As most of the U.S. is now covered with yet another polar vortex (I cannot tell you how much I despise that phrase), my kitchen is springing me forward with thoughts of warmer weather. I’ve been inundating myself with tons of fresh fruit (even frozen) for my smoothies and they totally give my body a much needed Vitamin C boost and fool my tastebuds into thinking of spring and even summer. Mangoes are priced so low at the grocery store, I can’t stop buying them and eating several per day. The color, the flavor… undeniably good and great for you!
Channel your inner tropical and travel to a tasty tastebud vacation… so necessary after a super long winter! I will give you a few options below in the recipe. I made this tonight as an immune booster as two of the five members of my family are sick and prefer to stay on the healthy team.
2 cups of fresh or frozen light colored fruit (mangoes, bananas, peaches etc.)
1.5 cup of water
2 large handfuls of organic baby spinach leaves
1 tablespoon of flax seed oil
1 inch (or less) piece of peeled fresh ginger
Optional: 1/2 jalapeño, 1 scoop of protein powder (vegan or vegetarian), sub out the water and use almond milk
Add the water first then the other ingredients afterwards. Blend in your Vitamix or blender on the smoothie setting. The water gives it the consistency of a juice – milk will make it more like a smoothie. If using fresh fruit, add 5-7 ice cubes to chill the smoothie down. I use frozen fruit and you don’t need to.
— Knead to Cook