I have a gardening obsession with red shiso. This year, my backyard herb garden includes marjoram, tarragon, basil, sage, oregano, and red shiso.
Red and green shiso are the most common culinary forms of the perilla plant. Raw green shiso leaves are commonly used to flavor Japanese dishes, as a minty herb. I like using minty ribbons of raw red shiso to perk up the flavor of green salads or simply pairing ribbons with fresh or pickled ginger.
Today’s smoothie pairs a handful of red shiso with a knob of fresh ginger root.
Very ripe Asian pear adds all the sweetness needed.
Red Shiso Ginger Smoothie, by Veganbythebook
Makes: 4 cups (almost 1000 ml)
- 1 ½ cups unsweetened almond milk
- 1 ¼ cups chopped, cored, and seeded, ripe pear (I used Asian pear)
- 2 frozen bananas, chopped
- 1 handful of red shiso leaves (a few flowers and stems are okay to include)
- 1 knob of fresh ginger root, thinly sliced (1 – 2 inches, to taste)
- 3 tablespoons hulled hemp seeds
- 1 teaspoon maca powder
- ½ teaspoon turmeric powder
- 1 large leaf and stem red chard, chopped
- Add all the ingredients to the jar of a high-speed blender. Slowly increase the speed and puree until smooth, 1 – 2 minutes.
- Pour into your jar, cup or glass. Garnish with a few shiso leaf ribbons, if desired.