I mentioned yuca as one of the things I’m loving lately and I wasn’t lying.  I’ve had it in some form at least once a week for about a month now.  And I don’t plan on stopping especially since I found Armitage Produce.

A few weeks back I was at Whole Foods and I picked up a few yuca roots.  Now, yuca is not something most people see all that often and as I was standing in the checkout line the lady in front of my asked what it was.  I told her and she asked what can you make with it and as I was about to answer the cashier chimed in and explained yuca and the delicious things you can make with it way better than I could.  As I got to the front, I learned she was Puerto Rican and yuca was a staple in her family.  We chatted for a bit as she was checking me out and I told her I wished there was a Latin grocery store near here because I would love to get things like green bananas and yuca and harina de maiz.  That’s when she told me about Armitage Produce.

So that weekend Adam and I went on an adventure and found the magic that is a Latin grocery store.  So many delicious things and at way better prices than the regular grocery store.  I found frozen yuca, which I had been searching for since it holds up a little better than fresh here in the states(Amanda from Curious Coconut explains why here), and promptly bought 10 pounds.  I don’t care if I looked like the crazy white lady, I wanted my yuca.

I came home with that 10 pounds of yuca and got busy.  Fries, chips, and this curry were some of the first things I tried out.  I have more coming and trust me, you aren’t going to want to miss it!

Yuca & Spinach Curry

Just a quick note: If you can find frozen yuca easily, use that instead of fresh.  It’s much easier to work with and will save you the step of peeling.  If not don’t worry fresh is just fine and you can use this guide as to how to peel and prep the yuca.

• 2 lbs yuca, fresh or frozen (you want to end up with about 2 1/2 cups diced)
• 1 bunch of fresh spinach, rinsed, stems removed and cut into ribbons
• 1 cup onion, diced
• 1 can full-fat coconut milk
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1 1/2 tsp cumin
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp pepper

1. No matter if you fresh or frozen yuca, you need to boil it first.  Once it’s peeled place the yuca into a big pot and cover it with water.  Add a little salt and bring it to a boil.  Once at a boil simmer for about 20 minutes or until the yuca is fork tender.  Drain the water and let the yuca cool.  Then dice into little cubes, removing the fibrous core if you haven’t already.
2. In a blender, add the coconut milk and almost all of the spinach, leave about a cup out.  Blend until everything is combined and you have a fairly smooth sauce.  It’s ok if there are a few pieces of spinach left.  Set aside.
3. In a large skillet, heat 1 tbsp of olive oil over medium-high heat and saute the onion until soft and translucent.  About 5 to 10 minutes.  Add the diced yuca and stir a little to combine.
4. Add in all of the spices and stir to coat. It will feel like everything is sticking to the bottom of the pan and it’s too dry but don’t freak out just yet.  Cook for about 2 minutes.
5. Pour in the spinach milk and stir to coat everything.  Lower the heat and cover the pan with a lid.  Cook like this for about 15 minutes, stirring every so often.
6. Add the last cup of spinach and stir into the curry until it’s just wilted.  Taste and see if you need to add salt or pepper and then serve over rice or with some naan!

 

I know I’m late to the smoothie bowl action.  It’s been a thing for awhile and I just recently joined in on the hype, but better late than never, right?

If you’re totally confused as to what a smoothie bowl is, don’t worry it couldn’t be easier.  It’s a smoothie that you put into a bowl.  Mind blown, I know.  Smoothie bowls tend to be a little thicker than a typical smoothie and can’t be eaten with a straw.  You need a spoon for these bad boys.

Which is part of why they are so awesome.  It’s kind of like having ice cream for breakfast and who doesn’t want that?  The other part of why they’re so awesome?  They are a great way to get a lot of nutrients.  So basically, you have a nutrient-packed meal in a bowl that you eat with a spoon that is kind of like ice cream.

Excited yet?

You should be and for those of you who are about to tell me, “Smoothie’s are just sugar bombs masquerading as healthy”, you’re right.  Sort of.  It all depends on how you make your smoothie and that is what my post today is all about.  Building a smoothie that isn’t just sugar in smoothie form.

There are three parts to building my smoothie bowl, so let’s get started.

The Frozen

We start with the frozen part of our smoothie bowl.  This is what’s going to make it thicker than a regular smoothie as well as keep it cool without adding extra ice which can make it watery.

