I love it when I can harvest a half dozen beets the size of baseballs and get enough greens for two smoothies. I also love 24 lbs peaches for $7.50. What a screaming deal. The abundance this year looks to be peaches and beet greens.
Even through the base ingredients are the same, the smoothies don’t have to all taste the same day after day. In this case, the difference between this smoothie and the previous day’s smoothie is that I’m adding sesame milk to make it more like a milk shake.
Recipe:
- 3 peaches
- 1 inch slice watermelon ½ way through the fruit (seedless)
- 4 to 5 little dates
- Big handful beat greens from the garden
- 1 ½ cups sesame milk (with pulp)
Combine all ingredients into the blender with the wettest items on the bottom.
Turns out that when putting this one together, I had to spin the fruit before adding the greens.
If you look closely, I like to spin the fruit just long enough to get it turning and then stop. The less you time you spend running the blender, the less heat you generate. Thus, I want to turn the greens for a minute so I spend as little time as possible getting the fruit to turn.
The end result, once again, looks a bit muddy. This is beets we’re talking about even if it’s just the tops!
When it really comes down to it, beet greens are really good for you. They have a metric butt ton of vitamin A and K along with Potassium, Calcium and Magnesium. Even if the greens are not the ‘stored sunlight’, they are the chlorophyll factories. And as we’ve seen before (Is food another form of light?), the chlorophyll molecule is a great molecule to consume.
