The arrival of spring means it’s time for greens! Traditionally, consuming spring greens helps move fats and toxins out of the body that build up over the winter. It’s a time to eat dandelions, which have greens that are rich in calcium, iron, potassium, manganese and many other trace minerals, as well as vitamins A, C and K. The nutrients in dandelion leaves strengthen and support the liver, a major organ of detoxification, providing benefits that help with sluggish digestion, seasonal and mold allergies, and poor nutrient absorption.
Another fantastic spring green is sorrel, a tangy, lemony plant. Its youngest leaves have a slightly more acidic flavor than the adult leaves. Sorrel has high amounts of antioxidants, such as beta carotene, and important micronutrients including vitamin A, a fat-soluble vitamin that helps maintain healthy vision, skin and immune function.
One of my favorite super-easy ways to eat both of these spring greens is in a smoothie. Milk kefir and buttermilk contain probiotics that help build good bacteria in your gut. The fruit in this recipe hides the bitter taste and it’s great on the go!
Spring Green Smoothie
- 1 cup buttermilk
- 1 cup plain kefir
- 1 banana
- 1 cup dandelion greens or sorrel, chopped
- 3 cups kale greens, chopped
- 3 cups frozen fruit
(I used mango, strawberry, pineapple)
- 2 Tbsp maple syrup
Blend all ingredients until smooth and enjoy!