Green Garden Smoothie

A super healthy smoothie that's full of fiber and heart-healthy Omega-3s.

Total Time5

Course: Breakfast, Breakfast or Snack, Drinks, Snack

Cuisine: gluten-free, Healthy, Vegetarian

Keyword: breakfast, gluten-free, greens, kale smoothie, smoothie, Vegetarian, whole30

Servings: smoothies

Calories: 234kcal

Author: Marcia W. Smart

2-4 cups kale substitue spinach or Swiss shard
4 cups water
1/2 frozen banana
1 cup frozen peach substitue mango, dark cherry, or wild blueberries depending on preference
1/4 cup frozen riced cauliflower
1/2 avocado
1 tbsp chia seeds
1 tbsp ground flaxseed
1 Brazil nut
squeeze of lemon juice optional

In your blender, add the greens and then fill the blender with water up to the greens but not over. The water line will stop just under the greens. Purée well to liquify. I start at about a 3 on my Vitamix and slowly increase the speed to the highest level. Blend until completely smooth and no bits of green are left behind.
Stop the blender and add all the frozen ingredients, banana, peach and cauliflower. Blend well to combine.
Scoop half an avocado into the blenderand add chia seeds, ground flax and a Brazil nut. I sometimes like a squeeze of lemon in my smoothly for acidity, about a teaspoon or two. Replace the lid andblend well to combine, making sure the brazil nut is completely puréed and allthe ingreceitns are combined without any “chunks” left behind.

If you prefer, you can add a whole frozen banana. Or if you don’t have a frozen banana, peel and use a fresh banana and just add a ½ cup of ice.

Use a whole avocado if you’d like, but I feel like a half provides the creaminess I’m after!

I love this with frozen wild blueberries, frozen dark cherries, or frozen mango or pineapple.

Adapted from Rooted Garden founder Nicole Burke. Author of Kitchen Garden Revival.