This began as a “clean out the refrigerator and (aging) fruit bowl” smoothie. I salvaged some spinach that had seen better days and finally used up the last of the pears I’d bought a few weeks ago for another set of recipe tests. I went out to my garden and grabbed some bolting arugula and some mint. I’ve been drinking kefir, a fermented milk product much like yogurt but thinner and tangier, so that went in, giving the smoothie a pleasantly acidic edge. The two ingredients that the drink needs in order for it to taste like something other than a bland green drink are the half banana and the ginger. If you let your bananas ripen completely, then freeze them, they’ll contribute not only flavor, sweetness and texture but also ice to your smoothies.
Ingredients
- ½ cup washed spinach leaves (baby or bunch)
- 1 ripe pear, peeled, quartered, cored and cut in chunks
- ¼ cup chopped celery
- 1 quarter-size slice fresh ginger, peeled
- A handful of baby arugula
- 1 to 2 tablespoons mint leaves (to taste)
- ½ teaspoon chia seeds
- ½ banana (50 g), frozen if possible, sliced
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey or agave nectar
- 1 cup plain kefir or yogurt
- 1 or 2 ice cubes
- Nutritional Information
Nutritional analysis per serving (1 serving)
338 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 8 grams dietary fiber; 41 grams sugars; 10 grams protein; 31 milligrams cholesterol; 153 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 at high speed for 1 minute, or until smooth. Serve at once.
2 minutes
Dining and Cooking