Ingredients
Directions
Add all ingredients (starting with ¾ cup water) to a blender.
Puree for a minute or more, to desired consistency, and adding extra water if needed to blend or for thinner smoothies; blending time will depend on the type of blender used).
Taste, and adjust with additional fruit or other add-ins as desired.
Serve!
Chef's Notes
Spinach
Other greens can be substituted here. Chard is the most similar to spinach, but you might want to use slightly less, perhaps 2 cups (and strip the leaves from the stems). Kale or collard leaves can also be used, though the flavor of kale and collards is stronger because they belong to the cruciferous family. If using these greens, start with 1 ½ cups, and then adjust with more if you are okay with the flavor. Before adding the kale, strip the leaves from the tough stems. Also, pineapple really helps mask the flavor of kale and collards, so you could try more pineapple instead of the mango/banana.
Parsley
I drink green smoothies daily, and I always add fresh parsley! Why? It’s abundant in vitamin K, and is a good source of the nutrients magnesium, potassium, folate, iron, and calcium. Bonus: It’s inexpensive and keeps well in the fridge! I buy 2–3 bunches a week for smoothies. I always wash the entire bunch, allow to dry enough in a colander, and then transfer to a container in the fridge. Then, I’ll add about ⅓ of the bunch to smoothies.
Lemon
The addition of citrus raises the smoothie bar! Not only is it excellent for the added vitamin C to boost iron absorption, but the bright tang also picks up the flavor of smoothies. You won’t go back once you’ve tried it! I try to use organic whenever I can and trim away just portions of the peel/zest. There are many nutrients in the zest and pith, so try to include at least a little. Finally, lemon is helpful for reducing acidity and inflammation in the body.
Greens
I make my smoothies quite “green”, with less fruit in this recipe. Over time, you adjust to the intensity of the flavor of greens. So, adjust this recipe to your own taste as you go!
Other subs
Other fruits to switch up or add include a freshly peeled orange (seeds ok!), a handful of green grapes, an apple (just cut away from the core), or frozen organic peaches. Berries are another excellent addition and offer even more anti-inflammatory benefits. Keep in mind when adding berries, however, that the color of the smoothie will change from a vibrant green to more of a murky color!
Too much to drink?
Make green-pops! Add a little more banana for sweetness (as frozen tastes less sweet), blend some more, and pour into popsicle molds to freeze.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe by Dreena Burton. For more recipes visit www.dreenaburton.com.
Ingredients
Directions
Add all ingredients (starting with ¾ cup water) to a blender.
Puree for a minute or more, to desired consistency, and adding extra water if needed to blend or for thinner smoothies; blending time will depend on the type of blender used).
Taste, and adjust with additional fruit or other add-ins as desired.
Serve!
