Spinach Smoothie

By • March 17, 2017 0 Comments

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Author Notes: I love fruit, but I find it a little harder to work greens into my diet each day. This light smoothie is a deliciously refreshing snack and ensures that I get a good dose of leafy greens.

You can use other fruit in place of the blueberries or mango, but those two are my favorites in this recipe. Even my husband likes this smoothie - you can't really taste the spinach.

Using mango will give you a beautiful, luscious green smoothie, while using blueberries can give you a more muddy look. On good days, though, the blueberry version will have a jewel-like blue-green hue.

You can use up to 90 grams of banana for a slightly sweeter, thicker smoothie.
Danielle

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Serves 1

  • 1 cup unsweetened vanilla almond milk (or milk of choice)
  • 2 ounces baby spinach (2 handfuls)
  • 100 grams blueberries or mango, preferably frozen (3/4 cup)
  • 60 grams banana, preferably frozen, cut into chunks (1 small)
  • 1 pinch lemon zest
  • 1 pinch cinnamon
  1. Layer the ingredients in the order listed in the blender.
  2. Blend slowly, pulsing until the spinach is blended enough to let the ingredients all blend freely. Then blend on high until smooth.
  3. If you're using all frozen fruit and it seems too thick to blend at first, let it sit for a few minutes to thaw slightly (5-10 minutes) and then it will blend easier. If it still won’t blend after thawing for a bit, add a little more liquid until it blends smoothly. If you use the exact weights listed, though, you shouldn't need to add more liquid (this is why I measured them!).

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