Ginger Cilantro Green Shake
"The idea for this green smoothie comes from the amazing Sarma of oneluckyduck.com. I recently purchased her book Living Raw Food and am loving it. While some of the recipes can be complex, she has many that can be made in minutes.
This Ginger Cilantro Shake is a hybrid of her Cilantro-Pineapple Shake and her Bangkok Baby. Here is my version, a nice healthy green drink for Saint Patrick's day.
http://www.elanaspantry.com/ginger-cilantro-green-shake/"
photo by Elanas Pantry
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 shake
- Serves:
- 2
ingredients
directions
- In a blender, combine cilantro, cucumber, lime juice (and a little water if needed to help blend).
- Blend in ginger and pineapple until smooth.
- Pour into a big glass.
- Sip slowly like wine, to help with digestion.
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Reviews
-
I love cilantro which is why I tried this recipe. Unfortunately, I was very disappointed with the drink. I love to use ginger when I'm juicing and it compliments Carrot and Apple juice very nicely. I followed recipe to a T with the exception of reducing the amount of ginger suggested. The ginger overpowered all of the other flavors rendering the shake undrinkable. I might try making the shake again without the ginger and see how it tastes.
RECIPE SUBMITTED BY
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<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
