This Rosemary Orange Smoothie Goes Great with a Chill Weekend Breakfast!

 

I’m a huge smoothie lover.  They’re a quick, easy, and fun way for me to get fruits and veggies in my kids (and myself), and many of my digestive health clients need to be on a liquid diet as a part of the management of their condition.  Finding a smoothie that packs in some green veggies without sacrificing flavor is an added bonus.

We first tried this smoothie when we happened to have all the ingredients on hand as a little “experiment” – looking at all the ingredients I wasn’t quite sure how it would taste.  It was a HUGE hit with everyone so we’ve made it many more times since then.  Foodies will especially appreciate how nicely the flavors meld together.  Enjoy!

This recipe is by Julie Morris, L.A. based natural foods chef.  I greatly admire her creativity – I have a few of her books and always love everything I make from them!  Earlier this week I reached out to her to see if she’d mind if I published this recipe on my blog.  She wrote back yesterday and graciously agreed!  I recommend Julie’s book, Superfood Smoothies, to friends and clients a lot and am happy to recommend it here too.  Check out her book and her site if you like this recipe!

 

Rosemary Orange Smoothie

Makes 2 16 ounce servings

1/4 cup dried white mulberries

1/4 cup raw cashews

3 cups baby spinach

2 TBSP mashed avocado

1 tsp orange zest

1 1/2 tsp minced fresh rosemary

1 1/2 cups orange juice

2 cups ice

Blend together all the ingredients, except the ice, until smooth.  Add the ice and blend once more until frosty.  Taste, and sweeten if desired.

 

 

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