Breakfast Smoothie

Welcome! This month we are highlighting the breakfast smoothie. This smoothie is packed with antioxidants, fiber, potassium, Vitamin C, K, A, Omega fats, beta carotenes and even protein. Customize with fresh fruits and veggies that you like or that are in season locally.  Smoothies are a great way to jump start your day in a quick and easy to prep fashion.  Enjoy!

 

Ingredients:

2 inches of cucumber, unpeeled, washed

1 apple, cut pole to pole around core

1 banana

¼ of ripe avocado

1 small, thumb-size piece of peeled beet, red or yellow

1 1/8-inch thick, quarter-size piece of ginger

1 large leaf of kale, washed, cut around the stem

1 large leaf of Swiss chard, washed, bottom end trimmed off, stem kept

1 small handful of parsley stems and leaves, washed

1 5-inch long, 1-inch wide strip of fresh pineapple, not canned

½ fresh mango, scooped out with spoon

1 orange, fresh squeezed

1 capful of unfiltered apple cider vinegar

1 tablespoon flaxseed processed in spice grinder

1 tablespoon almond butter

1 medium carrot, washed unpeeled-just eat while making smoothie

12 ounces cool water

3-4 ice cubes

 

Directions:

I start off with the apple, banana, cucumber, ginger and beet so the blender blades can really get those heartier veggies and fruits minced fine for texture. I then layer the leafy veggies such as kale, Swiss chard and parsley next on top of those. I add the pineapple, almond butter, fresh squeezed orange juice and ice cubes on top so there’s a little weight to use gravity to bring the greens down to the bottom of the blender. Remember, if you don’t use avocado, use extra almond butter to prevent a watery product.  With a powerful blender, you can just add whole flax seeds and your blender will grind up the seeds as you go so you can get the benefits, if not, then use a spice grinder and process the flax and add it to your smoothie.   Add the 12 ounces of water and blend in speed increments, medium speed until most of the smoothie is broken up into small pieces, then turn to medium-high to get everything smaller and then full-blast to puree everything and make the smoothie as smooth as possible. Portion into 16-20 oz. cups per serving.