Popeye Smoothie
1 honeydew melon
1 handful baby spinach leaves
4 sage leaves
2 stalks flat-leaf parsley, chopped fine (for garnish)
Peel, de-seed and cube melon. Wash spinach, sage and parsley under cold water. Place the melon, spinach and sage leaves into a blender or food processor; pulse until smooth. Chill. Remove the leaves from parsley stalks before serving; chop finely and scatter over chilled smoothie.
Recipe featured in Food Fare's Community Garden Cookbook.
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