Prepared in minutes, there’s really no easier way to consume a day’s recommended intake of green vegetables than by blending them together into smoothie.
I’ve played with dozens of recipes and this one is a clear winner in terms of taste and nutritional value.
- The baby spinach and kale are loaded with Vitamin K, A, antioxidants and minerals
- The kale and grapefruit are excellent sources of vitamin C
- Red grapefruit is rich in lycopene which has been credited for its cancer fighting properties
- Cucumber and coconut water are both alkalising and provide a delicate flavour
- The avocado adds creaminess to the texture and its fat content helps your body absorb the high contents of vitamin A & K from the vegetables
My litmus test as always – I tested on my fiancé (who is driven by flavour over nutritional value) and it got his tick of approval so it’s a winner in our household.
- 4 large kale leaves = approx 150g or 5 1/4 oz (leaves trimmed from stems)
- 1 cup of baby spinach leaves (approx 80g / 2.8 oz)
- 1 red grapefruit (you can substitute for yellow grapefruit if more readily available)
- half a Lebanese cucumber or around a quarter of a telegraph cucumber
- Half an avocado
- 300ml / 10 fl oz coconut water
- 200 ml / 7 fl oz water
- quarter cup of ice
Add all ingredients to a blender and blend until smooth (depending on how powerful your blender is, this should take anywhere between 15-45 seconds).
Don’t stress if you don’t have the exact amount of greens, if I run out of spinach I’ll make with kale alone, or if I’m short of kale I’ll use extra spinach. Similarly, if cucumbers are abundant I might throw in a whole Lebanese cucumber. You can also experiment with different greens.
The smoothie is best consumed reasonably quickly as the ingredients gradually oxidise once blended.