It’s been a whirlwind few weeks! I was in Europe for 2 weeks, teaching vegan cooking classes and exploring all the great vegan places everywhere I went. If you follow me on Instagram, I posted lots of photos of what I ate and where I went. I found many great vegan restaurants, and ate well while I was there. Especially the bread! I wish I knew why the bread in Europe is so much better that what we have here. Only in Europe do I get excited about bread and jam for breakfast. 🙂
And then last night we had a great cooking class here in Orange County. It was Italian Night, and we had a lot of fun.
One of the ingredients we used was parsley, and I saved the stems for future use. One of the participants asked what I would do with them and I said I’d use them either in juice or a smoothie. Today when I was ready to use them, I discovered that I didn’t have the typical things that I blend with parsley – kiwi, pears, cucumber – and then thought – what better goes with parsley than lemon? It’s perfect in sauces and dressings, so why not in a smoothie? It was perfect!
Lemon Parsley Smoothie
- 1 banana
- 1/2 small lemon (I used a Meyer lemon, with the skin)
- 1 cup fresh parsley
- 1 nub fresh ginger
- 1 cup almond milk
- 1/2 cup water (optional, for a thinner smoothie)
Blend all ingredients until smooth.
(I had to put my lilacs into the photo. I’ve lived in California for 18 years and this is the first time I’ve seen lilacs! They are the one flower that I miss from New England.)