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Navitas Organics Blog

Ask The Chef: Spring Smoothies

Posted by Julie Morris, Navitas Organics Executive Chef on Mar 24, 2013 9:30:35 PM


Q: I use superfoods at all times of the year, but would like to incorporate more seasonal produce into my smoothies. What can you recommend using for the spring?

-Dana D.

A: Great question! The easiest way to find the freshest, most seasonal produce is to make a visit to your local farmer's market, and purchase produce that is both seasonal AND local (and ideally organic as well). Though there is a cornucopia of fresh produce to be enjoyed, here are a few ideas of some springtime specialties that make truly excellent smoothies!

Strawberries
The first berries on the block are almost always strawberries! Snatch up these red gems when they first come into season and get the most flavorful, sweet berries the plant has to offer.
Try it in: Fruity smoothies made with bananas; green smoothies made with wheatgrass powder.

Avocados
True, you can get avocados at most times of the year, but springtime is when these luscious fruits first start to come into their prime. Adding a scoop or two of avocado thickens smoothies and adds a deluxe creaminess that is on par with yogurt.
Try it in: Cacao-based smoothies; green smoothies.

Apricots
Most of the year, apricots are hard to find, and even if you do manage to hunt them down, they are mealy and flavorless. Take advantage of the short growing season of apricots to experience their floral and honey-like juicy flavor.
Try it in: Fruit smoothies (such as one with strawberries and goji berries).

Spinach
Spring is prime-time for spinach, which will have the most mellow flavor at the beginning of its growing season. And because spinach offers such a neutral flavor to begin with, a handful of its leaves added to almost any smoothie is one of the most popular ways to sneak in some extra greens!
Try it in: Green smoothies; fruit smoothies made with blueberries and hemp seeds.


Have a superfood smoothie question of your own? Ask away! Just post it below and we may feature it in an upcoming segment of Ask the Chef.

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