I made my first green smoothie this week, and it was delicious. Now I'm kinda hooked. They are so good, and healthy, and easy! They are my current breakfast obsession.
Find the recipe for this smoothie here at Yummy Mummy Kitchen. The ingredient list is wonderfully short: soy milk (or almond milk), frozen pineapple, frozen mango, and fresh spinach, and it takes me about five minutes to throw everything in the blender and whip it up.
About a week ago my mother-in-law brought me a plastic grocery bag full of fiddleheads. They are in season for only a very short time during the Spring, and are a precious commodity here in Maine. So this weekend, I froze them so we can enjoy them throughout the summer.
If, like me before I met my husband (a Maine native), you are unfamiliar with fiddleheads, here are a few fun facts.
Fiddleheads are the young coiled fronds of ferns, which begin to appear in early Spring.
Nearly all ferns have fiddleheads, but the edible ones are from the Ostrich Fern.
They are delicious, with a delicate grassy, spring flavor that I would most closely compare to asparagus, although fiddleheads are really in a class all their own.
And of course, they are healthy! They contain fiber, vitamin C, vitamin A, and omega-3 fatty acids.
The University of Maine has a great page about fiddleheads here, including information on cleaning, storing, cooking and freezing them. Their section on freezing describes the method I follow.