Since 1986, when I first started working in a health store, I have been making green smoothies of sorts. The first 19 years mainly involved adding spirulina, wheatgrass, barleygrass or chlorella to regular smoothies, but the last 8 years have been all about leafy greens.
I will admit, it took me a full year to get my head around the idea of combining the likes of kale with fruit and water – I thought it would taste like dirt. Just thinking about it made me dry retch. I’m so not a fan of leafy greens. Then, in the middle of a Perth summer, I took the plunge and went for a simple spinach, mango, and water combo. DELICIOUS! Seriously.
It took another year before I was brave enough to attempt a savoury green smoothie. Surprisingly good, especially with a chili or two thrown in for good measure, but I confess that my sweet tooth will always favour the fruity green combos.
I have been spreading the word of the magic that is 1 cup of leafy greens + 1 cup of fresh fruit + 1 cup of water since about 2006, and along the way I have discovered little tricks and tweaks that take the taste to a whole new level.
These are the secrets that usually translate to “a bit of this, a pinch of that, and a heap of this amazing stuff”. Not so easy to duplicate. So, after much prodding from friends, I am finally in the process of writing it all down. Properly. Amounts, weights, and even fancy tables that tell you exactly which nutrients you are getting (including calorie values for those of you who want to make sure that you are getting enough energy for the day!).
The best news – not only will you all be the first to know when my green smoothie e-book is ready, you will get a sneak peek at some of the recipes before it is published! Beginning with one of my favourites:
Green Chai Smoothie
(makes about 1 litre – 1 serving)
LFRV INFO – 88.2% carbs : 4.4% protein : 7.5% fat
★ INGREDIENTS ★
2 medium green apples, peeled & cored
1 tablespoon of chia seeds, soaked in 30ml of water for 5-10 minutes
1 teaspoon of chai spices
(such as a cinnamon, cardamom, cassia, ginger, nutmeg, and clove combo)
½ vanilla pod
(I use a whole one, but I appreciate that these heavenly gems are expensive!)
1 mandarin, peeled
1 fresh fennel frond (about 10cm)
1 cup/30g of kale leaves (or similar amount of other leafy greens)
3 medjool dates, pitted
2 bananas (3 if they are small)
★ DIRECTIONS ★
Blend all ingredients together (preferably using a high-powered blender, it makes everything as smooth as green velvet). Enjoy.
Megan Sheppard is an aficionado of all things plant-based, particularly if it involves herbs and tastes delicious! She works as a Herbalist specialising in nutrition, and works freelance as a natural health author and advisor. Megan’s herbalicious creations can be found at Wildflower Botanicals, a garden of organic and ethically sourced teas, chocolate, and other delights!