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01/14

Friday Fuel: The Ultimate Green Smoothie

It’s that time again; time for New Year’s resolutions, getting healthy, and becoming the best version of ourselves! Or maybe you’re feeling over the whole “resolutions” thing but just need a small reset from all the holiday booze and candy. 

Either way, we have got you covered with this ultimate green smoothie recipe. It makes a really healthy breakfast, a perfect snack or post workout beverage. 

Ingredients

This green drink recipe can be considered part of most detoxes as well; it consists of raw spinach, herbs, cucumber, fresh ginger, citrus and young coconut water. It’s hydrating, full of fiber, grounding minerals, vitamins and it's also really delicious. 

Have you ever drank the juice from a fresh young coconut before? If not, you must try it, it's divine. Ask the produce clerk at the grocery store to open it for you. Don’t forget to scrape the meat out of the inside and eat that as well. Coconuts are so healthy for you. 


SUBSTITUTIONS:

  • If you don’t have frozen mango or pineapple, you can use fresh. But you will want to add a handful of ice. 
  • If you don’t want to open a young coconut, you can use Harmless Harvest instead.
  • Kale be be used in place of spinach. 
  • Herbs - you can use cilantro and parsley or just one of those. 
Smoothies

The Ultimate Green Smoothie Recipe

Yields 2 servings


INGREDIENTS

  • 1 cup raw spinach leaves
  • ½ cup fresh herbs (cilantro and parsley)
  • 1 cup frozen mango chunks (or sub pineapple)
  • 1 inch fresh ginger root
  • 1 orange (peel removed)
  • ½ large lime or 1 small lime (peel removed)
  • 12 oz fresh young coconut water (sub Harmless Harvest)

 

Serving

  • A Straw
  • Fresh herbs

 

INSTRUCTIONS

  1. Add everything together in a high speed blender. Blend away until perfectly smooth. 
  2. Makes 2 large smoothies or 4 small ones. Add a straw and garnish with more fresh herbs. 

 

 

Juli

 

 

 

 

Juli Novotny lives in Southern California with her tribe and spends her days cooking up a storm in her little plant-based kitchen. After owning a gluten-free vegan cookie company for 11 years, Juli has since been cooking for clients, consulting for health food start-ups, and developing recipes for cool, like-minded brands. Last year Juli finished an intensive course in Plant-Based Nutrition through Cornell University online. You can find more of her recipes on her food blog: www.purekitchenblog.com or on IG: @purekitchenblog