While grabbing a few bags of raspberries and blueberries from the freezer at Whole Foods yesterday I noticed frozen cranberries. It occurred to me that I’ve been neglecting this nutritious berry lately and thus snatched a couple bags with thoughts of blending them into my smoothie the next day.
The cranberries seemed to synchronistically come along as I was still doing a little detox work and eating lightly to “recover” after a mini-vacation. Something I like to do whenever I deviate from my normal eating habits for a couple of days to a week.
I often hear complaints from people who are sick and tired of rotating between only spinach and kale in their green smoothies. News flash! There’s a wide variety of green leafy veggies to choose from. Arugula, radish greens, swiss chard, collards, beet greens, lettuce, and one of my personal favorites, dandelion greens.
I’ve listed flax seeds or ground flax seed as an optional or add-on ingredient in several smoothie recipes, but this is the first to feature flax. Let’s get right into all the wonderful health benefits attributed to this superfood that records indicate having been cultivated as far back as 3000 BC.
This is one of my favorite smoothies, not because of its cool name, but rather the sheer amount of greens I’m able to cram into my blender and still have a delicious finished product. Green smoothies are quite popular these days, and for good reason. They are perhaps the easiest and most convenient way for people to get their daily allotment of green leafy vegetables.
In celebration of St. Patty’s Day I whipped up a nice, big, creamy green smoothie. Don’t get a shamrock shake from McDonald’s or guzzle of a bunch of green beer, go the healthy route and drink a delicious green smoothie that will leave you feeling terrific afterwards.