With the arrival of spring my taste buds have been craving all things herby.
The light and pungent KAPOW! of cilantro or parsley in my smoothies, the use of fresh sage sautéed with browned butter and small pieces of chicken, the desire to begin my summer ritual of making and freezing pesto with fresh basil…I’m telling you I won’t get my herb pots planted quick enough to please these cravings.
In the meantime, another craving I’ve got is for cold smoothies. The fresh taste of fruits and vegetables coupled with a bit of some hemp seeds, a splash of almond milk or apple juice, a handful of greens, a scoop of collagen (for protein, or just a scoop of protein powder) and I’m on my way to total satisfaction.
Now, to be honest, this Pucker Up Smoothie was a complete accident as Annie and I were working to concoct an entirely different recipe. I wanted parsley, I wanted avocado, and I wanted lemons though had limes, and before we knew it, we were spooning up this fresh and delicious smoothie that made both of us pucker, which is when Annie said, “mama, this is a Pucker Up Smoothie!”, and at that moment it was named and we’ve had it several times since.
Pucker Up Smoothie
- 1/2 ripe avocado
- 1 tbsp lime juice I squeeze limes into ice cube trays, freeze, and store in a bag to grab as needed
- 1 cup almond milk
- 1 cup frozen mango
- handful baby kale
- 1/4 cup fresh parsley FRESH only
- Place kale, parsley, and avocado in blender, then add mango and lime, along with almond milk and blend until thick.
- This one you'll serve with a spoon!
The frozen lime cube was a surprise ingredient in this smoothie for us, whats your favorite secret smoothie ingredient?