Chilled soup sipper or juice? This versatile recipe by chef Anna Olson can work both ways.
The green peas are full of vitamin C, with a significant amount of vitamin A as well. The apples and leafy greens contain other important nutrients for eyes.
The mint is a good source of several antioxidants. And the Greek yogurt offers a beneficial dose of protein.
(makes about 6 cups)
1 English cucumber
2 Granny Smith apples
1 lime, peeled
4 cups loosely packed spinach leaves
4 cups loosely packed baby kale
2 cups fresh or thawed frozen peas
2/3 cup loosely packed mint leaves
1-1/2 cups plain Greek yogurt
honey, to taste
lightly toasted sliced almonds, as garnish
- Wash all of the vegetables and fruits thoroughly. Cut the cucumber and apple into large pieces.
- Push all of the ingredients except the yogurt, honey and almonds through a juicer.
- Whisk the juice into the Greek yogurt and add the honey to taste.
- Pour into bowl or little glasses for sipping, and top with the toasted almonds