recipe: all-green smoothie

We’ve all heard about the celebrity following and myriad health benefits of “green juices“. But even for those of us who like the flavor of “musty grass” (as one friend put it), paying upwards of $9-a-pop for the health fix seems absurd. Moreover, the DIY types will tell you that juicers are labor of love (emphasis on labor – they’re obnoxious to clean), and thus often end up on the shelf.  If you’ve gone through all those steps and still want the green stuff, you’ve maybe considered the green smoothie option – typically linked with buying the infamous Vitamix (yup, that’s where I’m at). But the frugal foodie  – and MacGyver – inside me wouldn’t stand for it, so I set off down the green smoothie road with only a mediocre blender at my side. (This isn’t the first time I’ve mis-used my blender for bizarre projects.)

Well, the first batch ended up all over my kitchen – but! – it did work. After a few go-rounds, I worked out the kinks and quickly became addicted to the little suckers. I tested the satiation question last week (this isn’t a cleanse, and I’m anti-starving oneself for any purpose), and after a busy workweek with only green smoothies for breakfast, I can honestly attest they are energy in a cup. Caffeine without the crash. (Basically, I’m a convert…I’m sipping one now.)

Energy in a Cup: All-Green Smoothie

Ingredients
  • 1/2 cup water
  • 2 celery stalks
  • 1/2 cucumber
  • 3 romaine leaves
  • 5 kale leaves (de-stemmed)
  • 1 ripe avocado
  • 1-2 tbsp minced ginger
  • 1/4 cup chopped basil
  • 1/4 cup chopped mint
  • Lemon juice/lime juice/unfiltered apple cider vinegar
Instructions
  1. Pour water into your blender.
  2. Finely chop and add to blender (one vegetable at a time) celery, cucumber, romaine, kale, avocado.
  3. Scoop out ripe avocado, blend into mixture.
  4. Add minced/chopped ginger and herbs to mixture.
  5. When you are ready to serve, add acidity to taste: either a healthy squeeze of lemon/lime juice, or – for a probiotic boost – a splash of raw, unfiltered apple cider vinegar.
Notes/Tips
1. Blend the cucumbers and celery into the water first. This will create a good liquid base that will make it easier to blend in all the other, rougher veggies. (You can use a wooden spoon to pre-mix the rougher vegetables into pre-existing liquid in order to ease the process.)
2. Be easy on your blender, especially if you don’t have a Vitamix. Use the ice-chop/pulse button to break things up before testing the higher settings.
3. Don’t overfill your blender. If you get it more than 2/3 full (unless you are making a very water-y smoothie), you will definitely end up with green juice flying around.
4. Make your smoothies on the thick side for easy conservation. Add lemon/lime/apple cider vinegar and extra water just before eating, to make the texture more drinkable.
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1 Comment

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One response to “recipe: all-green smoothie

  1. Pingback: eater’s digest: indulging in the east village | comme au marché

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