I love the color green, it’s one of my favorites. And I love smoothies, even in the wintertime. So putting the two together – why have I not done that sooner?
As I was off work today due to Martin Luther King Jr. Day, I decided to make my first ever Green Smoothie chalk-full of healthy, natural and delicious greens! One of my favorite ways to waste time (when I should be doing homework, or folding laundry, or making a shopping list) is watching various cooking channels on YouTube. And since we’ve started this new lifestyle, I’ve added a few new channels to the mix focusing on consuming foods raw and in their natural state. Needless to say, I’ve watched a dozen or so videos on different ways to construct the ultimate Green Smoothie and I was feeling up to the challenge!
Unfortunately for you, I didn’t follow a particular recipe, nor did I measure my ingredients. So trust me when I say you’ll just have to trust your gut on this one, it won’t steer you wrong!
Here’s what I had on hand today:
- 1 frozen banana
- About a 1/4 – 1/2 cup of unsweetened almond milk
- 1 Granny Smith apple
- About 1/2 frozen pineapple (I picked through a bag of mixed frozen fruit for what I wanted!)
- 2 heaping handfuls of spinach
- 2 heaping handfuls of kale
- 2-4 drops of lemon essential oil (I had doTERRA, use whichever brand you prefer, or juice the real thing if you have one handy!)
Now, here’s where things got a little interesting – I had everything in the blender, pushed the button to mix it all together and milk goes everywhere! As the blender was already assembled when I went to use it, I didn’t know there was a large crack in the base. (Ugg!!) Food processor to the rescue and the smoothie was saved!
Personally, I loved the taste! Hints of tropical paradise with the pineapple and lemon. Nice and creamy with the banana. And the spinach and kale made it a beautiful shade of green! This is one I plan to make again – even Scott enjoyed the taste!
For dinner tonight, we incorporated the kale again by making this delicious Spaghetti Squash with Kale, Fire-Roasted tomatoes and chickpeas. Just a wee bit too much kick for me (may have added a dash too many of the red pepper flakes!) but overall fantastic and very filling! We had enough leftover to each enjoy it for lunch later this week – and that’s a win in my book!
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