Collard greens spinach tomatoes green smoothie is a great 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 Spinach Tomatoes Green Smoothie Ingredients:
Collard Greens, fresh, frozen, or cooked
Spinach, fresh, frozen, or cooked
2-3 Tomatoes, medium size
1 Apple, any sweet variety
2-3 Carrots, large
1 Onion, small
4 tbsp. Flaxseed, whole dark or golden
1 tsp. Curry Powder
1/8 tsp. Stevia Extract, powder
1-1/2 cups. Ice
Collard Greens Spinach Tomatoes Green Smoothie Utensils:
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 the tomatoes and remove the stem, cut the tomatoes into quarters and add to the blender container.
We then wash and peel the carrots and onion, cut into chunks, add to the blender container, and add the flaxseed, curry powder, 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, cover, and run the blender at high speed until the ingredients are smooth, using the tamper as required.
Sometimes we add additional greens, such as leftover broccoli stem or romaine lettuce core from making our salads, and then add water to fill the container and achieve the desired consistency of the green smoothie.
Pour into glasses and serve with a straw. Enjoy!
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