Smoothie - Asparagus - Dandelion - Carrot - Celery - Cashew - Coconut
High fat, low sugar, green beverage. It tastes smooth, nutty and green.
High fat, low sugar, green beverage. It tastes smooth, nutty and green.
- Carbohydrate 18.98874 g
- Cholesterol 0 mg
- Fat 13.0705 g
- Fiber 5.57789996695519 g
- Protein 6.16558 g
- Saturated Fat 5.755414 g
- Serving Size 1 1 Serving (418g)
- Sodium 214.566 mg
- Sugar 13.4108400330448 g
- Trans Fat 0.743686 g
- Calories 203 calories
Step-by-step
- Add all ingredients in Vitamix or comparable high speed blender.
- Blend on high speed for one minute, or until steaming.
- Then pour into glass over ice to make a chilled beverage.
- I'm not sure if this will store well in the fridge, so I suggest drinking it immediately.
Evaluating Texture Without Measuring Instruments
Standard fruit-heavy morning drinks rely on softness from bananas or berries, but raw vegetable structures demand a different approach to gauge readiness. Running a high-speed blender for a full sixty seconds generates friction that warms the liquid while breaking down fibrous cell walls. Visual cues replace a thermometer here, as the vortex transforms from speckled chunks into a uniform, opaque emerald liquid. Pouring the contents over ice immediately halts residual thermal breakdown and locks in the bright color compounds.
Managing Bitter and Earthy Profiles
Wild greens bring sharp, earthy compounds that require careful balancing, unlike standard supermarket spinach. Dandelion greens introduce pronounced bitterness, which is tempered by the natural sweetness of a single medium carrot and the rich fats of cashew butter. Substituting raw almond butter for the cashew option will yield a sharper, woodier finish, while replacing coconut water with plain filtered water shifts the carbohydrate balance and reduces overall sweetness.
Selecting and Preparing Raw Produce
Tough fibrous stalks require specific mechanical prep before hitting the blades. Trimming the bottom edge of the asparagus spears removes the driest, most lignified tissue that otherwise leaves stringy particles suspended in the finished drink. Peeling the carrot removes surface dirt and any bitter exterior skin, ensuring the blade creates a smooth emulsion without lingering solid bits.
