“The salad is the main dish.” -Joel Fuhrman on the Eat To Live food plan
I love a flavorful salad as much as any clean-eating vegan. But sometimes, a giant salad for lunch and dinner isn’t always practical. I prefer to hit the gym before work, where I often have a long day and work through lunch; therefore, portability, convenience, and ease of preparation are a must. Cost effectiveness doesn’t hurt, either; that’s why I like frozen greens. Here’s how I’ll be getting my pound of dark leafy greens in this week. –tortugita718
1/2 pound frozen dark leafy greens of your choice (I used collards)
2-3 cups cold water
1 large Granny Smith apple, cored and cut into 1-2 inch pieces
Variation 1: use a cup of blueberries and a 1-2″ cube of fresh raw ginger instead of the banana.
Variation 2: lightly cook the greens first; replace 1 cup of water with several ice cubes.
Blend everything together. Serve very cold; add ice if needed. As it starts to warm up, it gets that earthy, muddy, “green-y” flavor. Makes a 40-60 oz. smoothie.