Food for Wellness Week Wrap-Up

@Redmountainspa

We've had a lot of fun this week with our first Food for Wellness Week. Our guests have enjoyed cooking demonstrations on everything from grains and sushi to retaining nutritional values and maximizing flavors without adding calories.

Tomorrow's demo topic is "Re-Energize with Food" and the highlight will be recipes for Green Smoothies, which are very popular right now. Executive Sous Chef Michael Girardot suggests using a ratio of 60% fruit to 40% fresh leafy vegetables. Fresh veggies will have the most nutrients (which is the goal with a green smoothie). Michael's favorite is spinach, with kale running a close second. Other options include celery, chard, romaine, alfalfa (or any type of sprout), parsley, mint, beet greens, Brussels sprouts and collard greens.

Tips:

• The addition of vanilla extract helps cut the vegetable flavor.


• Use a good blender otherwise you will have lumpy smoothies.


• Try not to use the same vegetable twice in a row. Also, try different combinations.


• Children love green smoothies - as long as they don’t know what’s in them!

Orange-Pineapple-Spinach Smoothie
Servings: 2

1 Handful Fresh Spinach
1 Cup Fresh Watercress
1/2 Cup Packed Fresh Parsley
3/4 Cup Apple Cider
2 Oranges + Add 1/2 inch piece of the peel
1/2 Cup Frozen Pineapple
3 Tbsp. Agave Syrup
1/4 tsp. Vanilla Extract
1 Pinch Salt

Thai Banana-Coconut Green Smoothie
Servings: 2

1 Handful Mixed Greens
3/4 Cup Apple Cider
1 Banana
1-1/2 Cup Frozen Pineapple
1/4 Cup Coconut Milk
1/4 Cup Lime Juice
1/2 Cup Packed Fresh Parsley
1/4 tsp. Vanilla Extract
1 Pinch Salt
2 Kaffir Lime Leaves
1 tsp. Cardamom (optional)