Do you ever have greens about to go bad in your fridge and wonder how to prevent the waste? Or a garden with greens growing out of control? A couple months ago, I needed to clear out my winter garden to make room for a few spring crops. I had let it go for a while, therefore there was an overabundance of highly nutrient filled greens, and I wasn’t about to throw them all in the trash! A lot of the greens were also a bit too bitter for my palate and I know blanching with a little lemon juice can alleviate bitterness. So the idea for Superfood Smoothie Bombs was born, a very clever way to be sustainable with the greens in my garden, and here is how I made them! 😀
Time needed: 20 minutes.
How to make Superfood Smoothie Bombs.
- Gather, Rough Dice, and Rinse.
First, Gather up all those greens, dice them up a bit and rinse them off! I had broccoli rabe leaves, mixed lettuces, and kale.
- Blanch in batches with lemon juice.
Boil water in a large pot. Add greens to blanch in batches, with 1 tbsp lemon juice per batch. Each batch should only take about 2 minutes. The color in the greens will become very bright. The texture will still have a bit of a “crunch” and will not be mushy, but will be cooked enough to blend. Be careful not to overcook, as this may change its molecular composition affecting its nutritional content.
- Blend blanched greens.
Carefully remove the greens with a spaghetti fork or tongs and add to a blender. Depending on the amount of greens you are preserving, you may have to blend in batches too! Greens should be a consistency that is easy to pour into cubes. If not, add a little water to the blender.
- Pour and freeze.
Pour the greens mixture into ice cubes and freeze.
Now they can be thrown right into smoothies! They taste more a lot more bland. You can barely taste them in a smoothie! Let me know in the comments if you try this and agree!
Please let me know how this recipe goes when you make it! Post a picture and tag one of the below social media accounts: