Changes on the Blog | Vote for the Blog’s New Name! | Last Vega Review

***Please scroll down to the middle of this post to vote for what you think the blog’s new name should be!***

Happy almost 2015, all! 2014 has certainly provided a whirlwind of a year, both personally and socio-politically (but aren’t they all intertwined, anyway?). I feel like I’ve experienced more personal growth since this past August than I ever have before in the same span of time, while I’ve heard many express the sentiment (and I do agree) that it feels like a pivotal moment in a broader social context.

Considering all of these much-needed shifts, I feel that now is the right time to change up my little corner of the blogosphere a bit. Farmers Market Vegan has drastically shifted directions since its launch in 2011: from a food-focused advocacy platform for vegan consumerism, to a much more politically minded and socially progressive (or, at least, trying to be…) collection of thought pieces that focus on challenging the oppressions perpetuated in the vegan/animal rights movements (still with some food because, hey, girl’s gotta eat).

The blog’s name, however, has remained the same. Yet I’ve become increasingly uncomfortable with “Farmers Market Vegan” due to what I see as its tendency to center veganism at the heart of my politics and emphasize the mindset of “ethical buying practices” (which really don’t exist under capitalism and aren’t the point of veganism). Instead, I’d like a blog name that more accurately reflects how I conceptualize my politics today: as a never-ending practice of radical humility grounded in seeking an always imperfect understanding of interlocking oppressions including – for relevance to this conversation – speciesism, of which I see vegan consumption (distinct from vegan consumerism) as a necessary extension.

And I want your help! I want to know what resonates with you, what sort of name might help you to feel more comfortable interacting with the blog (especially engaging in dialogue by commenting, etc.), and so on. So I’ve crafted this funky little poll below in which I’d love for you to participate. I’ve suggested a couple ideas that I’ve brainstormed, but please don’t hesitate to suggest a completely different one. I’m planning on re-launching the blog under a new name in late January, so please get in your votes by then! A million thanks to you all in advance.

I don’t really know yet what this blog re-conceptualization will mean for the product reviews and giveaways I’ve featured on the blog in the past, and also what it will mean for my role as an Our Hen House employee (we feature a substantial number of product reviews, many of which I’ve done, and highlight vegan food quite often; this is not at all to say that I’m not still very committed to the organization). On the one hand, I most certainly want to de-center the consumerism that has overshadowed the anti-speciesism at the heart of vegan politics. On the other hand, I really like being able to offer free items of potential joy (i.e., cookbooks) and sustenance (i.e., ice creamto readers who might otherwise not be able or willing to shell out the cash for them. Not that these items are necessary in any way, of course, but hey, fruity tea tastes really damn good even if it ain’t doing the whole “abolish capitalism” mission any favors. I would love to hear your thoughts on this dilemma.

For now, I’ve already promised to publish two reviews and one giveaway on my blog in the next month. I don’t want to rescind the offer, but perhaps I’ll “even them out,” so to speak, with an upcoming post reflecting on the privileges and whiteness I’ve experienced in my time as a blogger. The first review, well, you’re about to read it!

Remember my review of the Vega line of products back in September? Well, those generous folks just kept sending me stuff, this time in the form of an array of samples of the new Vega One formula. The product that first popularized the Vega brand, Vega One is an animal-free protein powder packed with protein (duh), fiber, antioxidants, omega-3’s, probiotics, and greens available in a variety of fun flavors, like french vanilla, chocolate, berry, and vanilla chai.

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Recently, though, the Vega team developed a new Vega One formula that contains 33 percent more protein, two times more greens, and the same vegan/whole-foods/gluten-free/soy-free profile as the original Vega One. A fan of the taste, consistency, and nutritional capacities of Vega before, I certainly didn’t think that Vega needed to change up its products at all…but I’m also not one to refuse another helping or seven of kale. I suppose that my inability to detect much of a difference in the taste or texture of the new Vega One speaks to the impressive capabilities of the Vega team to maintain the integrity of their products even while adding/changing around the ingredients.

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Just like the original Vega One, the new formula adds a pleasing full-bodied texture and sweet flavor to my morning smoothies, and actually tastes good when simply mixed with water or non-dairy milks for a quick protein shake (which I cannot say of many other supplement powders). The french vanilla flavor did taste a bit too sweet for my preferences when blended into a smoothie with bananas, berries, and kale, but I didn’t find it overwhelming when used as a powder/milk blend. The vanilla chai, though, worked phenomenally in a smoothie, imparting a lovely and unique flavor profile that I imagine would provide a wonderful base for more thematic smoothies (gingerbread or eggnog, anyone?). Shameless plug, but I also think that the vanilla chai would taste great in my Creamy Apple Spice Green Smoothie and Persimmon Green Smoothie, while the chocolate would lend itself well to my Blueberry Basil Smoothie.

