Apple Ginger Cucumber Green Smoothie

There’s nothing like a smoothie full of fruits and vegetables to kick off your day!

This apple ginger cucumber green smoothie is full of all the good things, so you won’t even mind drinking something cold for breakfast on a -5 degree January morning.

By the name of the smoothie you probably assumed that there are apples, ginger, and cucumbers in it. If so, you are 100% correct. Great work. BUT there are also a few extra ingredients that make this smoothie such a powerhouse.

Let’s talk about a few of them.

• Spirulina is a blue-green algae powder that contains all essential amino acids, plus a ton of vitamins and minerals – a “superfood”, if you will. It boasts to improve the immune system, cardiovascular health, blood pressure, energy levels, allergies, etc. I will warn you that it does have a noticeable taste at first (not bad, just different). I used Pure Hawaiian Spirulina pacifica. The jar has lasted me many, many months.
• Apple Cider Vinegar (ACV) is a powerful tonic that is rich in enzymes and potassium. It claims to support a healthy immune system, promote digestion, and help with weight loss. I take a watered down shot of ACV “with the mother” every morning (unless, of course, it’s already in my smoothie).
• Chia Seeds are packed full of protein, fiber, omega-3 fatty acids and claim to be quite good for your heart.
• Greek Yogurt is an excellent source of protein and is full of probiotics. It helps make the smoothie thicker and more filling. If you prefer to keep away from dairy, you can replace the Greek yogurt with a scoop of protein powder.
• Spinach is one of the most nutrient-dense foods around. It is packed with vitamins and minerals like vitamin K, vitamin A, manganese, and folate. It also provides tons of anti-inflammatory and antioxidant benefits.

I know some of these may be a little odd (spirulina? Apple cider vinegar??), but trust me, it all works.

Smoothies are easy to make, but mornings can be hard, so I have a couple of prep tips.

• Buy fresh ginger, peel it, chop it up, and store it in the freezer. That way you always have “fresh” ginger on hand to throw into stir fry, smoothies, etc.
• Cut up the apple and cucumber the night before. The cucumber goes into the fridge and the apple goes into the freezer (A, so it won’t brown and B, so it thickens up and chills the smoothie without having to add a lot of ice).

With the bulk of the prep work complete all you need to do in the morning is throw those tasty ingredients into a blender and in less than a minute you’ll have a delicious, healthy, satisfying breakfast. Can’t go wrong with that!

If you liked this recipe, make sure to check out this pineapple ginger turmeric protein smoothie on Just J.Faye!

The Apple Ginger Cucumber Green Smoothie Recipe

Ingredients:

• ½ cup almond milk
• 2 tablespoon apple cider vinegar
• ½ cup plain non-fat Greek yogurt
• 1 tablespoon chia seeds
• 1 teaspoon spirulina
• 1 tablespoon ginger, chopped
• 1 handful spinach
• 1 medium apple, chopped (I used honeycrisp)
• 1 small cucumber, chopped
• ice cubes

Directions:

• Place everything in your blender in the order listed above. Blend until smooth. Serve and enjoy!

Notes:

• This makes one very large smoothie. It can serve 2 people, but you may want to add a banana or some extra Greek yogurt so that it is filling enough for a full breakfast.