Posted by Amy Andrews

Categories Brunch & Breakfast, Smoothies, Juices & Nut Milks

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Green Smoothie


The last thing in the world I would have guessed was in Kris’ green smoothie was broccoli.  I’m not one to sneak puréed veggies into tomato sauce, and similar forms of culinary trickery, but here, broccoli makes this tangy, cool and refreshing smoothie.  I didn’t want to tell you because you might not try it, but that would be a big mistake.


Drinking this smoothie makes my body so happy that I now keep on hand a supply of steamed broccoli, kiwis and frozen grapes — having fresh produce around  makes all the difference in how I eat.  If I had to go to the store before flipping on the blender,  I’d reach instead for that second cup of coffee.  Green smoothie.  Set yourself up for happy.


Green Smoothie

Yield: 2, 6 - 8 oz. smoothie servings


  • 2 peeled kiwis, chopped
  • ½ peeled cucumber, chopped
  • ½ cup steamed broccoli
  • ½ cup frozen green grapes
  • 1 cup 100% white grape juice or other neutral juice (cut with water if you want less sweetness)


  1. Put all ingredients in a blender and whirr until smooth.


Amy’s Kitchen Coach Tips

  • Steam Broccoli:  A few tablespoons of water in the bottom of a small saucepan, toss in the broccoli and cover — about 3 minutes will get the job done.
  • I like using most of the broccoli stalk.  I peel it, chop off the bottom inch or two (discard or compost), then quarter 2 – 3 inch sections.  I toss the stalk into the bottom of the pan when I’m cooking the florets.
  • Don’t want that much fruit juice?  Cut with water or just omit.  Depending on how juicy your fruits and veggies are you may not need much added liquid at all.
  • Sometimes instead of the grape juice, I use a splash of Knudsen’s Simply Nutritious Lemon, Ginger, Echinacea juice.  Adds a bit of ginger heat to your drink.

Recipe adapted from my friend Kris Stewart’s “Broccoli Smoothies”, who cites Cooking for Healthy Healing:  The Healing Diet, by Linda Page & The Complete Idiot’s Guide to Vegan Cooking, by Beverly Lynn Bennett and Ray Sammertano.

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