Spring Green Smoothie recipe

Share on facebook
Share on google
Share on twitter
Share on linkedin

Spring is here. The earth wakes up and becomes vibrant with life after a long winter. There is a feast for eyes with yellow, pink, and white flowers and brilliant green of the new leaves.


This is a season when our bodies crave greens and the best season to introduce more of them into our diet:

  • To fortify us with vitamins, minerals, and amino acids.
  • To add easily available sun energy of chlorophyll.
  • To make body more alkaline.
  • To add fiber and promote healthy intestinal flora.
  • To cleanse, rejuvenate, and revitalize our bodies.


This is a time when I am very happy to find a new crop of wild edibles (AKA weeds ) on my untreated with chemicals lawn – mullein (on the left) and garlic mustard (on the right):



A few years ago I came across a Green For Life book by Victoria Boutenko that changed the way I eat greens. She recommends consuming at least a pound of greens daily using green smoothies. You can find her recipes here: http://greensmoothiesblog.com/recipes/


While I don’t consume a pound of greens daily I still eat a pretty high amount. I also use weeds from my garden to add even more nutrition to my smoothies.


Unlike many other recipes that have only one type of greens, I use a mixture of whatever I have available.
It is really easy in spring and summer when a store bought greens can be supplemented with wild edibles. I buy organic produce at Whole Foods or Trader Joe’s.


My recipe:

2- 3 ripe bananas – important to make a smoothie creamy (I use ripe ones that already have brown spots).

1 organic orange

1 organic lemon

Base greens (those with mild flavor) – all or any single type: baby spinach, spring mix, or romaine lettuce.
Swiss chard also has quite a mild flavor and can be used as a base for a green smoothie.

Intense flavor greens: arugula (one of my favorites), dill, parsley, cilantro, and basil (add only a few leaves; otherwise it will be too powerful).

Wild edibles: mullein, dandelion leaves, garlic mustard (very strong flavor, use sparingly), lambquarters, clover, strawberry leaves. These are the most common ones. But do NOT pick them from your lawn if you treat it with herbicides and/or pesticides.

Cruciferous family: kale and collard. These greens I use more in late autumn and winter.


You do need a pretty powerful blender, Vitamix or Blendtec are the best. But any blender with at least 850 watt power will be able to handle the soft leaves of baby spinach and spring mix. You might need to run it a few times before the smoothie becomes smooth.


Put fruit and water into the blender and run it first. I start with 1 cup of water and add more as I blend (up to 3 cups) depending on the amount of greens.

Then gradually add greens – at least 6 oz. of base greens and then add some of the intense flavor greens, as well as edible weeds if you have them.


Try the ratio of fruit to greens that makes a green drink tasty for you. You can use any fruit. Berries are great, either fresh or frozen. When local or organic strawberries are available they add fantastic flavor to the smoothies.  Peaches in season are also great.


Believe me, this is the easiest and tastiest way to add greens to your diet.

Be Upright. Be Happy. Live Pain Free.


Share on facebook
Share on twitter
Share on email
Share on whatsapp
Natalia Dashkovskaya

Natalia Dashkovskaya

Leave a Reply

Your email address will not be published. Required fields are marked *