Kale Spinach Smoothie

Introduction

This kale and spinach smoothie is thick, creamy and has just the right amount of sweetness. You won’t even notice it’s packed with nutritious kale and spinach.

Frozen banana, your choice of mango or pineapple and a spoonful of your favourite nut butter add lots of yummy flavour and all the fruit and greens make it rich in vitamins and minerals.

Made with simple ingredients and easy to customize, you’ll love this healthy green smoothie! For more ways to sneak veggies into your smoothies, try this Beet Orange Smoothie or Carrot Cake Smoothie next.

Ingredient Notes

• Frozen Banana: Frozen banana is essential for thick and creamy smoothies and is the perfect way to use up bananas you won’t be able to eat in time. Simply peel, break into chunks and freeze. If you can’t do banana or don’t like it, you can use frozen peach slices as an alternative.
• Protein Powder: Use your choice of vegan vanilla protein powder to sweeten, thicken and boost the protein content. I like Vega, Iron Vegan, Nuzest, Outcast Mission and North Coast Naturals but any kind works!
• Mango or Pineapple: Your choice! Both are a great addition and help sweeten the smoothie. Dates also work well as an additional sweetener.
• Cinnamon: Also optional but adds a nice flavour alongside the date and banana.
• Almond Butter: I like adding nut butters to smoothies for a bit of fats, creaminess and extra flavour. You can use peanut butter, almond butter, cashew butter, tahini or any other nut or seed butter you enjoy. I like it best with peanut butter!
• Almond Milk: Any plant-based milk works here or try coconut water as an alternative! If you don’t want to use milk, plain water works too.
• Kale and Spinach: Use raw kale and spinach or frozen. Feel free to mix and match the amounts and use all kale or spinach or swap for other greens like Swiss chard. Any kind of kale works here, such as common curly kale, lancinto kale (dinosaur kale, tuscan kale) or black/purple kale.

Additions & Variations

• The plant-based milk can be swapped for coconut water for a tropical flavour and boost in hydration. Plain water works too!
• Try adding 1-2 tbsp chia seeds for additional fibre and nutrition.
• If you don’t have both kale and spinach on hand, use 2 cups kale or 2 cups spinach or try other leafy greens like Swiss chard or arugula.
• A squeeze of fresh lemon juice brightens up the flavour and adds even more vitamin C.
• If you don’t have mango or pineapple on hand, a couple medjool dates or 1 tbsp of maple syrup or raw honey (not vegan) can help sweeten the smoothie.
• Half a green apple makes a yummy addition too!
• Plain or vanilla dairy-free yogurt makes a yummy and nutritious addition that’s great for digestion.

Smoothie Tips

Here are a few tips for smoothie success!

• Add the liquid first.
• Add the rest of the ingredients.
• Start blending on low until it “catches”.
• Slowly increase speed to high and blend briefly until completely smooth and creamy.
• Avoid over-blending or it will start to melt the frozen ingredients.

Quick Tip: If you don’t have a high-speed blender, be sure to cut the fruit into smaller pieces and remove the kale leaves from the tough stem for easier blender.

How to Make in Advance

Here are three options to prep this smoothie in advance:

1. Make the smoothie and pour into an airtight container. Store in the fridge overnight. It won’t be quite as thick in the morning but it will still taste delicious!
2. Add everything but the almond milk to a freezer safe bag or container. When you’re ready, add the prepared container to your blender with milk and proceed!
3. Make the smoothie and freeze it in a ice cube tray. Once frozen, pop the cubes into a freezer-safe bag. When you’re ready, add as many cubes as you like to a blender with a bit of liquid and blend it up! You can also pop the cubes into other smoothies.