Caveman Cuisine: Sprouted Smoothie

If you have a garden then you probably understand that from time to time perfectly good plants may need to be plucked in order to keep the poor saps from overcrowding and competing with each other for precious sunlight.  

However, yanking up a tiny turnip, a quiescent broccoli stalk, or some carrot-less carrots doesn't mean that a life has to go to waste.  Many varieties of vegetables are edible in sprout form (check this list to be sure) and one solution to the sprout disposal "problem" is to simply blend the little guys up into a nutritious green smoothie.

Of course, if you don't have a garden, checking out this post will help you get started, but even with extremely limited space a mason jar and some meager supplies (like a seed sprouting kit)

They didn't even see it coming.

~4-5 cups of assorted sprouts (I used broccoli, beets, carrots, and cabbage sprouts.  Be sure to rinse thoroughly.)
1 small banana (I keep a bunch in the freezer for this purpose)
1 whole kiwi
1 small carrot
2-3 scoops quality protein powder (optional)
Dash cinnamon
Few drops pure vanilla extract
2-3 Brazil nuts
3 tbsp shredded coconut
3-4 cups cold water


In a blender, combine all ingredients except 1/2 of the water and the sprouts.  Blend the mixture till all ingredients are fully incorporated.  While the blender is running, crack open the lid and gradually add your sprouts.  Add water as necessary to reach a desired consistency.

Yield: 2-3 sprouty servings

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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