Spinach Avocado Smoothie
We’ve got flurries here this morning! Winter is dragging on so long in the Midwest, and the sun hasn’t showed it’s face much in months. When I woke up this morning and looked in the mirror I thought I must lacking something in my system. My face looked so pale with virtually no color. So I decided I’d make this Spinach Avocado Smoothie.
Like my Tuna Vegetable Salad, I walked into the kitchen and looked to see what fruits and fresh veggies I had. I looked in the refrigerator, freezer, and on my counter. I had purchased some spinach yesterday, some bananas, and had an almost too ripe avocado, some frozen mango chunks, and a lime. I thought I had some flax seed which would have given me an extra boost, but sadly I must have used the last of it.
I did have some black Chia seeds, and while that would have been good to add to my smoothie, I decided not to. I’d rather add Chia seeds to a smoothie bowl or a dish I eat with a spoon. Chia seeds should be ingested with caution. Since they swell when mixed into foods or beverages absorbing what they can, vigilance must be taken. If you ingest them too quickly before the Chia seeds have absorbed the liquid, you risk them swelling even larger in your esophagus. This can cause suffocation or an emergency room visit. So I avoid adding Chia seeds, especially when I’m ravenous and don’t feel like waiting. There’s really no harm in eating them, so long as you allow time for proper absorption.
I added the fruits and veggies, plus the squeeze from half a lime, and a cup of water. I blended it in my VitaMix until it was nice and smooth. Then I drank my Spinach Avocado Smoothie hoping I’d feel like Popeye quickly.
I don’t feel like Popeye yet, but hopefully it will kick in soon, and add some sunshine to my face. I mean there’s only so much make-up you can put on!
As I mentioned over the weekend when I made my Tuna Vegetable Salad, you’d be surprised what ingredients you have in your kitchen that can make up a dish. Sometimes you just need to be creative. Of course it’s a lot easier if you’re just preparing something for yourself. Then if it tastes awful you don’t have to hear the moans from anyone else. Even still, if you like the ingredients selected, chances are your dish will taste great. Try creating something with the ingredients in your kitchen, and let me know what you create. Share it on my Instagram page by tagging it #vickibensinger, and sharing what you created. It’s a great way to practice inventing your own dishes – and so much fun!
If you’re feeling a bit sluggish and the color is zapped out of your skin, create a vegetable and fruit smoothie. Doctor it up with flax seeds, turmeric, Chia seeds (allow for absorption) or anything else you can think of.
I loved the way my Spinach Avocado Smoothie tasted. For other alternatives, sub the banana for dates to replace the sweetness, or honey. Add Greek yogurt instead of water, or coconut water. As for the vegetables, you can replace those with whatever you’d like, but be sure to keep it fresh. Pure and fresh is what smoothies are all about – don’t forget!
Spinach Avocado Smoothie
- 2 cups frozen chopped mango
- 1 banana
- 1 avocado, pit removed
- 2 cups fresh packed spinach, rinsed
- juice from 1/2 a lime, zest if desired
- 1 cup water or coconut water
- Add all ingredients in the order listed, into your blender. Puree until smooth. Serve with a straw.
Hungry for more? Savor these!