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April 18, 2019

{*requires a high powered blender}

My son will be 5 years old in a couple months, and he still drinks this non-dairy milk blend like it’s THE best thing ever. (Which is true because it’s completely packed with nutrition!) This is the only beverage that he consumes out of his Green Sprouts Sip & Straw Cup (he uses the spout, not the straw). To say that he is attached to drinking “Goppa” out of his cherished cup is an understatement.

We tried to progress him to drinking his Goppa out of a ‘big boy cup’ when he turned 4, but it turned out he was NOT ready. I do believe this is because he was a bottle-fed baby (see this related post). But that’s okay! Ever since that failed weaning attempt, Todd has called his Goppa cup his ‘small boy cup’…as in…”Mama, can I have Goppa in a small boy cup tomorrow?” [He asks me that most nights before he falls asleep]. I’m okay with that for now, because he’ll only be my ‘small boy’ for a little while longer. He’s already talking about becoming 8, 16 and ‘a dada’.


2 cups or 2 parts fortified soy milk (we prefer EdenSoy Extra Original)
1 cup or 1 part unsweetened hemp milk (we prefer the brand Living Harvest tempt)
1 cup or 1 part homemade cashew oat milk (Click here for the recipe)
Dr. Fuhrman Pixie Vites powdered supplement

Our favorite fortified soy milk & unsweetened hemp milk with ingredients soaking to make the homemade cashew oat milk

Homemade cashew oat milk & Pixie Vites


We have no idea where the word, Goppa, came from. Eric and I always used to call it “formula milk.”

I first learned about “blended salad” from Dr. Joel Fuhrman.  If you don’t know who Dr. Fuhrman is, be sure to click the link!  In my opinion, his book “Eat to Live” is one of the best books on nutrition.  I love his “nutritarian” approach to health.  It’s all about nutrient density.

A blended salad is basically another type of green smoothie.  My morning green smoothie contains a lot of fruit.  My evening blended salad contains mostly vegetables.

Here’s what I put in my blended salad last night (serves 2):

Parsley, spinach, zucchini, carrot, cucumber, apple, red pepper and lemon juice (frozen).

Blended Salad Ingredients - IMG_2216


These are tips for preparing lots of vegetables ahead of time.  This cuts down on the amount of work involved.  If it’s too much work, then you probably won’t make blended salads regularly.  Not good!

1.  Buy several bunches of parsley.  Discard the thickest stems. (I don’t need that much fiber!)  Rinse, spin dry, and freeze on parchment paper.  Store in a freezer container.

2.  Have dark leafy greens in your fridge at ALL times.  Rotate through kale, spinach, chard, collards, etc.  Rinse the leaves and remove the tough stem.  Most of the time I throw the stem away, but sometimes I mince it up for soup.

3.  Buy a large variety of vegetables and apples.  Wash, chop (2″ pieces) and freeze most of it.  Always save some of everything for the fridge.  Don’t forget about tomatoes, celery, and avocado.  Keep the tomatoes and avocado fresh.

4.  Use a citrus reamer to juice a whole bunch of lemons at once.  Freeze the juice in ice cube trays.

5.  If you have a juicer, you can also juice some of the vegetables and freeze the juice in ice cube trays.  Using some vegetable juice instead of all whole veggies will cut down on some of the fiber (if getting too much fiber is an issue.)  Save your carrot pulp for other uses (like these muffins).

5.  Blend everything in a high-powered blender like a Vitamix.  Add at least a cup of water per serving.

Blended Salad - IMG_2218

It’s interesting to read nutrition charts showing the percentage of protein, carbohydrate, and fat found in fruits and vegetables.  People are surprised to learn that fruits contain protein and vegetables contain fat.

Please repeat after me:


PARSLEY:  27% protein, 57% carb, 16% fat

SPINACH:  39% protein, 49% carb, 12% fat

ZUCCHINI:  25% protein, 67% carb, 8% fat

CARROT:  8% protein, 87% carb, 5% fat

CUCUMBER:  19% protein, 69% carb, 12% fat

APPLE:  2% protein, 95% carb, 3% fat

RED PEPPER:  13% protein, 78% carb, 9% fat

LEMON:  7% protein, 90% carb, 3% fat

(Protein, carb, and fat percentages are from the book, “Becoming Raw:  The Essential Guide to Raw Vegan Diets,” by Brenda Davis and Vesanto Melina.  This is another excellent book on nutrition.  You don’t need to be “raw” to read it.)

Happy blending!

Smiling Veg - IMG_9118

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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