Purslane smoothie. Let food take care of you with Daily Harvest's chef-crafted smoothie recipes. Built on organic fruits and vegetables and packed with farm-frozen superfoods. See recipes for Banana peel and purslane smoothie too.
A very tasteful and delicious sunday-afternoon-smoothie. After a large and cozy family breakfast, lunch would be too much. So this fresh and super healthy purslane smoothie could be a perfect substitute. You can cook Purslane smoothie using 16 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Purslane smoothie
- It’s 1 cup of purslane.
- You need 1 cup of roman lettuce.
- Prepare 1 of avocado.
- Prepare 1 of cucumber.
- It’s 1 of carrot.
- It’s 1 of small beet.
- It’s 3 of small bananas.
- You need 1 of orange.
- You need 1 cup of fruits vinegar.
- You need 1 cup of kombucha.
- It’s 1 cup of milk kefir.
- You need 2 cups of coconuts milk.
- You need 1 tbs of cilantro.
- It’s 1 tbs of chia.
- You need 1 tbs of wheat germ.
- Prepare 1 of ts bee pollen.
The Sattvic Yoga Lifestyle teaches us to always eat light and in balance with other meals during the day. It is a wonderful healing plant used for high blood pressure, anaemia, rickets, diabetes, blood disorders (its red stem is a clue that purslane is good for the blood) and fevers. Consuming purslane is an excellent way to increase your beta-carotene intake. Beta-carotene is a plant pigment that's converted in the body to vitamin A, a powerful antioxidant that works to maintain healthy skin, neurological function and vision.
Purslane smoothie instructions
- Mix together with blender and enjoy!.
Purslane contains glutathione, is rich in vitamin C, calcium, magnesium, riboflavin, potassium and phosphorus, and nicely compares to spinach in its iron content. With a mild, very slight hint of sour flavor and chewy texture- purslane leaves and stems are edible raw and make a fantastic addition to salads. Purslane in beverages – Make green smoothies (purslane will make them creamier) with blueberries, kiwis, peaches, or tropical fruit (it's okay to freeze purslane for use in smoothies) – Make a cucumber and purslane slushie Green Smoothie from Purslane by Victoria Boutenko. Purslane has a slightly sour and salty taste and is eaten throughout America, Europe, and Asia. The stems, leaves and flower buds are all edible.