I just treasure the summer!
With the longer days, it means more outside time, amazing fresh produce, and opportunities for unstructured free time. I hope you are enjoying your summer, too, and I’d like to share some of my favorite things that contribute to overall healthy living.
As many of you know, eating unprocessed, fresh foods is a key element is sustaining optimum health. Local Farmer’s Markets are brimming with possibilities! In Boulder County, we have a number of Farmer’s Markets which are filled with a variety of fresh produce.
One way to integrate the abundant fresh veggies into your diet is by making a smoothie. I find that some of my clients prefer to consume their “colorful” veggies this way. It is an easy and tasty way to increase your daily vegetable consumption. Enjoy this smoothie recipe…you’ll be amazed at how tasty it is.
Non-fruit Summer Wellness Smoothie
- 1/2 cup baked squash blend (we suggest 1 mini delicata squash and 2 honeynut squashes)
- 1 cup spinach
- 1 ½ cups unsweetened almond milk
- 1 tablespoon almond butter
- 1 teaspoon unsweetened shredded coconut
- 1 scoop vegan protein powder
- 1/2 teaspoon cinnamon
- 1 clove black garlic
Preheat oven to 350F. Cut the squash in half lengthwise. Fill a baking dish with about ¼ inch of water in a baking dish and place the squash halves into the dish, cut sides down. Place in the oven and bake for about 30 to 45 minutes or until the skin is pierced with a fork. Remove the squash from the oven and set aside to cool for about 15 minutes. Then scoop out the insides and place into blender, discarding the skins.
Combine the remaining ingredients into the blender and blend on high until smooth, 1 to 2 minutes.
Pour into your favorite glass and enjoy!
Smoothie recipe courtesy of Dr. Mark Hyman, MD