I love making smoothies and smoothie bowls. It's a great way to sneak in lots of veggies and good-for-you ingredients. The combinations are endless, and I like to top it off with in things like coconut flakes, bee pollen, cashew butter, and blueberry right before I dig in.
If you've been following me on Instagram for a while, you know what my go-to green smoothie is! I make it all the time, and absolutely love that it is a chock full of goodness!
I recently made a change to my go-to smoothie and have been adding Purslane to it. And, if you are wondering what Purslane is, it's weed filled with plenty of nutrients. This vegetable has extremely high levels of omega-3 fatty acids for a land vegetable, as well as significant amounts of fiber, vitamin A, vitamin C, B-family vitamins, iron, magnesium, manganese, potassium, calcium, and copper. Furthermore, the betalain pigments (powerful antioxidant compounds) and carotenoids round out this veritable treasure trove of nutrients and beneficial organic compounds.
What You'll Need
1 handful frozen spinach
1 small handful of microgreens
1 small handful of celery greens
1 small handful of purslane
1/2 cup homemade cashew milk
1 tsp matcha ( used Tea Bar's brand!)
1/2 lime or lemon
1/2 cup coconut meat
1 scoop @vitalproteins collagen peptides
stevia, to taste or 2 pitted Medjool dates
1 tbsp gr8nola granola*
What You'll Need
In a high-speed blender add all ingredients and blend for 45-60 seconds.
Pour in a tall glass or bowl and top with toppings.
Recipe makes 1 big 32oz cup or 2 smaller bowls.
* Use promo code 'valeriefidan' at check out for 20% your order!
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.