Combining berries and greens in a smoothie results in a beautiful burgundy-purple beverage that’s as tasty is it is pretty. Use blueberries, raspberries or strawberries, or a combination of any two. Though either kale or collard greens work well in this, I especially like it with the latter, which I find a bit less biting when it’s raw. The combination of blueberries, raspberries, and collard greens is my favorite for this berries and greens smoothie.
Some green smoothie fans recommend that nothing but fruit, greens, and water should go into them for maximum digestibility. Others like to use juice or a nondairy milk rather than water, for more flavor and substance.
The nice thing about green smoothies is that there’s no wrong way to make them, and once you’ve experimented with a few combinations, you’ll find what’s most palatable to you. You might like your smoothies thicker, like this one, in which case banana is a good addition. If you like your smoothies thinner and more juice-like, cucumber is a good bet can be used in place of banana. Recipe adapted from Wild About Greens by Nava Atlas.
- 1/2 cup blueberries (fresh or frozen)
- 1/2 cup raspberries or strawberries (fresh or frozen)
- 1 small banana, or 1/2 large banana (pre-frozen if desired)
- 1 large or 2 smaller collard green leaves, or two medium curly kale leaves
- 1 cup no sugar-added berry juice, such as pomegranate
- 1 cup vanilla nondairy milk
- A few ice cubes if not using frozen fruit
- Combine all the ingredients in a high-speed blender.
- Process until completely smooth. Divide between two or three glasses and serve at once.
Feel free to substitute a couple of big handfuls of baby spinach for the other greens suggested above.
Amount Per Serving:Trans Fat: 0g
A common ratio for green smoothies is about 60% fruit and 40% greens. It isn’t always possible to measure precisely, though a somewhat larger ratio of fruit makes the smoothie more palatable. Once your palate adjusts, though, there’s nothing to keep you from using more leafy greens than fruit.
And following the dictate, “everything in moderation” it’s a good idea to vary the kind of greens you use in your smoothies, especially if you get into the habit of making them daily. Spinach, kale, and collards have the best flavors for blending into greens—spinach is so mild, in fact, that if you close your eyes and just taste, you hardly know it’s there.