Collard greens kale spinach green smoothie that is a delightful vegan recipe way to begin the day. We each have three 12-oz. glasses of a green smoothie for our breakfast, so we usually completely fill the large container of our Vita-Mix high speed blender. We use about 1 to 1-1/2 pounds of greens in the recipe. If you wish to make a smaller amount, cut the recipe in half.
Collard Greens, fresh, frozen, or cooked
Kale, fresh, frozen, or cooked
Spinach, fresh, frozen, or cooked
1 Apple, any sweet variety
2-3 Carrots, large
1 Onion, small
2-oz. Tomato Paste (1/3 can)
4 tbsp. Flaxseed, whole dark or golden
1 tsp. Ginger, ground
1/8 tsp. Stevia Extract, powder
1-1/2 cups. Ice
Collard Greens Kale Spinach Green Smoothie Cooking Utensils:
Collard Greens Kale Spinach Green Smoothie Preparation:
Clean and wash the apple, cut lengthwise into quarters, remove the stem and core, and place the apple pieces in the bottom of the blender container.
Wash and peel the carrots and onion, cut into chunks, add to the blender container, and add the tomato paste, flaxseed, ginger and stevia.
Wash and clean the fresh greens, and add to the blender container until it is 3/4 full with the fresh, frozen or cooked greens (sometimes we use leftover cooked greens such as from our Collard Greens, Spinach and Onions recipe), add the ice and a cup of water, cover, and run the blender at high speed until the ingredients are smooth, using the tamper as required.
Add additional greens, ice and water to fill the container and achieve the desired consistency and temperature of the green smoothie.
Pour into glasses and serve with a straw. Enjoy!
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