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. Ingredients
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) Instructions
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!
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Welcome!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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