Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.
Place kale and spinach in a blender; blend until leaves become finely chopped. Add pineapple juice and orange juice; blend until smooth. Add pineapple and mango; blend until smooth.
Combine spinach, kale, pear, banana, blueberries, yogurt, ice cubes, and ground flax seeds in a blender; pour in tea. Blend on high until mixture is smooth. Mix with a wooden spoon to redistribute ingredients if needed.
Combine blueberries, spinach, kale, kefir, cucumber, avocado, banana, and almonds in a blender. Process until smooth.
Combine cottage cheese, applesauce, kale, banana, water, ice, lemon juice, vanilla (if using) and cinnamon in a blender. Blend on high speed for 2 minutes or until very smooth. Serve immediately.
Make sure you remove the kale leaf from the central stem.
Place all ingredients in blender. Blend till smooth.
I love coconut and hazelnut so I used those two flavors. Using the Christmas pumpkin spice creamer and vanilla extract is an awesome variation as well. Another is fat-free half & half with blueberry syrup and vanilla extract.
The flavors don't match the color, this smoothie is bright green.
Makes one huge meal-sized smoothie or two smaller ones.
Peel and slice mango. Combine with spinach and orange juice in VitaMix blender on high for 1 minute. Enjoy your \"green drink!\".
NOTES: For a thick smoothie, use 1/4 cup orange juice. To thin, just add a little more to get the consistency you like. Also, you do need to use a ripe mango. A not-quite-ripe firm one will not yield a very smooth smoothie!
Blend kale, yogurt, and peanuts together in a blender until smooth. Add milk, banana, strawberries, and maple syrup and blend until desired consistency is reached.
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
Blend bananas, rice milk, yoghurt and honey until all are well mixed. Add the spinach and mint leaves and blend until smooth. Adjust with more or less rice milk depending on how thick you would like the smoothie to be.
Decorate with a few extra mint leaves on top and break a pecan nut into small pieces, sprinkling it over for added flavour!
Enjoy this healthy treat!
Find more recipes at: http://www.veggies4one.blogspot.co.uk.
Blend grapes, kale, and ice together in a blender until smooth.
Blend fresh pineapple, dates, and vanilla extract together in a Vitamix(R) or blender until smooth, about 90 seconds. Add blackberries and blend, about 90 seconds. Add kale and blend, about 90 seconds; repeat for 90 seconds more. Add frozen pineapple and blend until smooth, about 90 seconds.
Place 4 cups of spinach into a blender.
Pour yogurt over the spinach.
Slice the banana and put that into the blender, too.
Blend for about 1-2 minutes. If the mixture seems too thick to blend, add water accordingly!
If you are looking to add milk to your, or your child's diet, you can add milk instead.
Enjoy!
br>Drop in still frozen spinach and cook until thawed.
an, then fold in dry spinach and artichoke hearts.
-Fold
Combine blueberries, spinach, and protein powder in a blender; blend until smooth.
Combine spinach, banana, avocado, kiwi, lemon juice, mint, almonds, maple syrup, and flax seeds in a blender. Add enough water to almost cover ingredients; blend until smooth. Add ice and blend thoroughly.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Cook spinach according to recipe and squeeze off all liquid. Mix spinach, stuffing, onions, eggs, cheese, garlic, butter, salt and pepper.
Chill 2 hours or longer.
Roll mixture into about 75 balls, 1-inch in diameter.
Freeze or refrigerate until ready to use.
Preheat oven to 325\u00b0.
Heat 20 to 25 minutes on cookie sheet before serving.
Prepare Spinach-Rice Stuffing.
With kitchen