Spring Shake Recipe

Lisa Blake | May 17, 2019 | Food & Drink

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Spring Shake | From Spring Café

It’s all about nurturing plant-based fare at this clean, sunny breakfast and lunch spot. Owner Sabrina Rudin calls on cold-pressed oils, fresh herbs, paleo flours and pastured eggs from Farm Runners at her 6-year-old cafe and juice bar. Ingredients are 100 percent organic, and even the cookware here is nontoxic. You can feel the love in the carbon-filtered water and daily cold-pressed bottled juices.

“We believe in supporting this local network of farmers that work so hard to provide these nourishing and fulfilling organic ingredients,” says Rudin. Spring Café skips the ice and, instead, uses frozen fruit or frozen coconut meat to chill drinks. Watch for fresh Colorado watermelon and cantaloupe juices with muddled local peaches this summer.

For the ultimate strolling refuel, pop in for the Spring Shake, a wholesome blended treat containing local kale, avocado, almond butter and more. The Mama Nature-supplied smoothie has gained cult fandom for its natural body- and brain-boosting properties. 119 S. Spring St., 970.429.8406

Spring Shake

2 cups plain almond milk

1 cup local chopped kale

4 small dates

1/3 cup frozen fresh coconut meat

1/2 cup frozen avocado

1/3 cup frozen almond butter

Blend until smooth. Enjoy.



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