Green Drink



Come March, I find myself unable to know what to eat. Or at least to know what I want to eat. Squash and root vegetables have long since lost their charms, and who can possibly afford those first meagre bunches of asparagus flown in from California? The inspiration that came from brisk days and cozy evenings has been worn down to a lingering sense of anxiety.  The anxiety of a prisoner waiting for release. Warmth, sweaters, hot stews — I want none of it. All I really want is a warm sunbeam to stand in, so that I can feel air on my skin that doesn’t make me shrink. If I could live off of sunbeams, I’m sure I would.

Until I master the art of photosynthesis, however, there is the problem of eating. Any other month of the year, I’m sure I would scoff at myself for calling this a problem, but March is different. It’s a month that calls for special solutions. Because who, really, can expect to feel inspired when there is snow falling, yet again. And when the sun actually does come out, who has time to sit inside fussing over a stove? So here’s the solution, one that I’m sure I will turn to again when I’ve lost all my teeth. Smoothies. Put things in a blender, blend them, drink them. That’s about the right program for this time of year.


Aside from making smoothies, I’ll be posting over at HABIT this month. What else? Enjoying the last of winter’s cross-country skiing. Helping M while he opens his cafe (M is opening a cafe!), writing for money, writing for fun, and trying not to over-think things. Aside from my grumbling about the weather, I’m really feeling pretty content with things. Maybe you call that settling down? Settling down and moving forward.

Anyhow, I hope you all are feeling more inspired than I in the kitchen. But if not, make this smoothie.


Green Drink

Serves 2.

Adapted from a recipe in Gwyneth Paltrow's It's All Good.


  • 4 - 5 large kale leaves, stems removed
  • 1 1/2 cups almond milk
  • 1/8 cup whole almonds, soaked overnight in cold water
  • 3-4 dates
  • 1 tablespoon tahini
  • 1 tablespoon chia seeds
  • 2 teaspoons spirulina powder (optional)
  • 1 teaspoon matcha powder (optional)


  1. Place everything in a blender and blend. Pour into cups and drink. Done.


  1. you’re handling the doldrums of march better than we are. last night we went out and had poutine burgers! now i need to make this green drink to get back on track. xo

    • Well, I haven’t told you what I’m eating when it isn’t green smoothie 🙂 Maybe we should start a new diet trend: Poutine Burgers and Green Drinks? I think it could be the new thing…

  2. You’ve sparked some last minute summer inspiration Danielle. And I’m usually skeptical of the ol’ green smoothies, mainly because of the hype, but you’ve got me reconsidering my prejudice. Matcha, date and tahini twists, wonderful!

    • It’s funny to think how these seasonal transitions are some of the few times when we might be craving and wanting similar things! I used to be a green-drink hater myself, but I’ve come around to their charms. Enjoy the last of summer and I will try my best to enjoy the last of winter (though enjoying the beginning of spring is much easier!).

  3. I so know what you mean about the spring cross over time, not quite warm enough for salads but well past wintery stodge.
    I am a green drink lover myself, I find nothing makes me feel quite so energised! And this looks like one of the best ever, so many of my favourite ingredients in one place! I think I will make this tomorrow with nettles instead of the kale and spirulina as that is what we currently have in abundance. Hope spring is springing with you. xx

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