of spinach
1 teaspoon matcha powder
2 tablespoons hemp hearts

Blend the ingredients together in a Vitamix or powerful blender and add more water if you prefer runnier smoothies!

Its a great way to start the day - omega 3 fats from the hemp hearts, and plenty of catechins from both the Matcha green tea and the quince - never mind all the phytonutrients in the spinach and banana.


As I was thinking up this recipe, lying in bed last night - an old song came into my head.  I wonder if you know it.  I was thinking about the colors in the smoothie ... "green and yellow, green and yellow, Mother come quick....."

Did any of you sing it as kids?  Its not a nice song and I hate to associate it with a delicious smoothie but as all the ingredients are green and yellow, its tricky not too!  I can bet my sister is singing it as she reads this however!   The song is all about this little boy Henry, who doesn't feel well and has been eating worms. His mother asks what color were the worms - "green and yellow"!  We used to sing it in the car as we were travelling somewhere - with a few actions too!!!  But this smoothie won't make you feel ill like green and yellow worms do - I can assure you,  so try it and enjoy it!
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Spring Pesto

I made a no-added-oil pesto this week to garnish a parsnip and cauliflower soup.  I felt the pesto acknowledged that it was now spring and lifted the more wintery flavors of the soup into this early April time.


But then I finished the soup and still had some parsley and spinach left, so made some more pesto and found different ways to use it!...... as a dip, on a sandwich, as a dressing, ...

Here's the recipe:

Ingredients:
1 cup baby organic spinach
1/2 cup fresh chives
1/2 cup (packed) flat leaf parsley
1/4 cup slivered almonds
1/4 cup water
3 tablespoons freshly squeezed lemon juice

Combine all the ingredients in a food processor and process until smooth. If necessary, add more water to achieve the consistency you desire. You may have to stop the processor a couple of times to scrape down the sides so that everything is combined.



Enjoy it on a variety of different dishes! The photo above shows it on a sunflower cracker with sun-dried tomatoes, cucumber and black cumin! A tasty lunch.

You won't miss the oil at all!  The taste of the parsley and lemon just excite the taste buds too much to want oil!

Parsley is an excellent source of vitamins A, C and K. It is rich in antioxidant flavonoids and is a good source of folic acid.  Chives are a member of the allium family and are anti-inflammatory, antibiotic and antiviral.  They also contain quercetin which helps reduce histamine and so helps with hay fever and seasonal allergies.

Whip yourself up a dose of healthy green pesto and put a spring in your step this spring time! Your body will love you for it.
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Freezer and cupboard soup

Do you make freezer soup/stew?  I love it! It's a way of clearing out and creating a new dish at the same time.


The idea behind it is that you use up some ingredients that have been open and lingering in the freezer or cupboard for a while, and put them all together to make a delicious soup or stew.

This one I made from the ends of bags of frozen corn, peas, edamame, and spinach.  In went a box of Pomi tomatoes, some cooked brown rice,  and a little water.

Then comes the exciting bit - spices.  Here's what I added this time:

  • 1/2 cup nutritional yeast
  • 1 teaspoon of chili powder
  • couple of pinches cayenne

It was the nutritional yeast that really made it.  It has that cheesy flavor that, to my mind, went so well with the rice.


So open up your freezer and use up a few things!  Create your own combination of spices to add and make soup to last you a few days.  Every time you make it, it'll be different!

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