{"id":388,"date":"2023-06-25T09:00:57","date_gmt":"2023-06-25T09:00:57","guid":{"rendered":"https:\/\/chefofnature.com\/?p=388"},"modified":"2023-07-16T17:36:13","modified_gmt":"2023-07-16T17:36:13","slug":"wild-green-smoothie","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=388","title":{"rendered":"Wild green smoothie"},"content":{"rendered":"\n

Cleavers (Galium aparine<\/strong><\/em>) is known as a sticky plant that might not be pleasant to eat. You can use its leaves and stems to make an infusion for tea or for a smoothie base. It is in the same family as coffee (Rubiaceae<\/em>). Its roasted seeds can be used as a coffee substitute, they even contain caffeine.<\/p>\n\n\n

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For this smoothie for the wild ingredients, we use a cleavers’ (Galium aparine<\/strong><\/em>) infusion as a base and sorrel (Rumex acetosa<\/em>) and Japanese knotweed (read more<\/a> Reynoutria japonica<\/em>) as the main aromatics for a pleasant acidic kick. To give the smoothie more body and creamy consistency, we use avocado.<\/p>\n\n\n

<\/div>
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Wild green smoothie<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast<\/span><\/div>
Keyword: <\/span>spring<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Blender<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Knife<\/div><\/li>
  • 2 cups<\/div><\/li>
  • 1 pot<\/div><\/li>
  • 1 Strainer<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 500<\/span> ml<\/span> water<\/span><\/li>
    • 1<\/span> medium size avocado<\/span><\/li>
    • 55<\/span> grams<\/span> sorrel<\/span><\/li>
    • 25<\/span> grams<\/span> Japanese knotweed<\/span><\/li>
    • 4<\/span> cleaver shoots<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Boil water.<\/span><\/div><\/li>
      • Clean cleaver's shoots and put them into a pot.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Pour boiling water into the pot to make a cleaver's shoots infusion and leave until cooled down.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Wash sorrel and knotweed, cut the avocado into half, and scoop it out.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Put sorrel, avocado, and knotweed into a blender.<\/span><\/div><\/li>
      • Drain the cleaver's shoots and add infused water into the blender.<\/span><\/div><\/li>
      • Blend until all ingredients are smooth, and serve in cups or glasses.<\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        You can make a cleaver’s infusion in the evening and let it cool overnight.\u00a0<\/span>
        <\/div>\nPick only young knotweed shoots. Old shoots are stringy and will not blend well into your smoothie.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        Cleavers (Galium aparine) is known as a sticky plant that might not be pleasant to eat. You can use its leaves and stems to make<\/p>\n","protected":false},"author":1,"featured_media":392,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[305,292,260,258,259,8],"tags":[],"class_list":["post-388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beverages","category-breakfast","category-cleavers","category-japanese-knotweed","category-sorrel","category-spring"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=388"}],"version-history":[{"count":9,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/388\/revisions"}],"predecessor-version":[{"id":758,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/388\/revisions\/758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/392"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}