Most green smoothies combine 60% high sugar fruits (think mangos, bananas, pineapple, berries) with a 40% combination of leafy green vegetables and herbs such as kale, lettuce, silverbeet, spinach, celery, parsley, mint, basil and coriander. Other vegetables such as cucumber can also be added, and if you’re good at weed identification you can (carefully!) include annual stinging nettles.
The other difference between a traditional banana smoothie and a green smoothie is that water is used as the liquid ingredient, rather than milk/yogurt/soy milk. But don’t be concerned about the smoothie tasting like cold soup as the fruit helps improve the texture – especially when using mango or bananas. Some recipes also include coconut water as the liquid ingredient.
Try the recipe below and I’m sure you’ll soon be singing about how wonderful Green Smoothies are too:
Will it blend?
My blender is a 20 year old model with a French name, but interestingly made in Mexico – obviously labour was cheaper there than China at the time. It had no problems preparing the green smoothie below, but if you have cash burning a hole in your pocket there are a stack of high quality blenders available now. Blenders of course can be used for other helpful tasks that enrich society such as this:
Basic Green Smoothie
I had these ingredients in my garden apart from the banana (…and the ice) and it tasted great!
4 young kale leaves with the stalks cut out
2 stalks of parsley
1 stalk of mint
1 large ripe banana
1/2 cup ice
1.5 cups filtered water (approx – add until you’re happy with the consistency)
Start with the ice, then banana and your roughly chopped leafy greens.
Add water after all the leaves have been chopped up and then keep blending until you’re happy with the constancy. Enjoy!