Today’s Smoothie: Creamy Apple Mint

It’s still apple season here! The deer have left me plenty. This morning, I found some beautiful mint leaves in a raised bed area. So, today, let’s try freshly picked apple and mint, made creamy with half of a large avocado.

AVOCADO ADVICE: Be careful with how much avocado you put into your smoothie. Too much will make pudding. Half a large, ripe avo made today’s smoothie creamy without having to use a spoon.

Today I skipped the banana and raised the sweet taste with a 2nd Medjool date and a few dried cubeb berries.

For more about cubeb (tailed pepper), read this earlier post:

https://veganbythebookblog.wordpress.com/2018/11/18/todays-smoothie-kiwi-fennel-with-cracked-cubeb/

RECIPE:

Creamy Apple Mint Smoothie, by Veganbythebook

MAKES: 4 cups (about 1000 ml)

INGREDIENTS:

  • ½ large avocado, peeled and pitted (Save the other half for later: Keep the pit in the other half to slow the oxidation that darkens the exposed edge of the flesh)
  • 1 can (16.3 fluid ounces / 485 ml) unsweetened coconut water with pulp (I used C2O brand)
  • 12 fresh mint leaves (about 2 tablespoons)
  • 3 tablespoons hulled hemp seeds
  • 1 teaspoon maca powder
  • ½ teaspoon turmeric powder
  • 2 cubeb (“Tailed pepper”) berries
  • 2 Medjool dates
  • 1 apple, cored and chopped (unpeeled)
  • 2 tightly packed cups mixed baby greens (almost 4 ounces) – I used chard, kale, and spinach.

PROCESS:

  • Add all ingredients to the jar of a high-speed blender. Process until smooth, 1 – 2 minutes.

 

OR

 

  1. FOR A MARBLED EFFECT: Add all ingredients except the baby greens to the jar of a high-speed blender. Process until smooth, about 1 minute.
  2. Set aside 2 cups of this blend.
  3. Then add the baby greens to the remaining mix in the blender jar. Process until smooth, about another 30 seconds.
  4. Layer the different colored blends into your drinking glass (e.g., into your Mason jar, alternate one cup of each until the one-quart jar is full.

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