Being short on fruit, I remembered that our very generous neighbor welcomed us to pick whatever we wanted from his curbside tree. October is prime apple picking season in the Northwest and today seemed like the perfect day to walk down the hill and take Don up on his offer.
Carrying the heavy satchel home in the warm sunshine, I thrilled at the beauty all around me. The clear sky, deeply shadowed evergreens, fiery crimson maples, and glistening water all reflected back the glory of the Creator. At home, the late afternoon sun shone through the west window onto the dining table. The October apples begged a photo-shoot before they were folded into a great apple pie–one in the VitaMix and the other in the Dacor oven!
Conveniently, the greens for our smoothie came from the spinach and chard I had inconspicuously tucked between the landscaping in the front yard late in July. To the local apples and greens, I added cinnamon from Southeast Asia and cloves from some exciting place like Madagascar, Brazil or Ceylon. The almond milk was homemade from California-grown almonds thanks to Trader Joe’s.
The recipe is simple. Three large apples, two cups of greens, two cups of almond milk plus a teaspoon each of cloves and cinnamon.
Cloves are great for digestion, but you might want to go light on them if you are not ready for a jolt from deep within! Although you might appreciate the prompting to your metabolism.
The smoothie quickly disappeared, although our daughter, Annemarie, found the cloves a little too rambunctious for her digestive system.
I don’t think I’ve ever made a smoothie that he didn’t love. That’s saying something, because I don’t love them all. It does remind me that more adults could learn from a smoothie-drinking toddler how to eat more healthily!
Plan on 90 some calories for each bountiful cup! This recipe took its inspiration from The Everything Green Smoothies Book although I rarely follow a recipe exactly because it’s not what I do best!
Marlee Huber ~ Advocating for Your Flourishing Health!