Try this Kid Friendly Green Smoothie recipe, or contribute your own.
- Carbohydrate 66.9599623974366 g
- Cholesterol 0 mg
- Fat 5.2716427962578 g
- Fiber 11.5602399637214 g
- Protein 6.37701199837655 g
- Saturated Fat 0.483670759674866 g
- Serving Size 1 1 recipe (1031g)
- Sodium 40.8539599973371 mg
- Sugar 55.3997224337152 g
- Trans Fat 0.593336279801174 g
- Calories 307 calories
Step-by-step
- Add all of the ingredients to a high powdered blender and blend on high until smooth.
Frozen pineapple provides the primary structural foundation of this beverage, acting as both a thickening agent and a natural emulsifier when pulverized. High-powered blenders are required here because standard household machines leave microscopic fragments of kale and spinach suspended in the liquid, creating an unpleasant, chalky mouthfeel. Ice cubes added to the canister chill the mixture rapidly while increasing the overall volume, but exceeding two cups dilutes the fruit flavors and creates excessive watery separation as the drink sits. Leafy greens must be stripped of any thick, woody stems before processing, as these fibrous strands wrap around the blender blades rather than breaking down into the emulsion. Bananas and green apples function as secondary texture adjusters; adding half of a banana introduces pectin, which binds free water molecules to yield a creamier viscosity. Almond milk supplies the continuous liquid phase, dissolving soluble sugars and dispersing the flax seeds evenly throughout the drink. Flax seeds contribute essential lipids that improve the perceived richness of the beverage, provided they are thoroughly pulverized on the highest speed setting for at least 45 seconds. Scaling this recipe down requires careful attention to blade vortex dynamics, because tiny volumes often fail to reach the rotating blades and simply spin uselessly against the container walls. Doubling the batch necessitates a larger blending vessel to prevent motor strain and ensure complete homogenization of the dense pineapple and ice components.
