Three weeks into January. Are we still sticking with our resolutions and putting green things in our smoothies? Or are we back to blending up pie, ice cream and booze?
I’m doing a little bit of both. Because it’s all about balance.
But green smoothies aren’t just a January thing for me. I drink them ALL year round. Can’t stop, won’t stop. So I’m no stranger to putting all manner of leafy vegetables into my blender. But when I saw a recipe on The Kitchn that called for an entire cup of cilantro in a smoothie, I was all like “noooooo waaaaayyy”.
Now, I’m not one of those cilantro haters. I LOVE IT. You better be putting extra cilantro in my tacos and on top of my chili, please. However, a whole cup in a smoothie sounded a bit intense. But since I’m nothing if not adventurous in the kitchen, I decided to give it a whirl (get it?).
And now we can officially add another thing to my list of obsessions. It’s getting to be rather long list I must say. I’m kind of in love with everything lately.
The key to this smoothie recipe is making sure the banana and pineapple are really ripe so you can take advantage of all their natural sweetness. And no need to trim the cilantro. Just toss it in by the handfuls – stems and all!
Recipe adapted from The Kitchn