Yes, St. Paddy’s day has long since come and gone, but you can make the luck o’ the Irish linger as spring warms into summer with this creamy, frosty, anti-inflammatory version of a “Shamrock Shake.” It’s full of nutrient-rich whole foods instead of processed powders and added sugar, and you won’t believe how good it tastes! I make this healthful treat two ways, depending on my garden: when the mint is growing, I go straight to the source and use the fresh, whole herb. When fresh mint is not available, a bit of food-grade peppermint oil does the trick instead. The spinach gives the shake a pleasant minty-green hue, but I promise you won’t taste it at all. The sweetness of this shake will depend on the sweetness of the bananas you use. If you find the shake is not sweet enough for your tastebuds, try adding 1 or 2 whole medjool dates (after removing the pits, of course). They will add plenty of sweetness, plus a bit of extra fiber and vitamins. Sláinte!
Anti-Inflammatory “Shamrock Shake”
2 medium-sized bananas, sliced and frozen
1 cup plain almond milk or coconut milk
1/2 tsp vanilla extract
1/8 tsp peppermint extract (or to taste)
or 1/4 cup packed, fresh peppermint leaves
5 to 6 baby spinach leaves (for green color)
Combine all ingredients in a high-powered blender or food processor and process until very smooth and creamy. Enjoy immediately.
