Detox Green Smoothie Ginger Lemon (Printable Version)

Nutrient-rich green blend featuring spinach, kale, apple, banana, ginger, and lemon for energy.

# What You Need:

01 - 2 cups fresh spinach, washed and loosely packed

02 - 1 cup kale leaves, stems removed and chopped

03 - 1 medium green apple, cored and chopped

04 - 1 ripe banana, peeled

05 - 1/2 avocado

06 - 1 cup cold coconut water or filtered water

07 - Juice of 1 lemon (approximately 2 tablespoons)

08 - 1-inch piece fresh ginger, peeled and grated

09 - 1 tablespoon chia seeds (optional)

10 - 1 teaspoon maple syrup or honey (optional, adjust to taste)

11 - 4 to 6 ice cubes

01 - Place spinach, kale, apple, banana, avocado, coconut water, and lemon juice into a blender.

02 - Incorporate grated ginger, chia seeds if using, maple syrup or honey if desired, and ice cubes into the blender.

03 - Blend on high speed until the mixture is completely smooth and creamy.

04 - Taste and modify sweetness or thickness by adding additional liquid or sweetener as needed.

05 - Pour into glasses and serve without delay to preserve freshness.

01 -

It takes less time than your morning shower but leaves you feeling genuinely revived, not jittery.
The ginger and lemon combination is so zingy that you actually want to drink it, not choke it down for health points.
You can throw it together with whatever produce is actually in your fridge instead of buying some trendy superfood powder.

02 -

If you blend frozen banana instead of using ice, you get a thicker smoothie that feels more like a sorbet and doesn't dilute as it sits—I learned this the hard way by leaving a smoothie in the fridge for an hour.
Ginger can overpower everything if you're not careful, so start with what feels like too little and work up from there; it's easier to add more than to rescue something that's become a spice bomb.

03 -

If your blender struggles, add the liquid first and let the greens soak for thirty seconds—it makes blending easier and smoother, especially with tougher leaves like kale.
Squeeze your lemon juice by hand into a small strainer held over the blender; you'll catch the seeds and pulp while keeping all the juice and brightness that bottled versions lose.