5 Green Smoothies Recipes with Vegetables!

Imagine a meal that is delicious, healthy, nutritious, and ready in less than 5 minutes!

In addition, imagine that the same meal detoxifies your body, cleanses the blood and liver, stimulates digestion, and alkalizes the body!

Yes, its name is a green smoothie!

The most common combination of ingredients in green smoothies is some green leafy vegetables (spinach, Swiss chard, kale, collard greens, etc.), other types of vegetables (celery, beets, carrots, etc.) and fruit.

⇒ Note: Simple Smoothie Recipes for Your Breakfast

However, due to a number of health benefits, superfoods such as spirulina, chlorella, pollen, etc. are increasingly being included in green smoothies.

In addition to all the benefits that these smoothies have, they also have a pragmatic advantage: you will quickly and easily introduce vegetables into your body that many people do not know/do not have the time/are not in the habit of having on their menu regularly.

Here are a few suggestions for your green smoothie; we are sure you will find one to your taste:

1. Tropical green smoothie

• 450 g kale
• 450 ml coconut milk
• 450 g pineapple
• 230 g mango
• Juice of 1/2 lemon
• 1 tablespoon fresh ginger
• 1/4 to 1/2 teaspoon turmeric, to taste

Prep the produce

• Wash and dry the kale. Strip the leaves from the thick stems; roughly tear the leaves.
• Peel and core the pineapple; cut into chunks.
• Peel the mango, remove the pit, and cut it into chunks.
• Peel the ginger; finely grate or mince it.
• Juice 1/2 lemon.

Start with greens for a smooth base

• Add 450 g kale and 450 ml coconut milk to the blender.
• Blend on high until completely smooth (about 45–60 seconds). Scrape down the sides if needed.

Add the remaining ingredients

• Add 450 g pineapple, 230 g mango, the lemon juice, 1 tbsp fresh ginger, and 1/4 tsp turmeric to start.
• Blend on high until very smooth and creamy (30–60 seconds).

Taste & adjust

• For more turmeric flavor, blend in up to 1/2 tsp total.
• Too thick? Add a splash more coconut milk or a little cold water and blend again.
• Want it colder/thicker? Add a handful of ice or use some frozen fruit and re-blend.
• Prefer a brighter flavor? Add an extra squeeze of lemon.

Serve

• Pour into glasses and enjoy right away. Optional: a tiny pinch of black pepper can help turmeric absorption.

• For the creamiest texture, fully liquefy the kale with the milk before adding fruit.
• Batch size: makes about 3–4 cups (2 large or 3 smaller servings).
• Make-ahead: refrigerate up to 24 hours in a sealed jar; shake before drinking. Turmeric may stain containers—rinse promptly.

Lemon juice helps the liver flush out toxins and acts as a diuretic.

⇒ Note: Best 5 green smoothie recipes

Ginger aids in digestion and has numerous anti-inflammatory and antioxidant properties.

Two compounds found in high concentrations in ginger, gingerol and shoga, help with digestive issues such as gas, constipation, diarrhea, and bloating.

Turmeric is also a liver cleanser, and curcumin has anti-inflammatory properties. Pineapple and mango add natural sweetness, but they also add fiber and vitamins A and C to this smoothie.

Strawberry and ginger green smoothie

• 450 ml almond milk
• 450 g baby spinach
• 450 g strawberries (frozen is also possible; you can replace the strawberries with any fresh or frozen berries)
• 1 banana
• 1 tablespoon fresh ginger

Prep the produce

• Wash the 450 g baby spinach thoroughly.
• Wash and hull the 450 g strawberries (or use frozen strawberries straight from the freezer).
• Peel the banana.
• Peel and finely grate or mince the 1 tbsp fresh ginger.

Start with the greens

• Add the 450 ml almond milk and 450 g baby spinach to the blender.
• Blend on high until smooth and bright green (about 45–60 seconds).

Add the fruits and ginger

• Add the strawberries, banana, and fresh ginger.
• Blend again on high until the smoothie is creamy and well combined.

• Too thick? Add a splash of more almond milk and reblend.
• Too thin? Add a few frozen strawberries or ice cubes and blend again.
• Want extra zing? Add a bit more ginger to taste.

Serve

• Pour into glasses and enjoy it fresh. Optional: garnish with a strawberry slice or a sprinkle of chia seeds.

Makes about 3–4 cups (2 large servings). Best served immediately but can be refrigerated up to 24 hours in a sealed jar.

Strawberries are not only healthy, but they are also a real treasure trove of vitamins and antioxidants that have positive effects on cardiovascular health and blood pressure.

