Every year in March I take a good look at what I’ve been hiding under winter clothing and realize it’s time to get things back in order for the hot weather. For me, that means a lot of fruits and vegetables, and smoothies once or twice a day. For this blog, it means fewer recipes. There are a lot of salads and sautéed veggies happening in my house right now for me, and a lot of pasta and grilled chicken dinners. Not so interesting. It helps that I freeze pureed veggies in 2T portions to add to sauces and smoothies, etc. Last week I added spinach and cauliflower to turkey meatballs and it was a great way to lighten them up. Having it on hand means I am more likely to get creative and bring them into recipes.
But I do think the smoothie is interesting. I’ve played around with this smoothie over the years and like to think I have it down to a fruit and veg art.
Make it, drink it, let me know what you think! And if you are gluten-free (as is this recipe), the next post or two should be up your alley–Passover is coming and wheat is going out the door.
Julie’s Perfect (Vegan) Smoothie
1C almond milk
1 scoop Amazing Meal Amazing Grass Chocolate Organic Chocolate Infusion
1t almond butter
3-4 slices frozen peaches
5-6 chunks frozen mango (or strawberries)
2T pureed spinach
Blend it all (I am partial to an immersion blender for smoothies), and add some ice if it needs it, or if you used fresh produce. The Amazing Grass tends to stick to the cup, so wash it out ASAP.