This recipe originally featured on EcoStore.co.nz
1 persimmon, peeled
1 generous handful of spinach, silverbeet or kale
1 handful of mint
1 lime, peeled
1 tsp of your favourite super green powder or 1/4 tsp spirulina
1/3 cup almond milk
1/2 tsp cinnamon
1 tsp raw honey
A few pinches of cardamom (or use a whole pod)
Optional – half a banana
Handful of ice
Place all ingredients in a blender and blend until smooth. Don’t over-blend or it’ll warm up, (If this happens, add a few cubes of ice and blend for a few seconds).
Tip: Having frozen smoothie ingredients on hand is incredibly time saving. Chop and store ripe fruit (that’s just about to go past its prime) in the freezer to prevent waste and prepare ahead. Do the same with your favourite seasonal fruits so you’ll never have to make do without. If you cut up a large pineapple or mango that you cant finish, chop the rest and freeze it, the same goes for any excess produce from the garden – spend an afternoon processing it and not letting anything go to waste.