This vegan coleslaw takes a few unexpected twists on a classic side dish and is…
When I talk to people about being vegan, and we discuss a whole food plant-based diet, one of the questions I get a lot (after “what about protein” and “I could never quit cheese” – questions that we will discuss in another post) is “what do you have for breakfast?”
I get it. So many people rely on, if they have a breakfast at all, eggs and bacon, or eggs and toast, or an egg sandwich with cheese, and so on.
Right, you get the picture.
Eating the way we do almost every meal is made from a wonderful mixture of delicious produce. I feel blessed to live in a place where we have such easy access to fruits and vegetables, whether from the market or a nearby farm. So, to start the day at the Full of Beans household, we open up the fridge, grab some fruit, and pull out the .
The Green Machine spinach smoothie is how I jump start my day with a huge shot of fresh, raw fruits and veggies. If you sat down with a fork and all of this on a plate you’d think “holy cow, I’m never going to be able to eat all of this.” That’s the magic of a smoothie.
Here’s what goes into it:
- 1 cup water
- 2 cups packed raw organic baby spinach (sometimes fresh kale from down the street)
- 2 large ripe (seriously, ripe. none of those greenish ones) bananas
- 2 cups mango chunks (I like frozen ones)
- 1/4 frozen avocado
- ginger to taste (I shave it from a frozen root we keep in the freezer – really convenient)