This smoothie, the only savory drink in this week’s Recipes for Health, is a bit like an Indian lassi, with a little heat from the pinch of cayenne, and some lovely spice. I used a mix of baby greens – chard, baby kale and spinach, as well as parsley and mint. It makes for a filling lunch.
Ingredients
- 1 cup kefir
- ½ cup chopped celery
- 1 cup chopped cucumber (seedless) (about 5 ounces)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon fresh mint leaves
- ½ cup, tightly packed, greens such as kale, chard, spinach
- 1 quarter-size slice ginger, peeled
- ½ teaspoon chia seeds
- ½ teaspoon lightly toasted cumin seeds
- 2 teaspoons fresh lemon juice
- Pinch of cayenne (more to taste)
- Nutritional Information
Nutritional analysis per serving (1 serving)
217 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 12 grams protein; 31 milligrams cholesterol; 182 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 generous serving
Preparation
- Place all of the ingredients in a blender and blend at high speed for 1 minute. Serve.
2 minutes
Dining and Cooking