Autumn Love Green Smoothie
Servings: 5 smoothie jars
Print RecipeBesides being super tasty, this green smoothie is also loaded with many different nutrients that make it perfect for those cold and wet autumn days.
Equipment
- Blender
Ingredients
- 4-5 leaves autumn cabbage (chopped)
- 100 g frozen spinach
- 100 g frozen blueberries
- 1 big banana (peeled)
- 1 medium white radish (skinless, sliced big)
- 3 small carrots
- 1 big avocado (skin and seed removed)
- 1/2 red kapia pepper
- 2 legs fennel
- 1 stick celery
- 1/2 grapefruit (peeled)
- 4 tsp chia seeds
- 3 tsp extra virgin coconut oil
- 1/2 tsp Himalayan salt
- 1/2 tsp vanilla powder
- water
Instructions
- Start by blending the cabbage with some of the water.
- Add the rest of the ingredients into your blender. Add enough water to level all the ingredients.
- Blend on medium to high speed until your smoothie looks creamy.
- Serve fresh or store in the fridge for 2-3 days.
Notes
- Color: autumn green
- Texture: well mixed, easy to drink, maybe a bit oily, filler, creamy
- Taste: neutral and maybe a bit sweet
Make sure to add enough water or your smoothie may have troubles mixing everything into a creamy smoothie. In case your blender can’t handle the load, check out my tips below:
- stop the blender and mix the ingredients using a spatula.
- add more liquid and continue to blend.
- if there’s no place for liquid, remove part of the ingredients from the blender before adding more liquid.
- use the pulse function a few times.
- always be patient, take your time and let the blender cool down.