May bestows its fruits and vegetable blessings on us with the season’s first harvesting of spicy and tempting greens such as arugula, collards, bok choy and spinach, as well as some tropical fruits like mangoes and pineapple that will lend a touch of variety and keep you well stocked with green smoothie options. My favorite dish these days is the Pasta Primavera made from zucchini. This is a great time of year to prepare it since zucchini is at its best between May and July.
Pasta Primavera with Marinara Sauce
3-4 large zucchinis
Cut off the ends and spiralize using a spiral slicer (saladacco).
1 cup tomatoes
1/2 cup sundried tomatoes
1 clove garlic
1 tablespoon raw honey
celtic salt to taste
Mix all ingredients in a food processor or blender and toss with the live pasta.
Zesty May Morning Sipper
3 stems of large bok choy, or 3 whole baby bok choy
½ a pineapple, peeled and cored
½ a medium beetroot
1 inch of ginger root
1 lemon, peeled
1 medium cucumber
Run all ingredients through your juicer and drink immediately.
Serves 1 generously
Green Smoothie Gone Greener
3 ripe small champagne mangoes, peeled and pitted
1 navel orange, peeled
2 small handfuls of fresh spinach
1 large collard leaf, stem removed
2 stalks celery
Blend all ingredients in a high speed blender until smooth and creamy.
Springtime Collard Wraps
4 large collard leaves, stems removed
1 cup alfalfa or other sprouts
1 ripe avocado, sliced into thin strips
2 cups arugula, roughly chopped
2 carrots, peeled and grated
½ red pepper, sliced into thin strips
Lay the collard leaves flat on the counter and divide remaining ingredients evenly over the top of them. Roll up tightly starting from one small end and tucking ingredients in as you go and secure with toothpick. Serve with your favorite raw dipping sauce, such as my personal favorite “Tonya’s Coconut Dressing” as detailed in the March newsletter.