looking down close up on vegan green smoothie with mango and leaves in background.


Ingredients

  • 1 banana, frozen preferred or use 1/2 cup more frozen fruit
  • 1 cup frozen mango or blueberries, pineapple, berries
  • 2-3 cups baby spinach, kale or mixed super greens
  • 2 tablespoons hemp seeds
  • 1/4 cup orange juice
  • 1 cup almond milk
  • optional: 1 date, pitted, for additional sweetness
US Customary - Metric

Instructions

  • Add all ingredients to a high powered blender and blend until creamy and smooth. If it's too thin, add more frozen fruit or a handful of ice. If it's too thick, add water or more almond milk until a desirable consistency is reached.
  • Serve immediately. Best when fresh, but you could store it in the refrigerator overnight in a covered jar if needed.

Recipe Notes

  1. Makes 1 large green smoothie or 2 smaller smoothies. Calories listed are for the entire smoothie. I usually have enough for a large serving for myself, and a smaller cup for my toddler.
  2. Baby spinach is almost undetectable in a smoothie, while kale and other supergreens will have a stronger flavor.
  3. I love the flavor a little bit of orange juice adds, but you can omit it and add more almond milk or water, if desired.
  4. For nut allergies, use coconut, soy or hemp milk. Or just water!
  5. Optional add ins: tablespoon of ground flaxseeds, a squeeze of lemon/lime juice, a little fresh ginger, 1/4 of an avocado, probiotic capsule or protein powder.
This article and reciped adapted from this site