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Seasonally-inspired Recipes from Our Farm to Your Table

Seasonally-inspired recipes from our farm to your table.  

Green Smoothie Bowl with Pea Shoots & Edible Flowers

Mary Ackley

Ingredients:

Makes 1 Smoothie Bowl

  • 1 Banana (sliced, frozen)
  • 1 cup baby spinach
  • 1/2 cup pea shoots, chopped (may substitute sunflower shoots)
  • 1/4 avocado
  • 1/4 c. nonfat greek yogurt
  • dash cinnamon
  • 1 tbsp lemon juice (or any citrus juice)
  • 1/2-3/4 c. water

Optional Toppings (get creative!):

  • Shredded, unsweetened coconut
  • Amaranth microgreens
  • Chia seeds
  • Sliced almonds
  • Edible viola petals (or any edible flowers - make sure these are organic and untreated)

Note: You can find edible flowers, shoots & microgreens in our ready-to-eat salads online at Washington's Green Grocer or From the Farmer)

Directions:

Combine all smoothie ingredients into a high speed blender and blend until smooth and creamy. Pour into a bowl and add toppings as desired.

Feel free to experiment with this recipe! For example, try adding 1/2 scoop of your favorite protein powder and increasing the liquid for a higher protein smoothie; use milk or nut milk instead of water for a creamier smoothie; or substitute different types of greens for the spinach and pea shoots. 

Nutrition: Calories: 228, Total Fat: 6.87g, Total Carbohydrate: 37.4, Protein: 9.5g.

Modifications for better macros if you're counting them: Sub 3/4 banana, 30 g avocado, add 1/2 scoop whey protein, remove nuts and coconut toppings (sub a few blueberries &/or more microgreens). Nutrition: Calories: 247, Total Fat: 6.08g, Total Carbohydrates: 31.64g, Total Protein: 21.25g