As we drove the city streets of Lenexa, Kansas last night we noticed that the city fountain water was running green, and the park displayed a large banner inviting all to their annual Spinach Festival. Ahhhhhh….. Yes Spinach!!! As the warm summer air begins to shift into cooler fall breezes it is becoming the perfect growing season for the family of greens.
There is a large variety of greens such as; kale, swiss chard, collard greens, turnip greens bok choy, but spinach by far is one of my favorite greens. It is so versatile. Slip it into salads, sandwiches, soups, stews, eggs, pizza, and yes smoothies too. Slipping these cute, little, baby spinach leafs into your foods will aid in stronger bones due to its high calcium content. Also, cancer fighting protection with it high levels of vitamin C and A. Spinach’s secret weapon is lutein. Making it one of the best foods in the world to prevent cataracts, and macular degeneration. Which is the leading cause of preventable blindness in the elderly.
With all that wonderful nutritional info I know you can’t wait to learn how to include spinach into your next smoothie. Wait no more… this recipe came from Dr. Joel Fuhrman’s book Eat to Live. He calls it the Eat Your Greens Smoothie, and I for one love it. Once again it’s all about simplicity, and I also love that you can add greens using a traditional blender…no big, expensive juicer required for this tasty treat.
Let’s get to the YUM! You’ll need the following ingredients:
5 oz prewashed baby spinach (a large handful works well)
1 cup frozen mixed berries
1/2 cup unsweetend almond, or soy milk
1 cup pomegranate juice
1 tablespoon of flaxseeds
Blend all the ingredients in a high-powered blender until smooth and creamy.
(Spinach Info: www.cookingnook.com)