This article is written by a student writer from the Spoon University at Emory chapter.

If you are still trying to convince yourself that liquefied kale is delicious, you’re not alone. The trendy green juices and smoothies that girls carry as an accessory simply don’t taste good.

I’m a true hater of pretty much all raw vegetables, and I started adding leafy greens to my breakfast smoothies as a way to incorporate more fresh produce into my diet. This is my favorite way to trick myself into eating a daily serving. At first I was hesitant. I didn’t really want a sludge-colored smoothie with a gritty texture.

Luckily, I came up with this concoction that tastes anything but healthy. I’ve perfected the recipe over the years so that it’s healthy, substantial (this is definitely not an all vegetable pressed juice) and filling enough that I use it as a meal substitute when I’m not particularly hungry.

It may not be as clean and purifying as a pressed juice made of kale, lemon and cayenne pepper, but it’s significantly more satisfying (and delicious). It’s the perfect balance between healthy and sweet, so that it can act as a breakfast, snack or even dessert.

Medium

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Total Time: 15 Minutes

Servings: One 8 oz. serving

Ingredients:

1 cup fresh spinach (washed)
1/3 cup orange juice
1/3 cup coconut milk
1 cup frozen fruit (I like peaches, strawberries, and mango)
1 frozen banana
¼ cup Greek yogurt
1 tablespoon chia seeds

Directions:

1. Mix 1 cup spinach and 1/3 cup orange juice in a blender on high speed until smooth and frothy

Photo by Yonatan Soler

2. Add frozen fruit and coconut milk and blend on high until fully incorporated. You can add extra liquid (juice or coconut milk depending on your preference) in 1 tablespoon increments at this point if your blender needs help smoothing out the smoothie.