I have made a lot of green smoothies in my time. Seriously. A lot. I’m talking a green smoothie every day for the past seven years. That’s a lot of smoothies.
It all started back in 2007 when I was working at a raw foods cafe. I probably made over 10,000 green smoothies during that time. And that’s not even including green smoothies for me.
I used to rely on my Green Smoothie 2.0 recipe. This was my go-to standard smoothie for years.
Somewhere in there I became a holistic health coach and started encouraging others to make green smoothies of their own. (Are you a green smoothie newbie? I made a Green Smoothie 101 Video Tutorial just for you!)
I also spent the past three and a half years years working at a nonprofit organization doing food education with low-income children and families. The best part? I got to share my Kale Smoothie for Kids with hundreds of kids all around the city of Seattle. I’m really gonna miss that job.
Then came my Kale Smoothie for Ladies. This one combines kale with potassium-rich bananas, hormone-balancing maca powder, and cacao powder (because… who doesn’t love chocolate?!) for a delicious, creamy treat.
Recently I even developed a low-sugar smoothie, perfect for those needing to cut back on fructose. The result? A creamy Fruit-Free Green Smoothie that uses avocado and cucumber as the base.
This week I found myself reflecting on the different smoothies I’ve made throughout my life. Just like the weather, I usually switch up my smoothie 3 – 4 times a year to coincide with the seasons and meet the needs of what I’m craving.
Since we’re now into spring I thought it was time to create a new smoothie using all the fresh greens available. This smoothie is a slightly spicy blend of arugula, kale, pea shoots, and micro greens, combined with avocado, cucumber, lemon, and a little coconut water for sweetness. It’s low in sugar, high in fiber, and the perfect way to add more greens into your diet this season. Hello spring detox smoothie!
The first step to making this amazing green smoothie? Hit the farmers market.
If you have a local farmers market, they’re likely to be loaded with fresh greens this time of year. If you can’t find arugula and microgreens, feel free to substitute with what you have. Spinach, chard, baby kale, mizuna, dandelion greens, and collard greens are all wonderful in this smoothie.
For a sweeter version, you can also add (organic) frozen blueberries, but I personally enjoy the zesty-ness of the arugula and like it on the slightly more savory side. Drink up!
- ½ organic cucumber, chopped
- ½ avocado, pitted and peeled
- 1 cup organic, raw kale
- ½ cup organic, raw arugula
- ½ cup microgreens and/or pea shoots
- 1 cup coconut water
- 2 tablespoons fresh lemon juice
- 6 ice cubes
- Add all ingredients to a blender and blend until smooth. Enjoy immediately.