Hurrah! The first greens have hatched in the greenhouse, it's time to "chlorophyll"! Chlorophyll is the "blood of plants" that purifies our blood as well. We make green cocktails from the first spring herbs and winter spruce. Waking up from hibernation! :)
Ingredients:
1. Nettle - bunch
2. Spruce - a bunch of needles
3. Dandelion greens - a couple of leaves
4. Water - 1 glass
Preparation
The first edible greens (or in a greenhouse) were found in thawed patches, usually nettles, dandelions, quinoa (and everything that has sprung up in the fall).
Plucked, washed well, cut into a blender container (nettle and dandelion leaves). Plus, they added evergreen needles for a pleasant aftertaste, since the dandelion is slightly bitter (nettle thickens the blood a little, and the spruce greens contain vitamin C and balance).
Topped up with warm water, grinded for about 30 seconds. Strain through a strainer and the healthiest green cocktail is ready (you can squeeze the juice out of more greens with a juicer).
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