Last week’s recipe was a St Patrick’s day green soup which is a favorite around our house. Continuing with our “green theme” for the month of March, in honor of St Patty, We’ve got Darlene’s favorite green smoothie recipe. Darlene is away in Vegas for a photographer trade show, so I’m posting for her (Rob). She likes fruit, and has no issues around mixing fruit and leafy greens in a blended drink, while I’m a bit more of a purist.

On a recent poll about what you choose as a liquid breakfast, only 11% of voters chose a green smoothie. I’d like to increase that number a bunch if I can. Smoothies allow for nutrients to be easily absorbed into the digestive system because we’ve taken the digestive load off the stomach. Your choices for fruits and vegetables are endless, so please don’t limit yourself to the items We describe here. Be creative.

I like big blended salad’s, but more so during the summer months when produce is fresh and available locally. Stay tuned for the blended drinks I come up with this summer.

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Popularity: 6%

Green leafy vegetables are of the highest nutritional value, and the thing that many of eat the least of in our diets. Most people think “salad” or spinach when you say leafy greens, but have you ever tried and of the following: kale, Swiss chard, collards, dandelion greens, bok choy, or mustard greens? They are not only nutritious in the highest sense of the word, they are very tasty and versatile foods. Some can be a bit bitter to eat raw, but try steaming them with a bit of lime juice and apple cider vinegar for a great, easy meal - or try this Red Swiss Chard recipe as a great side dish.

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Popularity: 4%