Yesterday we spent some time discussing food waste, and how there is plenty of room for improvement. Well, you know those beautiful bunches of beets in season at the farmers market? And you know how once you've diced and roasted the roots you are at a loss for what to do with the tops...so you toss them? Never again! After making this smoothie with the semi-sweet beet greens, I'm buying the bunches of beets for the foliage.
You may recall and acquisition I made while in Portland this summer. Slowly but surely I am making my way through cherries (from Out West) and blueberries (from MD) sitting patiently in my freezer. If you happen to have some frozen (or canned, for that matter) spoils of summers, here is a great way to use them up!
Cherry Berry Green Smoothie
1/3 cup frozen Bing cherries
1/3 cup frozen blueberries
1/2 cup shredded beet greens
1/4 cup non-dairy milk
1/4 cup non-dairy yogurt
1/2 lemon, juiced
5 drops vanilla stevia (optional)
Check out this and more on Slightly Indulgent Tuesdays.
academic agriculture almond amaranth animals apples apricot asparagus avocado baking banana bars basil beans bees beets berries biodiversity blog action day blueberries book bread Cabbage Cake carob carrots cashew cauliflower celery chard Cheese cherry chickpeas chocolate chocolate with a soul Cinnamon rolls climate change coconut coffee commodities conflict conservation contest cookies corn crisp cucumber culture dairy daring bakers dates deforestation dess dessert eggplant eggs Environment Ethics fair trade fennel figs film fish Food Waste Foodie blogroll Frugal Foodie Gardening garlic gender ginger gluten-free GMO grains granola grapes Greens hazelnut health history Holiday honey horseradish human rights hunger ice cream Indian Kale Kiwi kohlrabi lemon lentils lime Live Below the Line livestock macarons mango markets melon mint muffin Munchable Soapbox mushrooms nutrition nuts okra olive oil onion orange organic pasta Pastry peaches peanut butter Pears peas peppers Pie pistachio plum policy pollution potatoes poverty Produce of the Week protein quinoa Rabe raw resources restaurants rhubarb risotto root vegetables salad seafood sesame smoothie social justice SOS soup spinach Squash stevia strawberry sunchoke sunflower seeds sustainability sweet potato tea tempeh Tofu tomato tradition trains Travel Turnip Vegan Vegan MoFo water wheat berries winter squash zucchini