It’s been a little while since I’ve come up with a green smoothie recipe. So long in fact that I went back into the archives to see, and it turns out that the last time I posted a green smoothie was in February of this year!
Of course there’s always a reason behind everything, and in this case there’s several. First of all, I sort of fell of the green smoothie ‘wagon’ this summer, and pretty much lived on watermelon and my Strawberry Watermelon Smoothie. And secondly, I just haven’t come up with a combination that seemed worthy of writing down.
Just last week I made a green smoothie that was so bad I couldn’t even finish it! Of course we happened to have company staying with us at the time, so I felt terrible that she insisted on drinking it even though it didn’t taste very good.
I’m not quite sure what I did wrong other than putting too many different ingredients in, and going way overboard on the ginger. Then I only had mango kombucha to use for the liquid which was a big mistake because the whole thing ended up tasting like pickled ginger, (which is great with sushi, but not so much in a green smoothie). But all’s well that end’s well because in the end I came up with this smoothie, and it’s a real winner!
This smoothie actually evolved from my Pineapple Orange Banana Smoothie which I made to satisfy my juice cravings. Pineapple Orange Banana was my favorite juice as a child, so I figured a smoothie was the perfect way to have all those flavors back in my life without all that pasteurized juice, which is essentially just sugar when it’s not fresh pressed.
Since I like to try and get a serving of veggies in my smoothies when possible, I started by adding a large handful of baby spinach or kale. Then I made it dairy free by replacing the Greek yogurt with half a ripe avocado for added creaminess and healthy fats. The results are here before you, and this is one incredibly good green smoothie, (no pickled ginger flavors here!).
So I guess the moral of the whole story is ‘keep it simple’ which seems to apply to pretty much everything in life! Every time I make a smoothie now, I try and make sure that I don’t add 15 different ingredients to the blender because that’s never turned out well for me yet.Print
- 2 cup fresh pineapple chunks, 10 ounces
- 1 medium orange, peeled and quartered, or 3 mandarins, peeled, 8 ounces
- 2 ripe bananas, peeled
- 1/2 ripe avocado, pitted and peeled
- 2–3 cups baby spinach or kale, 2-3 ounces, see notes
- 2 cups chilled coconut water, or water
- Place all the ingredients into a blender in the order listed.
- Secure the lid, and blend starting on low and working up to high speed.
- Blend until completely smooth.
- Serve immediately, or refrigerate and serve within 1 day.
If you’re new to green smoothies, try starting with less greens and working up to your taste. After drinking them for a while you’ll find yourself craving more greens in your smoothie. I use 3 cups/3 ounces in this recipe, but feel free to go with whatever tastes right to you.