In the warm months of summer, it is easy to consume buckets of green juices and smoothies. But as we tip into fall and head into winter? Not so much. Though we've been adding a ton of dark leafy greens into our soups, stews, eggs, grain dishes, tacos, and sandwiches; nothing boosts energy, mood, and over-all awesomeness like a green smoothie.
My summer go-to smooth of kale, mint, lime, and mango isn't cutting it now with a chill in the air. So today I finally made a change and tried a new combination. Sweet yet savory, smooth, creamy, and so frickin good; I dare say this is the best green smoothie I've ever made.
2 c. - dark leafy greens (I used a combination of kale, chard, and collards)
1 c. - unsweetened almond milk
1 - frozen banana
2 t. - chia seeds
1 t. - spirulina
1/2 t. - raw honey
dash - cinnamon (this is the vital flavor ingredient)
- Blend together the greens and almond milk first for 1 minute.
- Add remaining ingredients, blend well, and enjoy.
Spirulina is a blue-green alga found naturally in alkaline, warm-water lakes. It is a pretty potent detoxifyer so it is best to start with small doses (1 t. at most), and see how you feel (probably awesome). Spirulina is great for vegan/vegetarians as it is one of the few (perhaps the only) plant sources of vitamin B12 which is needed for healthy red blood cells. Spirulina is an amazing source of protein, it supports the immune system (great for heading into cold/flu season), and protects against cancer. You can find spirulina at most health food stores, and whole foods.
Source: Balch, CNC, Phyllis A. Prescriptions for Dietary Wellness. 2nd ed. New York: Avery, 2003. 83. Print.