Spinach smoothie

Name: Spinach smoothie
Ingredients: 150 ml milk; 12 spinach leaves; 2 bananas; 2 kiwis; 2 tablespoons lemon juice

Beverages - Spinach smoothie by Eleonora L. - Recipia

The spinach smoothie gets its tang from kiwi and lemon juice, while the milk and bananas make it creamy. It stays smooth and fairly thick, with the spinach flavor coming through gently beneath the tart fruit; in the glass, it’s a deep green and pours slowly, not like a clear juice. I stick with the 2 tablespoons of lemon juice because I like to keep that tart note. Prep: 5 minutes. Cook: 0 minutes. Total time: 5 minutes. Servings: 2. About 197 kcal and 5 g protein per serving.

Ingredients

150 ml milk
12 spinach leaves
2 bananas
2 kiwis
2 tablespoons lemon juice

Preparation

1. Wash and dry the spinach. Pour the milk into the immersion blender beaker, add the leaves and blend until finely chopped. 2. Peel the bananas and kiwis, add them to the beaker and blend for 1-2 minutes, until smooth. Add the lemon juice at the end and pulse briefly.

Notes

Young leaves have fine veins and a milder flavor than large ones; with mature leaves, remove the thick stems. If the spinach has been washed, dry it well, since any water left on the leaves will thin the drink. A ripe kiwi gives slightly when pressed, while a firm one tastes more tart. I make it just before sitting down to eat, not hours ahead. If there’s any left, pour it into a sealed container and keep it in the fridge; shake it before drinking. For a dairy-free version, replace the milk with 150 ml oat drink; the basic version contains dairy. If you make a larger batch, keep the proportions and blend it in two batches in a large container. It goes well with a slice of toast.