Sorrel smoothie

Ingredients for 3 servings:

• 1 cup sorrel, leaves without stems
• 1 cup zucchini
• 1 cup of water
• 2 carrots with greens
• 1 orange(s)
• 1 lime(s)
• 1 banana(s)
• 1 cup mango(s)
• 1 cup pineapple
• possibly dried dates or figs for sweetening

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vitamin boost for spring

The cup holds 250 ml, which is equivalent to 1 American cup. The sorrel leaves should be collected from an unfertilized pasture or meadow, if possible, by the end of the rhubarb season. After that, the leaves contain too much oxalic acid and, as far as I know, should no longer be eaten. Outside of the season, you can substitute any leafy greens, from radish and kohlrabi greens to spinach and kale, depending on your taste. The sorrel stems must be removed so they don’t interfere with the smoothie. Likewise, you should be careful not to use the carrot tops if you don’t have a high-performance blender. Wash the carrot tops thoroughly and blend them in the blender along with the sorrel and a cup of water until you have a smooth green liquid without any lumps. Clean the carrots and—if they aren’t organic—peel them, then add them and blend. Don’t run the blender longer than necessary, as otherwise the smoothie will quickly overheat. To enjoy the drink chilled, it’s best to add several of the frozen ingredients; banana, pineapple, and mango are great options. Depending on the power of your blender, you can juice the lime and orange, or peel them and add them whole for more fiber. I often have a cup of zucchini left over from cooking with zucchini, peels, and leftovers from the spiralizer. Finally, add the banana, mango, and pineapple, blend, and enjoy! If it’s not sweet enough for you, you can add dried dates or figs, or use more banana. To lose weight, simply replace the cup of water with almond milk and drink it instead of your lunch. It definitely works, and it’s healthy too!