Green Monster Smoothies

print2

1386027658285

A few years ago a good friend of mine introduced me to these green vegetable-fruit smoothies. At first, I admit I was more than skeptical. They were green and weird. Drinking spinach? As a self-proclaimed veggie hater, this was pure crazy talk, I proclaimed! But the funny thing is, I found them delicious. I couldn’t get enough of them to be more accurate, and they have been a staple ever since. Let me tell you why I love these gross-looking drinks;

  • Firstly, and foremost they don’t taste like they look! When made correctly, these smoothies don’t taste like salad, but delicious fruit. This is good because I have a tendency to eat like a little kid and avoid veggies like the plague. And hey, that’s not so great. Everyone needs some veg in their life. This smoothie is a great way to “sneak” those veggies in.
  • These smoothies make me feel very energized and they can be a great caffeine-free pick me up.
  • Green Monsters are great for a meal or snack on the go.
  • I also love the choices. I have a green monster smoothie several times a week, but they vary in flavor depending on how I’m feeling that day.

So be brave. Step outside your comfort zone and give it a try. With the holidays approaching and all the rich food associated with this time of year, you’ll be glad you did.

So here are the basics to making your own Green Monster. The ingredients are guidelines and the measurements approximate.

There are 4 components to a Green Monster;

(1.) The Greens

To make a green monster smoothie you need some greens! I typically go for spinach, but kale or arugula are also good choices. I promise you won’t be able to taste them so use whatever you like.

(2.) The Liquid

This is extremely flexible; milk of any kind (almond, soy, coconut), milk with a splash of juice, cold green tea, or even water. I usually use skim milk or almond milk. To make this smoothie a meal replacement I recommend adding some protein powder to really make it filling.

(3.) The Masking Agent

This ingredient is going to cover up the flavor of the greens. In my opinion, the best choices are banana, pineapple, or ginger. They have really bold flavors that easily cover up any green flavor and have a lot of pairing options for additional fruit flavors.

(4.) Additional Fruit Flavor

This ingredient acts as another flavor component that don’t cover up the greens on its own, but complements the Masking Agent. Go for what you like and get creative! Examples: blueberries, strawberries, cherries, apples, oranges, mango

My Favorite Smoothie Flavors:

  • Spinach-Skim Milk-Banana-Blueberry
  • Spinach-Skim Milk-Banana-Strawberry
  • Arugula-Water-Ginger-Mango-Crushed Ice

The Method:

First, combine some of the liquid and the greens. You want a generous portion of greens here, about 1 1/2 cups-2 cups, and a splash of liquid (1/4 c). More will be added later, but for now the goal is to get a smooth texture, and break down the greens. Using a blender mix the liquid and greens until you have a smooth green liquid with no large bits of green in it.

Next, add your Masking Agent and any additional fruit. I find that not much fruit is needed for big flavor. For a 2 1/2 cup-3 cup smoothie I only need half of a banana or handful of pineapple slices to cover up any and all green flavor. For additional fruit I try not to add more than a 1/2 cup. Blend together until smooth.

Finally, add some more liquid as desired. Some folks, like a nice thick fruit smoothie, while others like it a bit thinner. If it’s a hot day (and depending on your equipment) you might want to add some crushed ice to your smoothie. I typically add about 1/4 cup more milk, as I don’t like my smoothies too thick. Also, give it a taste to see if more Masking Agent needs to be added. Blend any additional liquid and/or ice being added until smooth.

And presto, Green Monster Smoothie success!

IMG_20131130_091620

A Few Green Monster Tips:

Storing fruit in the long-term:

  • I buy a bunch of bananas at a time and let them get very ripe and full of brown spots and then cut them up into 1/2 in slices. I lay them out flat (and not touching) on a tray that has been lightly sprayed with cooking spray and freeze. Once they are frozen solid I put them in a bag for easy storage.
  • I recommend the same treatment for any fresh fruit you would like to use; break it down into small pieces, freeze, and then store in bags for easy access.
  • I typically do not put any ice in my smoothies because my Masking Agent and Additional Fruit is frozen.

Storing greens in the fridge:

  • I keep my greens stored in a mason jar (or any glass jar with a top that screws on/off), and I find this prolongs the shelf life of my greens.

What other veggie-fruit smoothies have you tried? I would love to hear new flavor combinations!


print2

Green Monster Smoothies

Ingredients:

  • 1 ½ -2 c baby spinach
  • ½ c liquid (milk, soy milk, almond milk, coconut water, etc.)
  • ½ c frozen blueberries (or fruit of your choice)
  • ½ frozen banana (see tips below)

Directions:

First, combine half of the liquid and the spinach in a blender. Blend until you have a smooth green liquid with no large bits of green in it.

Next add frozen blueberries, banana and remaining liquid. Blend until smooth. Add more liquid if needed or if a thinner texture is desired.

A Few Green Monster Tips:

Storing fruit in the long-term:

  • I buy a bunch of bananas at a time and let them get very ripe and full of brown spots (so they taste sweeter) and then cut them up into 1/2 in slices. I lay them out flat (and not touching) on a tray that has been lightly sprayed with cooking spray and freeze. Once they are frozen solid I put them in a bag for easy storage.
  • I recommend the same treatment for any fresh fruit you would like to use; break it down into small pieces, freeze, and then store in bags for easy access. Freezing the fruit in a tray first makes it easy to grab small portions from the freezer.

Storing greens in the fridge:

  • I keep my greens stored in a mason jar (or any glass jar with a top that screws on/off), and I find this prolongs the shelf life of my greens.