Root vegetables are a favorite of mine to use in the green smoothies I make. By substituting a vegetable for fruit, it lowers the overall sugar content of the smoothie. It’s also a way to make use of leftovers, as typically I throw in whatever mashed, puréed or roasted root vegetable I have on hand.
When things get heavy, it’s good to lighten up and change the regular rhythm of daily life a bit. It’s Spring, after all, or at least it’s trying to be, putting forth its best effort to shed the layers of winter and show itself off. I’m all for that, because it’s something like a make-over, of the earth as it were, and I love makeovers.
Peaches are in season here in Texas, and I’m on a bit of a cardamom binge, so this slightly exotic-tasting smoothie is the result of those two circumstances. Anytime I add cardamom to something, it tastes a little exotic to me, but that’s probably because I grew up in a home where cinnamon was about as flashy as it got when it came to spices. With a medjool date added to sweeten, this smoothie becomes even more extravagant; a tablespoon of roasted cashew butter brings it all back down to earth. If you love peaches so much that you’d move to the country to eat a lot of peaches, then this is the smoothie for you.
Green is good. You’ve heard it here before. It’s a food mantra for me, and on my blog this year I’m trying to share at least one recipe a month with lots of greens in it. Although there is no shortage of different opinions on what really is healthy to eat, most everyone agrees that getting some form of greens in your daily diet is good.