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Green Smoothie Falling Flat? Try This RDN-Approved Spicy Addition

Eliza Sullivan
Food Writer
By Eliza Sullivan
Food Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
Image by Tatjana Zlatkovic / Stocksy
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September 8, 2020

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."

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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

Ingredients

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

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Method

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.

Summary

Nutrition notes: 114 calories, 8 g fat (1 g saturated fat), 3 g protein, 23 mg sodium, 11 g carbohydrates, 4 g sugars (0 g added sugar), 6 g fiber 
Excerpted with permission from Smoothies & Juices: Prevention Healing Kitchen by Frances Largeman-Roth, RDN, copyright © Hearst Books, 2020.
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Eliza Sullivan
Eliza Sullivan
Food Writer

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.