Drinking your salad: the rise of the savoury smoothie

September 29, 2019

Weve been putting veg in our smoothies for ages but then sweetening them with fruits and milks. Now, on the back of the sugar-free movement, its time to go fully green

Propelled by the sugar-free movement, it’s time to embrace- and imbibe- the savoury smoothie. As the US writer Sarah Barnes recently find,” in the realm of edible stuff that might stimulate me immortal, are we all drinking our salads now ?”

Of course, people have been putting veg- mostly green leaves- in smoothies for ages, but blending them with the likes of dates, bananas, berries, nut butters and milk. With savoury smoothies, veg takes centre stage, and is often the only ingredient. Think of it as a cold soup in a tall glass, your morning smoothie regreened, with no sugar hurry and subsequent thirst pangs; the veg’s fibre hasn’t been juiced out of existence and you have a bank of classic salads from which to take inspiration.

Most recipes suggest a base- cucumber, tomato, courgette, carrot- then adding greenery( smoothie staples kale and spinach, patently, but also lettuce, rocket, etc ), season to taste, spice it up( fresh chilli, hot sauce, cayenne, ginger) and add a twist( citrus, vinegar ). Lastly, texture stops a smoothie being newborn food: nuts, seeds, fresh herbs, or a bit of everything, blended in but also torn and scattered on top as a garnish. Here are three ideas to start with.

A cheat’s kanji. Photograph: Dale Berning Sawa

Tomato, courgette, spinach and almond

Put one large ripe tomato, a quarter of a large red pepper and a small courgette( all roughly chopped) into a blender with a handful each of mint and spinach( or kale) leaves. Add half a glass of water. Blitz until smooth. Add a handful of almonds and a dash of both Worcestershire sauce and hot sauce to savor. Blitz until the almonds are chopped up, then garnish with finely chopped almonds.

Carrot, cucumber, celery and yoghurt

Like a cheat’s kanji( a fermented, probiotic Indian drinking ). Put one carrot, 10 cm cucumber and one stick of celery with leaves( all approximately chopped) into a blender with 175 g plain yoghurt, 45 g oats, 1tsp wholegrain mustard, half a teaspoon of curry powder and a pinch of cayenne pepper and asafoetida. Add a little water and blitz until smooth. Season with salt, pepper and cider vinegar to savor. Garnish with cayenne or fresh coriander. Play around with the spices – you can use beetroot in here, too.

Sorrel, lettuce, avocado and lemon

Combine one approximately chopped carrot, the juice of one lemon and handfuls of sorrel and lettuce foliages in a blender with a little water and blitz until smooth. Season with more lemon juice, cayenne pepper, salt and black pepper, and garnish with minced ginger.

Read more: www.theguardian.com

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