Wilted Smoothie
“Starting new habits such as using up food scraps can be daunting, but starting first thing in the morning can kick things into motion. At home, and at the restaurant, we keep a bin for fruit and vegetable scraps. When I make my way to the kitchen in the morning, I check the bin and pull out wilted leafy greens and herbs to make a smoothie. It’s important to start my day feeling nourished by a tasty and healthy breakfast, and a sense of satisfaction from using ingredients that might otherwise have been tossed.” —Justin Cournoyer, Ontario
| Servings | Prep Time |
| 2cups | 10minutes |
| Servings | Prep Time |
| 2cups | 10minutes |
- 1 tbsp cilantro stems
- 1/2 brown banana
- 1 cup wilted salad greens romaine, kale, spring mix, etc.
- 1-1/2 tsp fresh ginger grated
- 2 tbsp celery leaves
- 1 to 2 tbsp fennel fronds
- 1/2 cup berries any type, fresh or frozen
- 1/4 cup plain yogurt
- 1 tbsp peanut butter
- 1 tbsp hempseed
- 1 cup water or coconut water
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Ingredients
Portions: cups
Units:
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- Add all ingredients to a blender. Start on low and gradually bring to high. Repeat until desired consistency.
This recipe can easily be batched in large quantities and frozen. Just pour the smoothie into regular-sized muffin tins, filling halfway, and then freeze.
Once frozen, remove the smoothie pucks from the muffin tins. If they stick, heat the pan until they come out. Store in a recyclable container.
When you’re ready to use, pop 2 pucks in the blender along with plain water or coconut water, and use the crush ice setting.
The colour of the smoothie will vary based on the berries and greens used.
