Going Green Tastes Delicious

Farmers markets are reopening for the season, and the farmers’ booths are packed with beautiful greens. I love salads as much as the next person, but sometimes I switch things up by blending some of those nutrient-packed greens — like spinach and kale — into a smoothie for an on-the-go breakfast or snack. And what better way to start St. Patrick’s Day than with a good-for-you green smoothie?

Green Smoothie-4

I use a combination of spinach and kale to help even out the taste (spinach is much milder) and to diversify the vitamins and minerals I’m taking in. Avocado helps make the smoothie filling and creamy, even without dairy. Mint and lemon add a refreshing zing, and a spoonful of local wildflower honey naturally sweetens it. For a vegan smoothie, try using a date or two (pitted) instead of the honey. Feel free to swap out greens based on what you have on hand, and you can always boost your smoothie with chia seeds, freshly ground flax seeds, protein powder, or whatever else you like.

Mint + Lemon Green Smoothie
Makes (1) 16-oz smoothie.

1 cup spinach, tightly packed
1 cup kale, tightly packed
1/4 cup fresh mint leaves
1 cup water, coconut water, or chilled green tea
1/2 medium avocado
1 tablespoon wildflower honey
juice of 1 lemon (2-3 tablespoons)

Combine all of the ingredients in a blender and blend until smooth. If you’re using a stick blender, I recommend starting with 1 cup water and half (1 cup) of the greens. Blend, add the rest of the greens, and blend again. Add all of the remaining ingredients and blend until smooth.

Keep your smoothie cool on-the-go in your favorite Tervis tumbler!

Kenan Hill

Kenan in Kitchen

Kenan Hill is an Atlanta-based artist, chef and food blogger invested in spreading the word about sustainable agriculture and good food. She shares seasonal recipes on Kitchen1204.com.