⇒ Note: 5 Protein Smoothie Recipes without Protein Powder

Strawberries are also rich in vitamin C.

Ginger has anti-inflammatory properties and helps the digestive system and cleanses the body of accumulated toxins. It also has positive effects on reducing pain caused by arthritis, menstrual problems, etc.

Parsley and banana smoothie

• 340 g spinach
• 100 g fresh parsley
• 450 ml water
• 3 bananas
• 1 lime
• 1 tablespoon fresh ginger

Prep the produce

• Wash the 340 g spinach and 100 g fresh parsley well.
• Peel the 3 bananas.
• Cut the lime in half and juice it.
• Peel and finely grate or mince the 1 tbsp fresh ginger.

Blend the greens first

• Add the spinach, parsley, and 450 ml water to the blender.
• Blend on high until smooth and liquid (about 45–60 seconds).

Add the fruits and flavor

• Add the bananas, lime juice, and fresh ginger to the blender.
• Blend again on high until the mixture is creamy and uniform.

Taste & adjust

• Want it more refreshing? Add extra lime juice.
• Too thick? Add a little more waterreblendblend.
• Too thin? Add another banana or a handful of ice cubes and blend again.

Serve

• Pour into glasses and enjoy right away. Optional: garnish with a sprig of parsley or a lime slice.

Makes about 3–4 cups (2 large servings). Best served fresh, but you can store it in the fridge up to 24 hours in a sealed jar.

The banana will give this smoothie its creamy texture and sweetness and is also a good source of vitamin B6 and a good source of dietary fiber, vitamin C, potassium, and manganese.

Parsley has significant amounts of calcium and vitamins A and C. Parsley, both root and leaf, is an excellent source of folic acid.

• 340 g fresh spinach
• 450 ml almond milk
• 340 g sour cherries (frozen is also possible)
• 2 bananas
• 1 teaspoon cinnamon
• 3 teaspoons cocoa powder

Prep the ingredients

• Wash the 340 g of fresh spinach.
• If using 340 g frozen sour cherries, measure them directly; if fresh, pit them first.
• Peel the 2 bananas.
• Measure out 1 tsp cinnamon and 3 tsp cocoa powder.

Blend the greens first

• Add the spinach and 450 ml almond milk to the blender.
• Blend on high until completely smooth and green (about 45–60 seconds).

Add the remaining ingredients

• Add the sour cherries, bananas, cinnamon, and cocoa powder.
• Blend on high until smooth and creamy, about 30–60 seconds.

Taste & adjust

• Want it sweeter? Add a drizzle of maple syrup, honey, or a date and re-blend.
• Too thick? Add a splash more almond milk.
• Too thin? Blend in a few extra frozen cherries or some ice cubes.

Serve

• Pour into glasses and enjoy right away. Optional: garnish with a cherry on top or a sprinkle of cocoa.

Makes about 3–4 cups (2 large servings). Best enjoyed immediately, but can be stored in the fridge up to 24 hours in a sealed jar.

Cocoa is a superfood that is also called the “food of the gods.”

Cocoa contains more than 300 chemical substances with positive effects on health.

It protects the body from the effects of free radicals and reduces stress and depression.

In addition, it protects against heart and blood vessel diseases. It also regulates sugar and cholesterol levels and helps regulate blood pressure.

• 340 g fresh Swiss chard
• 340 ml water
• 3 bananas
• 1/4 avocado

Prep the ingredients

• Wash the 340 g fresh Swiss chard well; roughly chop if leaves are large.
• Peel the 3 bananas.
• Scoop out 1/4 avocado.
• Measure 340 ml water.

Blend the greens first

• Add the Swiss chard and water to the blender.
• Blend on high until smooth and liquid (about 45–60 seconds).

Add the fruits

• Add the bananas and avocado to the blender.
• Blend on high until creamy and uniform.

Taste & adjust

• Too thick? Add a splash more water and re-blend.
• Want it colder? Add a handful of ice cubes or use a frozen banana.
• Prefer more creaminess? Add a little extra avocado.

Serve

• Pour into glasses and enjoy right away. Optional: garnish with a thin slice of avocado or a sprinkle of chia seeds.

Makes about 3–4 cups (2 large servings). Best served immediately, but can be stored in the fridge up to 24 hours in a sealed jar.

Avocado is also a superfood. It has the highest protein content of any fruit, is a rich source of vitamin E and potassium, and also contains vitamin C, vitamin B6, and lutein.

Like olive oil, avocado is high in monounsaturated fatty acids, which are thought to lower blood cholesterol levels.

As for minerals, it is an excellent source of copper and a good source of calcium and magnesium.