How do you guys feel about juicing? I still can’t decide. I think juicing has its benefits and it’s great for cleansing but I also feel like juicing wastes a lot of the fruit/veggie when you’re just extracting the juice. I guess maybe if there were easier ways to use the left over fiber I’d be more into it?
I’m a huge fan of green smoothies though and definitely don’t mind the fiber that’s mixed in. In fact, I actually like that they’re thicker because it makes them taste heartier and I get pretty full from drinking a whole glass! Plus, I really enjoy benefiting from all the nutrients each vegetable/fruit has to offer. Party on.
This is seriously how I get my day’s worth of vegetables (and some fruits as well!), and this recipe only takes about 10 minutes to make. Lightening speed, y’all. I use this awesome blender to make a batch when I get home from work, drink half of it with my dinner and then save the other half the next morning. It might be better to make it all in the morning and then drink the 2nd half later in the same day but let’s be real, I don’t get up early enough to fit that into my routine.
Anyway, this smoothie is amazing. The added fruit makes it just sweet enough so you can’t even tell how much spinach/kale you’re taking in during each sip. Sometimes I like to switch it up and add new fruits and veggies to the mix but this is my go-to recipe whenever I want a quick, delicious, healthy green smoothie.
Here are some of my favorite things to add/experiment with when making green smoothies (on top of the ingredients used for the smoothie pictured):
- Extra ginger! (Love me some extra spicy smoothies–does that make me a weirdo?)
- Wheat Grass
- Green Apple
- Chia Seeds
- Almond Milk
What’s your favorite smoothie combo? And do you prefer juicing or smoothie-ing?
Chug, Chug, Cheers.
- 2.5 cups spinach
- 2.5 cups kale
- 1 cup 100% carrot juice
- 1 inch ginger root
- 2 kiwis, small/medium sized
- 1/4 cup blueberries
- 4 tablespoons ground flaxseed
- 1/2 cup water
- Add the carrot juice, kiwi, blueberries, flaxseeds, and ginger root to a blender. Blend until everything is well incorporated.
- Then add the spinach and kale a handful at a time, blending after each handful.
- Add water and blend everything for a minute or so, making sure that the texture is smooth.
- Serve immediately or store in a sealed container (mason jars work great for this) and refrigerate for up to 12 hours.