You know what the best part of living in California is? It isn’t the fact that I can drink green smoothies for breakfast in December and not having my whole day wrecked trying to get my body temp back up (Does this happen to anyone else? Only me? Okay.) but that’s a plus. I don’t know what the best part of living in California is yet. Maybe avocados.
Anyway, this month’s Recipe Redux theme was to redo a recipe found on page 42 or 142 of your favorite cookbook. I have exactly four cookbooks at my apartment in San Francisco: Anthony Bourdain’s Les Halles Cookbook, The Complete Magnolia Bakery Cookbook, the random binder of recipes my Vitamix came with and… It’s All Good, Goop’s latest cookbook. I didn’t have the time or energy to make soup (Tony) or figure out how to successfully make something from Magnolia without butter, sugar and flour (impossible) so Gwyneth it was. How could I actually redo a recipe from Goop? I couldn’t, so I had to use her as inspiration.
Leaving for 15 days (!!!) means eat everything that could go bad and if not, stick it in the freezer and hope that it tastes normal coming back out aka I’m going to throw it away in a few months when I get the bright idea to clean out my freezer. So basically I spent the better part of this week eating huge bowls of greens since I just buy some container of Organic Girl greens every time I’m at Whole Foods. So spinach had to go into this smoothie since I had half a container left.
I make a lot of smoothies and honestly, because I kind of just throw things in, 75% of the time they aren’t life-changingly delicious. This one was amazing though. The buckwheat gave it a really great texture and nutty taste. It was super thick so after these photos were taken, I ended up eating it with a spoon.
Buckwheat isn’t actually a wheat at all – it’s a seed! So this recipe is gluten free and this is vegan and all that. Or really, Goop approved.
- 2 extra large handfuls of spinach
- 1 frozen banana
- ¾ cup ice
- ⅓ cup unsweetened almond milk
- ¾ scoop vanilla protein powder
- 2 tbsp buckwheat
- 1 tbsp chia seeds
- ¼ tsp cinnamon
- Place ingredients in a high powered blender and blend until smooth.
Chat with me:
What is your favorite cookbook? Do you like buckwheat? What is your favorite thing about where you live?