Breakfast Smoothie For Two

Our new massage therapist introduced us to the concept of taking raw fruits and vegetables first thing in the morning. While she was actually telling us about juicing, Mike and I decided that we would rather go with blending (aka smoothies). Juicing reduces the fruits and vegetables into liquid form, hastening absorption by the digestive system; blending chops and grinds the whole food, letting you consume the beneficial fiber of the fruits and vegetables.

After I did more research on the benefits and process of juicing and blending, I became more convinced that I prefer smoothies over juice. Besides, juicers are costly and harder to clean compared to blenders.

Our therapist suggested only three ingredients for the breakfast mix: carrots, cucumbers, and beets. She said that by taking these, first thing in the morning, we will not only become healthier but also feel better.

Because my research opened my eyes to this healthy sipping of plant nutrients, I thought: why not add what we’ve always known to be nutritious too, like celery, lettuce, spinach, ginger, and parsley? To neutralize the earthy taste of the beet root, I added strawberries, grapes, and banana. Nuts would be a great source of protein, so I threw in some chopped almonds. Then I read about the omega-3 and antioxidant properties of flaxseed, so I ground some and added that to our mix.

Sometimes I would vary the combination – oranges instead of strawberries, apple instead of banana. Sometimes the liquid would be no-sugar grape or apple juice, sometimes plain water. Most times I would add an infusion that we drink throughout the day: filtered water with slices of lemon, cucumber, and ginger (this one I learned from a friend who has been taking the infusion to keep her weight down).

Every morning, for the past 35 days, Mike and I have been having this smoothie for our first breakfast. To make the mixture refreshingly cool, I sometimes use frozen carrots, grapes, and strawberries, then throw in a couple of ice cubes. Some folks suggest frozen bananas or mixed berries.

So far, Mike and I appreciate the sipping of raw fruits and vegetables in the morning. It gives us a nice kickstart to our day. And with it, we’re already assured of ingesting at least two of the required number of servings per day. That’s certainly better than the “whenever” we were used to.

Here’s a quick list of what I include in one tall mug of our breakfast smoothie:

• 5-7 sticks baby carrots (could be frozen)
• 3-4 slices cucumber
• 2 medium stalks celery
• 2 thin slices ginger (more than that and the ginger taste dominates)
• 1 thin slice beet root (makes the smoothie red)
• 1 grab-full mixed greens (spinach, chard, lettuce, arugula, frisee, radicchio)
• 1 small bunch parsley
• 1 medium to large strawberry
• 5-7 medium grapes (frozen is cool)
• ½ ripe banana
• 1 tablespoon crushed almonds
• 1 tablespoon ground flaxseed
• Ice cubes after blending

Other ingredients to try soon:

• kale
• broccoli
• romaine
• cantaloupe
• mango
• avocado
• walnuts
• cashews
• chia seeds
• blueberries
• raspberries
• blackberries

Why don't you try it? Then tell me how it goes.

The Seven Roses Project

In Dec 2007, I bought a set of three bare-root roses from a warehouse store.

I planted them onto containers and wrote about How to Grow Bare-Root Roses in Containers at eHow. Eventually, I planted the pink one on the ground, beside our calamansi tree, but left the other two in their pots. I didn't fuss over them too much, the way a serious rose grower would, but I loved how every now and then I could bring in beautiful flowers from my own garden.

To celebrate spring this year, a local home improvement store offered shrubs on discount. The shrubs included hybrid teas and grandifloras. I couldn't pass it up -- I chose four.

This time I couldn't leave the roses in their pots because they would be harder to maintain than if I put them in the ground. So, now I had a project cut out for me.

I chose a sunny location in the front yard so that I'll see the plants all the time. With a plan in hand, I gathered the materials I would need to transfer six rose plants from their pots to the ground. I would need two bags of garden soil (they have organic ones now!), a bag of rose food, and concrete borders that matched the ones we already had.

I marked the area, peeled and rolled up the sod, and dug the holes one by one. Sounds easy when you say it like that, but that sentence took me three days in real life. And several pain relievers.

I enriched each hole with garden soil and rose food before I plopped the plant in (Florida soil is mostly sand). Then I positioned the borders and watered the entire plot.

Project complete!

The seven roses are: Intrigue (lavender), Queen Elizabeth (pink), Ambassador (orange), New Day (yellow), Scarlet Knight (red), Pristine (pale pink), and Eclipse (yellow-orange).

Like Fish In A Barrel

It started out back in 2009 as a water feature -- a half-barrel to catch the water that flowed through the rainchain from the roof gutters. We found a waterproofed half-barrel at a garden center, where we also bought the marginal aquatic plants, Dwarf Giant Papyrus, Powdery Thalia, and Pickerelweed. We got a lotus bulb but it never woke up.

Pickerelweed

We weren’t really planning on having fish in the barrel but stagnant water would mean breeding ground for mosquitoes. So, I assigned a couple of Goldfishes and a Platy from our aquarium to take care of the mosquito larvae that could populate the barrel. All went well until winter came.

