3 Fresh Garden Smoothie Recipes
In my house, smoothies are as much a part of the morning ritual as brushing our teeth and begging to watch one more old-school Mickey Mouse cartoon. My three-year-old son and I bust out the blender, line up our ingredients (some fresh, some frozen) and start chopping and plopping.
We fill ours full of fruit, vegetables and protein, my theory being that if the rest of the day goes to hell in a hand basket, at least we started strong. Here’s my recipe, plus a few more from Washington Post food and travel editor Joe Yonan and Camille Lamb, healthy eating specialist at Whole Foods Market in Coral Gables, Florida.
- 3 bananas, ripe
- 1 cup mixed berries
- ½ cup beet-carrot-apple slush*
- ¼ cup peas
- ¼ cup spinach or kale
- ¼ cup Greek yogurt
- ¼ cup peanut, almond or cashew butter
- 1 tablespoon honey
- 1 pinch salt
Add all ingredients to a blender and mix.
Beet Carrot Apple Slush
- 2 beets
- 4 carrots
- 3 apples
Peel all ingredients, chop and steam until soft. Add to a food processor with a 3 tablespoons of water and puree.
Sweet Garden Greens Smoothie
“I’ve been saying it for years: Super nutrient-rich, fresh-tasting collard greens are one of the most underrated vegetables,” says Camille Lamb, healthy eating specialist at Whole Foods Market in Coral Gables, Florida. “They provide an amazing dose of vitamin A, vitamin C and even calcium. This green smoothie, with its delicious sweet flavor and thick, fluffy texture, is a great example of how we can weave raw collards into breakfast, lunch or snack time.”
- 2 cups chopped collard greens, packed
- 1 pear, cored
- 1 banana
- 2 pitted Medjool dates
- 1 cup coconut water
- 2 tablespoons fresh lemon juice
- 4 small ice cubes
Combine all ingredients in a blender and blend about 30 seconds, until totally smooth. Garnish with lemon wedges, if desired, and serve immediately.
Variations: Use kale or baby spinach in place of collard greens, or use unsweetened almond or soy milk in place of coconut water. Add half an avocado to make the texture even creamier and to unlock the fat-soluble nutrients in the greens.
Blueberry Ginger Smoothie
“I get wide-eyed and foolishly deep-pocketed at a good farmers’ market,” Washington Post food and travel editor Joe Yonan says in his new cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook. “That why even though my sister and brother-in-law's blueberries were starting to come in strong, I couldn't help but buy the entire stash of wild ones sold by Chick Farm at the North Berwick, Maine, market the first time I tasted them. Once I got them home, the race was on to use them. This smoothie was one of the first things I made. You can shift around the ingredients to suit your taste or match the seasons, but in my book, it’s not a smoothie without a banana (or an avocado if you’re going the savory route) to make things silky.”
- 1 banana
- ½ cup blueberries, stemmed
- ½ cup whole milk Greek-style yogurt
- 1 tablespoon chopped fresh ginger
- 4 fresh mint leaves
- 4 ice cubes
- 1 teaspoon or more honey (optional)
Puree all the ingredients except the honey in a blender until frothy and smooth. Taste, add honey if you’d like things to be sweeter, and blend again to combine.