Even though I have a fear of being That Vegetarian (you know, the one who doesn’t eat properly, ends up sick or deficient in something and just contributes to the idea plant based diets aren’t healthy) I don’t eat as much greens as I know I should. I am currently hanging my head in veggie shame. Thank God for smoothies like this one.
Maybe it’s because I lived on kale crisps for about 7 years or maybe it’s because I know I should be eating more leafy veg. Either way, I struggle to know what to do with green vegetables like spinach and, to be honest, I’m not exactly keen on the taste. Suggestions on a postcard (or a tweet), please!
This is why I started drinking smoothies and I’m always on a quest to find delicious smoothie recipes which are full of vitamins but, importantly, hide that sharp taste of green leaves.
This smoothie is packed with berries so you get all the antioxidants from the blueberries but also plenty of vitamin C which is essential for the body to absorb the iron from the spinach and prevent anaemia, always a concern when you’re vegetarian/vegan. I added a spoonful of ground flax seed to add omega 3 and the banana of course packs a potassium punch. With the refreshing kick of cucumber, this super smoothie will give you a ton of vitamins and keep you hydrated if you’re trying – but failing – to drink more water.
½ cucumber, peeled and diced
¼ bag of baby spinach leaves/curly kale/romaine lettuce
1 ripe banana
Cup of water
1 teaspoon ground flax seed
Wash and drain spinach, raspberries and blueberries.
Peel and chop banana and cucumber.
Add everything to blender and blend until smooth. Adjust the water based on how thick or light you prefer your smoothie. Serve in a tall glass with ice.
If you liked this smoothie recipe, you might also enjoy my anti-inflammatory pineapple smoothie recipe.