Fall is apple harvest time here in Michigan. Unfortunately, a late frost wiped out 90 percent of the apple crop this year. I feel for those farmers. Fortunately, I was still able to snag a bushel of Michigan honeycrisp apples from the market. You can use whatever type of apples you want for this apple smoothie recipe, but for me it doesn’t get any better than honeycrisp.
Now let’s talk beet greens, because most people I’ve encountered have never cooked with them. Beet greens are the leaves and stems that come attached to beets. If you’re fortunate enough to find beets in the grocery stores with the greens still attached, you’ve probably just thrown them away usually. That’s what I used to do.
But these greens are packed with nutrients including vitamins K, A, and C. They’re also high in potassium, fiber, calcium, and antioxidants. So I added some beet greens, a carrot, and some almond meal to my apple smoothie recipe. It was delicious.
But you be the judge. Here’s my Apple Smoothie Recipe with Carrot & Beet Greens:
|Prep Time||Cook Time||Serves|
|5 min||1 min||2|
- 1 apple
- 2 cups beet greens
- 1 carrot
- 1/4 cup almond meal
- 1 tsp. stevia
- 8 ice cubes
- 2 cups of water
181 calories, 8 g fat, 20 g carbs (8 g fiber), 8 g protein