Sometimes I take a theme and run it to the ground. But this green thing is so vibrant and energizing and seasonal…you get the point.
I know everyone has their own recipe for the perfect smoothie…me, too! OK, ‘perfect’ in the sense that it uses whatever suits my mood that morning and just so happens to be healthy, too. I love the versatility of the ingredients, and for that I also love my freezer. It allows me to use whatever ‘was’ in season from the farmer’s market and bring it out for my morning blend. Some people do coffee – I do smoothies.
What makes the smoothie green is the addition of ‘green leafies,’ as I call them. You can use kale, chard, beet greens, spinach, radish greens or whatever greens you have on hand. The idea is to give your morning beverage an extra dose of nutrients (especially fiber and Omega 3s) which in turn provides more energy and kick starts our metabolism into high gear.
Karen’s Green Smoothie – Makes 3 cups
* I use frozen fruit which acts as ice without dilution.
* This recipe is dairy free, but you can add yogurt or kefir for extra calcium and probiotics.
* Sometimes I use almond or walnut butter when I don’t have avocado (but I also heard you can freeze them…which I must try.)
* Get creative with your flavors – use chocolate almond milk and vanilla extract; coconut milk and pineapple; peaches and cinnamon.
* For the ultimate treat, I serve mine over homemade granola.
1 cup frozen fruit (blueberries, raspberries, strawberries, mango)
1 handful fresh greens
1 cup almond milk (next week: recipe for homemade)
½ cup cranberry or pomegranate juice
1 scoop protein powder
1 TB flax oil
Whirl away! Add more liquid, even water, for desired consistency.
For additional recipe ideas, check out Rawsome Creations by my friend, Brenda Hinton.