If you like ‘em tart, this is a great combo! It’s kind of like green apples in a way, it’s got a kick to it. It’s something that should be tried, but it’s not something that you’d want to consume every day. Yet, I bet things would be different if I had a kiwi vine of my own and harvested vine ripe fruit and then combined it with sun ripened strawberries from the garden. I’ll bet it would be a completely different experience.
The beauty of this one can’t be matched.
What to mix up:
Couple cups strawberries
Three pealed kiwi
4-8 little dates (more the better)
½ lb fresh young baby spinach
¾ cup coconut milk (vanilla flavored)
1 little probiotic for good measure.
I love the color contrast between the kiwi and the strawberries. I couldn’t bring myself to add the banana to this one.
Note that I really had to pack that spinach in! It’s also fun watching this one mix. It starts out green and quickly turns pink from the strawberries. Then, as you press the spinach down into the blades it starts to pick up the signature green that we’ve all come to love:
Spinach is wonderful. I wish it were a little cheaper.
Can I get away with saying that on such a formal blog? I don’t know why I’ve waited so long to start blending Chard. I’ve looked at it for months right next to the Kale and Collard Greens. And I think I’ve been associating Chard and Collard Greens. The last batch of Collard Greens that I munched on had a clear peppery spicy flavor that didn’t seem to mix with anything. I couldn’t see it working in a sweeter smoothie.
Well, I felt bold the other day when I saw the Chard on sale for half price. The best part about it was that they weren’t regular bunches split in two being sold half price! That’s a dirty trick that I’ve seen played out on the stores that I know people fall for. Rather, it was the normal size, larger than life beautiful green leaves and firm and fresh.
In any case, I Googled up a site that has some simple descriptions of the taste. Their words really do some up these two greens:
Collard Greens have a mild flavor and are rich in vitamins A, C and K, folate, fiber, and calcium. The best way to prepare them is to boil them briefly and then add to a soup or stir-fry. You can also eat collard greens as a side dish. Just add your favorite seasoning and enjoy!
Swiss Chard tastes similar to spinach and is rich in vitamins A, C, and K, potassium and iron. It is best stir-fried or eaten raw in salads.
I love spinach and was plenty surprised how similar the taste of chard is to spinach.
I also love strawberries but it’s so hard to find strawberries that are actually ripe!
When I was a teenager, I worked on a U-pick strawberry farm. Everyday throughout the season, I had access to the best sun ripened berries in the Puget Sound area. If I saw a beautiful berry beckoning to be eaten, I’d always check the crown to see if it was completely red. Ripe berries don’t have any white across the top.
Turns out that the berries that end up on the stores sold as ‘fresh’ berries are usually picked green.
Notice, in the picture, the white core to the strawberry, you won’t see this on a really ripe berry. As it turns out, frozen strawberries are usually closer to being ripe then what you usually find fresh. Unfortunately, I don’t have a picture on hand to show a frozen berry (even though I’ve got a page in the freezer).
What this picture doesn’t show is the mouth watering smell. I have to admit that the growers have perfected capturing the smell of a strawberry early in the berries development so that when you pick them up in the store, you automatically start to salivate. It’s too bad they don’t taste like fresh picked.
So, on to the recipe; here is the collection of ingredients in picture form:
[picture of ingredients]
Clockwise left to right: Strawberries, Green Chard, Coconut Milk with added vanilla, lucuma powder, a probiotic complex, and pitted dates.
Weights and Measures:
1 bundle Chard
1 cup Coconut milk
12 oz Fresh Strawberries
3 Pitted Dates
1 tablespoon Lucuma powder
1 little probiotic complex (optional and of your choice)
Add the coconut milk to the blender first followed by the fruit and greens.
After it’s been ground good and smooth, add the lucuma if it’s not sweet enough. It might be just fine without adding anything more. The funniest part is when you first turn on the blender and you get the wonderful strawberry pink smoothie that, as soon as the greens start to cut, turns a creamy lighter green that you can see with the resulting smoothie picture shown at the top.
If I’d known that Chard was as good (or better) than spinach when I first started making green smoothies, I’d probably just be discovering spinach now!
Let me know if you give this a try. I’d recommend it to anyone, that’s why I’m posting it here.