Most mornings, I start my day with a green smoothie, and sometimes, I will have a green smoothie for dinner or lunch, if my other meals have been more indulgent. For me, life is all about balance.
So, what goes into this green smoothie? Below is a flexible recipe that yields a delicious smoothie that is vegan, filling, sustaining, and nutrient-rich. For me, this recipe makes one smoothie.
- 10 to 12 ounces unsweetened almond milk
- 8 to 10 ounces of water
- 1 scoop of protein powder of one’s choice (I prefer the chocolate-flavored Garden of Life Raw Organic Meal Replacement Powder (see pic below)
- 2 handfuls of Spinach/Kale/Greens of Choice
- 5 to 6 baby carrots or equivalent
- 2 to 3 Dates to add sweetness
- Other options for sweetness include sugar in the raw, stevia, and honey
- 1 ripe banana*
- Frozen Fruit of choice
- In the fall and winter, I tend to use a mix of frozen cranberries and whatever frozen fruit is on sale
- In the spring and summer, I tend to use blueberries plus a mixture of tropical fruits that include strawberries, pineapple, papaya, and mango
- 1 tbsp. of turmeric powder (to help with inflammation)
- You can buy this already as a powder or grate some fresh turmeric root
- Additionally, you can also add ginger powder or ginger root, which also helps with inflammation
- 1 tbsp. of apple cider vinegar with the mother (to help boost the immune system)
- Bragg’s makes a good apple cider vinegar with the mother
- A slice of lemon without the seeds but that includes the rind (to add brightness)
- An apple without the seeds
- Any other fresh fruit
- I tend to use up any fresh fruit that is getting ready to go bad
Fill blender with almond milk and water. Then, add the protein powder, optional turmeric, ginger, and apple cider vinegar. Next, add greens of choice, the peeled banana, the carrots, the dates, and any optional fresh fruit. For the top layer, add your frozen fruit of choice.
I make this in a Vitamix blender, which is well worth the investment. In a Vitamix, I start the blender on low and slowly rev to medium until the ingredients start to chop and incorporate. I finish by shifting the blender to high to smooth it out. To make it extra cold, before shifting the blender to high, I will add a couple of ice cubes. Serve immediately. I serve it in a glass with a stainless steel straw.
*A note on bananas: you can always line a cookie sheet with parchment paper and then peel and slice overripe bananas in order to freeze. I get about 5 slices from each banana. Once the slices are frozen you can transfer them to a freezer-friendly zip-top bag. Then, each morning, you would just add about 5 pieces of the banana when you add the other frozen fruit. Please be advised, this may make it a little more challenging to blend. If, so add a little more liquid (water or almond milk) to the bottom. You can also add juice, like fortified orange juice.