If you have a garden right now, you might be overrun with a few select veggies. I have more zucchini, basil and squash than I know what to do with, and because it’s summer, I’m more interested in morning smoothies than I am any other time of the year. I also love the ritual of walking into my garden first thing in the morning, picking fresh veggies and herbs and incorporating them into the start of my day. It’s an immediate connection with my food source, and an opportunity to offer gratitude and thank my little garden space for the nourishment (two really lovely practices to have in your day). Blended together, this makes one of my favorite morning smoothies. It’s refreshing, light and FRESH, and primes the digestive tract and alkalizes your body for the start of your day. It’s an excellent start to the morning, and a primer to “second breakfast” if you follow it heavier morning protein sources like eggs, nut butter toast or nutty granola. All veggies included in the smoothie can be frozen overnight if you prefer colder smoothies, rouse as room temperature for a neutral temperature.
- 1/2 cup filtered water
- 1/2 cup coconut water
- 1 cup unsweetened almond milk
- 1 cup strawberries (fresh or frozen)
- 8 fresh, large basil leaves
- 1 cup zucchini
- 2 tbsp hemp seeds
- Juice of 1 lemon
- 4 pitted dates
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
Blend all ingredients in a high speed blender until smooth and creamy. Serves 2 – store the remainder in mason jars and refrigerate for a refreshing afternoon pick-me up!
Lindsay Kluge M.Sc, CNS, LDN | HealthCoach@EllwoodThompsons.com