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If you’re looking to add a plant-based protein kick to your diet in more applications than just smoothies, though, the Vega website offers recipes for Vega One-enriched brownies, overnight oatmeal, dessert puddings and more.

So yay Vega tastes good, boo capitalism is bad, and thank you for reading my contradictory existential crisis of a post. Please remember to vote in the poll above!

In solidarity, Ali.

Persimmon Green Smoothie {Creamy to the Max} | Things to Think About When Buying Bananas (and Everything Else)

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Hi, all! Just a short post today, as the start of the second half of the fall semester has brought with it an increased workload.

Have bananas brainwashed you to believe that only they can yield a richly creamy smoothie? Live under the banana hegemony no longer, folks, for a vastly under-appreciated winter fruit has arrived to dismantle the banana’s power hold: the persimmon. Numerous species of persimmon exist– native to China, southeast Europe, the eastern United States, Mexico, the Philippines, and beyond – but the two most commonly found in U.S. grocery stores include the fuyu (flat, doughnut-shaped) and the hachiya (taller, heart-shaped). For optimal taste and texture, I like to eat my persimmons when they’ve achieved the feel of a ripe avocado; at this stage, persimmons will also produce the silkiest smoothie, one that can easily rival any banana-based concoction. (For more on persimmons, be sure to listen to the upcoming episode of the Our Hen House podcast this Saturday, November 8, on which I’ll give a review of four of my favorite winter produce items for which to keep an eye out!)

Good thing, too, that banana alternatives exist, considering the harsh implications of contemporary industrial banana production on child workers, global trade, women farmers, and the environment (not to mention the racist and colonialist stereotypes long employed to market bananas in the U.S.). For a wealth of information on such implications, I’d like to highlight and direct you all toward the latest addition to the Food Empowerment Project‘s “Food Choices” resource page:Peeling Back the Truth on Bananas.”

Of course, in encouraging folks to purchase responsibly sourced bananas, I in no way mean to shame anyone for their food choices (especially those in difficult financial situations who recognize bananas as a cheap source of ample nutrients and may not be able to find or afford the types of bananas recommended by the FEP), nor to suggest that we can ever hope to eat in a completely ethically sound manner (we are all enmeshed in complicated power relations, after all). I do, however, hope that considering one’s food choices will serve as either a catalyst or complement to first thinking about then acting to transform the multiple structures of oppression that we all help to perpetuate in one way or another, simply by virtue of our socialization in a white supremacist, heteropatriarchal, capitalist society.

If bananas from Equal Exchange, Earth University, or Grow Bananas (those recommended by the FEP) are accessible to you, by all means use them in this smoothie for a double dose of creaminess. If not, substitute additional persimmons and reduce the amount of non-dairy milk to 1/2 cup.

Persimmon Green Smoothie

Serves 1.

Ingredients:

1/2 cup diced ripe persimmon (hachiya and fuyu are both fine)
1/2 cup frozen banana slices
1/2 cup frozen strawberries
2 large leaves kale, chopped
1 cup non-dairy milk
Ground cinnamon to garnish (optional)

Combine all ingredients – in the order specified – in a high-speed blender. Puree until very smooth, stirring the mixture as necessary. Sprinkle with cinnamon, if desired.

Recipe submitted to Virtual Vegan Linky Potluck.

In solidarity, Ali.

Vega Review & GIVEAWAY!

Sorry, this giveaway has closed.

In the past decade, the vegan community has borne more top-level athletes than the world ever expected of we sickly, malnourished, and deprived plant-eaters. From bodybuilders to fighters to endurance athletes to runners, competitive athletes fueled by animal-free diets have demonstrated not just the viability, but the power of plants(Of course, many non-Western, largely plant-based cultures have demonstrated this for years, but for the most part we haven’t been willing to look).

Photo via BrendanBrazier.com.

Photo via BrendanBrazier.com.

