Since I suffer from chronic headaches, we grow feverfew in our garden. I typically use the fresh, or dried, leaves to make a tea for headache relief, due to plant's anti-inflammatory qualities. Lately, I have been working on some drink recipes that incorporate feverfew directly instead of steeping. Because feverfew is terribly bitter, this has been a challenge; however, this morning I came up with a combination worthy of passing on.
CAUTION: DO NOT USE FEVERFEW (TANACETUM PARTHENIUM) IF YOU HAVE A PROBLEM TAKING ASPIRIN OR OTHER SIMILAR ANTI-INFLAMMATORIES LIKE IBUPROFEN. PLEASE CONSULT WITH YOUR PHYSICIAN REGARDING THIS, ESPECIALLY IF YOU ARE TAKING OTHER MEDICATIONS.
Green Fever Smoothie
Ingredients:
3/4 Cup Fresh Organic Pineapple, sliced into 1"x 2" pieces
1 Organic Banana
1 Cup Organic Hemp Milk
1/8 Cup Organic Dried Feverfew (Tanacetum Parthenium)
1 T Organic Shredded Coconut
1 Heaping t Organic Matcha Powder
1/4 t Organic Black Tea Leaves
2 Large Leaves Organic Kale
Method:
In a high speed mixer or Vitamix, combine the ingredients in the order above. Vary the speed slowly from low to spending 20-30 seconds on the highest speed. Makes two servings.
This version of the drink is not frozen; for a frozen version, substitute frozen pineapple or add 1/2 cup of ice.
This post was written by guest blogger Jeff.
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