Years ago, ages it seems, a group of college friends wearing baseball caps cheered me on. Even now I still remember the wolf whistles and thunderous applause. And although I graduated magna cum laude, secured a coveted slot in the Chase Global Bank program, and was a budding writer who published in the college literary magazine, I was applauded for none of this, rather my friends praised my alcohol consumption. “Full Irish,” they said, although I was partially Italian. Back then this confused me, and nearly two decades later, while I know less about my heritage than I care to admit, I find it odd that my talent for consuming copious amounts of alcohol without passing out was somehow attributed to my Irish breeding.
Longtime readers of my site know that I’ve chosen to be present and abstain from alcohol, and this small choice has markedly changed the course of my life. However, every year, when store windows are festooned with shamrocks and jumping leprechauns, and bars advertise pub crawls, I’m reminded of the connection between Irish and cocktails.
This year I’ve absolved to celebrate the verdant greenery of Ireland with a more virtuous concoction: “The Green Guinness.” And while you won’t find a drop of drink in this drink, you will feel invigorated to march in the St. Patrick’s Day parade with pride with the rest of your brethren.
INGREDIENTS: Recipe adapted from Bon Appetit with modifications
1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic blueberries
1 ripened banana (cut into pieces)
1 teaspoon ground blueberry flaxseed
Purée ingredients with 1 1/2 cups water in a blender until smooth (add water if too thick).
One serving contains:
Calories (kcal) 100
Fat (g) 1
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 23
Dietary Fiber (g) 4
Total Sugars (g) 11
Protein (g) 2
Sodium (mg) 20