I never thought about adding vegetables to smoothies until I tasted a lunchtime smoothie my sister made that included spinach, pear and walnuts. These are ingredients I like in a salad, and they work well together after taking a trip through the blender — especially with fresh ginger added to the mix. With that, I broadened my horizons and explored fruit and vegetable smoothies. I’d picked several pounds of oranges from a friend’s tree, so I used fresh orange juice as the liquid, and for each drink I combined one or two fruits with a vegetable. I was thinking the smoothies would make great snacks, but in fact these make satisfying meals. They’re packed with vitamins, especially C and A, beta carotene, and antioxidant-rich flavonoids. A small amount of granola contributes great texture to this tangy smoothie. I prefer the thick version without the ice cubes, but that’s a matter of taste. Pineapple is an excellent source of manganese and contains an enzyme called bromelain that aids digestion.
Ingredients
- ½ cup freshly squeezed orange juice
- 1 cup fresh pineapple (about 125 grams)
- 2 tablespoons granola (preferably homemade)
- 1 small or 1/2 large carrot, peeled and sliced or diced (about 50 grams)
- 2 ice cubes (optional)
- Carrot sticks or curls for garnish
- Nutritional Information
Nutritional analysis per serving (1 serving)
214 calories; 4 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 28 grams sugars; 4 grams protein; 40 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 generous serving
Preparation
- Place all of the ingredients in a blender and blend for 1 full minute.
- This is best enjoyed right away.
Dining and Cooking