Fresh off the plane from a trip back home to Florida, I am ready to start my version of a New Year’s celebration!  Since I work in the hospitality industry, the months of November and December are the busiest of the year.  My colleagues and I creatively and fastidiously facilitate a wondrous, festive respite, so that everyone’s family and friends can relax and enjoy the holiday season.  For a wedding planner, it’s June and July.  For tax professionals, it’s the months leading up to April 15th.  During those two winter months, I can barely see straight, let alone plan out resolutions!

The other day, I joined my boyfriend at one of Denver’s newest culinary additions, True Food Kitchen, a concept created, in part, by none other than the inflammation expert, Dr. Andrew Weil.  It was neither our first visit, nor will it be our last.  We enjoyed {yet another} one of their juiced drinks, the Kale Aid.  Refreshed, revitalized, and ready to power through my day, I was determined to create this green concoction from the comfort and closeness of my own kitchen.

Perched at the restaurant’s bar, I mentally jotted down the core ingredients of this nutritious nectar, as each piece was placed into the juicer:  kale, carrots, cucumber, apple, and lemon.  Armed with my newly found knowledge, I headed to the grocery store and purchased the requisite ingredients.  My Vitamix was ready for the challenge today!

I made a few adjustments, simply because I forgot to purchase the cucumber.  That’s okay, because I had some coconut water on hand that would supply the needed liquid component, as well as some much-needed electrolytes.  I am a firm supporter of blending, as opposed to juicing.  I enjoy the added fiber and the benefits from drinking the entire vegetable or fruit.  I could wax poetically here, but I will reference a recent post from a talented food blogger, Sarah Ashley, where she also praises utilizing the entire plant, here.

I was pleasantly surprised with the finished product.  I usually add a handful of blueberries or a banana to make a green drink more tolerable, but the result was quite delicious.  I sipped, slurped a little, as if I were tasting wine, and realized that this drink needed some ice cubes.  Vegetable drinks taste better chilled.

In a blender, add the following ingredients:

• 3 leaves of kale
• 1 carrot
• 1 apple
• juice from half of a lemon
• 1/2 cup coconut water

Blend on high-speed, adding ice cubes, to taste and consistency preference.  Sit still, take a deep breath, and sip.  I prefer gulping!

I am thoroughly excited for what 2013 holds.  The next year’s provisions will reflect the time, research, and effort that we invest into it.  I am ready to till the soil (both literally and figuratively) and reap great rewards.  Most of the time, all we need is a little intention, focused in the right direction:  be it a morning walk, a deep and cleansing breath, or a date with the blender and some green friends from the garden.

Closing with some photos from my trip home to Lakeland, Florida, I wish you the most inspirational, creative, and fascinating year ahead.  What are your goals for the new year, and what are you wishing to overcome?  I will be sure to list some of mine over the next few days.