Spinach Galangal Indian Smoothie
Submitted by Kimbaly on January 6, 2008 - 8:46am
Servings:
Makes 1 and a half large glasses.For the adventurous smoothie lover, this is savory yet slightly sweet. Chilling before serving is a must!!! It makes the flavors much nicer. I think this could easily be tweeked to be a sauce or soup also.
Ingredients:
2 tablespoon raw pumpkin seeds
1 tablespoon raw sesame seeds
1 tablespoon hulled hemp
seeds
1 tablespoon fresh mature coconut meat
2 large medjool dates (pitted & chopped)
1 dash cumin spice
1 sprinkle ground
cinnamon
1 pinch celtic sea salt
half of mini cucumber (chopped)
1 round slice of fresh galangal root (approx. quarter to half teaspoon)
1 large or 2 small leaves of romaine
lettuce
2 small handfulls of baby spinach leaves
2 cup water
Preparation:
I used a Vitamix, so you may need to blend a bit longer or process some of the harder ingredients to obtain the same results. Also young coconut could probably also be used.
- If you do not have a high speed blender, grind the seeds
- First blend the following: seeds, coconut, dates, spices, galangal, cucumber and one of the cups of the water.
- Then add the second cup of water & greens & blend until smooth.
- Chill before serving.
No responses to "Spinach Galangal Indian Smoothie"
1.
This one drink has 4 sources of fats in it. I don't think the average raw vegan has any idea the amounts of fats we load on our salads, in our shakes, etc. I do not think the human body was meant to consume a large load of fats in our diets, if you think about it. In fact, plant sources and fruits and leafy dark greens seems to me should be our primary source of food, with maybe an ounce of fats via avocado or other a couple times a week. That's just a resounding thought in my head lately as I search for the correct combination of foods. I should probably write this in a forum instead.
2.
Hi Zhanna,
The galangal root is the root shown on the front, right of the picture. It's sold in asian markets. You'll find it near the ginger,but it probably won't be labeled. I find most things in asian stores in my town are not labeled (except maybe in a language other than English). It tastes similar to ginger but has a light mustard-like flavour to it. The outer skin will have a shiney glean to it unlike the dull skin of ginger and the galangal will have a slight pinkish colour to the stripes on it. I recommend washing it well before use.
3.
what is galangal root? looks very good !thank you!