I first encountered the world of vegan athleticism after picking up a copy of Thrive Foods: 200 Plant-Based Recipes for Peak Health by Brendan Brazier, Canadian vegan ultramarathoner and creator of the award-winning line of whole-food nutritional products known as Vega. After developing an increasing concern for how individual food choices affect the lives of human workers, non-human animals, and the planet, Brendan became determined to create a conscious diet that would also enable top performance in his endeavors as a professional Ironman triathlete. With a focus on nutrient density, alkaline-forming foods, and nutrient-to-resource ratio, Brendan succeeded in developing just the diet that would maximize his athletic performance and minimize his environmental impact: one based on whole plant foods.

Photo via MyVega.com.

Photo via MyVega.com.

Three years after the publication of Thrive Foods, Brendan’s line of Vega products has aided countless nutritionally and athletically minded folks in their health- and performance-related endeavors, receiving numerous accolades along the way. Brendan launched Vega with his plant-powered protein powder – based in pea protein, seeds, brown rice protein, chlorella, and maca – now known as Vega One and available in french vanilla, chocolate, berry, vanilla chai, and natural flavors. Since that first protein powder, Vega has expanded its meticulously formulated line to include meal and snack bars, sacha inchi seeds, chlorella, maca, and an antioxidant oil blend – all completely vegan, nourishing, and selected for peak athletic performance and environmental sustainability.

Photo via MyVega.com.

Photo via MyVega.com.

The Vega team generously provided me with three products from their line: the Vega One Nutritional Shake in French Vanilla flavor, the Antioxidant Omega Oil Blend, and the Maca Chocolate bars (recommended by the Food Empowerment Project’s Chocolate List!).

Imparting a warm sweetness and full-bodied mouthfeel to my morning smoothies, the Vega One Nutritional Shake contributed to a fantastic pre-workout meal without the chalkiness from which many other protein powders suffer. With 15 grams of protein, 6 grams of fiber, three servings of leafy green vegetables, and tons of antioxidants, omega-3’s, and probiotics, Vega One can provide a comprehensive answer for the oft-asked question, “Where do vegans get their nutrition?”

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The Antioxidant Omega Oil Blend starred in the latest rendition of my famous Liquid Gold Salad Dressing (which in turn stars in my Everyday Salad!), lending it a vibrant green hue thanks to the blend’s inclusion of hemp seed oil. Also featuring flax seed oil, pumpkin seed oil, coconut seed oil, green tea seed oil, pomegranate seed oil, black cumin seed oil, black raspberry seed oil, blueberry seed oil, and cranberry seed oil, the blend boasts a balanced two-to-one ratio of omega-6 to omega-3 fatty acids, in accordance with widely accepted nutritional recommendations.

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For dessert, I sampled Vega’s 70% dark chocolate bars, infused with the unique malty flavor of maca – a Peruvian root touted for its ability to improve energy, stamina, fertility, and libido. While I cannot definitively say if I experienced an increase in any of these characteristics, I can say that I wholeheartedly enjoyed the silky smooth texture and complex flavor of the bars (slavery-free!).

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While expensive and not-widely-available “superfoods” like maca, chlorella, and sacha inchi seeds do not play necessary roles in a diet for quality athletic performance – indeed, insisting they did would prove quite elitist – at the heart of Brendan and Vega’s work lies a passion for the health and environmental benefits of fruits, vegetables, legumes, whole grains, nuts, and seeds: foods available to many more people (though still not enough). Showcasing this passion, the Vega team offers a bounty of free, nourishing, performance-minded, vegan recipes and meal plans on their website.

In my increasingly privileged position as an established blogger, these foods have become very available to me thanks to vegan companies attuned to the benefits of collaborating with prominent online presences. As such, the availability of products has increased for blog readers, as well, showcased by the constant flurry of giveaways on the blogosphere.

And you, dear readers, have the opportunity to experience Vega’s products: one of you will win a prize pack of surprise goods from the Vega line. Simply click on the links at the top or bottom of this post to enter the giveaway for your chance to win! And of course, don’t forget to connect with Vega on Facebook, Twitter, Tumblr, Pinterest, YouTube, and Instagram.

This giveaway will end at 11:59 pm on Sunday, September 28, and I will announce the winner on the following day.

Sorry, this giveaway has closed.

I was not paid to run this giveaway, though I was provided with free product samples. All opinions are completely my own.

In solidarity, Ali.

Vegan Chews & Progressive News {8-1-14}

Don’t forget to enter my latest giveaway for your chance to win 4 pints of DF Mavens’ vegan ice cream! Remember, this giveaway is only open to residents of New York City and its five boroughs.

Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the wellbeing of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.

Welcome to the ninth installment of Vegan Chews & Progressive News (#NewsandChews) here on Farmers Market Vegan! This one will have your mouth watering with intensely flavorful summer dishes that feature heirloom tomatoes and zucchini, along with a dreamy milkshake that offers an homage to the most perfect sweetener on the planet. Then, get ready to have your activist energies inspired with the urge to make the environmental and animal rights movements more inclusive, to combat government surveillance, and to continue the radical energies of a past uprising in my very own hometown.

Favorite Newly Published Recipe

Savory
Photo via Alexandra's Kitchen.

Photo via Alexandra’s Kitchen.

Whenever summer rolls around, I rekindle my amorous relationship with zucchini, whose watery texture and insipid flavor during the colder months yields to the succulent smoothness of the warm-weather squash. This verdant side dish from Alexandra’s Kitchen features my preferred preparation of zucchini – caramelized and meltingly tender – alongside a couple of flavors I’ve been craving lately (say hello to my BFFs mint and capers!). This will certainly make an appearance on my dinner table within the coming weeks.

Sweet
Photo via VegaLife.

Photo via VegaLife.

All 21 members of my vegan living cooperative know supremely well of my unwavering devotion to maple syrup – the first substance that comes to my mind when asked, “if you had to sit in a bathtub filled with one thing…” (I’d happily drink myself out of that situation, thank you very much). I’ve also had such a taste for a nice, thick milkshake of late, so this concoction from the folks at Vega fulfills two of my deepest culinary passions of the moment. Plus, what doesn’t experience tremendous improvement from a sprinkling of coconut bacon? Nothing, that’s what.

Best Recipe I Made This Week

Grilled Shiitakes and Green Goddess over Heirloom Tomatoes
via the Vedge Restaurant Cookbook

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I’ve spoken before on the ol’ blog of the wonders of Vedge Restaurant in Philadelphia and its cookbook, and I’m thrilled to once again lend it ample appreciation. This summery dish from culinary genius Rich Landau features thick, juicy slices of heirloom tomato topped with meatily textured and charred shiitake mushrooms, all doused in drizzled with an herby Green Goddess-style dressing of my one true love vegan mayo, plenty of herbs, and capers. Licking the plate is mandatory.

Must-Read News Article

New Report Expounds on Old Problem: Lack of Diversity in Green Groups” and “Think People of Color Don’t Care About the Environment? Think Again
via Brentin Mock at Grist

Photo via Michigan School of Natural Resources and Environment.

Photo via Michigan School of Natural Resources and Environment.

In both of these stories, Brentin Mock highlights the problematic lack of inclusion of people of color within the mainstream environmental movement. As he notes, this exclusion proves particularly ironic considering that environmental racism causes communities of color to experience much more intensely the consequences of climate change. For example, Mock cites in the article “a recent study from the University of Minnesota [which] found that black and brown Americans are more often trapped in neighborhoods laden with nitrogen dioxide than their white fellow Americans.”

Of course, people of color don’t currently make up a notable portion of the environmental movement not because they don’t care about the state of our planet, but because of systemic inequalities that, for example, bar people of color from securing jobs in the environmental sector. Additionally, because of the mainstream environmental movement’s overwhelming whiteness, it may not feel like a welcome community for many people of color.

I certainly see this phenomenon present, too, in the animal rights movementa predominantly white movement with racist, classist, sexist, and ableist tendencies. In order to work toward collective liberation for all, regardless of species, race, class, gender, etc., we must confront the oppressions present in the social movements in which we are most involved.

Favorite Podcast Episode or Video

Jeremy Scahill: Leaked U.S. Terrorist Watchlist Rulebook Reveals ‘Global Stop and Frisk Program‘”
via Democracy Now!

Photo via Democracy Now!

Photo via Democracy Now!

This Democracy Now! segment features progressive journalists extraordinaire Jeremy Scahill and Ryan Devereaux of The Intercept, a recently launched platform dedicated to reporting on the documents provided by NSA whisteblower Edward Snowden and producing “fearless, adversarial journalism across a wide range of issues.” The Intercept’s most recent report focuses on a leaked copy of the secret government guidebook that outlines the characteristics used to classify an individual or group as a “terrorist” target. Democracy Now! lists some of these categorization guidelines:

Both “known” and “suspected” suspects are tracked, and terrorism is so broadly defined that it includes people accused of damaging property belonging to the government or financial institutions. Other factors that can justify inclusion on the watchlist include postings on social media or having a relative already deemed a terrorist.

