Creamy Green Smoothie

Breakfast & brunch, Drinks, Favourites, Gluten-Free, Vegan

Creamy Green Smoothie

I like smoothies that are thick and creamy without being icy. I like topping them with superfoods like hemp or chia seeds, bee pollen, nuts and / or berries. And more often than not, homemade granola. The final result must inevitably be savoured with a spoon and it always feels like such a treat when in fact, it’s a health booster!

I’ve been back at work for 6 weeks already and the motivation to make a healthy and sometimes elaborate breakfast is going strong. This creamy green smoothie is one of my favourites and I often wake up craving it. It’s a simple recipe that is easily customizable as smoothies usually are. I’ve been experimenting with variations of it for over a year. Wasn’t this¬†pretty? And more recently¬†here.

It starts with a smoothie “base” comprised of seven ingredients, and from there I vary based on mood and availability. But the base guarantees good flavour and nutrition and it’s delicious on its own without anything else added to it. Ginger and lemon are not only flavourful, they are invigorating; kale is packed with vitamins; banana and apple provide necessary sweetness and creaminess; soy milk provides a smooth texture and proteins, and flaxseed oil is a healthy fat and that can help your body better absorb nutrients.

From the base, customize by adding fresh herbs as well as a handful of frozen peach (displayed) OR a small mango OR a pear OR a yellow beet OR a carrot, etc. The last two may be for the more adventurous, although believe me it does yield a delicious smoothie and you’ll feel great about having eaten so many vegetables for breakfast.

Creamy Green Smoothie (serves 2)

Green smoothie base

  • 2 cups kale or spinach leaves, roughly chopped
  • 1 banana, sliced
  • 1 apple, cored and diced
  • 1 1/4 to 1 1/2 cups plant milk (soy, almond* or hemp*)
  • 1 lemon, juiced
  • 1-inch knob fresh ginger, chopped
  • 1 tsp flaxseed oil
Additions / notes
  • Fresh herbs: Add up to 1/2 cup of fresh herbs such as parsley, mint, basil and cilantro.
  • Avocado: When using store-bought almond or hemp milk, I like to add 1/2 avocado to the smoothie as their texture is more watery than soy milk. The texture of the avocado compensates well for that. My preference is organic, non-GMO, unsweetened soy milk.
  • From the base, customize by adding a handful of frozen peach (displayed) OR a small mango OR a pear OR a yellow beet OR a carrot, etc.
  • Adding a source of fat to green smoothies actually helps you absorb its nutrients
  • Whenever possible, use organic produce. Kale, spinach and apple all appear on EWG’s “dirty dozen” list of produce showing the most pesticide residue.
In a blender or a quart-size mason jar (if using an immersion blender), add the ingredients for the green smoothie base (kale, banana, apple, plant milk, lemon juice, ginger and flaxseed oil).

As I use a mason jar, I press down heavily with a large spoon so as to gauge how much space I have for additional ingredients.

From the list above, use what you have on hand to customize the smoothie. I added 1/2 avocado as I was using hemp milk, a handful of fresh parsley, a few basil leaves, leftover stems of cilantro and a handful of frozen peach pieces, chopped.

Process until smooth and creamy, adding more plant milk as necessary. Serve in glass jars with your preferred toppings. This recipe yields enough for two good servings.

 Creamy Green Smoothie