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Best Raw Foods for Smoothie Side-Dishes

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When one becomes a raw vegan, they may find that it is sometimes

easier to consume a sufficient number of calories if they add a

smoothie side-dish to the meal. In addition, it will help one ease into

the feeling of fullness that accompanies a raw vegan lifestyle.

Smoothie side-dishes are also a very useful addition to lunch, when one may

have less than 30 to 60 minutes to finish their meal. At dinner time, it

allows one to get in all the nutrients and calories they need without

feeling overly full and restless, at bedtime, because smoothies are

digested much faster than solid food.

A side-dish is generally defined as “a dish of food 'on the side' that

compliments the main dish.” But side-dish smoothies are not only a

great way to compliment the main course, they are also useful for

improving the flavor of whole foods that are nutrient rich but taste

deficient. Brussels sprouts for example (I hate their flavor), are a great

addition to smoothie side-dishes, because by blending them with foods

that are more palatable, one will receive the nutritional benefits of

Brussels sprouts minus their gag inducing (my personal opinion) taste.

In my experience, Brussels sprouts blended with bananas, berries and

butternut squash can be quite delicious.

Common Whole Food Side-Dishes

  • Asparagus
  • Broccoli
  • Cabbage
  • Leafy Greens
  • Potatoes and yams
  • Cauliflower
  • Green beans
  • Mushrooms

These are among the most common whole food sides offered in the

average American restaurant, and all of them would make great

additions to side-dish smoothies, both in combination with each other

and with other vegetables and fruits. Side-dishes are a great way to

add in what is missing from the entree, to round out a meal in terms

of nutrients and flavors. For example: With raw dishes like squash

spaghetti and nut-balls and “living” lasagna, one could add an entirely

green side smoothie composed of green beans, spinach, arugula, kale,

broccoli and asparagus.

Smoothie side-dishes are also a good way to enhance the flavor of the

main dish. And despite popular belief, the many flavors of foods –

sweet, sour, bitter, savory and even salty – are all available in raw

whole foods. Most fruits are sweet, some even a little sour or bitter as

well. And vegetables can be all of the above. And, of course, some

flavors heighten and intensify other flavors – sweet and sour, for

example. That combination exists naturally in many foods – kiwis are

a favorite example of mine, but not the only one.

One can choose to make their smoothie side-dish savory, mild, bitter

or sweet. They could add herbs and spices that may have been used in

the entree to bring all of the flavors into alignment or use very

different seasonings to contrast with the main course. However, a

smoothie side-dish doesn't have to compliment the entree at all. If you

want to get in more nutrients or partake of a totally different flavor,

that's fine too. Whatever suits one's palette.

A good smoothie side-dish contains a combination of textures, not just

flavors. Apples with kiwis and blackberries are a great combination –

heavy with fiber, rich and light, tangy and sweet. But not a great

choice for a dinner side. As I mentioned in my previous post, 

Best Raw Foods for Smoothie Meals, fruits give one energy and in the

evening you want to relax, to insure a restful night's sleep. This being

the case, the aforementioned combination would be best as a breakfast

or lunch side-dish, sure to get you through the work day and on to

dinner. Other great lunch combinations would be oranges and olives,

peanuts and raspberries, apricots and fresh basil.

For dinner, a combination of spinach, kale, cucumber and ginger

would be deliciously spicy, savory, slightly salty and filling. A

combination of beets, carrots and spinach would also be terrific. Try

them all for yourself, both whole and blended. Experiment with other

food combinations, but always keep in mind that foods can taste

different when blended than when whole. Also, since it's not the main

course, one will only need to make 8 to 20 ounces, depending on the

time of day – more at midday and less at dinner. The time saved, as

well as the flavor and nutritional enhancements, will be well worth the

minuscule effort required.


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