Trial & Error Oxalate-Sensitive Apple Berry Smoothie Bowl
I had my first trip of the season to Irma’s Farm Stand today. They just opened Thursday. The onions look so big. The leafy greens tend to go quickly. There were two choices of apples today: Lodi and Jersey Mac. I tried to keep my shopping focused on smoothie bowls. I skipped the Lodi as they tend to be softer. Between Lodi and Jersey Mac, both are early-season varieties, with Lodi being the earliest. Lodi apples are tart and tangy, whereas Jersey Mac apples offer a sweeter, more balanced flavor.
Experimenting with a Low-Oxalate Smoothie Bowl: A Flavorful Adventure
Smoothie bowls are a fantastic way to pack a variety of nutrients into one delicious meal. Recently, I challenged myself to create a smoothie bowl that is lower in oxalates. Oxalates are naturally occurring compounds found in many foods, and for those who need to manage their intake, finding suitable recipes can be crucial. I wanted a creation that was both nutritious and mindful of oxalate content. Here’s a behind-the-scenes look at my journey with this experimental recipe.
Ingredients:
- 2 cups leaf lettuce and romaine lettuce: A base of leafy greens that are generally lower in oxalates compared to spinach or kale.
- 1 cup frozen cauliflower: This veggie adds creaminess and a neutral flavor without raising oxalate levels.
- 1 cup frozen strawberries: A berry choice that’s lower in oxalates and adds a touch of natural sweetness.
- 1 Jersey Mac apple: Known for its sweet-tart flavor, this apple adds a refreshing crunch and taste.
- 1 scoop vanilla protein powder: For a boost of protein and a hint of vanilla flavor.
- 1/4 cup coconut milk: Adds creaminess with a mild coconut flavor.
Toppings:
- Sliced Jersey Mac apple
- Sliced strawberries
- Freeze-dried apple chips
- Freeze-dried strawberries
- Coconut chips
- Coconut flakes
Equipment used: Vitamix 5200
The Process: Crafting the Bowl
I washed my left lettuce and romaine then placed them in the Vitamix. Next, I washed two Jersey Mac apples, quartered them, and removed the seeds and stems. After that, I measured out the frozen cauliflower and strawberries. I added a scoop of SunWarrior Warrior Blend Vanilla Protein Powder. Since the leafy greens were still quite damp, I adjusted the amount of liquid. Instead of using 1/2 cup of coconut milk, I used for 1/4 cup to get the right consistency. My goal was to balance the flavors while keeping the oxalate content in check.
The Outcome: A Learning Experience
While the smoothie bowl had all the right intentions, the final product didn’t turn out quite as I’d hoped. The flavor was a bit more subdued than expected, and the overall taste didn’t quite hit the mark. The blend of ingredients, while nutritious and low in oxalates, lacked the vibrant freshness I was aiming for.
The apple and strawberry toppings were a nice touch, adding some visual appeal and extra flavor. However, the base of the bowl felt a bit bland and could have used a bit more zing or sweetness.
Lessons Learned: A Work in Progress
This experiment was an important step in understanding how to create low-oxalate recipes that are both delicious and satisfying. Not every recipe will be a home run, but each attempt gets me closer to what I want. Here’s what I learned:
- Balance is Key: A bit more flavor or a different combination of ingredients might improve the taste.
- Experiment with Additions: Adding a date, a squeeze of lemon, or a different fruit could enhance the flavor.
- Texture Matters: Ensuring the right consistency can make a big difference in how enjoyable the smoothie bowl is.
Looking Forward: Future Experiments
I’m excited to continue experimenting with low-oxalate recipes and finding ways to make them both flavorful and nutritious. The journey and recipe development is filled with trials and errors, and this smoothie bowl was no exception.
If you have any tips for making low-oxalate dishes more flavorful or other ingredient suggestions, I’d love to hear from you. Stay tuned for more culinary experiments as I continue to explore healthy and delicious food options!
6 Comments
Kristine
Yum! A low-oxalate smoothie. It’s interesting that you’re using lettuce instead of kale or spinach, and I bet it changes the flavor a lot. It’s great to see the produce starting to come to the market. It’s time for me to reach out to mine down the street. Thanks for another great smoothie recipe!
Jodi
Thank you for your kind words, Kristine. I couldn’t use spinach and kale for this experiment because my container has a blend of both. Kale, though lower in oxalates, can be a bit bitter, and spinach is higher in oxalates, so it wasn’t suitable for this recipe. Instead, I used leaf lettuce, which has a milder taste, and just a few leaves of romaine to keep the flavor light and fresh. I’m glad to hear you’re excited about the produce at the market! Enjoy reaching out to yours, and I hope you find some delicious ingredients for your next smoothie bowl!
Kebba Buckley Button
Jodi, I love that your local farm stand is open now. Our best ones have to close for the summer or move inside, which is what my favorite one does, thanks to the huge church that hosts it. For today’s recipe, I wonder if a little apple juice concentrate, fresh lime juice, or raspberries might have lifted the flavor? I love all the ingredients you chose. I’m all about getting energy from our food.
Jodi
Hi Kebba! Irma’s Farm Stand is open daily from late-July until they close on Halloween. I have to drive farther than I’d like, but it’s in an area I know well and love. The farm stands closer to me are laughable. Another place I like to shop sometimes, again further away, is only open Saturday mornings. It is nice your favorite farm stand has a way to be open in the summer.
Raspberries are higher in oxalates, so they wouldn’t be suitable for this recipe experiment. I also avoid using apple juice concentrate. While juicing some apples and adding them to the smoothie bowl could be an option, I had already reduced the coconut milk to balance the moisture from the greens, and adding apple juice might have made the base too runny. Fresh lime juice is an interesting option—it could definitely add the zing that this smoothie bowl needs! Thank you for taking the time to share your suggestions! As I move forward in this healthier lifestyle, I need to explore how I can maintain this throughout the year.
Kate McDonald
this was very interesting. I had heard of oxalate sensitivity and I enjoyed reading about your experiment in creating a tasty smoothie
Jodi Robertson
Hi Kate, I’m glad you found this experiment interesting! A comment from a blog guest on a previous smoothie bowl is what got me thinking about oxalates. It also reminded me of a friend’s child who has issues with kidney stones. They reoccurred a lot and were quite painful. I understand more about gluten sensitivity than I do about other sensitivities so this experiment took some research.