How the Breakfast Smoothie became the Morning Soup
Once upon a time there was the green raw breakfast smoothie. Two handfuls of any greens found in my refrigerator (kale, dandelions, chard, collards, lettuce, and spinach) with two fruits (usually banana or mango) and half avocado. We loved our green smoothie for the morning and enjoyed its creamy refreshing nature that woke us up and gave us energy to start a hard day at the office.
But one day, the mango season ended! And the hand-picked bananas we used to get from our friend Tim Tye stop coming. We were left without fresh local fruit! And breakfast was never the same!
One day, I woke and looked at the refrigeratorâ€¦ so full of greens and no fruit. All of the sudden, I saw hidden behind some raw food leftovers, a beautiful heirloom tomato and fresh cucumbers I had bought at Joshâ€™s Organic Garden. And thatâ€™s when it hit me!
â€œWho said breakfast had to be sweet!â€ I said aloud and reached for the tomato and cucumbers.
I put my two handfuls of greens in my Vitamix, heirloom tomato, cut cucumbers, half avocado, olive oil, and a dash of salt.
My husband woke up to the noise of the Vitamix and ran to the kitchen. â€œWhat are you making?â€ he said.
I opened the Vitamix and pour it in a bowl and said â€œWho said breakfast had to be sweet?â€
He put on his glasses and tasted the green liquid I had pour in his bowl and said â€œhmmm nice!â€
And thatâ€™s how the green morning soup was born!
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