Green Smoothie

Recipe from Veggies Natural Juice Bar & Cafe

Adapted by Ali Slagle

Published Jan. 9, 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
5(1,720)
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

5 out of 5
1,720 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

One of the few reasonable nytimes cooking commenters

For some reasonable feedback: made as written; the recipe is excellent.

Shauna

I know it says not to change anything, but I had to just use what I had on hand and I'm trying to cut any added sugar from my diet, so c'est la vie. It was still delicious. Only used spinach (didn't bother chopping, it's going in a blender), no kale in the fridge, no biggie, 1 banana, no vanilla extract so I scraped a vanilla bean instead and a thick slice of ginger because I love ginger (still wasn't too strong). It is a very good smoothie, will definitely make over and over again.

Liz

I used one half teaspoon of the spice ginger powder instead of fresh ginger. Also added about 1/4 cup plain yogurt and frozen pineapple instead of ice cubes. It was good, not great.

Deirdre

I’ve made this twice-first time exactly as written, the second time I replaced the agave and ice with a generous helping of frozen cubed cantaloupe (maybe a heaping cup). I didn’t bother measuring the almond milk - just poured bit by bit until I had enough to get it blending. I did prefer it this way and plan to add to my rotation - it’s a ton of nutrients!

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