Yesterday I did a Facebook Live post where I talked about how much I love green smoothies. I know, it may sound a little crazy to talk and talk about a glass of pulverized fruits and veggies but you guys...these things are life changing!
As I touched on in the video, I've been dealing with issues from Lyme disease and autoimmune issues for quite awhile. As a southern RI children's photographer, I can't afford to be out of commission! Especially since I'm constantly trying to keep up with kids. When my acupuncturist said to drink two green smoothies a day, I said, well, OK! I'll try it. So far they have seemed to really help. I'm feeling better day by day, I have more energy, my skin looks better, and I sprouted a unicorn horn. OK, that part's a lie, but one can dream.
As promised in the video, I'm providing the recipe of the smoothie I made (and showed!) in the video. My smoothie making tactic is to throw in "a bit of this, a little of that" so exact measurements aren't really a part of this recipe, but guesstimations will be provided! All of the ingredients are from either my CSA share at Greenview Farm in South Kingstown or from my favorite place (or at least supermarket) in the world, Belmont Market. You can certainly adjust your smoothie recipe with any ingredients you like, but this one contains a lot of the ingredients I like to use frequently.
GREEN SMOOTHIE INGREDIENTS:
- Cashew milk (1 cup)
- Frozen raspberries (about 1/2 cup)
- Chia seeds (around 1 tablespoon)
- Cucumber (5 slices with skin still on)
- Juice from 1/4 lemon
- Ginger (a piece about 1" long, peeled and diced)
- watermelon (about 1/4 cup)
- Apple cider vinegar (about 1 tablespoon)
- Honey if desired (I don't always put it in, but I put a little drizzle in this smoothie)
- Kale, chopped (I just added loosely packed kale at the end and just about filled up the remaining space in the blender)
Blend and enjoy!