I am on a green smoothie kick. This Greener March Challenge has gone straight to my head. And straight to my blender. And then straight to my stomach. I haven’t made green smoothies in ages, and now I can’t seem to stop.
None of my the avocados from my most recent haul are ripe yet, otherwise I would have made an avocado smoothie again. I still wanted a smoothie for breakfast today though, so I tried to come up with something different this morning – hopefully just as good as that avocado smoothie.
How about cottage cheese and some raspberries with a banana – we could make something reminiscent of raspberry cheesecake? Let’s give it a whirl.
When I looked at the bucket of spinach on my counter for the fifth or sixth morning in a row, it reminded me to remind us all about the importance of rotating our greens.
If I might quote myself from that post about Swiss chard and rotating your greens:
Victoria Boutenko explains in Green Smoothie Revolution that the leaves of plants contain trace alkaloids. Alkaloids can be poisonous in large quantities. In small, normal quantities, alkaloids are no big deal. In fact, alkaloids are part of what makes greens so awesome because they can do great things for your immune system.
But if you eat, juice or blend a lot of greens day after day and use the same greens for weeks on end? The alkaloid of that particular green can build up in your body and can lead to symptoms of poisoning.
Now don’t freak out and suddenly stop eating salads because you’re afraid you’re going to get poisoned! I eat greens every day and have lived to tell this heroic tale.
Just let this alkaloid factoid be a good reason to try out new greens! Greens you might not have otherwise tried/have forced on you because you signed up for CSA boot camp/grown in your garden because you spit on your Swiss chard seeds and they just happened to grow.
So if you’re really digging the spinach in your smoothies right now, that’s cool. It’s probably not a bad idea to try out some different varieties of greens once in a while too.
I bought a container of pre-washed baby kale when I stocked up on greens today, but it was spinach in my blender this morning.
Spinach and a banana with a cup or so of frozen raspberries, a big scoop of cottage cheese and a pour of unsweetened vanilla almond milk to make green smoothies for two.
I really, really wanted this to taste like cheesecake, but “cheesecake” would be a bit of a stretch. OK, a big stretch. A Green Kind-of-Cheesy Raspberry Smoothie is probably the most accurate title.
It was still good and plenty drinkable, but it was not cheesecake. It needs something else before we can call it a Raspberry Cheesecake Smoothie… (Like sugar and cream cheese?) Or maybe it’s because spinach does not belong in cheesecake. Neither does kale for that matter.
Whatever the case, it was breakfast. It was good. It was green. My work here is done.