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Adding vegetables to your smoothies increases the vitamin quotient and makes them taste more complex. Ginger adds a spicy, warming flavor, so it’s a great addition to fall and winter smoothies.

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Yield: Makes 2 smoothies

Ingredients
Ingredients
1 cup coconut water

2 medium carrots, peeled and quartered lengthwise

2 crisp, firm apples (such as Fuji, Honey Crisp, or Pink Lady), cored and quartered

1 orange, peeled, halved, and seeded

2 cups lightly packed baby spinach

1 (½-inch) piece fresh ginger, peeled 1 cup ice cubes

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Preparation Method

  1. Place the coconut water in the blender, followed by the carrots, apples, orange, spinach, ginger, and ice.
  2. Select the SMOOTHIE setting; or blend on MANUAL, gradually increasing the speed to SPEED 10, and blending until smooth.
  3. Use the tamper as needed to stir the mixture or add a little more liquid and blend longer.

Tip
If you like the bite of fresh ginger, then you should try fresh turmeric in your smoothie. Turmeric is a superb anti-inflammatory ingre-dient and a healthful addition to smoothies. Like fresh ginger, a little goes a long way. Many health food stores and Indian markets sell fresh turmeric root, which looks a lot like ginger until you cut it to reveal its saffron-colored flesh. Add a ½-inch peeled piece to your smoothie to start. (If the smoothie tastes bitter or astrin-gent, use less next time.) If you can’t find the fresh root, add a pinch of ground turmeric.

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