This guidebook constitutes just one of a plethora of evidence pointing to the creation of a state of complete government surveillance in the U.S.

Book Recommendation

Uprising: How Wisconsin Renewed the Politics of Protest, from Madison to Wall Street
by John Nichols

Photo via Amazon.com.

Photo via Amazon.com.

The other day after stocking up on vegan macarons and Cinnamon Snail doughnuts at the Vegan ShopUp, I hopped a short distance over to Bluestockings, a radical and collectively owned bookstore and activist center (read: my heaven). Not looking for any book in particular, I stumbled upon this book by John Nichols, which caught my eye with its Wisconsin-shaped fist – a symbol I know well from my days as a high school junior in Madison during the ongoing protests against Gov. Scott Walker’s attempt to strip public employees of their collective bargaining rights, and the subsequent occupation of the state capitol. As a youngin’ who lacked a meaningful understanding of class issues and social movements, high-school me didn’t fully understand the pivotal importance of the goings-on of my hometown. This book in part helped me to realize the enormity of all of those marches we students took from our school to the capitol building, those nights spent in sleeping bags on the marble floor of that state building, and the visits of movement leaders like Amy Goodman and Jesse Jacskon to what I thought was my humble city. Now, as I look back on the events of early 2011 in Madison, I’m hugely proud to hail from such a hub of progressivism, and yearn to return to my original community to contribute to the radical energy that helped to shape my current commitment to activism. On Wisconsin!

In solidarity, Ali.

Creamy Apple (or Pear) Spice Green Smoothie

Every Thursday, Ferry House picks up a half-bushel of local apples and pears from the always-friendly folks at Wilklow Orchards from Vassar’s on-campus farmers market. Our 21 house members easily devour this generous box-full of autumnal fruit within five to six days, employing the crisp, jewel-toned apples and juicy, champagne-fleshed pears as on-the-go snacks or, in my case, in my ubiquitous morning green smoothies.

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While frozen berries had played an integral role in my smoothies since the summer, lately I’ve found myself gravitating toward smoothies that incorporate the grounding fruits of the cooling weather, both because they produce a less chilled smoothie than do frozen berries (a quite positive aspect considering that I prefer not to shiver when eating my breakfast), and because they serve as optimal bases for warming spices like cinnamon, ginger, and nutmeg. Employing Ferry’s apples and pears in my smoothie rotation also greatly reduces the personal money I spend each week on specialty foods such as flax oil and kombucha, since frozen berries tend to cost a pretty penny.

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The recipe below yields a gorgeously creamy, attractively hued smoothie with a flavor nicely balanced between sweet and spicy, mostly thanks to the bite of fresh ginger. Served in a glass or as a Green Smoothie-Granola Breakfast Bowl, this smoothie will assuredly prompt your tastebuds to sing the praises of the fall season. Ooh, a smoothie-themed musical? Hello, Broadway…

Creamy Apple (or Pear) Spice Green Smoothie—Can be Raw, Soy Free, and Nut Free; Oil Free, Low Sodium, Low Fat

Makes one 16-oz smoothie.

Ingredients:

1 large banana, frozen and sliced
1 medium-small apple or ripe pear, diced
1-inch knob of fresh ginger, peeled
1/2 tsp cinnamon
Pinch of nutmeg
1 scoop of vegan protein powder (optional; I love Ultimate Meal and Garden of Life)
1 large handful of kale
1 cup non-dairy milk (Edensoy for Ali, forever and always)

Place all ingredients in a blender in the order listed above. Blend until smooth, scraping down the sides as needed. To make this smoothie into my infamous Green Smoothie-Granola Breakfast Bowl, serve the smoothie in a bowl topped with 1/2 cup granola and a tablespoon of nut butter.

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Recipe submitted to Wellness Weekend and Healthy Vegan Fridays.

Until next time, Ali.

Green Smoothie-Granola Breakfast Bowl

Confession: I harbor a deep-seated adoration of green smoothies. Granted, I may or may not have inadvertently revealed this infatuation in my recent guest post on Green Thickies, or in my detailed instruction guide on How to Make the Perfect Green Smoothie, or in the 37 various green smoothies highlighted on my What I Ate Wednesday Smoothie Compilation. Regardless of how ostentatiously I promote my love affair with green smoothies, or of how many consecutive mornings I’ve reveled in green smoothie goodness for breakfast (please don’t force me to count), the fact remains that nothing provides me more morningtime contentment than diving spoon-first into a brightly hued, creamy, refreshing green smoothie.

