Kerry Washington’s Favorite Pregnancy Treat: Smoothies
Ever wonder how they get their glowing skin and fabulous locks?
Both actresses have been long-time fans of nutritionist Kimberly Snyder’s organic smoothies, and we’ve got the scoop on Washington’s favorite blend, the Glowing Green Smoothie. Jam-packed with dark, leafy greens and sweetened naturally with apple and pear, it’s a super-nutritious drink for pregnant women—or anyone!—and great to start the day with.
The Scandal star, who is known for eating healthy, also stops by Snyder’s Glow Bio juice and smoothie bar to indulge in quinoa “fried rice,” which is made with fresh ingredients like raw apple cider vinegar and tons of vegetables. “I try for the most part to eat things that are going to make me feel better, not worse,” Kerry said.
Glowing Green Smoothie
1 head romaine lettuce, chopped
3-4 stalks celery, chopped
½ head of a large bunch or ¾ of a small bunch of spinach
1 apple, cored and chopped
1 pear, cored and chopped
1 banana, sliced
Juice of ½ fresh lemon
⅓ bunch cilantro, optional
⅓ bunch parsley, optional
1. Add 1½ cups water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smooth.
2. Gradually moving to higher speeds, add the celery, spinach apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.
Quinoa Ten-Veggie “Fried Rice”
2 cups quinoa
2 tbsp. unrefined coconut oil
1 cup white onion, diced
2 garlic gloves, minced
1 tbsp. ginger, minced
1 tsp. miso paste
2 carrots, peeled and diced
2 cups shiitake mushroom tops, coarsely chopped
1 tbsp. sesame oil
1½ tsp. raw apple cider vinegar
¼ cup low-sodium tamari
½ tsp. red pepper flakes
1 red bell pepper, chopped
2 cups Chinese broccoli tops or broccoli rabe
½ pound green beans, ends trimmed and cut into 2-inch pieces
1 tbsp. raw coconut nectar or maple syrup
½ cup radishes, sliced
½ pound snowpea shoots, deveined
Sea salt, to taste if desired
1. Soak two cups of quinoa overnight and rinse well.
2. Bring 4 cups of water to a boil. Add the rinsed quinoa and lower the heat to a simmer. Cook the quinoa until al dente, about 3-4 minutes less than you would usually cook it.
3. Heat the coconut oil in a large saute pan. Add the onions and scallions and cook until the onions are translucent. Add the garlic, cooking another minute, and then add the ginger, miso, carrots and the shiitake mushroom, and cook for 2-3 minutes. Stir in the sesame oil, raw apple cider vinegar, tamari and red pepper flakes.
4. Add the rest of the vegetables, except for the radishes and snowpea shoots, and keep stirring. Stir in the raw coconut liquid nectar.
5. Add the low-sodium tamari, still stirring. Drop the snowpea shoots and radishes in at the very end, and cook for no more than 3 minutes so they stay virtually raw. Remove from the heat and serve immediately.