My Son, Greg Vincent Robertson Paupst’s Breakfast Smoothie
This delicious concoction is what my youngest child and his partner eat (or should I say drink) every morning – variations occur according to what he has ‘consciously’ purchased. I stayed in Toronto with Gregory and Tiffany a couple of days this week and each morning we enjoyed a tall glass of this nutrient-packed, rainbow of goodness:
… carrot juice, kale, blueberries, bananas, cherries, raspberries, organic whole oats, hemp seeds, hemp protein, Spirulina, coconut almond milk. Blended on high, it still had texture. Every swallow felt like my body was saying “thank you thank you”.
Spirulina is a blue-green freshwater algae, a cyanobacteria – oldest organism; a ‘superfood’. It is a very high source of protein, minerals (chlorophyll, iron), vitamins, antioxidants, Omega 3’s, essential fatty acid – gamma linolenic acid useful for its anti-inflammatory properties.
What amazed me was that each day I felt satisfied until about 2 pm.
Greg is a cyclist, devoted to the concept of good nutrition and its ability to repair. This, plus disciplined exercise and dogged determination, has benefited his ongoing recovery from a bike/SUV accident several years ago.
Gregory Joseph Paupst’s Chili Sauce
Every year my husband Greg makes Chili Sauce from “The Boston Cooking School Cook Book” by Fannie Farmer, published in Boston, by Little Brown & Company 1911. Greg bought the cook book an antique store, 40-some years ago. This Chili Sacuce is fragrant with spices and vegetable goodness, a delicious accompaniment to any meal.