Green Smoothie

Recipe from Veggies Natural Juice Bar & Cafe

Adapted by Ali Slagle

Published Jan. 10, 2024

Green Smoothie
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(1,065)
Comments
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For a green smoothie that’s neither too sweet nor reminiscent of gazpacho, make the “Stew” from Veggies Natural Juice Bar & Cafe in Brooklyn. Fresh, spicy and sweet everyday staples like agave or honey, greens, ginger and banana harmonize thanks to one ingredient that brings them all together: vanilla extract, which enhances and balances flavors in baked goods and beyond. The Stew was invented on Veggies’s opening day, when a customer named Stew asked for a drink using a few requested ingredients. Co-owners Ian Callender and Jahman McKenzie named the smoothie after him, also paying tribute to Caribbean stews. Mr. Callender advises not to add more liquid to this smoothie — the greens bring their own — or more vanilla or ginger, which can overpower. The proportions for this recipe have been fine-tuned and perfected over time. —Ali Slagle

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Ingredients

Yield:1 (16-ounce/2-cup) smoothie
  • ½cup unsweetened non-dairy milk (almond, oat, soy or hemp)
  • 1tablespoon agave or honey, plus more to taste
  • 2packed cups/2½ ounces spinach leaves
  • 1½ packed cups/1½ ounces de-stemmed, torn curly kale leaves (from 2 leaves)
  • 1thin slice/3 grams fresh ginger
  • 1ripe, large banana
  • ½cup ice cubes
  • 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

299 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 9 grams dietary fiber; 39 grams sugars; 9 grams protein; 147 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour milk and agave into a blender. Add spinach, kale, ginger and banana. Blend on high until smooth.

  2. Step 2

    Add the ice and vanilla and blend on high until smooth. Taste and add more agave or honey, if desired.

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Ratings

4 out of 5
1,065 user ratings
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Comments

Judi

Ginger is easily frozen. When you need some, just grate on a microplane zester, skin and all. It's a ginger game changer. Always have it on hand, never rotten.

theGrossman

I was given a recipe from a nutritionist. No need for honey or agave which many doctors consider the same as using refined sugar. And by adding the avocado it becomes very smooth in texture. Kale Avacado Banana Pineapple Ginger

Van

You can easily freeze ginger and then it doesn't rot. Easy to grate when it's frozen too!

Andrea

I buy organic ginger at Costco, wash and scrub it with vegetable wash and a brush. I slice it all up, leaving the skins on, freeze it on parchment lined trays, then transfer to airtight containers. A few minutes of fussing makes for weeks of easy smoothies. [It's also easy to trim the peel from the frozen slices and chop up for Asian dishes.]

Erde

Add kiwi, apple, sub dates for honey/vanilla. Added parsley and cucumber. Coconut milk tastes great!

Kaylee

Made as directed, with the addition of a dollop of plain greek yogurt for a little protein. Super good!

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