How many of you are looking for new ideas for green savouries, only to come up with a blank? I know that I’ve been there myself many times. Until one day it dawned on me: blend salads!
Salads are so much more than just iceberg lettuce and artificially grown tomatoes. Take a good look around in your fruit and vegetable shop for interesting items to add in with your salad. There are many different types of baby leaves to choose from: beetroot, silverbeet (chard), English spinach, New Zealand spinach (Warragal greens), roquette (aragula), mesclun lettuce, dandelion leaves; and the list goes on. These make a wonderful base for your smoothie. Throw in a good, large handful of these.
Cucumbers are great to use instead of adding water. They have a high organic water content (96%) and add a fresh taste to your smoothie. I enjoy using continental (telegraph) and Lebanese cucumbers mostly, however you could also try the apple cucumbers. Check the peel before adding to see how bitter it is.
Tomatoes are delicious! There are so many varieties to choose from: roma, cherry, grape, Russian black, beefsteak, plum, grosse lisse, yellow pear; and the list goes on. Tomatoes add a nice rich flavour and sweetness to your green savory.
Lemon juice gives a zing. There are many benefits to lemon juice including aiding in digestion, vitamin C, helps flush out toxins and bad bacteria, and is a liver tonic. How’s that for one itty-bitty fruit?
We also need something salty. Whilst you can use a healthier salt such as Celtic sea salt, the sea vegetables are a tasty and healthier alternative. ***Note: if you have a thyroid condition please check with your doctor before adding sea vegetables to your diet*** Powdered kelp may smell fishy, however this doesn’t come across when it is mixed in with other things. You only need a small amount. You could try dulse flakes as well.
Garlic is a favourite of mine. A whole essay could be written about the myriad benefits of garlic. Make sure that you buy garlic that has been grown locally and organically. Grinding garlic with a mortar and pestle before adding it to your blender will ensure you don’t end up with chunks of garlic in your savoury. You can also check out my recipe for garlic paste (https://www.terawarner.com/blog/archives/488). It doesn’t take long to make, keeps for ages, and is an easier way of adding garlic to dishes.
You could also add a little olive oil if you enjoy this on your salads. Just remember to use this in moderation! It may be a good fat, however we do not need much fat at all in our diets and it is very easy to go overboard with this.
Avocados are a great addition if you want a creamier savoury. There are different varieties of avocado to try. My favourite is Hass, however I use whatever is available seasonally.
Now for the seasoning. This is where we go to our herbs and see what takes our fancy.
***PREGNANT AND LACTATING WOMEN SHOULD CHECK WITH A DOCTOR OR HERBAL EXPERT BEFORE TAKING HERBS***
Parsley and mint (common mint, pepperming, spearmint, chocolate mint) give a lovely fresh taste. Thyme, sage, coriander (cilantro), basil, marjoram, oregano, tarragon and rosemary are common herbs bursting with flavour. If using rosemary, then I recommend using a mortar and pestle to crush it before adding it to your blender for a smoother consistency. The flowers of the herbs can be used for a delicate flavour. The list of herbs is endless: anise, borage, caraway, chervil, dill, fennel, summer savoury, chives, lovage.
Herbs that are used for healing, such as brahmi (for memory), celery seed (anti-inflammatory), sarsaparilla (anti-rheumatic), and pennywort (arthritis) can be incorporated into green savouries for an added whammy.
You don’t need to add a lot of herbs to your savoury, as they are very intense in flavour. Just a few leaves may be all you need.
By changing the baby greens, herbs, and tomato varieties you are creating a new savoury each time. Be adventurous and share your results with us.
Blessings from the Down Under Girl,
Veronica