I started an herb garden on my very small apartment patio shortly after Christmas. I planted parsley, cilantro, and oregano. After just a few months, they've all become bushy and beautiful. Hopefully they stay that way!
But since I have so many fresh herbs now I've been trying to use them as much as possible. I really love oregano; it's a little spicy, kind of woody, and a tad floral. Complex! So I decided to add some to my green smoothie one day. I was pleasantly pleased with the results. Since then, I've tried different variations. This one is my favorite.
1/2 to 2/3 cup baby spinach leaves
2/3 cup frozen peaches
1 cup non-dairy milk (I use almond)
1 teaspoon oregano leaves (about a 5 inch sprig)
1/2 of a freshly peeled banana
2 teaspoons agave nectar (optional)
This one couldn't be easier; combine all ingredients in a blender and process until smooth.
Makes 1 serving.
If you like it, try it with frozen pineapple or mango instead. It's also great with baby arugula instead of spinach!
Thank you for visiting my recipe blog. Chocolate Chipotle is all about the power of small things; each and every one of my original recipes showcases a tiny ingredient that packs a big and flavorful punch. I invite you to share my love of herbs, spices, and gourmet findings in your own kitchen. Please, browse by ingredient (see below) or Recipe Index.
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