Sweet Spinach Smoothie

The morning I created this delicious smoothie recipe, I woke up to gently falling snow. The scene was absolutely beautiful. With my Bible open, I sat near the hearth, relishing the warmth from the fire and a few moments of solitude. It wasn't long before Isabelle, my then 7-year-old, crept into the living room and whispered, "Mom, God answered my prayer. I asked him for 1 1/2 inches of snow. Look outside!" Our mid-morning snack that day was Sweet Spinach Smoothies.

Now, before you shake your head "no way" and run out of the room when you see the color of this smoothie, give it a fair chance. Let me assure you that the sweetness of the banana and pear completely mask any the spinach taste. Trust me!

4.50 from 4 votes

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Servings

Ingredients

1 cup water or non-dairy milk (almond, coconut, rice, or soy milk)
1 Bosc pear, unpeeled, cored
1 cup fresh spinach leaves, packed
1 frozen banana, sliced
1 tablespoon flaxseed meal, optional
1/2 tablespoon kelp powder, optional
1/2 tablespoon spirulina powder, optional

Instructions

Place all ingredients in a blender, and process until smooth.
Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
Substitute spinach with kale leaves.
Use an Anjou, Asian, or Bartlett pear instead of a Bosc pear.
Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.
Kelp is a sea vegetable that is a concentrated source of minerals, including iodine, potassium, magnesium, calcium, and iron.
Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).