Green Melon Smoothie & Buckwheat Salad

My day 2 smoothie was greener than the previous one.
I learnt a few interesting (and basic things) about preparing a smoothie:
– there’s nothing worst than sipping a lumpy smoothie, if it happens it’s because you didn’t blend long enough or the speed was too low. So put it back and blend again!
– always use something frozen (ice cubes or frozen fruits): cold smoothies are nicer! well, for me at least!
– if your smoothie is not sweet enough, add a date, half banana, or some maple and agave syrup.
– do blend your green ingredients first!
– always use a creamy ingredient, bananas, avocados, mangos…
– freeze your own fruits/vegetables
– cut your fruits in cubes, do not fill your blender with huge pieces of fruit and veg, even if it’s a powerful one
– start low and then move to fast when blending

1 cup filtered water
1/2 melon
1/2 lime
1 peach
1 cup of spinach
1/2 cup of raspberries
a few grapes

Blend water and spinach till smooth.
Add the rest of the ingredients and blend again till nicely smooth.


And for dinner I had a nice buckwheat salad, together  with a lovely and spicy cream of red beans.


Energizing and nutritious, buckwheat can be served as an alternative to rice.
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.


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