This is one of those brown smoothies they don’t look that stunning or spectacular but it does punch a amount of flavour and vitamin c. You might notice the distinct lack of ice in any of my smoothies and that’s ‘cause I don’t really like a super frozen smoothie. So by all means use ice for part of the water if you like them slushier.
Green smoothies are an easy way to get more veg and fruit into you without having to cook or think too much about it. I always add the sweetener as the last step, sometimes you need it sometimes you don’t. I do highly recommend the cinnamon variation, that was so good. I’ve been on a cinnamon kick in smoothies and protein shakes for a while now. Strawberry and Orange Green Smoothie
2 cups orange slice or 2 oranges, peeled and cut up
2 handfuls kale or spinach
1 cup strawberries, whole
2 cups water
1-2 tablespoons honey (optional)
blitz away until smooth
Theme and variations
2 cups of the smoothie
1/2 teaspoon cinnamon
2 cups of the smoothie
1-2 tablespoons coconut oil, melted
This post has changed three times now and is a little late, sometimes that is how life goes. I made this smoothie the other week and loved it. It is bright green and very cheery looking. Green tea works well with kiwi and packs an antioxidant booster into your liquid. I made my green tea while making breakfast so it would have time to steep and cool. Don’t be afraid to make it strong it will not overpower the smoothie.
Glow For It Green Smoothie
2 cups green tea
2 cups kale (I eyeball it)
2 cups kiwi, peeled and cut up
1 to 2 tablespoons chia seeds
Put it all in the blender and blitz for two minutes.
Note on the blending time. 2 minutes seems to be what my Cuisinart blender needs. So if your smoothie still has leaf bits in it blend longer and if you have a super duper blender you can go shorter.
This was a hit with everyone in the family. It is simple and easy to make for a brunch or if you have people staying with you. It also reheats well which makes it a good option for weekday meals or when you do not have a lot of time to cook in the morning.
There is not much to the recipe but it is so good and went into the recipe rotation right away. You can vary the greens with what you have on hand and the same goes for the cheese.
Kale and Collards Cheesey Eggbake
1 cup gouda cheese, grated
5 oz. kale and collards
salt and pepper to taste
Butter a 13×9 baking pan and preheat oven to 375 F. Saute your greens until wilted. and spread them on the bottom of your pan. Add grated cheese on top. Put eggs in a bowl and whisk well. Pour over cheese and greens. Stir with a fork to mix greens, cheese, and egg together. Pop into the oven and cook for 30 to 40 minutes and looks set. Makes about 9 servings.