If your garden is overflowing with parsley and you love a green smoothie in the morning, we have an unusual option that is full of herby, green goodness. This is one of our Minnesota State Fair bonus recipes for the Garden to Glass educational display we have at the fair. We have four special recipes at the fair created just for MSHS and our fans by Quincy Street Kitchen. Visit our booth at the fair for a chance to get the recipe and talk all things garden with our volunteers.
This parsley-pineapple green smoothie recipe is full of anti-inflammatory ingredients and vitamins. It’s herby, creamy and just a touch sweet. The recipe is also very adaptable. Switch out the parsley for spinach if the flavor is too strong for you or try a bit of mint with other greenery. I’ve even done it with lettuce when my lettuce harvests were huge.
Here’s the recipe:
Parsley-Pineapple Green Smoothie
3/4 cup water (or other liquid of your choice)
1 cup parsley
1/2 cup plain, vanilla or lemon yogurt
1 cup frozen pineapple
1 TBSP grated ginger (optional)
1/4-1/2 avocado, depending on size (about 1/3 cup pieces)
In a blender, blend the water and parsley together to pulverize the parsley. When it is blended, add the remaining ingredients. Blend well and serve. If it is too think, you can add more liquid to get the consistency you like.
Adaptations: Everything in this recipe can be adjusted. If you don’t like avocado or don’t have one, half a banana will add the silken texture the avocado contributes and a touch of sweetness. Skip the ginger if you don’t like it. Swap out the greenery. Sometimes I will mix a tablespoon of chia seeds with liquid yogurt, let it sit 10 minutes and add that instead of the yogurt.
Parsley is full of Vitamins K and C and antioxidents. Pineapple is said to be anti-inflammatory as is ginger.