Introduction
The modern smoothie revolution began in the 1960s with the invention of the blender, but it wasn't until the health food movement of the 1990s that green smoothies gained popularity. This recipe represents the perfect marriage of traditional fruit smoothies and the newer wave of green drinks, offering the best of both worlds. Health-conscious consumers began incorporating leafy greens into their smoothies for added nutrition, while using naturally sweet fruits like blueberries to maintain an appealing taste profile. Today, this combination has become a staple in wellness routines, particularly popular among busy professionals and fitness enthusiasts looking for a quick, nutritious breakfast or post-workout refreshment.
Ingredients
• 2 cups fresh blueberries, rinsed and checked for stems
• 2 cups fresh baby spinach, loosely packed
• 1.5 cups unsweetened almond milk (preferably Silk or Almond Breeze)
• 1 tablespoon honey or maple syrup (optional, for added sweetness)
• 1/2 cup plain Greek yogurt (optional, for creaminess)
• 1 cup ice cubes
• 1/4 teaspoon vanilla extract (optional)
• 1 tablespoon chia seeds (optional, for added nutrition)
Step 1:
Rinse blueberries and spinach thoroughly in a colander, removing any stems or damaged leaves
Step 2:
Add almond milk to the blender first to help with smooth blending
Step 3:
Add spinach, blueberries, Greek yogurt (if using), honey/maple syrup, vanilla extract, and chia seeds
Step 4:
Add ice cubes last and blend on high speed for 60-90 seconds until completely smooth and creamy
Step 5:
Pause blending to scrape down sides if needed, then blend for additional 15-30 seconds until desired consistency is reached
Q: Can I make this smoothie ahead of time?
A: While best fresh, you can prepare it up to 24 hours in advance and store in an airtight container in the refrigerator
Q: Can I use frozen blueberries?
A: Yes, use frozen blueberries and reduce ice cubes by half for the same consistency
Q: How can I make this smoothie sweeter?
A: Add an extra tablespoon of honey or maple syrup, or use naturally ripe bananas for sweetness
• Choose deep blue, plump blueberries for optimal sweetness and nutrition.
• Fresh or frozen blueberries can be used - if using frozen, reduce ice cubes by half.
• Any plant-based milk can substitute for almond milk.
• For a dairy-free version, omit Greek yogurt or substitute with coconut yogurt.
• Baby spinach is preferred over regular spinach for its milder taste.
• Recipe is naturally gluten-free and can be made vegan.
Pour immediately into tall glasses and serve with a straw. For optimal presentation, garnish with fresh blueberries and a sprinkle of chia seeds
Best consumed immediately. Can be stored in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before consuming if stored
Prepare and measure all ingredients before beginning to ensure quick assembly and optimal freshness
- Layer ingredients in blender with liquids first for smoother blending
- If smoothie is too thick, add almond milk one tablespoon at a time
- For maximum nutrient retention, consume immediately after blending
For a tropical twist, add 1/2 cup frozen mango or pineapple. For a protein boost, add 1 scoop of vanilla protein powder
Pair with a slice of whole grain toast with almond butter or a small bowl of granola for a complete breakfast
Best in summer when fresh blueberries are in season, though can be made year-round with frozen berries
Contains tree nuts (almond milk). Optional ingredients include dairy (Greek yogurt). Recipe can be made dairy-free by omitting yogurt or using plant-based alternatives
