When you’re making your first few green smoothies, don’t just throw things in the blender. Chances are, it’ll taste nasty if you wing it right out of the gate. To save you a few smoothie-fails, bust out those cute little measuring cups and follow this simple formula: 60% fruits to 40% leafy greens.
Add naturally sweet fruits to any smoothie that tastes bitter or a bit too “green.” By sticking with naturally sweet fruits like bananas, mango, apples, pears or pitted dates, we avoid artificial sweeteners and processed sugars.
You can blend your green smoothie the night before and store it in your fridge (up to 2 days). Use an airtight lid to limit oxidation and keep it as fresh as possible. When ready to drink, give it a good shake before you open.
– 2 cups baby spinach (fresh)
– 1 banana (medium peeled frozen ripe, sliced)
– 1 kiwi fruit (peeled and chopped)
– 1 tea spoon chia seeds
– 1 tea spoon hemp seeds
– 1/2 tea spoon flax seeds
– 1 small cucumber (peeled and chopped)
– 1 medium apple (peeled and chopped)
– 1/4 avocado (peeled and chopped)
– 150 ml water
Place the seeds, vegetables and fruits in the blender in this order. Process until smooth and then add the water. Enjoy!