1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
- Peel and chop the mango to pieces
- Put all the ingredients in a blender and blend well till very smooth.
- Enjoy the rich deliciousness of the fresh mango!
For years I scoffed at people who drank smoothies. And vegetable smoothies for a meal were even worse! Then one fine day I just decided to see for myself what the fuss was all about. I mean, how good (or bad for that matter, I wasn't sure which) could a glass full of muddy looking pulp taste?
So, in my defense, not every smoothie tasted great. I did not like smoothies made by throwing in whatever you have on hand into a blender. Some ingredients do make it taste muddy. The ones that I did like, however, came out tasting really good and were very filling. So I will agree that some smoothies do taste good and this post is dedicated to the aforementioned people who have been laughed at by me. I will also admit that I do have smoothies for a meal on occasion now-a-days.
This particular recipe has spinach along with mango which is now in season. If your mango is a great tasting variety, this smoothie is truly a summer delight. Moreover, you will not taste the spinach at all. So you can really pack a lot of goodness in a glass here. Popeye would be so proud of you!
1 ripe mango
1 cup packed baby spinach leaves (remove tough stems if it's a more mature bunch)
2 tbsp chopped walnuts
1/2 cup unsweetened soy milk or unsweetened almond milk
1/4 cup ice
If your mango is not sweet, add 2 dates
Note: The rose in the image is made from a discarded mango peel (you could say I had time on my hands today!)
Mango spinach smoothie