When I first concocted this recipe, I was preparing for a long day trip to Connecticut and knew that I wouldn’t have access to many vegetables until dinner. I’m generally not one to shy away from a veggie-filled breakfast, but if I add vegetables to a smoothie, I also add a lot of fruit for sweetness.
This smoothie, in contrast, is composed of mostly vegetables, with just a small portion of fruit added at the end. This is a great option if you’re craving a vegetable juice but don’t own a juicer. The wonderful thing about blending your greens is that you’re getting quite a large serving of fiber and chlorophyll, but the blending process sort of “pre-digests” the meal, so your body has an easier time accessing all the goodness.
Low-Sugar Super Green Smoothie
- 1/4 cucumber, roughly chopped
- 2 kale leafs, destemmed
- 1/4 cup parsley
- 1 small banana
- 1/2 green apple, roughly chopped
- 3 tablespoons hemp seeds
- 1/2-3/4 cup water
1. Blend all ingredients together in a blender. For best results, blend the water and the vegetables first and then add the fruit and finish blending. Doing so helps break up the fibrous veggies and prevents the blender from getting stuck. Serve cold.
Also by Molly: Vegan “Everything Bagel” Kale Chips
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Photos: Molly Lansdowne