We made these smoothies this week so I thought I’d share the recipe:


makes two 16 oz beverages

  • 1 C kefir or full-fat plain Nancy’s yogurt
  • 1-1/2 C frozen organic strawberries
  • 1 C rainbow chard, stems removed
  • 1/2 C organic baby spinach
  • 1/2 C ripe avocado
  • 1 tsp ground flax seed
  • 1 C pineapple juice
  • 1 T fresh ginger, peeled (optional)

Add kefir or yogurt to your blender.  Add strawberries, chard, spinach, avocado, flax seed, juice, ginger and blend until creamy smooth.  If you want a thicker consistency, you can add more frozen strawberries or ice.  Serve in a tall glass with fresh mint garnish.

Optional:  We added whole whipping cream for more flavor.  This isn’t a particularly sweet smoothie, so the richness of this cream gave the smoothie more dimension in flavor.

RAINBOW CHARD in the Garden

This spring weather is perfect for getting rainbow chard started in your garden.  It’s one of the first to make an appearance in the spring and one of the easiest plants to grow.  So versatile, you can add it to salads, soups, sauces, pestos and pistous, stir fry, chiffonade into rice bowls OR blend into smoothies!  It’s amazing and so good for you. Just one cup of chard packs a whopping big boost of vitamins and minerals such as ~

  • Vitamin A: 214% of the Reference Daily Intake (RDI)
  • Vitamin C: 53% of the RDI
  • Vitamin E: 17% of the RDI
  • Vitamin K: 716% of the RDI
  • Calcium: 10% of the RDI
  • Copper: 14% of the RDI
  • Magnesium: 38% of the RDI
  • Manganese: 29% of the RDI
  • Iron: 22% of the RDI
  • Potassium: 27% of the RDI