Today’s breakfast next to our fall ‘green smoothie’ garden.
Lynette and I drink our breakfast 4-5 days a week, most of the year. We do not buy expensive powdered green drink powders. They are not fresh, plus they can contain additives, sweeteners and preservatives.
Rather, the majority of the ingredients for these super food morning concoctions are made from our garden, local ‘weeds’, or from the harvests of the farm CSA we belong to. Here in Vermont (growing zone 5) you can grow or harvest raw veggies and fruits for super foods green drinks for more of the year than one imagines possible.
Why drink green smoothies?
That’s easy. Healthy, vitamin and mineral rich nutrition, energy boost, convenient and inexpensive. Smoothies include the whole vegetable–pulp, skin and seeds. That gives us dietary fiber, which regulates digestion and blood sugar. With processed foods everywhere we just have too little fiber in our diets.
The ingredients of green smoothies are not cooked, so their complete nutritional value is readily available. Cooking foods, especially vegetables, reduces nutrients and natural enzymes. These enzymes boost energy and help to fight chronic diseases like arthritis and diabetes. Plus meals dominated by high-fiber vegetables have been proven to help you lose weight.
There is no better “bang for the buck” nutritionally than green smoothies made from ingredients in your garden, yard and from local farms. And, once you get the hang of the seasonal flow of local vegetables and common yet overlooked weeds these nutrition-packed breakfasts are easy to prepare.
Recipes from the garden
Our green smoothies are mostly raw Read the rest of this entry »