“This has spinach in it?” Pete made my day with his question. I’ve learned a little lesson – when I’m using new or different ingredients I don’t announce it to the family. Instead, I serve them, see what the feedback is and then tell them the ingredients. Works like a charm.
So go ahead and serve up a smoothie with spinach. No one will ever know.
Coconut, Berry, and Spinach Smoothie Recipe
We prefer the egg yolks in our smoothie because it gives the drink a nice creamy consistency. Organic, pastured egg yolks are a rich source of carotenoids, omega-3 fatty acids, and fat-soluble antioxidant nutrients. When consuming raw egg yolks, I prefer to only use pastured or good quality organic eggs. If you don’t want to use raw yolks, simply omit them. Serves 4
1 1/2 cups coconut milk (I prefer Native Forest)
1 1/2 cups cold water
1 1/2 cup frozen blueberries
1 1/2 cup frozen raspberries
1 1/2 cup baby spinach, washed and patted dry
4 raw egg yolks, pastured or a good quality organic egg (optional – see headnote above)
2-3 tablespoons honey (I used clover) or a few pinches of stevia
Place all ingredients in a blender and blend until smooth. Adjust sweetness to taste. Serve.
 |
{ 43 comments… read them below or add one }
wow…yummy, healthy and great smoothie. A perfect flavors combination.!!!!
Your new picture is GORRRGEOUS!
and I want this smoothie. Like, BAWD.
My kind of recipe!
mmm! there is nothing I enjoy more than a berry smoothie made with coconut milk. i know what I’m having later!
This is pure bliss!
I’ve been making smoothies with spinach for a few months now, and my family has no idea! Just don’t let them in the kitchen when you blend the greens and they will never know!
These pictures are so gorgeous… and I cant wait to try the recipe!
Carrie, you look so beautiful in your new headshot!
This smoothie looks yummy. I am a little scared about the raw yolks- but I trust you!
Sneaky! That says a lot about what we expect healthy food to taste like. Turns out healthy really can be tasty!
I am always looking for new smoothies to try, especially healthy ones. Thanks Carrie!
Hello Carrie,
I can’t believe that this lovely looking drink has a spinach inside. I like the fact that it has so many vitamins and the taste must be great too. Great recipe.
My Mr would love this!
I make something very similar…… love it!!
love this! I am sharing on my FoodLife Project page today
Thanks Alison!
I just made a smoothie with coconut milk as well. I am on a smoothie journey right now. Yours looks really good and packed with very refreshing and nutritious ingredients!!
Are you sure there’s spinach in there? It looks too pretty!
I’m on day 8 (day 6) of the GAPS intro diet, when do I get a fancy treat like this?
) I can’t wait! Any menu suggestions for the intro diet for GAPS? I’m dying for something different.
I’d love to help, but can I don’t understand – “day 8 of day 6″. I’m sure it’s just a typo, but I need to know what stage you are at so I can answer the question.
Sounds perfect, I love my smoothies as well!
I just made this for breakfast this morning – absolutely delicious! I used almond milk because it’s what I had on hand, but it still tasted great. Thanks for sharing!
Yum! I think you’ve inspired me to try smoothies again. My children were the only two kids in the universe, I think, who don’t enjoy the consistency of a smoothie/milkshake. Even if this does not rev them up, I can’t wait to share your recipe with my readers who ask for “juice” alternatives.
Carrie, I totally agree with you about having people guess what’s in it after they try foods. There are so many negative stereotypes with healthy foods and I think that helps people overcome them.
PS _ LOVE your new profile pic — you look stunning!
I want to make this! When I click on the print link it has the title of the recipe, but not the actual recipe. What do I need to do?
It’s fixed!
My son tells me all the time that he doesn’t like spinach….”except in smoothies and cupcakes.” When I make smoothies, he actually REQUESTS that I put spinach in there. Weird kid.
The cupcakes he’s referring to are the green ones I make for St. Patrick’s Day. They’re dyed using pureed raw spinach instead of food dye. Here’s the link: http://www.alittlenosh.net/2012/03/st-patricks-day-green-cupcakes.html
What an interesting mix of flavors. I love the idea of using coconut milk, I bet it adds such great flavor and texture. So delicious and healthy!
Can you omit the eggs ? Don’t like eating raw eggs…..and would you substitute something else?
Yes. As explained in the headnote, you can omit the eggs if you choose not to use them. Unfortunately, there isn’t a good substitute for them. Sorry!
Avocado will give it a nice creamy texture!
It’s amazing what you can ‘hide’ in a smoothie – and for that matter in blended soups – this looks really good.
I use the same trick with my family – and it’s so gratifying when they end up liking the dish with the “yucky” ingredient. This smoothie looks like a great way to kick off the day.
This is similar to the smoothies I make. I use very ripe frozen banana for sweetness and texture and no sweetener is needed. And I use parsley instead of spinach – full of vitamin c and antioxidants! And you’d never know it was in there.
does the coconut milk label have carcinagens in it…most lables i check do and i dont want to use it…
I’m not sure about the label. If you call the company, they should be able to tell you what they put on their labels.
Oh sorry i thought you recommended that brand…thought you would havecthe ingredient label! tons of the organic almond and coconut milk contain carcinagins which are harmful to your health!
Another thing to try- Guyana whole coconut, puree it in your blended with the coconut water, and freeze in ice cube trays!! Use this rather than the coconut milk for your smoothies, or use both!!
Great tip!
Thank you thank you! This is the first spinach smoothie I’ve seen that doesn’t call for banana, something I’m deathly allergic to.
Update~ I made these the other day, without the egg. My kids loved them, and I did too. In unison they said “These have spinach?!” They couldn’t believe it. I’ve also made them with a cup of whole, plain, organic yogurt. I think this summer I’ll throw some in the popsicle trays.
Thanks for the feedback! I’m so glad they enjoyed it!
Just curious…why do you only use the yolk and not the whole egg?
When consumed raw, the egg white can be harder to digest.
has anyone tried this recipe with kale? Did it change the taste much?
{ 11 trackbacks }