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I had some leftover amaranth greens from the farmers market last week, so decided to throw them into a blend with kale, broccoli rabe, frozen young thai coconut, and blueberries. The flavor was strikingly similar to that of beets, but much lighter, with a hint of creamy sweetness. The amaranth made the blend this lovely red-leaning purple hue and it was also quite satiating. For aesthetics and a crunchy textural component, I garnished the top with some raw, dehydrated coconut flakes, hemp seeds, and peppermint flowers. Enjoy!

Amaranth, Kale, and Broccoli Rabe Blend with Young Thai Coconut and Blueberries

Serves 4


For Blend:

4¾ cups water

3 cups amaranth greens

2 cups kale

1 cup broccoli rabe

1 cup mint

1/2 cup parsley

1 Turkish fig

1½ cups frozen young Thai coconut meat

2 cups blueberries

1/4 cup lemon

Pinch of Himalayan sea salt

For Garnish:

1/4 cup raw dehydrated coconut flakes

1 tablespoon hemp seeds

8 peppermint flowers, if available


1. Place all the ingredients into a Vitamix or high-speed blender. Blend on high for 20-30 seconds.

2. Remove lid and stir to dislodge any stray greens that have stayed afloat or stuck to the sides.

3. Replace lid and blend again on high for another 20-30 seconds. Add additional lemon juice or salt to taste. 

4. Garnish each blend with 1 tablespoon coconut flakes, about 1/2 teaspoon hemp seeds, and a couple of peppermint flowers. Serve immediately.


Written by megan huylo — October 07, 2013

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