A few weeks ago S planted spinach, parsley and coriander seeds. They started sprouting just before we went down for a flying visit to Victoria, and by the time we got back were coming along quite nicely. This past week we’ve been enjoying the baby spinach – the first of our spring crops for this year, there is nothing like the feeling of going out the back to pick a vegetable fresh from the dirt and be eating it less than twenty minutes later.
Maybe it is my imagination, but I feel like our homegrown spinach is just, well, better than the stuff we buy from the market. The leaves are almost plump, juicy and full of flavour. Mostly I have it chopped up in a lunchtime salad, but a green smoothie is easily the best way to showcase fresh leafy produce.
I know, I know. A million and one green smoothie recipes abound on the interwebs. I’m not saying that mine is better or worse – it is just the way I like it, so thought you might as well. I prefer not to have banana in my smoothie, and as I’ve mentioned before I’m a sucker for pineapple in any form. The pineapple/coconut combination is a classic, and I like the kick from the ginger and lemon. Sometimes I put a spoon of spirulina or chia seeds into this smoothie, but mostly I prefer straight up fresh veges and fruit as a way to start the day.
This smoothie isn’t especially sweet – all of the sweetness comes from the pear and the pineapple. Choose a nice ripe pear, and make sure your pineapple is also ripe, golden, and juicy sweet. If you do prefer your smoothies a little sweeter though, add a spoonful of honey or date syrup, or even half a ripe banana. Play around – smoothies are an art, not a science!
Green Coconut & Pineapple Smoothie
¼ cup loosely packed mint leaves
1 cup loosely packed baby spinach
3 – 4 tuscan kale leaves, stems removed
4cm fresh ginger, peeled
½ lemon, peeled and deseeded
½ pear, cored
½ cup chopped pineapple
1 tbsp coconut oil
1 ½ cups coconut water
4 – 5 ice cubes, optional
Combine all the ingredients in a high speed blender and blend for approx. five minutes. Pour into two tall glasses and enjoy immediately.