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In Tucson in July, it’s 85 toasty degrees at 7 am in the morning. By noontime, the mercury’s inched all the way up past the 100°F mark – and I don’t care if it’s a dry heat, it’s still just too damn hot for my taste. So when it comes time to step away from my computer and shuffle on over to my kitchen, I’m too cranky-sweaty to want to make myself a bean burrito, a bowl of chili, even grilled cheese, my winter lunchtime staples. And most days, I’m just too lazy to go to the bother of washing lettuce, chopping peppers, crumbling feta or whipping up a vinaigrette, in order to make myself a proper summer salad to satisfy those lunch cravings. Besides, the scorching heat has a tendency to leave me more thirsty than hungry anyway, so what I’m really yearning for is something cold and liquid and refreshing. At times like these, there’s nothing that suits my mood better than a frosty, fruity, homemade smoothie, served up in a big glass with a fat straw. Smoothies taste like dessert, but are chock full of good-for-you vitamins and minerals. Sure, it might seem easier to rush down to your nearest Jamba Juice and have someone else make one for you, but the advantages of blending one up yourself far outweigh the laziness factor. Not only do you have more control over the caloric and nutrient-content when you make your smoothies yourself, but your wallet will thank you as well. And, with a little bit of foresight and planning, smoothies don’t even have to involve all that much work. The right tool
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