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Salad smoothies


Salad in a jar is an interesting concept and one that is gaining more traction as we look for healthy eating options on the run that include copious amounts of kale and other leafy greens. Dressing goes on the bottom, veggies and other salad goodies get piled on top. Everything stays separate and dressing-free until you toss the salad together in a bowl — never eat another soggy lunch salad again.

Even better, what about salad in a jar that doesn’t involve any intricate layering or fear of the jar tipping over and the dressing drenching your lettuce leaves before lunchtime.

It took Nick Adendorff over eight months to perfect his Green2Go smoothie with regards to texture, density, dosage, sweetness, bitterness, shelf life and the combination of ingredients.

“It’s pretty much a science as each ingredient targets a body part to heal and they work together to be absorbed properly by the body. I have been extremely health conscious for about 10 years self-educating along the way. I then studied and became a certified Integrative Nutrition Health Coach. I had also been making smoothies for myself for about 8 years prior, filling the gaps for nutrition based around breakfast.”Salad smoothie 1

After about a year living in the Cayman Islands, Nick ventured out to see what he could find locally for consumption. He found farmers – from paddock to plate!

“There were very few to choose from, so that meant dealing with the same ones repetitively. They are all the most friendly and welcoming people. Each farmer specialised in something I wanted and we agreed that they would supply produce for me. I like to keep it fair and divide the supply amongst them instead of using only one farmer,” he said.

“In the beginning I would drive out to the farms almost daily to make sure my intention was clear and as the bonds grew stronger the shift came to where they started delivering to me given my demand for what they could grow. The more customers wanting our green smoothies, the more produce we need to source.”

Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric.

“The summer months slow down the growth of kale meaning we mix other leafy greens in season with the kale such as rainbow chard, regular chard, collards,” he said.

“Choosing to support the local farmers means supporting the local economy, helping people become aware of what is available locally and encouraging food education so that people know where food comes from.

“The farmers are now starting to get more publicity as people become more health conscious worldwide. It’s amazing to see how long fresh produce lasts compared to store bought comparisons. When the produce is picked the day before it tastes better, looks better and makes you feel better.”

And if that doesn’t make you feel good, knowing that Nick recycles and reuses all his glass jars will.

Want the salad smoothie recipe? Go to the Love My Salad website.

Louise FitzRoy | Founder & Director
From Paddock to Plate

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