I know I’ve mentioned it before, but I’ll say it again: I love vegetables. And fruit, for that matter. But I really adore vegetables. This obsession has induced me to eat whole bags of baby carrots at a time, choose peppers over chocolate chip cookies, and eat tomatoes like apples. I don’t now why, but it is how it is. Don’t judge, please. So, upon seeing this smoothie recipe, I had to try it. Originally, the recipe called for kale in place of spinach, but I wasn’t up for more kale, and spinach seemed like a safer, less bitter option.
This is a top-notch smoothie; the parsley gives it a fresh taste that couldn’t be achieved without green ingredients. It mirrors the rain we’re finally getting here that is making our grass nice and healthy, and the trees vibrant colors. Instead of the post-apocalyptic scene from before (no snow, but still dead grass and no leaves), everything is teeming with life.
It’s too bad of course, that the rain didn’t come earlier. Had we gotten rain last week, the Kenduskeag Stream Canoe Race on Saturday would have been a little easier. My dad and I counted perhaps twenty times that we were out of the boat, pushing it off rocks. “Paddling” was pushing along the bottom, and records were set for the slowest times in race history. But it was an experience, and I am sure that I’ll remember it many years in the future.
Parsley, Spinach, Berry Smoothie
Adapted from Bon Appetít, April 2012
2 cups baby spinach leaves, somewhat compacted
1/2 cup parsley leaves, packed
1 cup frozen berries (I used a mix of blackberries, raspberries, and blueberries)
2 teaspoons flax seed meal
1/2 cup orange juice
1/2 cup water
Process all ingredients in a food processor, and serve.