God Save the Greens!
As you may notice from many recipes, I am very big on wild edibles and discarded greens. Why on earth should we toss them away and they’re perfectly good and nutritious for us? If they sit on top of the root vegetables they have more contact with the sun and contain the much beloved chlorophyll (which has the same molecule as our blood). Plus, if you don’t use it, you lose it. I think that was referring to something else but I swear it goes for the green leaves as well.
Did you know the leaves of the radish plant actually contain more Vitamin C, protein and calcium than their roots? They have been used to treat kidney and skin disorders, fight cancer and even soothe insect bites. Radish is rich in folic acid, Vitamin C and anthocyanins.
This is a wonderful spring green smoothie that should be consumed straight away. It’s fresh, it’s hydrating and nourishing!
The Rhubarb is a perfect astringent addition to the plate and it delivers a good portion of Vitamin K too.
The frozen cherries(if not in season) and bananas will balance in sweetness the taste and ginger brings in the anti-inflammatory function and digestive kick.
I could spend all day talking about the beauty of a green smoothie, but I’ll let you get some radishes, save the greens and whiz it yourself!
Ingredients(makes 2):
– 1 handful radish greens
– 1 celery stalk
– 1/2 rhubarb stalk, peeled
– 1 large banana or 2 small ones
– 1 handful frozen cherries
– 1 slice ginger
– water half way through the blender
How to:
Add them all to a blender and fill with water half way through the content. Give it a couple of pulses and then let it blend until it reaches a smooth consistency. Serve straight away.
Lots of sunshine in your life!
To your thriving health,
Denisa xxo
