It’s official, I am a green smoothie convert! Over the last month you’ve heard me talking about my 30-Day Green Smoothie Challenge and you’ve followed me on that journey. I appreciate all your support and comments on the various combinations I’ve been slurping for the last 5 weeks now. Yep! That’s right, 30 days and beyond! I’m hooked. The challenge is done but I’m still going strong. I’m consistently drinking two a day now and I really look forward to them.
That may sound a little kooky but it’s true. If for some reason I can’t have two in a day, I feel sluggish and like I’ve overdone it by eating differently. Green smoothies have given me more energy and just generally made me feel like I’m doing something so very healthy for myself. So isn’t it high time I gave you a recipe for one? Maybe you’ll love them just as much as I do. This smoothie is refreshing, full of antioxidants, fiber, iron and vitamin C. But the best part is that it tastes amazing!
This month for Secret Recipe Club, I was matched up with Jessie of Vanderbilt Wife and I loved looking around her site. At first I thought about making these Blueberry Lemon Ricotta Muffins. Since I stepped away from Muffin Monday, I realize how much I miss making muffins! Then I set my sites on this Butterfinger Cake. I have yet to make a poke cake and I’m dying to! Although, due to Maddy’s peanut allergy I would have had to heavily adapt that cake to meet her needs. Then I found her Vegan Blackberry Coconut Smoothie and I knew I had found my recipe. I also knew immediately that I would be changing the color though. Hers is such a gorgeous purple while mine is well, a somewhat strange shade of green with hints of purple.
But this purple-green smoothie is delightful! I added a mixture of berries instead of just using blackberries and also some cherries because I love them so. As I was getting ready to make my smoothie I realized I didn’t have the coconut milk that I thought I did so I improvised with the coconut almond milk I had on hand. Of course, I added spinach! I whirred all that healthy goodness together and it was a little glass of heaven.
One Year Ago: Popcorn Peanut Cake
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A delicious healthy green smoothie packed with antioxidants, fiber and vitamin C.
- 2 cups spinach, fresh
- 2 cups coconut almond milk (I used Blue Diamond Almond Breeze)
- 1 cup cherries, pitted
- 1/2 cup frozen blackberries
- 1/2 cup frozen raspberries
- 1 frozen banana
- Blend together spinach and coconut almond milk until smooth. Add cherries, blackberries, raspberries and banana. Blend again until smooth.
Inspired by Vanderbilt Wife