Recipe: Green Smoothie
Green-colored smoothies are bombarding the blogosphere right now. I collect recipes from around the world wide web on Pinterest, and it’s almost impossible to search through the foodie archives without coming across something that looks like it would have been consumed on Nickelodeon’s 90’s classic What Would You Do?
The truth is, green smoothies needn’t be a thing of the past, and I promise they aren’t worthy of a dare. For runners who are conscious of what goes into their bodies, drinking a well-concocted smoothie can provide nutrients, antioxidants, protein, and healthy fat. I’ll have one for breakfast, an afternoon snack, or as a recovery drink after a long run.
Below is the combination that I like best. I mostly stick with the base ingredients, but when I come home from a local berry farm with enough blueberries for you to call me Violet (Willie Wonka anyone?), I throw some of those in as well. Or, when my mom comes to town and brings me 22 peaches, I know where some will go. If I’ve used half of an avocado for a salad and need to use the other half before it browns, I throw that in. You get the idea. Feel free to experiment and find out what works for you. Here’s how I do it:
- 1/2 c coconut milk, plus more if needed
- 1 whole banana, sliced and frozen
- 2 Tbsp natural peanut butter
- 2 Tbsp flax seed
- A big ol’ handful of raw kale (spinach works too)
Optional Ingredients (add more coconut milk as needed)
- 1-2 Tbsp raw honey
- 1/2 avocado
- Blueberries, raspberries, strawberries, blackberries, mango, pineapple… whatever you have on hand or is in season
- Cucumbers, carrots, and other veggies as you feel so brave
- This is the easy part…blend and enjoy!