Green Glow Recipe

Wash and prep greens and fruit

Thoroughly wash spinach and kale under cold running water. Shake or spin dry. Remove tough kale stems and roughly chop leaves. Core the Honeycrisp apple and chop into chunks (no need to peel unless you prefer). Peel the banana and measure out fresh ginger; finely grate or thinly slice the ginger to help it blend smoothly.

Layer ingredients in blender

Add liquids to the blender first: pour in 1 cup cold water and 1 tablespoon Greek yogurt (if using). This helps create a vortex and prevents greens from sticking to the blades.

Add the prepared produce: place the 2 cups packed spinach, 1 cup packed chopped kale, the peeled banana, and the chopped Honeycrisp apple on top of the liquids.

Add flavor and sweetener: add the 1 teaspoon grated fresh ginger, 1 tablespoon lemon juice, and 1 teaspoon honey or maple syrup (adjust to taste).

Add ice and blend: add 4 ice cubes to chill and dilute slightly. Secure the lid and blend on high for 45–75 seconds, or until completely smooth and bright green. If the mixture is too thick or the blender is struggling, stop and scrape down the sides, then add an additional 2–4 tablespoons (30–60 ml) cold water and blend again.

Taste and adjust: taste the smoothie and adjust sweetness or acidity as desired—add another 1/2 teaspoon honey for more sweetness or a squeeze more lemon for brightness. Blend briefly (5–10 seconds) to incorporate adjustments.

Pour and serve immediately: divide into one large glass or two small glasses (see servings). Garnish with a thin apple slice or a small spinach leaf if desired.

Storage: if not drinking immediately, pour into an airtight container and refrigerate for up to 24 hours. Stir or shake before drinking; color will darken slightly but flavor will remain best within the first 24 hours.