Smoothies for All: Green Kitchen Smoothies & A Nut-Free Green Smoothie Recipe

This little book packs a punch, and is the perfect way to invite a little innovation into your tired summer smoothie game.

It’s officially mid-July, which means several things:

You’ve probably uttered the following phrase at least once but probably more: “I can’t believe it’s mid-July already!”

Your stove has become the enemy.

You’re living off smoothies and salads. Yum, but also… ho-hum.

If you’re like me, you tend towards the same tried and true combinations. They work, they’re tasty… but they’re getting a little predictable. Sure, smoothies sound simple, just throw some fruit and veg in a blender with a little nut milk and blend, right? But after you’ve had the 3rd (or 30th) iteration of your “favorite” kale-banana-nut butter smoothie, a little variety is in order (spice of life and all that). Sure, there’s plenty of inspiration available online, but if you’re a cookbook person, nothing beats having it all laid out in front of you, with mouth-watering photos to match  inventive content. All this can be found in Green Kitchen Smoothies, the new recipe book by David and Luise of the blog Green Kitchen Stories. This little book packs a punch, and is the perfect way to invite a little innovation into your tired summer smoothie game.

Divided into six sections, Green Kitchen Smoothies covers all the basics – and much more – of creating delicious smoothies, chia puddings, desserts, and even crackers made with nut milk pulp. Consider it an ode to what can be done with a blender and a little prep time. The book begins with the basics: how to make your own nut butters, granolas and mueslis; then moves on to simple smoothies, “showstoppers”, nut milks, juices, and ends with desserts. It’s an all-encompassing primer on how to create a mouthwatering meal using (mostly) just your blender. While the smoothies themselves are incredible, perhaps most helpful for the smoothie newbies among us is the diagram on pages 16 and 17, which details general proportions to keep in mind to create a nutritionally balanced elixir. With smoothie ideas to please just about everyone, this os one little book that will save your summer smoothie game.

Ready to try one out? The green smoothie recipe below is bright, refreshing and super creamy thanks to the addition of ripe avocado. Best part? Anyone can enjoy it because it’s nut-free!

 

Greens For All

From Green Kitchen Smoothies by David Frenkiel & Luise Vindahl

Serves 2 or makes 1 large serving.

Ingredients

1 cup (150 g/ 5 oz) ripe pineapple, peeled*

1 cup (60 g/ 2 oz) fresh or frozen spinach (organic if possible)

½ ripe avocado

Juice of ½ lime

½ – 1 teaspoon fresh ginger, grated (or ¼ – ½ teaspoon ground ginger)

1 cup (250 ml/ 8 ½ fl oz) rice milk or coconut water

Method

Roughly chop the pineapple and add it to a blender along with the rest of the ingredients. Blend on a high speed until completely smooth. Taste and adjust the spiciness to your liking by adding more ginger if necessary.  Pour into two medium-size glasses and serve or store in a large airtight glass bottle to take on a picnic or to work.

*If your pineapple isn’t that sweet and juicy, you can always use more or add half a ripe banana.

 

+ What’s your go-to smoothie recipe? Do you keep it simple or go above and beyond? Be sure to share in the comments!

 

Julie O’Boyle is a freelance content creator living in Portland, Maine. Follow Julie on Instagram & check out her blog!

 

 

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