Spinach Berry Smoothie 2 Ways
These spinach berry smoothie recipes are naturally sweetened and can be enjoyed with or without dairy. Both are refreshing, delicious and made with a handful of ingredients.
Servings 4 large servings
Calories 211kcal
Equipment
- Blender
Ingredients
Spinach blueberry smoothie
- 3.17 ounces fresh spinach rinsed
- 1½ cups blueberries (7.76 oz) frozen
- 10 prunes pitted
- 1 cup coconut water
- 4 tablespoons lemon juice
- Pinch of fine sea salt
Spinach raspberry smoothie
- 3.17 ounces fresh spinach rinsed
- 1⅔ cups raspberries (7.05 oz) frozen
- 1 banana ripe
- 4 dates pitted
- ½ cup kefir
- 2 tablespoons lime juice
Instructions
- To make each smoothie place all the ingredients in a blender and puree until silky smooth.
- Serve immediately. Each recipes yields approx. 700 ml (2 generous portions) of smoothie.
Notes
- I recommend using fresh baby spinach as it’s a little tastier than regular spinach.
- Use frozen rather than fresh berries so you don’t have to chill the smoothie before serving.
- Try using other berries in both smoothies. If using strawberries sweeten the smoothie with dates. Prunes tend to work better with blackberries (but use your own judgement).
- When using (naturally tangy) kefir add less lemon/lime juice than for a dairy free smoothie.
- There is no need to add salt into a smoothie made with kefir.
- Tweak the ingredients to suit your preference. The recommended amounts produce moderately sweet thick smoothies.
- Use dates in moderation as too many will make your spinach berry smoothie high in calories.
- Best served immediately. Leftovers can be refrigerated for up to 1 day (in a bottle or jar).
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 118mg | Potassium: 869mg | Fiber: 9g | Sugar: 29g | Vitamin A: 4547IU | Vitamin C: 43mg | Calcium: 129mg | Iron: 2mg