Yield: 4 cups, 2 servings

Not in the mood for a sweet-tasting breakfast? This vegetable-rich drink is savory, and it works well for lunch or dinner too.

Ingredients

• 1 cup water
• 1/2 zucchini, unpeeled and chopped
• 1/2 cucumber, unpeeled and chopped
• 1 tomato, chopped
• 2 stalks celery, chopped
• 1/2 apple, unpeeled and chopped
• 2 cups chopped Swiss chard, bok choy, or spinach, packed
• 1/4 lemon, peeled

Equipment

• measuring cups
• cutting board
• chef’s knife, 8-inch
• measuring spoons
• blender
• rubber spatula

Put all the ingredients in a blender and process on high speed until smooth. Stored in a sealed jar in the refrigerator, Garden Vegetable Green Smoothie will keep for 12 hours.

Per serving: calories: 64, protein: 3 g, fat: 1 g, carbohydrate: 11 g, fiber: 4 g, sodium: 123 mg

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