Magic Mint Chocolate Smoothie

Magic Mint Green Smoothie

Ok. So I have officially changed my stance on smoothies in the morning. I know I said that I’d rather have a meal with all the smoothie ingredients, but that was until I discovered the magic of chocolate and mint.

The real magic here is that the smoothie is made up of all vegetables, except for one frozen banana. Yep, one banana, and the rest is straight veggie goodness. No more sugar head rush or instant hunger 10 minutes after drinking it. Normally, this would taste like a sweet salad in slime form (yuck!) but add some cocoa powder and peppermint oil and BAM, you have a mint chocolate milkshake.

The natural bitterness of the cocoa powder masks any bitterness from the vegetables (kale, I’m looking at you, here) and the peppermint really brings out the natural sweetness of the banana. You can use almost any vegetable that is mild in flavor and isn’t too stringy. I’ve used:

  • kale
  • spinach
  • beet greens
  • carrot
  • broccoli stalks
  • cauliflower (stalks and head)
  • mild mushrooms (these add a strong flavor, try only a tiny bit at a time)
  • turnip
  • asparagus

Pretty much anything goes except for the obvious like garlic or onions.

And my favorite way to eat them lately? Popsicles!

Magic Mint Fudgesicle

It’s finally been getting warm here in San Francisco, and there’s no better way to celebrate it than a icy cool  mint fudgesicle! My smoothie was about 300 calories, and made 6 popsicles. That means each one was only 50 calories! The molds I just bought are the best popcicle molds that I’ve ever used.

You can experiment as much as you want, to get the perfect combo of veggies.

Magic Mint Chocolate Smoothie

  • 1 cup milk of choice
  • 1 cup mild leaves, such as spinach
  • 1 cup chopped vegetables
  • 1 frozen banana (very ripe)
  • 6-10 drop stevia extract (or sweetener to taste)
  • 10-15 drops peppermint extract (use less if using peppermint oil)
  • 1 tsp vanilla extract
  • 2-3 Tbs cocoa powder
  • 3/4 cup ice cubes

Place all ingredients in a blender and blend on high until well blended. If not using a high-speed blender, make sure to chop vegetables finely.

Pirate Mint Chocolate Smoothie

Arrr! Pirate Green Smoothie!

Sautéed Mizuna and Yams

I am not the most adventurous person when it comes to grocery shopping. My fiance and I have our grocery run down to an art; we take the same route and the same amount of time each trip. This means, however, that I often get the same produce over and over, since I know I’ll have the ingredients to use with it. In an attempt to get out of my veggie-rut, I bought a ‘mystery’ CSA box. I didn’t know what I was going to get until I picked it up. What I received was a HUGE amount of greens, most of which I’ve never heard of.

I am working through my greens, in order of least perishable to most. Today’s greens are Mizuna, which is a mild Japanese mustard green. After googling it, I learned that it can be used in place of spinach or other mild greens. I sauteed it with some onion and yams, and it was incredible. In my fiance’s own words, “this is restaurant quality!” The mild spiciness mellows even more once cooked, but it adds a depth of flavor that spinach often lacks. I’m going to be bold here and say it’s my new favorite green.

Sauteed Mizuna and Yams

We ate the meal so fast I only had time to take a picture of the wee bit of leftovers before it was gobbled up! This is definitely going in my “make again (and again) recipe box.

Sauteed Mizuna and Yams

Adapted from Martha Stewart online

  • 1 Tbs olive oil
  • 1 large yam or sweet potato, cubed
  • 1/2 white or yellow onion, thinly sliced
  • 2 tsp curry powder
  • 1/4 cup water
  • 1/2 lb Mizuna or other mild greens (about 5 cups tightly packed)
  • 1/2 T balsamic vinegar
  • 2 green onions, thinly sliced (optional)
  • Sea salt and black pepper to taste

Rinse greens well and let drain.

Heat olive oil in a pan over medium heat. Toss in yams and sliced onions. Cook until yams are slightly tender, about 10-12 minutes. Add in green onions, curry powder and water. Cook until water evaporates, about 5 minutes. Add mizuna or greens and stir well. You may have to spit the greens in two batches. Cook until greens have wilted, about 5-8 minutes. Stir in balsamic vinegar and season to taste with sea salt and black pepper.

Serves 2.


Nutritional Info: per serving: 160 cals, 7g fat, 4.5g protein, 5g fiber