Written by: Dr. Frannie Koe, MD
You can find this veggie smoothie recipe from several sources online, and I am not sure who was the originator. If you don’t like one vegetable as much as the others, you can decrease the one you don’t like and increase those that are your favorites. I often change the amounts depending what I have on hand. I am not a big celery fan, so I don’t increase celery very often. You can easily increase or decrease the batch size to suit your needs. I try to always get organic veggies. It is not always possible and avocado does not have to be organic, as its skin usually protects it from chemicals.
Ingredients:
One large cucumber
One bunch of celery
One large avocado
One half box of spinach
Directions:
I have a 20-year-old Vitamix. It is better to have a strong blender but you can do this with any blender and just add more water. I do not add the celery leaves because they can be more bitter. I use the skin of the cucumber. If my avocados are small, I will use two. This recipe will make about 3-4 pint jars of smoothie. I add about 1/2 of the ingredients and two cups of water. If my Vitamix struggles, I add more water. I usually do the soft ingredients first and then keep adding the rest. It takes about 15 – 20 minutes to make this from start to finish after you have done it a few times. It goes much faster, just like any recipe would after doing it often.
Store in glass containers, not metal! When I put my smoothie in a stainless steel to-go bottle, it went bad almost immediately because the vegetables react poorly with the metal. I have successfully kept them for up to 5 days or more in a very cold refrigerator. I have also kept them in the freezer for up to 2 weeks. Too long in the freezer, and they may lose their consistency. If the flavor becomes a little sour, they are going bad.