Sometimes I need a vacation from my vacation. I was only in Mexico for 72 hours but I felt like I had been gone eons when I returned. It was like Baja abducted us and ten years passed during the weekend -- and I blame it all on my sister's friends. They may be 10 years my senior but that only made them ten times more ready to party.
And it's not just the craziness I need a break from -- it's also the food. It's very possible I ate my weight in tortilla chips, more than likely we consumed all the huevos rancheros in Baja, and quite certain that the only really fruit consumption was the lime wheel that came with our hibiscus margaritas. Attempting to make up for the guacamole-fueled nuttiness of it all, I've been making variations on this Strawberry and Power Greens smoothie recipe -- a sort of nutritional amends if you will. I can't precisely break it down for your nutritionally but I know it's a step in the right direction with lots of vitamin A, C, K and a good dose of fiber.
It should be said that there are as many smoothies out there as there are stars in the sky but this is how I'm currently liking mine. The greens actually came about because my market now has baby kale and chard and I'm loving them in every sort of salad I concoct -- it was only a matter of time before I threw some in the blender. And when I ran out of that, I found threw in baby arugula that gave it a peppery note -- admittedly that's probably not for everyone but really isn't as weird as it sounds.
peeled and segmented
hulled and halved (about 10 ounces)
Combine everything in a blender and process until smooth. Taste and add more honey as desired. Serve immediately.
Many stores are now selling a mix of baby greens that includes baby kale and baby chard and that is what I've been using in this smoothie. I find that regular (ie fully grown) kale or chard can be too overpowering so, if you can't find baby greens, go ahead and stem in and then use half the amount called for here.
Food styling and photography by Aida Mollenkamp