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 Los Cabos 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 real 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 you 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 not for everyone but really isn’t as weird as it sounds.
Strawberry Kale Banana Smoothie Recipe
- 1 medium orange peeled and segmented
- 14 medium fresh or frozen strawberries hulled and halved (about 10 ounces)
- 1/2 cup baby kale swiss chard, and/or baby spinach
- 1/2 medium ripe banana fresh or frozen
- 1 cup almond milk or other nut or oat milk
- 1 1/2 teaspoons honey
- Combine everything in a blender and process until smooth. Taste and add more honey as desired. Serve immediately.