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
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
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.