Prep time: 5 minutes

Cooking time: 0 minutes

Yields: 1 serving

 

Ingredients: 

 

1 or 2 stalks of rhubarb
1/4 to 1/2 of a mango
4 rounds of frozen spinach
3 or 4 pieces of honey candied ginger
1/4 cup full fat coconut milk
3/4 cup water

 

Directions: 

 

Cut the rhubarb and peel and cut the mango into small enough bits for your blender.  Add them to the blender with the spinach, honey candied ginger, coconut milk and water.  Blend until smooth.

 

Notes: 

 

I love rhubarb, and mango, and ginger, and I thought these 3 flavours would go very well together, I wasn't wrong.  But then I thought "it needs something extra good for me!" so I added the spinach.  I like to keep a package of the frozen spinach rounds in the freezer for making smoothies.  Fresh spinach is great, I even have some growing in my own veggie garden, but the frozen balls are awesome for smoothies.  The rhubarb I used was fresh from my own garden, and the mango came in my organic food box.  I love mango, but if you are allergic to poison ivy, you may cross react to mango, so be cautious.  I'm an anomaly, and do not react to poison ivy at all.

Again, I forgot to take a picture.  But it's green, because of the spinach  :)