Green Smoothie Falling Flat? Try This RDN-Approved Spicy Addition
Green smoothies are a classic component of a well-being routine, and while we may have perfected our (keto-friendly) favorite recipe, we're always looking for new ways to update it.
This recipe from Frances Largeman-Roth, RDN, adds something we never would have thought to try—but we're so glad she suggested it: "Jalapeño pepper gives this vegan smoothie its zesty kick," she writes, "and may also help combat inflammation."
The other ingredients are the usual green-smoothie suspects: celery, cucumber, avocado, and kale—plus cilantro, which sets off the jalapeño perfectly. According to Largeman-Roth, the pairing of kale and avocado is also a careful balance: "Kale is rich in vitamin K, a fat-soluble vitamin that plays a key role in blood clotting and bone health," she explains. "The heart-healthy fats in avocado help ensure you absorb the vitamin K."
Spicy Green Smoothie
Makes 1 serving
¼ cup water
½ celery stalk, chopped
½ cucumber, sliced
¼ avocado, pitted and peeled
kale leaves, stems and ribs removed and discarded
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice
¼ jalapeño, with seeds
In a blender, combine water, celery, cucumber, avocado, kale, cilantro, lemon juice, and jalapeño and blend until the mixture is smooth. Serve in a tall glass.
Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine, TheTaste.ie, and SUITCASE magazine.