• Frozen Leafy Greens.  I like to use kale or spinach and sometimes both, but you can use whatever greens you would like.  Try collard, beet, turnip, or even mustard greens.  You could also add in frozen green vegetables like broccoli or peas, totally up to you.  I like to use frozen greens because they are cheaper and easier to find as well as make my smoothie bowl nice and thick.  I like to use 2 cups so I’m getting a good dose of healthy vegetables.
• Frozen Fruit.  I have been using a 1/2 cup of blueberries and a 1/2 cup of cranberries plus one small frozen banana.  If I have some frozen cherries, I’ll throw a few of those in as well.  I like to choose fruit that naturally has a lower sugar content, plus I like the tartness of the cranberries.  The banana adds a nice creaminess and a little bit of sweetness to the mix.  You could also try strawberries, raspberries, blackberries, pineapples, or mangoes.  Try to keep your fruit to around 1 cup so you aren’t putting in too much sugar.

The Fresh

Moving on, we have the fresh part of the smoothie bowl.  These are the things that are going to get blended in that aren’t frozen.

• Canned Pumpkin.  I love pumpkin and usually add 2 to 3 tablespoons into my smoothie.  It helps smooth out the texture and adds a lot of nutrition.
• Small Avocado. I put one whole avocado into my smoothies.  Yes, a whole avocado.  Now it’s usually fairly small and probably adds up to 1/2 a cup, but don’t start freaking out about the fat content.  Avocados are a good fat which is essential to your health.  Plus they make the smoothie nice and cream and not at all like guacamole.
• Flax and Chia Seeds. I add a tablespoon of each to give my smoothie fiber which helps slow down the absorption of the sugar in the smoothie.  They also thicken it even more and you can always use more fiber in your diet!
• Full-Fat Coconut Milk.  I only use a splash or two of this, just enough to get the smoothie moving as it’s blending.  If this were just a regular smoothie, you would use probably 1 cup to make it thinner.  I also like using coconut milk because it’s another good fat but you could use soy, almond, or any other non-dairy milk that you prefer.

The Mix-Ins/Toppings

To be honest, these are my favorite things about a smoothie bowl.  You can use whatever you have on hand or whatever toppings you’re feeling that morning.  These ones are my go-to lately.

• Cacao Nibs.  Like chocolate, but better.  I love these things and sometimes have to hold myself back from drowning my smoothie in them.  I just tell myself they’re just like vitamins.  Tiny, chocolate vitamins…
• Goji Berries.  Another tart berry that is full of good for you stuff, I like adding in 1 tablespoon of dried goji berries for a nice chewy texture.
• Hemp Seeds.  No, these won’t make you high and you can’t make a necklace out of them, but they will provide you with a good dose of protein and a nice little crunch to your smoothie.
• Peanut Butter.  There is no question, there will always be peanut butter in or on my smoothie.  If you can’t do PB, try almond butter, sunflower butter, or even tahini.
• Cinnamon.  This adds a little sweetness and a whole lot of nutrition.  Did you know that cinnamon can slow your bodies insulin absorption so that you keep your blood sugar levels even?  That’s a very good thing.

And that’s it!  That is what has been going in my blender for the past month or so and I have been enjoying every frosty spoonful.  The great thing about this breakfast is you can tailor it to your needs and tastes whenever you need.  Just make sure that you use more greens than fruit, add a little protein and fat to help keep you satisfied, and don’t go too crazy with your toppings!

Build Your Own Smoothie Bowl

• 2 cups frozen greens (spinach, kale, collard, broccoli, peas….)
• 1 cup frozen fruit (blueberries, strawberries, cranberries, cherries, bananas, mangoes…)
• 2 tbsp canned pumpkin or butternut squash
• 1 small avocado
• 2 tbsps flax or chia seed or both
• splash or two of coconut milk (almond, soy, rice, oatmeal, or whatever non-dairy milk you prefer)
• toppings of your choice (nut or seed butter, cacao nibs, goji berries, raisins, hemp seeds, pumpkin seeds, cinnamon)

1. Starting with the greens on the bottom, load everything into your blender except the toppings.
2. Blend everything together until thick and smooth.  You may need to add a little more milk to make everything come together.
3. Scoop into a bowl and put on your toppings.  Eat and enjoy!

 

Have you ever had a smoothie bowl? What do you like to put into your blender?