I’ve long since considered creamy avocados the ‘golden pear’ of greens. Taking second place came the tender pop of young green peas. Broccoli only began to be appreciated on the discovery of how much better it tasted raw, while spinach was warmly welcomed, disguised in butter or cream, on infrequent servings.
That was all before I discovered the powers and comfort of juicing iron-rich leafy greens! Now that I’m aligning my daily food choices to vegan sensibilities, I’ve stopped my habit of offering a non-committal nod, delivered simultaneously with a dubious look, whenever a caring friend or health guru suggested I juice some greens to alkalise and nourish my body.
I was convinced the colour alone would appall me so only three weeks ago, with an abundance of trepidation, I began feeding my new juicer with what was admittedly a beautiful combination of vegetables accompanied by a sweet, plump pear (the medley offered in Main Street Vegan, an informative and supportive book). What came out was the most surprisingly appealing ‘New-Leaf Green’ coloured juice, which very much enticed rather than appalled me.
Needless to say, I’m now hooked!
For a really comforting, decadent tasting breakfast treat, this banana and raw spinach smoothie is my current favourite; it makes a serving for one, just double the quantities if you want to share some love!
1 tablespoon organic cashew or almond butter ( peanut butter will also do)
1/2 cup soya milk (almond milk is preferable, but exuberantly priced here in Qatar)
1 tablespoon flaxseeds
1/4 teaspoon ground cinnamon
1 cup of baby spinach leaves
1 cup of ice
Add it all to a blender and whizz it up until smooth. Take a tick or two to garnish a chilled glass with a piece of banana, because you’re worth the effort!
More on spinach:
I wondered why, in my learning on iron-rich vegan foods, spinach was always suggested cooked. It’s because, when cooked, spinach inevitably has a much lower water content, therefore the relative density of the iron increases. So gram for gram cooked spinach has a higher concentration of iron than when raw. (It’s also interesting to know that heat doesn’t change the quantity or destroy the iron).
Chin-chin, here’s to an increased selection and consumption of vital greens!