Add another worthwhile smoothie to the collection. This one gets its flavor from the strawberries, sweetness from the dates and creaminess from the mango. Parsley comes along to sweeten the breath and sharpen the eye-sight!
It’s the middle of November and I’m now getting down to the last of the greens from the garden. Event thought we’ve had a frost and more than half the leaves have fallen off the trees, the parsley’s strong enough to endure. What a great plant. Even though I’ve still got Collard Greens and kale, the parsley still tastes fresh and healthy! The Collard Greens turned peppery and that it’s too really not something I can stomach. The kale, well, no longer tastes all that flavorful, it’s kind of old.
So, using what’s offered, parsley’s on the menu!
Recipe:
- 2 oranges
- 1 ripe mango
- 10 frozen strawberries
- 3 medjool dates
- 1 cup coconut milk
- 1 fresh bunch parsley
The work comes pealing and removing the seeds. I like to buy oranges that have seeds for the fruit tastes better. Add the fruit to the blender and liquefy.
Once it’s liquid, press in the parsley.
Plan on having enough for breakfast and half a lunch! This combination yields about 6 cups.
I love these small mouth quart jars! This one is an old honey jar that I’ve been recycling for months now. As long as you promptly wash it out before the residue dries, the lid will not corrode very fast. When the lids ware out, it turns out that the jar doesn’t hold my interest much longer. Fortunately, I can still find great raw honey in quart jars so my source doesn’t run dry.
Have a great day!
