Lately, smoothies have become a go-to in my morning routine. They’re not only whipped up in no time, but also highly nutritious and, with the right ingredients, can leave you feeling full for hours. They’re also great for a quick lunch or afternoon pick-me-up.
This green smoothie is thick and very creamy (thanks, avocado!). It features both spinach and kale. If you prefer a milder taste, you can easily swap the kale for more spinach. I always feel green smoothies go best with banana and exotic fruits like mango, so they’re both featured here.
To keep hunger at bay, I almost always include chia seeds or flaxseeds in my smoothies. Both flaxseeds and chia seeds, apart from providing fiber that keeps blood sugar levels in check, come with the added benefit of being full of good stuff. Alpha-linolenic acid, an unsaturated omega-3 fatty acid, is found in both flaxseeds and chia seeds and can help lower high blood pressure and cholesterol levels.
Nut butters – I used peanut butter here – also have a satiating effect and make the smoothie last longer. Plus, they’re simply delicious, right? Avocado adds more healthy fats and a velvety creaminess.
To make the Mango Kale Green Smoothie a little sweeter, I added dates. You can also use date syrup or a sweetener of your choice. Note that I used oat milk, which is relatively high in sugar. If you use unsweetened soy milk or other plant-based milk with zero sugar, you might have to adjust the sweetness to your liking. Also, everyone’s feeling of what is “sweet enough” is different anyway, so more power to you! Just add more dates or other sweetener or leave it out altogether.
Anyway, here it is:
Mango Kale Green Smoothie
makes 2 300 ml servings
- 2 cups oat milk or your preferred plant-based milk
- pinch of salt
- 2 tablespoons flaxseeds or chia seeds
- 2 tablespoons peanut butter
- 1/2 inch piece fresh ginger
- 1/2 inch piece fresh turmeric
- 2 dates, or more if you like it sweet
- 1 cup loosely packed kale
- 1 cup frozen spinach
- 2 tablespoons avocado
- 1 frozen banana
- 1 cup frozen mango
- Put everything in your high-speed blender: oat milk, flaxseeds, peanut butter, ginger, turmeric, and dates first, then add kale and avocado. Lastly, add the frozen ingredients, spinach, banana, and mango. (Why the specific order, you might ask – won’t it all get blended together, anyway? Yes, but this order makes the job easy for your blender and thus, helps it have a long and happy life.)
- Blend on high until nice and creamy. If using a Vitamix, this should take about 30 seconds to a minute.