Make {green smoothies} Healthier

My family loves green smoothies. Loves. We have them on our rotating snack menu & have also started freezing them in popsicle molds for a fun treat on a hot day. Such a tasty way to get kids (& adults!) to eat lots of fruit & veggies. 😉

After reading this blog post, I knew the way I make green smoothies needed a little tweaking & you may want to tweak your recipe too! I put together a quick little tutorial on steaming, blending, & freezing your leafy greens for use in your green smoothies. Enjoy!

1. Buy baby spinach in bulk. I used two big boxes (about 12 very large handfuls) & ended up with 2o cubes of greens, which should last for 10 smoothies.

2. Lightly steam greens. I had to do about 4 batches because my steamer is on the small side.

3. Puree in blender or food processor.

4. Pour into ice-cube trays (or baby food trays!) & freeze. You can remove them after they’re frozen & toss them in a freezer bag to save precious freezer space.

5. Add a couple of cubes to your favorite green smoothie recipe (or try mine, below!) in place of your fresh greens. Much better for you! 🙂

Here’s the recipe I have been using, since we switched to a NT diet…

Cultured Milk Smoothie (adapted from Nourishing Traditions by Sally Fallon, page 88)

Combine all ingredients, in order, & blend until smooth.

1 1/4 C kefir

2 T coconut oil

1 ripe banana, frozen

1/2 C ripe berries, frozen

2 “greens” cubes

1-2 egg yolks, optional

1-2 T maple syrup, optional

1 t vanilla, optional

We don’t really add the optional stuff because our bananas make the smoothie sweet enough for us, but you may want them if you’re not quite used to drinking kefir or greens in your smoothies yet.

{this post was transferred from my old blog,}


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