Cook’s notes: I know, I know. The idea of lettuce — in a smoothie — for breakfast — sounds just plain weird. I made this smoothie for the first time after a rough night with spring allergies. I was a little nervous about blending up lettuce for breakfast, but the fruit taste is very prominent (and pleasant). The smoothie was delicious and light, and I felt like it helped me start the day out better. It’s surprisingly refreshing.
This recipe is based on the “Green Smoothie Girl’s” smoothie template. I have adjusted the quantity of ingredients to fit my 5-cup blender. As author Robyn Openshaw says, “You’ll have some to drink, and some to share.”
You can use all baby spinach or any raw greens in the smoothie, which contains at least 8 servings of fruits and vegetables. You can use any frozen berries instead of blueberries, and you can use any fresh fruit instead of strawberries (Robyn suggests pears, peaches, apples, oranges, apricots, cantaloupe, mango, or pineapple). Leftovers will keep in the refrigerator until the next day; however, the flax seed thickens it overnight! Stir leftovers well before serving.
Yield: 5 cups (about 3 servings)
2 cups filtered water
5 oz box 50/50 greens mix: 50% Spring Mix & 50% Baby Spinach
1 Tbsp flax seed meal
Honey to taste
1 banana, peeled and chunked
1 cup frozen blueberries
1 cup fresh strawberries, caps removed
Put water in the blender. Add the greens one large handful at a time. Puree greens mixture for 90 seconds until very, very smooth. Blender is full to the 4-cup line.
Add honey (I did one circle around the blender, about 1 tsp) and flax seed. Puree again until smooth.
Add fruit until the blender container is very full (to the 5-cup line), and blend 90 seconds or until smooth. Add a bit more water if you feel the smoothie is too thick.