Wait—what?

Drink spinach?

Well, yes—sort of. Miles does suggest starting a smoothie with spinach (it’s high in protein and mildly flavored—compared to other greens like watercress or kale). But don’t worry, she’s not proposing you toss back a glass of blended bok choy or mint leaves.

“A green smoothie is a fruit smoothie with raw leafy greens blended through it,” writes Miles.

Now you might be thinking, Why would anyone want to ruin a perfectly good smoothie with alfalfa sprouts?

Miles puts forth a pretty good argument: “Greens are rich in fiber, vitamins, minerals, antioxidants, pigments like chlorophyll and cartenoids, and even essential fatty acids such as omega-3s.”

Along with celebrating the virtue of these verdant plants, she includes tips on how to grow your own herbs, sprouts, and microgreens; describes the ideal blender; and provides a surprisingly objective view of the raw food diet. The second half of the book is filled with 300 recipes beginning with seasonal recipes and moving to blends for bone, heart, and digestive health, among others. She even offers smoothies that advertise mood and hormone regulation.

Of the 300 available recipes in The Green Smoothie Bible, we will be featuring nine of Kristine Miles’ seasonal recipes (three in summer and two in fall, winter, and spring). Try one or all, and share your green smoothie adventures in the comments below.

If you’re new to green smoothies, Miles recommends that only 10 percent of your smoothie be greens and gradually increase them to 40 percent as you grow accustomed to the flavor.

Recipe 1

• 3½ cups watermelon
• 1 inch fresh ginger
• 2 tablespoons chia seeds (optional, for a thicker smoothie)
• Greens*

Recipe 3

• 1 cup pitted cherries
• 1 banana
• 1 to 2 tablespoons raw cacao
• 1½ cups water or nut milk
• Greens*

Kristine Miles is a health professional with more than 15 years experience. She is passionate about lifelong learning, plant-based nutrition, and living a healthy lifestyle. Kristine works full time as a physiotherapist in a private practice, is a part-time cooking demonstrator, and is a blogger at kristinemiles.com and greensmoothiecommunity.com. She is happily married and lives on Phillip Island, Victoria, Australia.

Summer Recipes from The Green Smoothie Bible The Saturday Evening Post

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Join author Jody Vassallo and photographer Clive Bozzard-Hill as they walk you through the colorful world of Preserving Basics: 77 Recipes Illustrated Step by Step.

Watermelon and Geranium Jam

Ingredients

© 2011 Firefly Books. Reprinted with permission. All rights reserved.

• 1 pound red apples, peeled, cored, and chopped
• 4 to 6 sweet-smelling rose geranium leaves
• 2 pounds seedless watermelon, chopped
• 3 3/4 cups granulated sugar, warmed
• 2 tablespoons lemon juice

Directions

1. Put apple cores, seeds, and geranium leaves into a piece of cheesecloth and tie with a string. Put apples and melon into a large pan and cook until soft.
2. Add the sugar and lemon juice and stir over low heat until the sugar has dissolved.
3. Remove the pan from the heat and, using a handheld blender, blitz until smooth.
4. Return the pan to the heat and add the cheesecloth bag.
5. Bring to a boil, stirring regularly, for 15 minutes, until the jam reaches setting point. Remove the cheesecloth bag, then remove the pan from the heat.
6. Spoon the jam into warm, dry, sterilized jars, then seal and process in a boiling water canner for 10 minutes. Label and dae, and refrigerate after opening.

© 2011 Firefly Books. Reprinted with permission. All rights reserved.

 
Variation: Substitute the geranium leaves with some fresh rose petals, if you like. Make sure neither has been sprayed with pesticides, wash thoroughly.

Tip: Try to find seedless, brightly colored, fragrant watermelon, as it will have a big impact on the final color of this jam.

Watermelon and Geranium Jam The Saturday Evening Post