Lately we’ve been soaking up as much of our beautiful Arizona spring weather as possible. I spend the early morning reading on the porch, covered in a thick blanket, sipping hot coffee. The kids spend early afternoons in the shade coloring and playing. But already by late afternoon, the temperature in the house is creeping up to a toasty 85 degrees.
The heat in the house has started to put me in the mood for smoothies. I love playing around with different combinations, even if they don’t always turn out (I made one last week with beets and avocado that I just couldn’t choke down). Thankfully, I have new vegetables to play with every week when I get my CSA basket from the farm at Agritopia.
This week I threw some of our fresh kale in with fruit, nut butter and cinnamon. And here’s a tip for anyone leery of trying a “green” smoothie. Add frozen blueberries and their strong color will hide any green, making it much more pleasing to the eye for those picky palates.
- 8 oz. unsweetened almond milk
- 1 heaping cup fresh or frozen strawberries
- 1 packed cup fresh kale leaves
- 1 cup frozen blueberries
- 1 ripe peeled banana, fresh or frozen
- 1 Tbsp. nut butter
- Dash ground cinnamon
- Add all ingredients to a blender, blend until smooth.
What’s your favorite spring smoothie combo?