This is a sponsored post of the best kind: Front Door Organics is a company I have personally been supporting since long before I was blogging. I’m thrilled to write about their services here, highlighting recipes and different aspects of the business of local/ organic food delivery.
Could it be finally here – spring? I’m always a little hesitant to declare “It’s here!” because inevitably the next day there will be a freak snowfall or cold snap (we’ve had snow here in Toronto this April!) but I’m cautiously optimistic this week seeing temperatures hovering around the high teens.
Spring necessarily means changing up the way we eat – noone wants heavy comfort food meals once the weather’s warm enough to have the windows open during dinner! For me, it means I’m more inclined to get back to my morning smoothies too. I’ve been pretty good about trying to include fruits and veggies over the winter via smoothies but sometimes when it’s cold and dark, a smoothie doesn’t quite cut it 😉 But recently as I was going over what I had left in the fridge at the end of the week, I came across a few ingredients that screamed “green smoothie” to me. That’s the great thing about smoothies (and soups for that matter) – you don’t need a whole lot of ingredients to make them. Smoothies are great for using up those bits and pieces of vegetables and fruit (even when they feel a little like they might be on their last legs) and this green smoothie is my “base recipe” that I work off of depending on 1. what ingredients I have on hand and 2. how hungry I am (I might add some nut butter or yoghurt for some more protein).
It’s a pretty, healthy way to welcome spring!
- 175mls (3/4 cup) water
- 2 small or 1 medium cucumber (approx. 150g)
- 1 small apple, cored (approx. 60g)*
- 2 handfuls of baby spinach
- 2 stalks celery, trimmed (approx. 100g)
- 2-3 large ice cubes (optional)
- Place the ingredients in a blender, liquid first. Blend until smooth.
- *If your blender isn’t strong enough to handle hard fruits and vegetables, you can substitute ½ water ½ apple juice in this recipe.
Recipe shared with permission, originally published on Front Door Organics.
Disclosure: I have been compensated in kind by Front Door Organics in exchange for a monthly post and for sharing my weekly deliveries on social media (which, quite frankly, I do anyway!). I have not received financial compensation for these posts and they have not been reviewed by Front Door Organics prior to publication. All opinions are my own (and, well, I’ve been using the delivery service since around 2007 so I can vouch for it!).