I really want to start using more fresh fruit in my green smoothies now that summer fruits are starting to appear at the market. Yesterday, I made one using cantaloupe and spinach that was divine. I added some frozen banana and strawberries to make it thick and sweet:
Some fresh mint made the flavors pop. The spinach turned this baby green:
My recipe makes two servings, so here was mine:
- 1 cup cold water
- 2 tablespoons hemp seeds
- 2 cups fresh cantaloupe (about half of a large melon, with rind and seeds removed)
- 2 cups fresh baby spinach (about 5 ounces or 140 grams)
- 8 fresh mint leaves
- 1 small frozen banana
- 1 cup frozen strawberries
- 1 tablespoon ground chia seeds
- 1 tablespoon flax meal
- ½ teaspoon Ceylon cinnamon
- Combine water and hemp seeds in a high-speed blender. Process on high for about 10 seconds or until combined. Add cantaloupe and spinach and process again on high until combined. Add fresh mint, frozen banana, frozen strawberries, chia seeds, flax meal, and cinnamon and process one last time on high until all ingredients are combined. Serve cold.
For lunch, Alan and I traveled into Los Angeles to meet up with some friends who moved away seven years ago and we had not seen since! Like all good friends, it was as if no time had gone by.
Since I got to pick the restaurant, I chose Le Pain Quotidien which has both vegan and non-vegan options:
The chalkboard highlighted some of the vegan fare:
Other vegan options were clearly marked on the menu with a little carrot:
This was probably my fourth or fifth time eating here, and it’s one of my favorite places. I had the Organic Lentil and Avocado Salad with the dressing on the side:
Unpictured were two slices of “nearly” gluten-free toast. I didn’t get a picture with my friends and their adorable 2 1/2 year old daughter, but here I am sitting on the patio. I felt grateful to have the time and opportunity to spend with Alan and our friends. By the way, how typical LA is the guy behind me on his cell phone?
Dinner was a bit of a hodgepodge, I had some leftover kale salad, amaranth, steamed broccoli, chopped onion, two types of leftover sweet potatoes, and a piece of rice bread toast with peanut butter:
Okay, so why is today special? It’s my 4-year blogging anniversary! I cannot believe it’s been four years since I wrote my first post (you can see it here, it consists of one sentence and the photo is missing because at one point I temporarily ran out of space and some photos got deleted).
For those of you who have been reading for awhile, you’ll probably remember that this blog used to be called Love Healthy Living until about January of 2011 when it became Carrie on Vegan. Oh, how things have changed!
What hasn’t changed is my passion for cooking and writing, my love for interacting with you, and my overall interest in sharing my journey for healthy, compassionate living.
I have deep gratitude to each and every one of you for reading and being a part of my life. Here’s to many, many more years of blogging, living, and loving!!!
P.S. I also have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff that supports my lifestyle. Your purchase of any item on Amazon helps support my blog so thank you in advance!