Seasonal Spinach (or other greens), Parsely Yoghurt smoothie
|Prep time||10 minutes|
|Cooking time||10 minutes|
|Total time||20 minutes|
Try your veg in a different form -drink it in the sun!
2 Tsunflower seeds
200 mgmineral water
- Toast the sunflower seeds in a dry pan. Remove from the heat, transfer to a plate, and let cool.
- Rinse the spinach, then blanch for 15 seconds in boiling salted water. Place the spinach in a fine strainer, rinse under cold water, and drain thoroughly. Remove the spinach from the strainer and coarsely chop. Rinse the parsley, pat dry, and remove the leaves from the stems.
- Puree the yogurt, milk, mineral water, spinach, and parsley in the blender. Season to taste with salt, pepper, and sugar. Pour into glasses, garnish with the sunflower seeds, and serve.