Just when I thought I could not love them more…Sunflower Greens have blown my mind again with their tastiness. Throughout the week when I was only consuming all things liquid (tooth thing), I was putting all things potentially blendable into my Ninja smoothie maker. We had Sunflower Greens in the fridge from the farmers market.
Because of their high protein content, I decided to throw them into our smoothie one morning. I was making a primarily white smoothie with frozen melon and banana. I added a very generous amount of Sunflower Greens and hoped for the best. They blended down perfectly without affecting the consistency of the smoothie. Because the Greens are so nutty in flavor, the finished drink tasted like a pecan shortbread cookie. It was so yummy that you could have given it to any of your children and they would have sworn you had lost your mind and were feeding them ice cream for breakfast.
I love living on veggies, but I love eating veggies that taste like dessert even more.
1 C Sunflower greens
1/2 block of Silken Tofu
1 C frozen melon (I used honeydew and cantaloupe)
1 Frozen banana
Almond milk (continue to add to your bender until it reaches your desired consistency)
Make It Happen
~Blend everything together until smooth, adding milk as needed
Have a delicious weekend.
Tags: compassionate eating, dairy free, dairy free protein smoothie, going veg, high protein smoothie, sunflower green smoothie, sunflower greens, sunflower sprouts, trying vegetarian, vegan, vegan breakfast, vegan experience, vegan recipe, vegan smoothie, vegan wannabe