Green Power Smoothie


I suddenly felt the need to go green after a day of less than ideal eating! So I searched the internet for something suitable and came across this excellent recipe from I took the basic recipe and added a few extra things that I had on hand, such as fresh mint out of the garden and wheatgrass powder. I didn’t use ice, as I think the body prefers room temperature drinks (there’s a fair bit of research that suggests that). As such, you will need to add more than the suggested 1 cup of almond milk (or juice or water) to get the right consistency. I also tossed in a few pumpkin seeds, but if you don’t have a high powered blender, I’d stay away from those! Really, anything goes with a recipe like this, so adapt away to your heart’s content.


Serves 2


  • At least 1 cup almond milk (or purified water, or apple juice)
  • 1-2 apples cored and quartered
  • 2 handfuls baby spinach or kale
  • 1 avocado, peeled & pitted
  • 1-2 teaspoons raw honey
  • Juice of 1 small lemon or lime


  • 1 tsp powdered wheatgrass
  • 1/2 inch knob of ginger, peeled and chopped
  • 1 Tbsp fresh mint leaves


  1. Blend all ingredients in a high speed blender (to start with, use 1 cup of almond milk – once you’ve blended the mixture, add more to attain the right consistency for you). Adjust for seasoning if necessary and serve immediately. You can store any left-over smoothie in the fridge in a sealed container for up to a day.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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