Quick note: I’m kicking off a really great group program in a few days. If you’re frustrated by your apparent lack of motivation to do what you know you need to do, check out the Super Awesome Summer Session. I’d love to support you!
I used to hate green smoothies. Not that I had tried them, but I rolled my eyes every time some smug “healthy living” blogger perkily tweeted about their latest frothy confection of kale and unicorn horn protein powder.
I’m not a protein powder fan, and I like to eat my food. Cold food also doesn’t do it for me. Why on earth would I want to drink a green smoothie? Damn hippies.
Because they’re actually really good? Oh. I guess there’s that.
A few things about smoothies:
- They’re a meal, kids, not a snack. They’re nutritious, but they’re still extra calories if you’re chugging them like, well, water.
- They don’t need to be dessert sweet. Too much sugar, even when naturally occurring in fruit, will make you crash. We don’t want that.
- For the love of Pete, you do NOT need a $500 blender to make a smoothie. I don’t own a Vitamix, though several of my clients do. Other clients have used $25 blenders or even stick blenders just fine. I have this Cuisinart which does the job just fine if you like the sound of a jet taking off in your kitchen.
Got it? Good.
If the idea of spinach for breakfast doesn’t excite you, putting it in a green smoothie loaded with vitamin C to help you absorb the iron just might. Also, if you’re like me and don’t have air conditioning and the very thought of cooking something this week makes you sweat even more that you already are, smoothies are a great way to pack in nutrients without creating any heat.
My cool-weather smoothie relies on seasonal citrus for acidity and balance, so I needed a seasonally adjusted solution for summer. I figured 4 ingredients was reasonable.
I prefer my smoothies a bit zippy and tart. Mango is such a sugary fruit that I wanted something to balance that, which is why I thought of using kefir.
Kefir is a traditional fermented milk-based beverage that has a thin, slightly bubbly consistency and a tart yogurt-like flavor. It provides a creamy base for the smoothie, plus a boost of probiotics, the friendly bacteria that help regulate your digestion.
I’m all about everyone shining their light and being a special snowflake, but I definitely support everyone being regular in that realm.
Too much? Sorry, just keepin’ it real.
- If you don’t have chia seeds, you can omit them, use flax seeds, or even half a frozen banana.
- I like my smoothies creamy and thick. If you like yours thinner, add more ice or kefir.
- Feeling fancy? Blend in 1/8 teaspoon ground cinnamon or ginger. They’re slightly warming if cold foods aren’t your fave.
Are you a green smoothie fan? I have a few more recipes in the pipeline for you. Taking good photos of beverages is tough, and it’s usually early when I’m drinking them!
Oh, and while Green Valley Organics sent me kefir to test a few months ago, I bought this myself after I realized it would make a good post. I got mine at Whole Foods, but check their store locator to find where you can find their products near you.
- 1 cup mango, fresh or frozen
- 2 cups, packed spinach
- 3/4 cup Green Valley Organics plain kefir
- 2 teaspoons chia seeds
- 10 cubes ice
Prep time: Cook time: Total time: Yield: 2 smoothies
Stacy Spensley is a healthy life coach, recovering stage manager, lover of the Oxford comma, and vegetarian. She's bossy because she loves you.