1 grapefruit, peeled and sectioned, seeded, and chopped in half
1-2 handfuls fresh, cleaned young spring greens, chopped
(consider using a blend of wild-picked dandelion greens, garlic mustard, stinging nettle; can also use spinach, lettuce, chard – the younger the better)
(harvest dandelion and mustard greens in the wild before the rosette has sent up a flower stem – they will be less bitter before flowering)
optional: 1 Tbsp coconut oil, slightly warmed so that it can be incorporated into the liquid
trickle of water
Place grapefruit pieces, chopped greens, and optional coconut oil to blender. Add the minimum amount of water needed to blend into a pourable liquid. Blend until smooth. Enjoy.