After the three-day cooking intensive this past weekend (more on that soon, I promise!) I’m inspired to add more variety to what I eat for breakfast. For the last five months I’d say 80% of my breakfast meals have been a green smoothie or a fresh vegetable juice. I will be trying to add more cooked vegetables, soups and grains to my morning meals.
But I do love the boost I get from a smoothie! Now I may begin to enjoy them more as a hearty snack or dessert. Like this one:
JL’s Coconut-Mango-Avocado Smoothie (Printable Version)
- 2 cups coconut water (Fresh, from 2 young thai coconuts. Never opened a young, thai coconut? Here are great step-by-step instructions. It’s a little scary at first, but I popped that second one open in no time!)
- 2 T hemp seed
- 1/2 cup frozen mango
- 1/2 an avocado
- 1 medjool date
- 1/2 cup of ice
Toss everything into a blender and enjoy!
While on the deck enjoying this smoothie I had to capture something very exciting!
My four-week(ish) old garden is blooming! I have little, green cherry tomatoes, blossoms on the jalapeno pepper plant and the lettuce and kale are thriving!
The season is changing — what’s in your smoothie these days?