After adventures in three national parks, one national monument, and one national forest plus wonderful chances to see, talk to, and hang out with three amazing friends who have impacted my life in more ways than they will ever know, I have come home from my road trip, which became a spiritual journey of sorts, tired but ready to take on the world with the memories from it floating through my mind.
Looking for something quick and healthy for dinner as I unpacked, did laundry, and tried to put together two IKEA tables, I turned to my dear friend Andrew for the recipe, which was given to him by his dear friend Robi, for his green smoothie he has been having every morning. Andrew’s warning that the recipe may be an acquired taste led to some modifications to make it a bit more palatable. The outcome worked great for this summer evening.
A Little Bit of Water
A Whole Apple Minus the Core
Chard (Robi uses Spinach instead)
A Few Stems’ Worth of Parsley and Cilantro (minus the thicker parts of the stem)
All of the above except going the Robi way and using Spinach
A Handful of Frozen Blueberries
A Handful of Frozen Raspberries
Three Large Frozen Strawberries
Frozen Beet Shavings