Green smoothies are allowed to be colourful … Whether strawberry, cherry or pumpkin + combined with wild plants, these smoothies are not only green, but always healthy and delicious.
Christine Volm presents around 50 delicious raw and vegan smoothie recipes that shine as delicious dips, soups, sauces, puddings, spreads, and even ice cream in all colours and create new taste sensations. Native wild plants and extraordinary Superfoods give these smoothies an extra kick of vitamins, minerals, and many other plant ingredients that keep us vital and healthy.
SWEET POTATO ▫︎ PHYSALIS ▫︎ SEA BUCKTHORN
150g Sweet Potato
10 Physalis Fruits
4 Tablespoons Sea Buckthorn Berries
Juice of 6 Mandarins, Freshly Squeezed
Water as needed
Makes 2 servings
Peel the sweet potato if necessary and cut it in coarse pieces.
Remove the dry sepals from the Physalis fruits.
Purée all ingredients together and add as much water as needed, until the smoothie has the consistency and the taste you prefer.
This smoothie still tastes good if you add too much water; thanks to the sweet potato the homogeneous consistency is largely retained.
If you cannot find fresh sea buckthorn berries, also delicious are dried ones if they have a raw food quality, then four teaspoons are enough. You can also use dried Physalis. First soak the fruits for a few hours.
Dr Christine Volm has a PhD in Horticultural Sciences and works as a consultant for natural nutrition with raw food and edible wild plants. She advises interested people and provides seminars, excursions, and publications.
In June 2015 her third book about raw food and edible wild plants was published: “wild und roh – die besten Smoothies mit Wildpflanzen” (wild & raw – The best smoothies with wild plants) www.Christine-Volm.de tine-taufrisch.blogspot.com