Here’s my latest favorite way to down my veggies! This smoothie has two full servings of greens, plus a helping of fruit too. It’s packed with vitamins, and has a low glycemic index if you use unsweetened almond milk. Just don’t overdo the honey, which has lots of sugar.
Original recipe from Joy the Baker.
1 under-ripe banana
Use organic fruits and veggies if they are readily available. For added immune support, find locally-grown honey; it helps you body fight of locally-grown germs!
Start with 1 cup each raw spinach and raw kale. Kale is the curly-leaved vegetable shown in the photo above. Kale has a thick stalk in the middle of each leaf; you want to remove the more tender green parts and discard the center stem. Put both into the blender with a cup of unsweetened almond milk. Blend thoroughly until you’ve gotten rid of as many small bits of greens that you can.
Add 1 banana (frozen, if you think to do this in advance), 1 chopped pear, and 1 teaspoon honey. Blend again until everything is thoroughly mixed.