Green Smoothie recipe

7 Mar

A few weeks back, a lady asked me to share the recipe for the green smoothies that have started sneaking into our morning routine and What we ate posts. I’ve tried to write this post several times, but realized I don’t have a solid recipe for smoothies because the combination changes every time I make them, depending on what we have on hand. Since receiving an immersion blender in December, I’ve been experimenting with a few recipes, and rarely measuring any ingredient once we found a good ratio of greens-to-fruit. I’ve learned a few important things though, which I am happy to share. Laura of Sidesaddle Kitchen has a beautiful recipe, which is more direct and clear than what is about to follow here, so you may want to go directly to the raw, vegan, not gross source for the real deal.

First off, Intern and I are more likely to drink a smoothie for breakfast if it is already made and waiting in the fridge in the morning. To do this, we make smoothies at night while making dinner usually, then put them in the fridge to drink in the morning. To prevent the smoothie from separating, we add ground oatmeal to help absorb moisture, and keep the consistency thick and smooth. I can’t remember where I read about this trick, possibly on The Kitchn. Generally, I grind equal parts oatmeal and flax seed (for fiber! omega-3! and crap like that!) ahead of time, and keep the mixture in a jar– adding a tablespoon or two when I make smoothies.

P1288113Second, when adding spinach or other greens to your smoothie, start small, and build up as you go. If you’re fearful of greens in your smoothie, add a bit, then add more each day until you can handle it. It is delicious though, so don’t worry. I’ve discovered we really like a big handful of fresh crocodile spinach from our CSA, (or 1/3 cup frozen spinach if thats all we have) or sometimes a mixture of wild arugula and several leaves of kale. Actually, when we have kale we go for kale every time.

Smoothie recipe
*makes two 12oz smoothies

-1 big handful of spinach OR a few kale leaves/a handful of arugula
-1 whole sectioned orange, peeled OR several small satsumas/mandarins  OR 1 apple, cored but not peeled
-squeeze of lemon or lime juice (helps keep the color bright, and gives a little extra kick)
-1-2 TBSP flax seed oatmeal mixture
-1/2 cup mango (fresh or frozen works well)
-enough juice or water (sparkling if you’re drinking it right away!)  to fill smoothie container about 1/2 way (we use fresh grapefruit or orange juice most frequently)

P1238075optional but awesome:

-a few mint leaves/cilantro
-1 little knob of ginger
-small handful of berries like blueberries, raspberries…
-1/2 avocado (So so so good)
-coconut milk OR coconut water OR blood orange juice in the place of water/juice

Directions: Blend this up. Add more liquid if necessary to get the consistency you like. Put it in the fridge, drink it in the morning if you are a morning-zombie like me.

3 Responses to “Green Smoothie recipe”

  1. Alli March 7, 2012 at 11:08 PM #

    YUM! Thank you so much for posting this.
    Our glass blender jar broke into a million tiny pieces this week BUT I just got a hand me down immersion blender from my boss.
    The raw smoothie you linked to also sounds awesome, though I think it would make enough to feed me for days! I also make my smoothies ahead; I typically make three on Monday morning to get me to Wednesday. I’ll have to try the oatmeal trick.

    A Lady

  2. katekoeppel March 8, 2012 at 10:07 AM #

    You are welcome lady!

    Seems like a replacement glass might be easy to come by at a thrift store… but I have to say, the immersion blender is so easy to use and clean up is super easy… I use it all the time now!

  3. Michelle March 9, 2012 at 1:01 AM #

    morning zombies of the world unite! i made mango smoothies the other day for dessert, which was probably a bad idea. i’ll have to try one for breakfast!

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