Lunchtime boost vegan smoothie

This was my lunch today. Lately, I have been at my desk too long, eating too much pasta (as always) and not getting enough rest so I wanted a low carb, filling, vitamin, calcium and iron rich boost. This was just the ticket. It tastes sweet and fruity – you can’t really taste the kale.

Here’s what you need to make 1 huge glass, or two medium glasses (as pictured) of this lunchtime energy smoothie.

Ingredients

• 1 banana
• 1 green apple (cored)
• 1 handful of raw curly kale
• 1 handful of ice
• 3 tablespoons of unsweetened soya milk
• 3 raspberries

Instructions

1. Put everything except the raspberries in your blender and whizz until smooth.
2. Pour into the glass and top with the raspberries for an extra bit of texture and deliciousness.

Here’s the printable version of this energy smoothie recipe.

Print Recipe

5 from 1 vote

Vegan energy green smoothie

A sweet, dairy-free smoothie that's great for a boost of energy at lunchtime.

Prep Time5 mins

Total Time5 mins

Course: Drinks and smoothies

Cuisine: English

Keyword: energy bites, smoothie, smoothies

Servings: 1 large smoothie

Calories: 239kcal

Author: Emily Leary

Ingredients

• 1 banana
• 1 green apple cored
• 1 handful raw curly kale
• 1 handful ice
• 3 tbsp unsweetened soya milk
• 3 raspberries

Instructions

• Put everything except the raspberries in your blender and whizz until smooth.
• Pour into the glass and top with the raspberries for an extra bit of texture and deliciousness.

Notes

I use ice in my smoothies because it makes them deliciously cool, so to make this you’ll need a blender powerful enough to cope with chopping everything up.

Nutrition

Calories: 239kcal | Carbohydrates: 57g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 843mg | Fiber: 8g | Sugar: 35g | Vitamin A: 3647IU | Vitamin C: 63mg | Calcium: 123mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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Note: I use ice in my smoothies because it makes them deliciously cool, so to make this you’ll need a blender powerful enough to cope with chopping everything up.

I use my Froothie Optimum 9400 (affiliate link), a super powerful blender that makes short work of all of the ingredients in seconds.

If you like kale, you can use the same ingredients but start upping the kale content – the more you add, the more savoury it tastes, but it’s still really lovely and satisfying.

For more kale inspired cooking, check out my kale pesto pasta recipe, this Creamy portobello and kale quinoa bake by Amuse Your Bouche, these Kale crisps by Hungry Happy Healthy, this Chorizo and kale strata by Taming Twins, Kale, Chard, Watermelon & Avocado Salad by Fuss Free Flavours, Curly kale, watercress and potato soup by Tinned Tomatoes, Curly kale risotto by Cook Sister, or Kale, Sour Cherry and Cocoa Smoothie by Food to Glow.

Disclosure: I was sent the Froothie for review.