I did the math: over a few fervent years in the mid-2000s, I drank around 1,500 green smoothies. We lived in San Diego at the time, where for a dollar, you could buy a bunch of organic parsley the size of a broom. I'd fill our grocery basket with strawberries and Valencia oranges and misty, sparkling bunches of spinach and kale. Then I'd strap everything to the back of my bike and ride home along the Pacific Beach boardwalk. Oh, those memories! Misty and sparkling indeed.
We were years from starting a family, but I knew I was drinking green smoothies for the sake of our future kids. Smoothies were a gateway to healthy eating for me, and they can be a powerful tool for kids, too, on their path to enjoying dark green leafy veggies.
Here's one of my favorite smoothie combinations, which provides a delicious and effortless serving of fresh fruit and greens. It's rich in Vitamin K, folate, fiber, and Vitamin C, and its tropical sweetness will win over all of kid-kind. You do NOT need a high-powered blender for this recipe; the spinach leaves are tender enough that any old lemon will grind them up.
Drink up, little ones! Cheers to Spring!
Makes ~ 1 pint
1 frozen banana
1 cup fresh pineapple
2 packed cups fresh, raw spinach (more if you like!)
Place all ingredients in a blender or food processor with 1/2 cup of cold water. Blend until completely smooth and enjoy immediately.