Spinach and Cauliflower Veggie-Packed Green Smoothie
Servings: 6 smoothie jars
Print RecipeFor a fast, delicious and nutritious breakfast, try this green smoothie powered by spinach, cauliflower and an assortment of vegetables. In health!
Equipment
- Blender
Ingredients
- 2 avocado (skin and seed removed)
- 2 red apples (seedless)
- 2 carrots
- 150-200 g frozen cauliflower
- 150-200 g frozen spinach
- 3 legs fennel
- 5 cm leeks
- 1/2 cucumber fabio
- 1 slice lemon (organic)
- 2 tbsp frozen sea buckthorn
- 2 tbsp extra virgin coconut oil
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp Himalayan salt
- a long espresso (optional)
- 750 ml water (or enough to cover all ingredients)
Instructions
- Wash and prep all the ingredients as indicated, and add everything into your blender.
- Blend everything on medium to high speed until you obtain the desired texture.
- Serve fresh or store in the fridge for around 3 days.
Notes
- Color: beautiful green, pure spring green
- Texture: easy to drink, not too thick
- Taste: subtle taste of leeks and greens, not very spicy, ginger aftertaste
This was a very big smoothie! You’ll need a rather big blender in order to make this smoothie (or your blender will get filled up to the top). In case you have a smaller blender or one that isn’t high-power, use less spinach and cauliflower. Make sure that you have enough room for all the ingredients to spin inside the blender. The espresso is something that I sometimes like to add to smoothies, just for fun. It’s definitely optional and you can skip it since it doesn’t have a nutritional value. When it comes to the lemon used, make sure to either use an organic lemon or remove the skin is using a conventionally grown lemon (toxins alert).