When I opened my refrigerator the other day, I was greeted by an abundance of fresh herbs. My garden is thriving, and producing more herbs than I can possibly use! My tarragon and savory are both over 2 feet high. My basil plants are on track to be small bushes. And my thyme, rosemary, parsley and lemon balm are growing very nicely, yielding plenty for frequent harvests. I've been adding herbs to salads and sauces, throwing them in smoothies and soups, and adding them to cooked meats and roasted vegetables. Oh, herbs, beautiful herbs! I had never grown lemon balm before, and am really excited to try using it different ways.
Since I had it, I decided to just throw the whole darn bunch right in the blender. Its light, bright hint-o-lemon flavor complimented the sweetness of the apple and cucumber, and balanced the bitterness of the kale. For an extra boost of protein, I added a blob of homemade sunflower seed butter, which added a nice, toasty flavor. As usual, I included protein powder; feel free to omit if you don't want it!
1-3 tsp cod liver oil, flax seed oil, coconut oil, or mix
- Wash all fruits and vegetables, coarsely chop, and place in blender with additional ingredients.
- Blend on high until smooth.