One of my favorite smoothies: my creamy Blueberry-Basil Smoothie. Perfect for turning into a Green Smoothie-Granola Bowl!

One of my favorite smoothies: my creamy Blueberry-Basil Smoothie. Perfect for turning into a Green Smoothie-Granola Bowl!

Providing the ideal vehicle for incorporating more wildly nutrient-dense leafy greens into one’s diet, green smoothies can also fulfill one’s daily fruit quota, as well as offer ample amounts of protein depending upon if one chooses to add vegan protein powder, various nut butters, chia and/or hemp seeds, etc. However, while one can easily cram tons of nutrients and energy into one blended concoction, I find that doing so masks the pure and simple flavors of the fruit integral to smoothies—an especial tragedy if the aforementioned fruit consists of summer’s bounty of peaches, berries, plums, and the like. In order to provide for easy identification and full enjoyment of each fruit incorporated in my daily smoothies, I only add six uncomplicated ingredients into the blender each morning: a banana, 1/2 cup each of two different “feature” fruits, a scoop of protein powder (completely optional), a generous two handfuls of chopped kale, and 1 cup of the best soymilk known to humankind. This basic smoothie template ensures a delightfully thick, creamy smoothie bursting with the pronounced flavor of both feature fruits.

I topped this mauve-hued smoothie of banana, blackberry, and cantaloupe with a delicious maple-spice granola and almond butter.

I topped this mauve-hued smoothie of banana, blackberry, cantaloupe, and kale with a delicious maple-spice granola and almond butter.

While scrumptious and nourishing on its own, this unpretentious smoothie tends not to adequately satiate my hunger or provide enough calories to support my quite active lifestyle. To add nutrient and caloric density, as well as a satisfyingly toothsome contrast to the smoothie’s creaminess, I always top my smoothies with a heaping half-cupful of homemade granola and a spoonful of nut butter. These simple (yet oh so tasty) additions transform a healthy morning snack into a nutrient-packed A.M. meal, a humble green smoothie into the ultimate breakfast: the Green Smoothie-Granola Breakfast Bowl.

As I previously alluded, the proper Green Smoothie-Granola Breakfast Bowl requires three components:
1.) The green smoothie.
2.) The granola.
3.) The nut butter.

These three components allow for infinite variations depending upon taste preferences, caloric needs, and seasonal fruit availability. Lately, I’ve blended cantaloupe, blackberries, peaches, and plums into my smoothies; I’ve made numerous adaptations of this fabulous recipe for my granola (using maple syrup instead of honey, of course); and I’ve rotated between peanut and almond butter for my morning nut butter spoonful. I’ve also hugely enjoyed adding handfuls of herbs into my smoothies—fresh thyme, basil, and cilantro all nicely brighten any smoothie. Obviously, your Green Smoothie-Granola Breakfast Bowl will most likely vary immensely from mine—this only showcases the customizable beauty of such a breakfast!

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If you’ve ever experimented with green smoothies for breakfast but found that they didn’t sufficiently quell your hunger, I’d highly recommend offering green smoothies a second chance in the form of a Green Smoothie-Granola Breakfast Bowl. Your tastebuds and tummy will thank you.

Submitted to Healthy Vegan Friday and Wellness Weekend.

Until next time, Ali.

Guest Post on Green Thickies: How to Green Smoothie On-the-Go

Another day, another guest post. Though I only recently had the honor of featuring my banana soft-serve know-how on Becky’s “Not Your Ordinary Recipes” blog, Katherine of Green Thickies has shared my undying—even while traveling—devotion to green smoothies on her lovely site. My guest post for Green Thickies provides tips for enjoying green smoothies while on-the-go, ensuring you optimally healthy breakfasts even while out of the comforts of your own kitchen, as well as a winning, superfood-packed recipe for an Apricot-Goji Smoothie with Maca. Head on over to Green Thickies to check out the post and recipe!

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I’d also like to mention that the lovely Kylie and Laura of TeenVGN have featured my Pomegranate-Infused Brown Rice Salad with Roasted Butternut Squash, Cauliflower, Hazelnuts, and Arugula as their June Recipe of the Month! You can see the recipe on the TeenVGN site here.

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Until next time, Ali.