Since the fashionista cooking sisters Hemsley & Hemsley took the healthy cook book world by storm in June, we’ve been fascinated to learn more about them. So, luckily for us, Melissa and Jasmine shared their amazing green smoothie recipe that contains the supergreen powders Spirulina or Chlorella (you can choose whichever you prefer!). Spirulina is a protein-rich and great for active days, and Chlorella is perfect if you’re in need of a detox. Either way, this is a fabulously nutritious and delicious smoothie.
Melissa and Jasmine, over to you:
One of the many wonderful perks that have come from the release of our first cookbook, The Art of Eating Well (link), is the travel!
We are always on the go and at this time, more than ever, we are up and down the country, often on the train or in the car, through breakfasts, lunches and suppers. We are huge fans of a packed lunch and sometimes a delicious veg packed smoothie is the answer for a quick prep meal that’s easy to digest. All you need are good quality ingredients, a blender and a stainless steel canteen (we avoid plastic bottles and containers whenever we can).
You’ll always find leafy greens, cucumber and celery in our fridge and avocados ripening in the fruit bowl, and we couldn’t live without lemons and ginger – all of which provide a delicious, nourishing base to a smoothie. One of our favourite smoothies is the clever (more on that later) ‘Go To Green Smoothie’. Not only is it easy to travel with, it’s also the perfect antidote for those times when you’ve been deprived of raw green food or need to balance the effects of a rich meal or a busy weekend – particularly now in wedding season!
A few of the key ingredients to this super powered smoothie are our secret store cupboard weapons – super greens, like Chlorella or Spirulina – rich in chlorophyll, vitamins and minerals, and dulse (delicious in soups, stews and salads) – a purple coloured, sweet seaweed that is rich in iodine, iron, magnesium and calcium and contains almost all of the nutrients found in the ocean as well as the same minerals found in human blood.
This has become our ‘Go-To’ smoothie because it is alkalising, hydrating, cleansing, antioxidant-rich and easy to digest. Very different to a fruit or dairy based smoothie it has a clean, refreshing ‘green’ taste so you can really taste that goodness! And, now the clever part – with the quick addition of sea salt, chilli, garlic, onion and cayenne and a drizzle of extra virgin olive oil you can turn your smoothie into a raw soup – a green gazpacho of sorts, perfect for the summer and whenever you’re taste buds are craving something savoury, tangy and flavourful.
Always remember that quick as a smoothie is to prep, blend and wash up, the goodness is all in the ‘eating’. Be sure not to guzzle down a smoothie (or indeed a vegetable packed green juice) and treat it as a meal. Though you don’t need teeth for a smoothie you still need the action of chewing for best digestion and maximum satisfaction – we like the old adage of ‘Chew your drink and drink your food’!
This is our ‘Go-To Green Smoothie’ for those times when we’ve been deprived of raw green food or when we need to balance the effects of a rich meal. This drink is alkalising, hydrating, cleansing, antioxidant-rich and easy to digest – not to mention it has minimal prep time.
- A few pieces of dried dulse, about 5g
- ½ large cucumber, about 200g
- 1–2 green apples, cored
- 2 celery sticks
- 70g spinach or kale, stalks removed
- ½ large avocado, peeled, about 100g
- A large handful of watercress
- A small piece of fresh root ginger (about 20g)– unpeeled if organic
- A small handful of fresh parsley
- 3 tbsp lemon juice
- 1 tsp Chlorella or Spirulina powder
- Place the dried dulse in a blender with 300ml water to soak for about 8-10 minutes or according to the pack instructions.
- Thoroughly wash the fruit, vegetables and herbs, then chop them to fit your blender.
- Add the rest of the ingredients for the smoothie, pulse a few times, then blend until smooth. Add more water if needed to achieve the desired consistency.
- To transform the smoothie into a raw soup, include 2 chopped spring onions, a crushed garlic clove, a pinch of cayenne pepper, a pinch of sea salt and diced cucumber, chopped parsley and a drizzle of olive oil and black pepper to garnish.
- Drink immediately or pour into a glass jar or stainless steel flask and keep in the fridge for up to 48 hours.
View original article at: The ‘Go-To’ Green Smoothie by Hemsley & Hemsley