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Earth Eats: Real Food, Green Living

Smoothies: It’s What’s For Breakfast

Two breakfast smoothies: raw vegetable and vegan strawberry. Local bread baker works hard for his pastries. And, building gardens for those in need in Seattle.

blender controls

Photo: cookbookman17 (Flickr)

The hardest worker on today's podcast is the blender. We're mixing up two recipes for breakfast smoothies.

For me, breakfast is my dream, most incredible meal of the day. I love breakfast.

That’s raw food guru Andy Reed. He joins us in the kitchen to show us how he makes his raw vegetable smoothie. Here’s a hint: greens, lots of greens. For folks who like fruity smoothies instead, Chef Daniel Orr offers a recipe using strawberries and tofu.

After that, we speak with author and fermentation expert Sandor Katz about his new book that he hopes will empower more people to try preserving food.

Then, Martha Baskin of Green ACRE Radio has a story from Seattle. As the urban food movement expands nationwide, the idea of “food justice” is growing with it. In King County, Washington, the Just Garden Project is not only a celebration of growing food but a commitment to building gardens for those in need.

And finally, we visit Muddy Fork Farm & Bakery where a commitment to supporting local businesses and farmers pays off in amazing bread and baked goods.

News Stories:

Stories On This Episode

Andy Reed And His RAW Breakfast Smoothie

ingredients for a raw breakfast smoothie in a blender

The raw food movement takes charge this week. Chef Orr speaks with Andy Reed, and then Reed shares his favorite smoothie recipe.

Silky Strawberry Smoothie


Start your morning off right with this easy to make smoothie. Yes, it includes tofu, but you'd never know it!

Reclaiming The Old Ways: Fermentation Expert Sandor Katz

sandor katz and art of fermentation

With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.

Muddy Fork Farm & Bakery: Local From Flour To Fire

baking bread at muddy fork farm and bakery

Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.

Annie Corrigan

Annie Corrigan is a producer and announcer for WFIU. In addition to serving as the local voice for NPR's Morning Edition, she produces WFIU's weekly sustainable food program Earth Eats. She earned degrees in oboe performance from Indiana University and Bowling Green State University.

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