Sarah’s Spring Smoothie

This morning at Starbucks the barista called out “grande coconut milk latte for Sarah?” and the woman next to me and I both reached for it.  Same name, same order!   We laughed…and she high fived me.  Other Sarah was very exuberant.

Continuing the awesome beverage theme of the day, I have created a smoothie recipe to celebrate the spring!  I’ve got more of a winter-spring situation in Colorado, but I bet in Missouri everyone is likely ready for a cool, refreshing smoothie.

So, I’m going to assume most of us don’t eat rhubarb on the regular.  My grandma makes a strawberry-rhubarb pie but that’s pretty much been the extent of my experience with it.  This perennial herb is a nutritional powerhouse though!  One serving provides 45% of your daily value of vitamin K which limits neural damage and can even help prevent Alzheimer’s disease.  Rhubarb is also high in vitamin C for immunity as well as calcium and potassium.  The season for rhubarb is April through June.

Please note, particularly if using in smoothies, that rhubarb leaves are toxic and should not be consumed!

Sarah’s Spring Smoothie

1/2 cup strawberries (frozen or fresh)

1/2 cup chopped rhubarb (frozen or fresh)

1/2 cup spinach

1/2 cup orange juice

2 Tablespoons collagen powder (see previous blog!)

few dashes of cinnamon

Combine all ingredients in a high-powered blender and mix; add water if needed to achieve desired consistency.  If only fresh produce was used, add a few ice cubes.


This mostly tastes of the bright, citrus-y orange juice, but you’re getting all the benefits of the rhubarb and spinach as well….sneaky!  Also, don’t forget the collagen powder is going to help with joint pain, hair/skin/nails, and improve sleep!

Happy spring!



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