Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie
Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Published June 26, 2019 by
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Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

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    Rhubarb Ginger Lemonade

    Rhubarb Ginger Lemonade

    “That’s a lot of rhubarb,” the cashier said, as he picked up the bag and placed it on the scale. I shrugged. What is "a lot" of rhubarb, anyway? Rhubarb season is only so long and the rhubarb plants in my garden are so small, buying pounds upon pounds of it is the only thing to do. 

    So why so much rhubarb? Well mostly, I wanted to make this rhubarb crisp over and over again. But also, I had dreams of a pink lemonade with tart rhubarb notes, and a rhubarb ice cream. This recipe is the result of the first dream -- the ice cream is still a work in progress. 

    Rhubarb Ginger Lemonade
    Rhubarb Ginger Lemonade

    Rhubarb is pretty tart on it's own, so honey lends natural sweetness to this drink to balance out the lemons and rhubarb juice. The addition of ginger adds a bite, making this lemonade super refreshing and rounding out it's flavor profile. (I LOVE ginger in lemonade!)

    And that color? It's totally natural! The batch of rhubarb I used to make this lemonade was super pink to start with, so if your rhubarb is a softer hue of pink, I would expect your juice to end up a softer shade of pink, too. 

    Mix it up: There are a few twists you could pull on this recipe, including topping it off with sparkling water (spritzer, anyone?), or adding a shot of tequila for an springtime hard Rhubarb Ginger Lemonade. Give them both a try! 

    Rhubarb Ginger Lemonade

    Rhubarb Ginger Lemonade

    Published April 19, 2018 by
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    Serves: 4   |    Total Time: 20 minutes



    Ingredients:

    • 2 cups chopped rhubarb
    • 3-1/2 cups water, divided
    • 1-1/2 inch ginger root, minced
    • 4-5 lemons (about 1 cup lemon juice)
    • 1/3 cup honey

    Directions:

    1. Add chopped rhubarb, 1/2 cup water, and ginger to a sauce pan and bring to a simmer. Simmer for 10 minutes, until rhubarb is soft.
    2. Place a strainer over a bowl. Pour rhubarb mixture through strainer, catching water and juices with bowl. Using a spatula, press all of the juice out of the rhubarb chunks. Then, discard rhubarb pulp.
    3. Juice the lemons. Strain lemon juice to remove any seeds. Pour lemon juice into the bowl with the rhubarb juice. Add honey and remaining 3 cups water, and stir until honey is dissolved. Chill before serving, and pour over ice in glasses.
    4. Note: you can also top off your glass with sparkling water or add a shot of tequila!

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    Immune Boost Green Juice

    Immune Boost Green Juice

    I’m not much of a juicer. Never have been. I’ve always been a little down on what I see as a glorified consumption of sugar. That might sound a little harsh, and I admit that it is. But more often than not I’d rather drink a smoothie with all of its fiber, or just eat a piece of goddamn fruit.

    But, last week, there I was. I felt a tickle in my throat. Oliver had just finished reading me a news story about how the flu was out of control this year. And I decided I needed a boost. Green juice.

    Have you been there? The “please, please, please don’t let me get sick,“ feeling? That’s what this juice is for.

    Immune Boost Green Juice

    It is SUPER high in Vitamins C, A and K. Like nature’s Emergen-C! But, 100% natural.

    I drank that green juice down (and loved it, citrusy, with a touch of ginger). The next morning, The tickle at my throat was gone, but two days later Oliver complained of a sore throat too, so there I was again making green juice again--the same green juice I had made for myself just a few days before.

    Now, I’m still not that into juice. You'll find no recommendations on juice cleanses here. But this juice is like a multipurpose vitamin... like an insurance policy. You drink it with a wholesome breakfast and you get all those extra vitamin packed in.

    So far, I'm still flu free: maybe it had something to do with this juice, or maybe not. Either way, I fell in love with green juice somewhere along the way. At least this green juice. The insurance policy.

    Vitamin Boost Green Juice

    Immune Boost Green Juice

    Published February 8, 2018 by
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    Serves: 2   |    Total Time: 10 minutes



    Ingredients:

    • 2 leaves of dino (lacinato) kale
    • 1/2 cup sliced cucumber
    • 1 lemon, peel sliced off
    • 1 blood orange, peel sliced off 
    • 1 and 1/2 apple, cored and roughly chopped
    • 1 inch ginger
    • 1 cup water
    • 6 ice cubes, for serving 

    Directions:

    1. Place ingredients in a high powered blender: first the kale and then the cucumber, lemon and orange, apple, ginger, and water.
    2. Purée until smooth (I use a BlendTec (affiliate link!), and set the blender to the “Whole Juice” setting).
    3. Place a nut milk bag (affiliate link!) over a bowl or wide-mouthed jar, and pour purée through the nut milk bag to strain out the pulp.
    4. Optional: If you like, stir back in a tablespoon or two of the pulp.
    5. Divide ice cubes between serving glasses and pour juice over ice. Serve.

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