Teaching about green in beautiful green Spanish Fork

Hey, thanks to everyone who came to Spanish Fork for my very recent class, photos below. I met a retired fashion photographer from Paris who was diagnosed with a fatal cardiovascular disease and is correcting it with diet, traveling through the U.S. and looking for answers. My editor came–she’s spend hundreds of hours editing my books and recipe collections but finally got her first green smoothie. My friends Denley and Jan, founders of SunWarrior, who I’m traveling with to New York this weekend. A college student trying to address bipolar disorder without drugs. A Roxberry smoothie shop franchisee that wants to be a GreenSmoothieGirl franchisee too. A single mom of 11 kids. And of course the lovely and gracious Aven, owner of Beehive Health Essentials.

I love meeting interesting new friends at my classes. Thanks for honoring me with your time. I hope you get something of value in the time we spend together.

2 thoughts on “Teaching about green in beautiful green Spanish Fork

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  1. Robyn,

    I’m wanting to make the most out of my garden. As I’m pulling weeds in my garden and tossing them aside, I’m wondering if I’m throwing away possible greens for my smoothie. What kind of weeds can be used? can I use the spinach even after it goes to seed? We live on land that used to be a dairy and so we have alfalfa springing up on it’s own. Could I use this as well? Thanks for your help!

    1. Alfalfa, yes, and also purslane, dandelion, multiple varieties of lambsquarter, thistle, and more. I hope to take photos of weeds that are edible later this summer. Rub a weed on your skin. If no reaction, the next day try a little tiny piece of it. The next day, a little bigger piece of it. Many wild greens are edible but of course, some are not.

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