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Plant-Powered Green Smoothie

Be strong to the finish, like Popeye.

Recipe and words Rachel Grunwell. Photography and styling Aimee Finlay-Magne.

I grow leafy greens in my backyard so they’re handy to grab for salads and smoothies. You can’t beat the taste of freshly picked greens. Plants are the foundation of great healthy-eating, with many health-boosting benefits including helping to balance hormones and reduce inflammation just to name some.

Serves 1-2

  • Large handful of leafy greens (i.e. spinach, silverbeet or collard greens)
  • 1/2 avocado (flesh only)
  • 2 small mint leaves (washed)
  • 1 orange (skin removed)
  • 1 cup coconut water from a carton (or if you use a real coconut then use the juice and scoop out some of the delicious flesh too)

Place all the ingredients into a blender and whiz to smooth consistency. Pour into a glass and savour.

Rachel Grunwell is a PT, yoga and mindfulness teacher. 

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