For the meadow sage smoothie
Remove the apple stems and cores and puree together with the sage leaves and the blackberries in a blender. Add enough water to create a smooth, even consistency but be careful not to add so much water that the smoothie becomes too runny.
The amount of water you should add depends on the type of apple that you use. Ideally, a good smoothie should be drinkable but not too watery. We recommend using sweet, somewhat soft apples.
For the blackberry leaves, the author Christine Volm suggests using approximately two handfuls for two servings. You can adjust the amount of leaves you use depending on how intense you want the flavor to be. Depending on where you live, meadow sage may be hard to come by. You can substitute it with common sage (garden sage) if desired. If you use common sage, you should reduce the quantity as it tends to have a stronger flavor.
Garnishing and serving
For an aesthetically pleasing drink, serve the smoothies in matching glasses and garnish with a meadow sage leaf and a blackberry, just like on the front cover of the cookbook.
This apple, blackberry, and meadow sage smoothie is fruity and refreshing. The meadow sage gives it a delicious flavor.
Meadow sage: There are several hundred species in the sage genus. Meadow sage differs from standard sage in that it has a less intense flavor when used in cooking and that it does not grow to be very tall. Sage is particularly popular in Italian cuisine. In addition to sage leaves, sage flowers can also be used in cooking. The leaves vary in color from green and yellow to marbled white and violet. Sage is said to help digest fatty foods and can reduce flatulence. It can also be added to cold, refreshing drinks like lemonade.
Blackberries: Blackberries are in the rose family and are an aggregate accessory fruit, not a botanical berry. They are usually dark blue or black when ripe and can be eaten fresh. Blackberries are not only refreshing ingredients for fruit salads and desserts, they are also used to make jams, chutneys, and compote. Blackberries contain both soluble and insoluble fiber. They are also rich in antioxidants.
Blackberry leaves: Ideally, blackberry leaves should be picked in the first half of May. They are tasty and are often used in teas. The leaves contain astringent tanning agents and are used in medicine to treat diarrhea and inflamed or damaged mucous membranes, for example, inflamed gums and throat.
Author’s tip for a healthy topping: If you would like, you can top this smoothie with dried schisandra, also known as magnolia berries and five-flavor-fruits. These berries come from the Schisandra chinensis: a woody vine plant native to northern China, and are considered by many to be a superfood. Simply crush some berries using a mortar and pestle and sprinkle them on the finished smoothie (or stir them in).
You can also grow schisandra plants yourself. If you own a schisandra plant, you can add a few fresh berries to the smoothie. The fresh berries are known for having five flavors: sweet, salty, bitter, pungent, and sour. In Chinese medicine, they are among the most effective remedies for a long, healthy life. Schisandra is an adaptogen: a plant that helps our body to resist stress, and it has strengthening, regenerating, and performance-enhancing effects.
Substitute for meadow sage: Are you having trouble finding meadow sage? If so, you can substitute it with common sage (garden sage). Bear in mind, however, that common sage has a stronger flavor, so you should use a smaller amount.
Suggestions for alternative preparation from the author Christine Volm:
– Spicy applesauce: You can easily use this recipe to make a light and frothy-spiced applesauce. Simply add an additional two apples, a pinch of cinnamon, and a dash of lemon juice, and don’t use water like in the original recipe.
– Give your smoothie a velvety texture: You can also juice the ingredients together in a slow juicer for an even smoother, juicier smoothie.