To wrap my week of salad, I have a confession to make: I cheated again! Last year, I made a spinach omelet instead of a real salad amid freezing temperatures and blankets of snow. This year we’re bracing sheets of rain, but at least it’s making the snow disappear quickly. But onto this amazing recipe that I found over at the Brown Eyed Baker’s blog.
I’m a bit obsessed with this green smoothie now. I really pack in the baby spinach and don’t notice the taste of it at all mixed in with the fruit. Please try this out – it looks like swamp water but tastes very fresh and bright (and sweeter than I was expecting). It is so good!
Plus, it’s the perfect shade of shamrock green for St. Patty’s day weekend!
1 cup cold water
1 cup ice cubes
1 banana, cut into chunks
1 orange, peeled and separated into segments
1/2 apple, peeled, cored, and cut into chunks
1/2 lemon, peeled and separated into segments
1/2 inch piece of fresh ginger, peeled and minced
2 cups baby spinach
1.) Add all ingredients into a bender and puree until smooth and completely combined.
2.) Drink all at once, or separate into two servings. The smoothie can be stored in an airtight container in the refrigerator for up to one day. When it comes out of the fridge, it will have thickened, so give it a quick stir, and enjoy!