Hello my lovelies! It has been waaaay to long since I have posted and I am very sorry for my negligence. I have been trying some new things and taking pictures as I go, but just haven’t been ready to post anything yet. However, I did experiment this morning with my smoothie, and thought I’d share it.
I’ve been exploring the role of food in Traditional Chinese Medicine (TCM) lately and I’m going to attempt to break down this recipe’s health benefits based on TCM.
We’re in spring here in the Northern Hemisphere, and that brings a change in how we eat. I won’t go into detail about eating the TCM way – but will try to summarize the concepts to the best of my knowledge. Most people have heard about the Yin/Yang concept of matching energy (Qi) to achieve a balance. In TCM, there are 5 elements that are linked to food, emotions, health and the environment. Manipulating your food can help keep these elements in balance, and therefore your health and emotions.
Food is grouped by the 5 flavours (sour, bitter, sweet, pungent and salty), temperature (warming/cooling), actions, and direction of energy. I’ll focus on the 5 flavours and temperature for today.
In the spring season, the focus should shift away from heavy foods and more to greener, raw foods. The organ of focus in the spring is the liver and gallbladder.
Food that supports the liver includes more sweet and pungent foods:
- cereal grasses (wheat or barley grass juice and powders)
- mirco-algae (spirulina, chlorella)
- Beets (both root and tops)
- Black sesame seeds
- Apples (choose organic)
Food that supports the gallbladder:
- flax oil
- chamomile tea
Lets look at the ingredients in my smoothie:
- coconut water – sweet (more of a heart food)
- wheatgrass juice – a cereal grass (check)
- banana – sweet
- avocado – sweet
- lime – strong liver activity (check)
- maple syrup (use sparingly to taste)
- matcha tea powder – sweet and bitter, good for liver
(references: Healing with Whole Foods by Paul Pitchford, Rhiannon Griffiths, TCM Nutrition seminar by Rita Mustafa)
I found the final result to be sweet, smooth and refreshing. Perhaps I’ll try switching out the avocado with flax oil next time. Are you a TCM follower? What would you suggest? Is there a pungent that could be added here?
Wheatgrass Lime Smoothie
- 1/4 to 1/2 cup coconut water
- 1 cube frozen wheatgrass juice
- 1/2 frozen banana
- 1/4 cup avocado
- zest from one lime
- juice from one lime
- 1/4 tsp matcha green tea powder
- 1 tsp maple syrup (to taste)
- 1-2 ice cubes
Combine all ingredients in a high speed blender. Add coconut water if needed to thin or more ice to thicken. Blend on high until smooth.
(Adapted from recipe: Green Tea Lime Pie Smoothie Bowl in Oh She Glows Everyday cookbook)
Print version:Wheatgrass Lime Smoothie