January 2010 was fierce; it froze the barrel, together with everything in it. I was devastated, not only because the fish and most of the plants died, but also because it didn’t even occur to me that I actually had the means to prevent the imminent disaster.

Frozen water. See dead fish in the center of the photo.

The following winter, I was prepared. As soon as the weather cooled down, I put an aquarium heater in the barrel and made sure that the setting was just right – no ice cube fishies, but no fish stew either. Everyone survived.

Last summer, I added more fish. I introduced a few tropical livebearers, both male and female, and let nature take its course. The barrel is now teeming with Guppies, Platys, and Swordtails.

We had our first chilly morning a few weeks ago, and no, we didn’t forget to install the heater. We won't let Mother Winter mess with our pets again, even if they are fish in a barrel.

Cleaning Dried Eucalyptus

It was time to clean my dried flower arrangements. The last time I cleaned the one in the bathroom was... never. Not that they didn't really need any cleaning, but because it's a big arrangement with assorted flowers and reeds that it would really require a considerable block of time to clean them.

You wish you could just throw them in a bucket of sudsy water, shwish them around, pull them out, and shake them dry. But you can't. You have to hold each stalk and gently brush off the dust and dirt. You could lose a dried flower or break a twig here and there, but it's part of the cleaning process.

Most of my arrangements are eucalyptus -- I like them for their resiliency. The fragrance is distinct, although I've encountered some that get nasty after a while, smelling like old socks -- I think some driers mess with additive fragrances. But, dried eucalyptus really last forever.

So, I picked up my trusty soft-bristled paintbrush, took a seat out in the patio, dumped all the preserved eucalyptus branches, dried wheat stalks, mini-bamboos, twisted cane sticks, and dehydrated flowers on the round table, and went to work.

It took me about an hour to clean three floral arrangements. I re-arranged only enough for one vase. The rest, I laid out in an oversized shirt box to store for future use. I could've thrown them away... they're dead anyway. But I'm a certified card-carrying packrat, er, conservationist-recycler, who believes that every item in this world could potentially be a component of a revolutionary art piece. Okay, I'm a packrat. But look, these preserved eucalyptus leaves still look good after... so many years!

Eucalyptus leaves are particularly prone to dust... they attract dust... or more like dust clings to them for dear life. That's because the leaves and stems are naturally oily. Eucalyptus is preserved by letting them absorb water spiked with glycerin, an ingredient in the soap-making process. Effectively, the branches are "dry" but remain oily. Therefore, it requires a little patience to clean these branches because you have to brush both sides of each leaf to really do a good job. Blowing or "swiffer"-ing won't do. Well, consider it a zen experience -- not unlike pruning and shaping bonsai. Or, just like you polish your silver, you brush your dried eucalyptus.

Here are some photos I took during my zen moments:

Cabbage shoot - Part 3

Another follow-up on my "Cabbage Shoot" and "Cabbage Shoot - Part 2" posts.

Someone (Rej) suggested that I plant the cabbage shoot in soil. Well, a few days ago, I noticed that the bright yellow plant sitting in my crisper drawer had started to wither because the mother wedge had almost totally dried up. No more nutrients to sustain the shoot!

So, I pulled out an old pot and planted my new plant in the soil. I sheltered it under the plants just outside our patio so it won't get shocked by the light, the Florida heat, and the general outside world.

It's been a week and here's how she looks today:







Notice how green the leaves are! And there seems to be a flower blooming! I'll continue to monitor our little cabbage darling for as long as I can. Until next time.

Cabbage shoot - Part 2

I talked about how I discovered that a cabbage had grown in my refrigerator crisper.

Well, I didn't want to throw the thing away, so I shoved it back in one of the crisper drawers. I didn't put it in a plastic bag anymore. This morning, something yellow caught my eye... in the crisper drawer where I left the cabbage. Look what I found!



How totally fascinating is that?! The shoot had grown tall (trying to reach for light) and remained light yellow (should I have opened the fridge door more often?). The wedge continued to wither as it fed the shoot.

And look at this close-up!



Wonders never cease.

Cabbage shoot

Every now and then I discover a science project in my refrigerator.

Some would be familiar, like a kaleidoscope of molds on old cheese, or a cucumber that has disintegrated into a soft mush in its original grocery produce plastic bag.

Some would be just plain black -- an unknown substance that had evolved from a leftover long forgotten in its airtight plastic container pushed back deep into the lowest shelf of the fridge also known as the FBH or Fridge Black Hole.

Some would be a wonderful surprise. Like this one:



This is a cabbage wedge that I had forgotten I still had. It was in a plastic bag in my vegetable crisper. When I pulled it out a couple of days ago (of course, while muttering the usual, "What the heck is this?!), it had this beautiful shoot coming out of the center part. Oooh, wow!

I've had other vegetables grow in my crisper by accident, like potatoes, onions, garlic, even carrots. But this is the first time with cabbage. I wonder what else I can grow in there.

As for this little wonder of FBH, I obviously will not use the withering wedge anymore (I bought a new head of cabbage yesterday). But will I let the baby cabbage shoot grow bigger so that I can use it in my next cole slaw? We shall see.