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As any smoothie aficionadas will know, you don’t need much to make great smoothies: a good blender, fresh ingredients and a little bit of time and know-how?
With food produced all over the country and shipped around we can have what we want when we want it nowadays. Like strawberries from California going to Canada in winter when they cannot grow them.
However, talk about stating the obvious, as Rol Staff at Rodales Organic Life reminds us here …
Plants are most nutrient-dense at peak season. So when putting together a smoothie, try to use the freshest organic ingredients from the garden or farmers’ market. When something is in season, it packs the healthiest punch.
Here are the top 3 tips I pulled out of his article:
Tip 1. Plan and prepare ahead to save time.
Tip 2. I like a half banana for the creaminess it adds, but I never thought to peel, slice and freeze it ahead of time so I can just grab a few pieces when I’m ready to make my smoothie.
Tip 3. Add the liquid first! Which probably explains why I’ve struggled sometimes.
There is a recipe for a seasonal smoothie on the Next Page …
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Recipe: In-Season Winter Green Diet Smoothie
Ingredients: (Makes 3 cups; less than 230 cals.)
- 1/4 cup carrot juice (or sliced carrots)
- 1/2 cup orange juice (or a fresh orange)
- 1 cup spinach
- 1 cup roughly chopped kale, ribs removed
- 4 small broccoli florets, sliced and frozen
- 1 banana, peeled, sliced, and frozen
- 1 appled, cored and roughly chopped
And for a nutrient boost of copper, magnesium and selenium add shelled sunflower seeds which you’ve soaked overnight – discard the soaking liquid. See the full article for more nutrient boosting tips.
Source: rodalesOrganicLife.com
Photo: Mitch Mandel
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