Berry Green Smoothie

Berries and fruit successfully camouflage the greens in this berry green smoothie, so it’s a really good one for both children and green smoothie beginners, and it also happens to be one of my favourite smoothies. You may find that your dog will love it too – our beautiful labrador knows when I’m making one and drools more than he does for his regular meals!

When I was working full time and had only a few minutes available for breakfast, I had a smoothie almost every morning. They’re a good source of antioxidants (from the fruit and green leaves), good fats for sustained energy (from the yoghurt and egg yolk or nuts or seeds), they have plenty of vitamins and they taste good too.

Twenty years ago, before I started learning about healthy food choices, I would probably have been eating a bowl of packaged cereal for breakfast with a glass of orange juice and a slice of buttered brown toast… I know now that only the butter was good for me and all the rest was manufactured processed food that just put me on a blood sugar roller coaster. I am very grateful to wise family members (thanks M and G!), foodie friends (thanks Sally!), fellow Thermomix lovers and nutritionists (thanks Cyndi!) who since 2001 inspired me to gradually change to cooking real food made with real ingredients to nourish myself and my family. I now enjoy smoothies and other nourishing breakfasts such as bacon and eggs, omelettes, porridge with cream or gluten free pancakes.

If this is the first time you’ve made a green smoothie, start with a small amount of spinach leaves e.g. 5-10 g, then increase the amount gradually to 50 g as you get more used to the greens.

Try different combinations of berries and greens then please leave a comment to share your favourites with others.

The 1 litre this recipe makes will serve 2 adults or 4 children.

This recipe is suitable for TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 8 MINUTES

MAKES 1 LITRE

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Ingredients

5-50 g fresh spinach leaves – see last tip for variation ideas
100 g orange, weighed without peel, cut in quarters
100 g fresh or frozen berries, e.g. blueberries, raspberries, strawberries, blackberries, mulberries
150 g natural live yoghurt, milk kefir or coconut water kefir
2 tsp linseeds (flax seeds), approx. 10 g
30 g hemp seeds or 1 raw organic free range egg yolk or 50 g unsalted nuts (almonds, cashews, brazil nuts or peanuts), preferably activated – see tips
30 g honey or 20-30 g palm sugar, optional
¼ tsp fine sea salt or pink Himalayan salt – see tips
350 g water or coconut water if berries are fresh (or 500 g if berries are frozen)
150 g ice cubes if berries are fresh

Method

Place spinach, orange, berries, yoghurt, linseeds, hemp seeds, honey, sea salt, water and ice cubes if using into TM bowl, then blend 2½ min/speed 10.
Add more water if you prefer a thinner texture. Drink immediately or keep in the fridge for up to 24 hours in a clean glass jar closed with a lid.

Janie’s Tips

If I know I won’t have time to make a smoothie in the morning, I make it the night before and chill it in the fridge so it’s ready to grab on the way out the door.
If you will be sharing your berry green smoothie with your dog, do not include nuts as some are toxic to dogs.
To activate nuts for your smoothie, place a bowl on TM lid, weigh in nuts and add enough water to cover them, add a small pinch of sea salt or pink Himalayan salt, then set aside to soak 6-8 hours or overnight. In the morning, rinse nuts with fresh water and drain before using in recipe.
Unrefined sea salt or pink Himalayan salt is an excellent source of minerals and enhances the flavours. It’s such a tiny amount I can’t taste it.
This recipe is gluten free (GF) – please read all ingredient labels to ensure that all of your ingredients are gluten free.
The use of raw eggs is at your discretion. Raw eggs may not be advisable for babies, pregnant women, the elderly or people with poor immune systems.
Use any of the following fresh leaves instead of spinach, choosing organic or home grown without chemicals whenever possible: rocket (arugula) leaves, flat-leaf parsley, watercress, swiss chard, lettuce, kale, green outer cabbage leaves, dandelion leaves, lemon balm leaves (lemon balm is a herb), peppermint leaves, coriander (cilantro) leaves, a mixture of any of the above

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ACTIVE TIME 5 MINUTES

TOTAL TIME 8 MINUTES

MAKES 1 LITRE

Ingredients

5-50 g fresh spinach leaves – see last tip for variation ideas
100 g orange, weighed without peel, cut in quarters
100 g fresh or frozen berries, e.g. blueberries, raspberries, strawberries, blackberries, mulberries
150 g natural live yoghurt, milk kefir or coconut water kefir
2 tsp linseeds (flax seeds), approx. 10 g
30 g hemp seeds or 1 raw organic free range egg yolk or 50 g unsalted nuts (almonds, cashews, brazil nuts or peanuts), preferably activated – see tips
30 g honey or 20-30 g palm sugar, optional
¼ tsp fine sea salt or pink Himalayan salt – see tips
350 g water or coconut water if berries are fresh (or 500 g if berries are frozen)
150 g ice cubes if berries are fresh

Janie’s Tips

If I know I won’t have time to make a smoothie in the morning, I make it the night before and chill it in the fridge so it’s ready to grab on the way out the door.
If you will be sharing your berry green smoothie with your dog, do not include nuts as some are toxic to dogs.
To activate nuts for your smoothie, place a bowl on TM lid, weigh in nuts and add enough water to cover them, add a small pinch of sea salt or pink Himalayan salt, then set aside to soak 6-8 hours or overnight. In the morning, rinse nuts with fresh water and drain before using in recipe.
Unrefined sea salt or pink Himalayan salt is an excellent source of minerals and enhances the flavours. It’s such a tiny amount I can’t taste it.
This recipe is gluten free (GF) – please read all ingredient labels to ensure that all of your ingredients are gluten free.
The use of raw eggs is at your discretion. Raw eggs may not be advisable for babies, pregnant women, the elderly or people with poor immune systems.
Use any of the following fresh leaves instead of spinach, choosing organic or home grown without chemicals whenever possible: rocket (arugula) leaves, flat-leaf parsley, watercress, swiss chard, lettuce, kale, green outer cabbage leaves, dandelion leaves, lemon balm leaves (lemon balm is a herb), peppermint leaves, coriander (cilantro) leaves, a mixture of any of the above