Thick Green Tropical Smoothie recipe
Green Smoothie of the week
This creamy tropical smoothie recipe will give you everything you need for a balanced meal and it also happens to taste amazing. I’ll also tell you about my first experience of eating flowers.
Day trips in Inverness, Scotland
My husband had booked some time off work so we took the opportunity to go out for some lunch. The weather has generally been so bad that it’s not been possible to get out at all. We’ve had brief glimpses of sun but they’ve rarely last longer than about 10 minutes.
Visiting a Herb Nursery
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I wanted to find a plant nursery to buy some herbs and vegetables for the garden (although nothing’s actually growing at the moment due to the weather) and we discovered this place called Brin Herb Nursery.
It was set next to some gorgeous scenery and reminded me again why I love living here in Inverness, Scotland. I tend to forget how beautiful this place is when it’s constantly chucking it down with rain.
Brin Nursery had a small restaurant so we went for lunch. The majority of the food they serve is home grown by them, and you could really tell. I had a gorgeous potato and mint soup, with some amazing freshly baked bread, Scottish oatcakes and the nicest salad I’ve ever tasted.
Taste the difference with home grown salad
The lady serving us said that she doesn’t usually add salad dressing to her salads as they don’t need it. I was intrigued as I’ve not had much opportunity to eat anything but bland supermarket salads.
I can only tell you that when I tasted this salad it was like nothing else I’d ever tasted. Each leaf had a very distinct flavour and there was another very interesting and very delicious taste that I’d never come across before.
[tweetherder]Upon closer inspection I realised I was eating flowers. Delicious. I’m hooked! Now I’m thinking ‘flower smoothies?’[/tweetherder]
The flowers were Marigold (also known as Calendula) which are great for clearing up skin conditions and are often made into skin creams.
Now I understand why people eat edible flowers. They taste absolutely gorgeous!
Brin Herb nursery also offer a social enterprise by offering people work experience in their nursery and making cosmetics. They actually grow all their own ingredients for use in their essential oils and soaps which is another great use for their plants.
They have a lovely shop with some unusual foods such as cornflower muesli which I was very tempted by. I ended up buying some herbs and plants from the nursery. I got some lavender, rosemary, parsely, rhubarb (supposedly easy to grow despite the weather) and mint.
Thick Green Tropical Smoothie recipe
I don’t know about you but whenever I see the word ‘tropical’ or ‘coconut’ anything, I want it. I just love the taste of tropical. So I couldn’t resist this recipe which is inspired by Skinny Taste.
I added in some melon as it is so readily available at the moment.
If you don’t have creamed coconut you can use any type of coconut you can get your hands on. I adore coconut so much I have to resist adding it to every one of my smoothies. Of course if you’re not a fan of coconut just leave it out. This applies to any of the ingredients. In the UK you can find creamed coconut in the Indian cooking section of most supermarkets.
I just love it when I discover something new. I love eating new foods and even though I’m a vegan I’m still adventurous with taste. So the discovery of edible flowers really made my day. Your taste buds come alive when you start discovering food in it’s natural state tasting exactly the way it should taste. Hopefully this tropical smoothie recipe will awaken your taste buds today.
Have you ever tried eating flowers? Have you discovered how good home grown fruit and veg really is?
Thick Green Tropical Smoothie Recipe and eating flowers for lunch (Green Smoothie/Green Thickie)
This creamy tropical smoothie recipe will give you everything you need for a balanced meal and it also happens to taste amazing.
- Prep Time: 2 minutes
- Total Time: 2 minutes
- Yield: 2 Servings 1x
- Category: Green Thickie
- Method: Blender
- Cuisine: Drink
- 1 Cup Water (If you are drinking this straight away substitute one cup of water for ice)
- 1 and a half Cups of Cantaloupe melon (about half a small melon, substitute galia or honeydew melon)
- 2 Cups Pineapple (1/4 Medium pineapple)
- 1 banana
- 1 Cup Spinach, tightly packed or 2 cups loosely packed. (Or any other mild greens)OR if you run out of fresh greens, add 2 scoops of Amazing Green Powder for an extra healthy green boost.
- 2 Tablespoons Sunflower seeds (or any other unsalted seeds).
- ½ Cup Coconut milk (or any other type of coconut to taste)
- 1 Cup Oats (If you don’t have a powerful blender and want the smoothie very smooth you can soak the oats for an hour before blending)
- Blend the ingredients in the order listed.
- Add more water if required to thin it out.
- Substitute any of the ingredients for whatever you already have.
- If your smoothie is too warm, you can cool it down in the fridge.
- Serving Size: 550 ml/20 oz /1 pint
Comments always put a smile on my face, so please take a minute to say hello below. Many thanks.
I have added this recipe to Healthy Vegan Fridays which is a great place to get vegan meals that are mainly unprocessed so I highly recommend it. I have also submitted this recipe to Wellness Weekends.
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