Kale Mango Banana Smoothie

A morning or mid-afternoon smoothie is one of my go-to healthy treats. It is pretty easy to dump a bunch of fruit in the blender with a splash of juice or soy milk and give it a whirl.

Banana is my favorite smoothie base because it gives the smoothie a creamy and luscious texture so you can almost fool yourself into thinking that it is in fact ice cream-based. Frozen fruits are also great since you do not have to cool your smoothie with ice, which also waters it down. It is also cheaper to buy than fresh fruits and is of high quality since the fruit is frozen at its peak.

I wanted to switch up my traditional smoothie combinations for further healthy goodness. Removing milk and sugar upped the good-for-you factors. Starting with one ripe banana and unsweetened soy milk (to aid with the blending), I added the equivalent of one large mango cheek and a big handful of kale. Why not? You can ingest raw greens without having to eat it in a salad. By relying on the natural sweetness of the ripe banana and mango, no additional sugar is necessary. However, make yours to taste and feel free to add a squeeze of honey or your favorite natural sweetener.

After a good whirl, the smoothie turns a vibrant green color with a nice and thick texture. You can taste the slight tartness of the mango, sweetness from the banana, and a hint of bitterness from the kale. It was pleasingly very yummy.


Kale Mango Banana Smoothie
1 ripe banana
1 large mango cheek or about 1/3 cup frozen chunks*
1 big handful of washed kale or about a cup and a half
Cold unsweetened soy milk

Put ingredients into a blender and blend until smooth. Pour into big glass and enjoy.

*To be honest, I do not really take exact measurements and usually eyeball it

Weird Fish in the Mission District

A vegetarian friend in the Bay Area recommended that we go to Weird Fish in the Mission District for lunch for something typically Californian (think fresh, fresh, fresh) and on a budget. The menu pleases non-vegetarian and vegetarians alike with a variety of options, including vegan ones. Even better, Weird Fish takes on the principles of eating local and sustainable and even tries to farm most of its own produce.

Weird Fish has a cozy little space on Mission Street. It is a bit reminiscent of being on a bright ship without all that pirate cheesiness. The decorative details show an appreciation for local art and the music is pretty good. If you look closely at the artwork above the kitchen area, you can spot a little vented window where the office presumably is. Only when someone is up there moving around do you actually notice. Very sneaky.

The veggie tacos had sweet potato (for that day), mango salsa, slaw, and vegan crema. The bright colors jump out immediately evoking thoughts of the peak of freshness personified is about to be consumed. The sweet potato was prepared in a way that brought out the girth of its savory qualities. There was no skimping with ingredients to build the taco. However light it tasted, the veggie tacos were surprisingly filling for its size.

The Seitan N Chips plate had soy battered house seitan with housemade fries, vegan tartar, and slaw. Seitan, "wheat gluten," "gluten meat," or "wheat meat" is made from wheat starch or vial wheat gluten and washing away the starches leaving only an elastic mass that is insoluble high-protein gluten. It becomes similar to the look and texture of meat when cooked, serving as an alternative substitute to tofu. Different textures can be achieved and it can be flavored a variety of ways. Seitan was first developed in China and is popular among Southeast Asian countries. Those who require a glut-free diet be warned though gluten-free seitan is available. The pieces of fried seitan were just huge though the batter coating could allow one to easily mistake it for true fish. The seitan substitute for fish was mildly flavored, though slightly more chewy than anticipated. The texture was that of a solid piece of moist fish rather than being flaky or over-cooked and dry. The red cabbage slaw added some bite and contrast to the fried seitan. The chips were newly fried, soft on the inside and crispy on the outside.

Veggie Tacos and Seitan N Chips
The weird fish that is not really fish at Weird Fish sets this restaurant apart. For every fish dish there is an alternative answer to it on the menu. Amazing. One can definitely appreciate this balance.

Weird Fish. 2193 Mission Street, San Francisco, CA 94110, United States. Tel: +1.415.863.4744. Closed Sundays. WeirdFishSF.com.