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Ginger mint green smoothie

Ginger mint green smoothie | Erin at Large

Ginger mint green smoothie | Erin at Large

We’re big fans of the green smoothie in this house… the boys are not terrific leafy green eaters when it’s on the plate, however blended in a glass with some mango, it’s fine. I’m not arguing, as long as it goes down I’m fine with it.

Our roof garden provides the greens these days, and I pick a couple leaves of curly and dinosaur kale each morning when I’m up there filling the bees’ water dishes. Today I also grabbed a sprig of mint – what a fresh lift!

Ginger mint green smoothie
makes 2 & half pints (2 adult servings plus a small person serving)

4 large kale leaves, ribs removed
1 cup frozen mango chunks
1 piece of fresh coconut meat (we buy ours frozen from Organic Lives)
1 banana
a few grates of ginger root
1 tbsp or so of real maple syrup
3 or 4 fresh mint leaves

+chia seeds

+hemp hearts


  1. Blend the kale and a good portion of water first to liquefy.
  2. Add rest of your ingredients, plus fancy add ins like chia seeds and hemp hearts. Blend! Add water if necessary to get to the consistency you like.



Properly yummy chocolate green smoothie

Properly yummy chocolate green smoothie

Properly yummy green smoothie

My son has informed me that he doesn’t like to eat ‘green things’. I shouldn’t be surprised, my mum has been telling every boyfriend I’ve ever had that I refused all green baby food she made for me.

Of course, Elliot will eat peas by the bowlful, but I haven’t brought up this contradiction for fear he’ll stop eating peas entirely. He’s not totally vegetable averse thankfully, if I let him he would bankrupt us with his love for organic red bell peppers.

Lately, I’ve been getting into making smoothies. I know, I’m approximately 20 years late on this trend. They always seemed like such a faff, so much mess for something I would rather have had in its constituent solid forms anyway. However, now I’m dealing with a 3-year-old, and a spinach salad for lunch means making a separate meal, so into the blender it goes.

Here’s the trick – a spinach smoothie is not chocolate coloured by simply adding cocoa powder. That makes an attractive grey sludge that no sane person would drink. The secret ingredient is a handful of healthful frozen blueberries. Suddenly, the smoothie turns a gorgeous dark chocolate brown. Magic, with added antioxidants.

As a smoothie newbie, I’ve learned: blend the spinach and water on their own first for a smoother result, and freeze bananas in chunks for easier blending. Of course, if you’re the lucky owner of a Vitamix, you can throw this all in there, plus your phone, and it will come up smooth as you like. I don’t recommend the phone, by the way, expensive, and, er… mercury is not an antioxidant, I’ve heard.

For my husband, I add a scoop of vanilla protein powder to this mix. As with all smoothie recipes, use whatever you’ve got. An apple, half a pear – all good stuff. I try and cram in more spinach if I can, but it all depends on your equipment, you really can’t taste it over the cocoa. Also, I apologise for the photo – but taking a picture of a brown drink is really beyond my artistic skills.

Chocolate green smoothie
makes one big one, one small one

  • 1 cup spinach
  • 1/2 cup water
  • 1/2 banana, frozen in chunks or fresh
  • 3 tbsp plain greek yoghurt
  • 2 tbsp cocoa powder (unsweetened)
  • 2 tbsp (or more) frozen blueberries
  • 2 tbsp honey
  • Chia seeds, ground flax seeds as you see fit
  1. Blend spinach and water until smooth.
  2. Add remaining ingredients and blend until smooth.