Green Smoothies – Liquid Salads!

Author: Heather Leno
Quantity: 1 1/2 - 2 cups Prep Time: 15 minutes
Ingredients:

The ingredients listed are by weight, not fluid ounces.

2.5 oz regular bok choy (including white stems) or baby bok choy can also be used

1.5 oz. napa cabbage

.5 – .8 oz kale or without kale, increase the cabbage by .5 oz.

(All of the above greens may be replaced by 4 oz. of fresh spinach)

2.5 oz frozen mango chunks

2.5 oz frozen bananas chunks

1 oz frozen pineapple if using kale or spinach

1/2 cup unsweetened almond milk (or milk of choice)

1 tsp vanilla  — I prefer Cook’s vanilla powder.

pinch of ginger powder for shakes with regular bok choy is optional but good

For a very thick smoothie, you can add 2 teaspoons of flax seeds or chia seeds.  You definitely will need a high-powered blender for that and may need to blend a little longer, HOWEVER, you do not want to blend until your smoothie gets warm!!

 
Instructions:
  1. Wash and chill greens.  Cut into 1 inch pieces except for spinach leaves.
  2. Pour 1/2 cup milk of choice into blender cup.
  3. Add the greens you have chosen — do not pack down!
  4. Add the frozen fruit (according to your choice of greens).  I cut the mango chunks in half if they are really large so it won’t be as big a strain on the blender. — if you do not have a high powered blender, let the frozen fruit sit for about 5 minutes.
  5. Add the vanilla, and ginger if using.
  6. Blend until nice and smooth, about 85 rotations on my Blendtec. Blending longer runs the risk of getting the drink warm which is definitely not desirable!
  7. Chill, if necessary, and serve.
Notes:

These smoothies contain high amounts of minerals (especially the spinach ones) will over time cause a build up on your blender cup that is very difficult to remove.  So it is always wise to blend the shake, pour it into a glass container, and immediately wash your blender cup.  Do not leave the smoothie sitting in your blender jar.