Apple Smoothie Recipe with Wild Herbs: The Autumnal Pleasure
Go outside and pick us a breakfast!
It certainly doesn't get any fresher than this - the apple smoothie is harvested directly from the local garden, regionally and seasonally. The recipe only needs four ingredients: Apples and three kinds of greens: chickweed, mallow and raspberry leaves. Wild herbs are still in season and as long as we can, we enrich our smoothies with them.
Benefits of the appel smoothie: chickweed and mallow soothe coughs and colds
Chickweed likes lots of moisture and benefits from the November rains. It gives the apple smoothie a freshness reminiscent of young peas. Pastor Kneip included chickweed in the circle of healing herbs and liked to use it as an expectorant and soothing cough remedy. The same applies for the mallow, together they are an effective duo against colds in the fall. The raspberry leaves just looked appetizing and complement the two mild wild herbs with their rather tart flavor.
Mild autumn still offers all sorts of wild herbs and as long as there is no frost, we enjoy them daily. In today's apple smoothie I have deliberately used few ingredients and enjoyed the clear character of the wild herbs.
If the mixture is a bit too tart, you can also supplement it with a ripe banana or a persimmon.
- 1-2 apples sweet
- 1 handful of wild herbs chickweed and mallow
- 1 handful of raspberry leaves
- water as needed, start with little
Cut the apples into quarters (cores can be used) and place them in your high-speed blender container.
Add the remaining ingredients and a little water.
Start blending slowly, slowly increase the speed to maximum and continue blending for about 30-45 seconds.
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