Green smoothies have quickly become a regular part of our routine, (here are two that we love) so much so that it’s already time to shake things up a bit in the ingredients department. Which is why I’m so glad to have begun to learn about the super-high nutritional content found in micro-greens, the teeny leaves found in the produce section next to the lettuce. They are often confused with sprouts, and understandably so – while the name seems to indicate the opposite, sprouts have not yet begun to bear their leaves. Micro-greens on the other hand have, and while many look the same, each delivers a very different flavor, just like their more grown up counterparts. And just like ‘adult’ greens, each micro-green carries a different nutritional profile.
Usually, I think of micro-greens as the perfect finishing touch on a dish – they enliven soups and sandwiches with both a delicacy and a punch. However, upon learning about the high protein content in Sunflower micro-greens, I realized that they’d be the perfect addition to round out our green smoothies. This one continues to use the tropical fruit that’s in now in season, which seems to be a perfect balance to various greens.
Sunshine in a Cup
Kitchen Equipment: Blender, Measuring Cups, Sharp Knife & Cutting Board
– 1 Cup Fresh Pineapple Chunks
– 1 Champagne Mango
– 1 & 1/2 Cups Kale, preferably frozen
– 1/2 Cup Sunflower Micro-greens (I used Good Water Farms’ brand, found at Wholefoods)
– 1/2 Cup Coconut Water
– Adding fruit first, place all ingredients in a blender.
– Start blender on a low speed, then increase to higher speed to throughly puree all greens.
– Serve in a large glass & garnish with a slice of mango & a Sunflower micro-green.
Here’s to your health!