Summary

Ingredients

• 1 cup sorrel, leaves without stems
• 1 cup zucchini
• 1 cup water
• 2 carrots with green
• 1 orange (s)
• 1 lime (s)
• 1 banana (s)
• 1 cup mango (s)
• 1 cup pineapple
• possibly date (s), dried or figs for sweetening

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Instructions

1. The cup holds 250 ml, which corresponds to 1 American cup.
2. The sorrel leaves should be collected from an unfertilized pasture or meadow, if possible, by the end of the rhubarb season. From then on, the leaves contain too much oxalic acid and shouldn`t be eaten as far as I know.
3. Out of season, all kinds of leafy green can be substituted, from radish and kohlrabi green to spinach leaves and kale, depending on your taste.
4. The stems of the sorrel must be cut out so that they do not interfere with the smoothie. You should also be careful not to use the stems of the carrot greens if you don`t have a high-performance mixer.
5. Wash the carrot greens well and grind them together with the sorrel and the beaker of water in a blender until a homogeneous green liquid without bits. Clean the carrots and - if they are not organic - peel them, then add them and let them chop.
6. Do not run the blender longer than necessary, otherwise the smoothie will heat up quickly. In order to drink the drink cool straight away, we recommend adding several frozen ingredients; Banana, pineapple and mango are ideal.
7. Depending on the performance of the mixer, you can squeeze the lime and orange or peel them and add them whole, then you have more fiber.
8. I often have the cup of zucchini left over when I`m cooking with zucchini, bowls and leftovers from the Spirelli cutter.
9. Finally add the banana, mango and pineapple, mix and enjoy!
10. If it`s not sweet enough, you can add e.g., help with dried dates or figs, or take more banana.
11. To lose weight, simply replace the cup of water with almond milk and drink it instead of lunch. Definitely works and is also healthy!