Spring is in the air, and the first cherry blossoms have bloomed. The sunshine and moisture, flowers and birds are back. Everything is turning green—including our smoothies! Spring greens such as lettuce, kale, and arugula/roquette are now signaling spring in sunny gardens in the southern states.
‘Lettuce’ hope you lucky folks from warm areas gobble them up for us since they sprout up a little later for us here at Flora. In the Pacific northwest, local produce will continue to consist of mostly root vegetables for at least a few more weeks. But that doesn’t mean we aren’t feeling ready for green smoothies!
Some studies show that green veggies can help our bodies to carry out biotransformation, which is a fancy word for the detoxification process.
Which makes spring greens perfect for my spring cleansing ritual!
I also want to get going in the morning and spend more time outside! So the breakfast I want is fast.
Here is a smoothie that checks all the boxes and celebrates spring.
It is full of good fats and is naturally low carb, combining blueberries and blackberries with green fruit and veggies. It is decidedly unsweet, which I like.
I find most people prefer sweetened almond milk, vanilla protein powder, and honey or a banana to sweeten it up and give them more fuel.Feel free to make it how you like—rock it with some roquette if you have some.