I make green smoothies every day for my family. They are delicious and nutritious! I like to mix/change up the greens every day for the purpose of getting different nutritional benefits from the different types of greens. At the moment, our garden is producing some wonderful greens that we can use for our breakfasts such as spinach, kale, arugula, tat soi, and lemon balm.
I have never actually tried lemon balm leaves on anything until today. I decided to try it out in our smoothies. And, it worked out pretty well!
Smoothie of the day (serves 2):
- 2 frozen bananas
- 8 fresh strawberries
- 1 fresh mango
- 5 pitted dates
- 3 ice-cubes of wheat grass (optional….see previous post for instructions)
- 7 leaves of lemon balm (fresh)
- 1 cup of fresh curly-leaf parsley
- 1/2 cup of kale
- 2 tablespoons of hemp seeds
- 2 tablespoons of pumpkin seeds
- 4 tablets of spirulina (optional)
- 1 to 2 cups of coconut water or non-dairy “milk”
Directions:
Blend all ingredients together with a few pieces of ice and serve immediately.
VEGETABLE WASH
I don’t buy the store-brand veggie wash, because I just make it myself.
Ingredients:
* Grapefruit Seed Extract Liquid Concentrate – 2 oz – Liquid
* Apple Cider Vinegar, Organic Raw Unflavored 32oz
* Bob’s Red Mill Non-Aluminum Double Acting Baking Powder Gluten Free — 16 oz
In a large mixing bowl, put about 15 drops of grapefruit seed extract, 2 tablespoons of vinegar, and 1 tablespoon of baking powder in with water. Mix it up, and soak your veggies/fruits for a few minutes and then rinse your produce.









