“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.”
-Charles Dickens: Great Expectations
It is no surprise that my favorite color is green. My junior year of high school my resourceful mom made me an emerald green prom dress (complete with multiple bows that were so in vogue in the 80s). I remember picking out the pattern and luscious green bridal satin. No other color was going to do and I was deliriously happy!
While nature in the Upper Peninsula during the winter is beautiful, there is nothing as exciting as those first hints of green foliage in the spring. Each year I hunger for the daffodils and tulips to make their appearance. It seems painfully slow at first, until one day you seem to wake up to the most luxurious green landscape. Mid-summer last year my husband asked me, “has it always been this green outside?” Yes. I believe our senses seem to be numbed a bit from months of white.
Not only do our eyes crave chlorophyll, but so do our bodies. That is why I am sharing this recipe with you today. I have not shared a green smoothie recipe in a long time and I believe that it is due. If you are new to green smoothies there are many health benefits to them. The nutrients are easily assimilated into the body since the blender breaks down the cell walls of the greens and helps promote glowing skin, increased energy levels, and reduction of salty and carbohydrate food cravings.
My recommendation for green smoothies is always to start simple. MY first one was spinach, banana, strawberry, and water. Spinach is naturally sweet and you won’t believe how good it tastes. When I first started drinking green smoothies I found that a frozen banana was key because it gives the smoothie sweetness and makes it creamy. I would buy a couple of bunches of bananas a week and when they got ripe I would peel and toss into a bowl or bag in the freezer. Now I find that I often do not need the banana because I tend to like more greens and less fruit. I suggest that you experiment with your favorite fruit. Over the years I have tried every imaginable combination and often toss in what I have on hand. Frozen fruit works well and makes the smoothie cold (though you can add ice as well). You can also toss your greens in the freezer. This is especially helpful if you buy greens, but tend not to eat them all before they go bad. It will even help you save money because you will be throwing out expensive produce.
If you garden, or buy fresh produce from the supermarket of farmer’s market, beet tops, turnip greens, dandelion greens, kale, and carrot tops all make a mean green smoothie.
SPRING BREAK GREEN SMOOTHIE
*3 cups of spinach or greens of choice
*1 cup water
*½ frozen banana (peeled)
*1/2 cup of mango (fresh or frozen)
*Handful of fresh cilantro
*Handful of ice
*Optional – fresh ginger
I know that adding cilantro in a smoothie sounds strange, since most people probably use it for savory dishes. However, it gives such a great zing to the drink and comes with a variety of health benefits. To name a few, cilantro is said to help rid our bodies of heavy metals, is high in antioxidants, and helps aid in digestion. I have noticed that our local supermarkets offer huge amounts of fresh cilantro for sale year round and it definitely is a staple in our household. Not only do I love to add it to smoothies, but I add cilantro to green salads, tuna fish, and of course guacamole or avocado dishes. Not only do the humans in the Waldo household love cilantro, but my step son Lukas’ bearded dragon Harper is wild about cilantro too (especially with a strawberry or red bell pepper strip tossed in!
If you are planning a garden, now is the time to start your cilantro indoors. It grows wonderfully planted in the ground or in containers on your deck or window boxes.
I send you my best wishes for a healthy and productive spring. Think positive and think green – spring is right around the corner!
Produce with Amy 