Another green smoothie question

[Calee]

So far the only "green" things I've added to my smoothies are leafy veggies; spinach, kale, etc.. Right now I don't have any leafy things but plenty of other veggies that need to be used quickly or will end up being thrown out. Has anyone added veggies you wouldn't usually think of using? Like for instance I have a cucumber and a head of broccoli and cauliflower. Do I dare?

 

[Bobbi-B]

I've also only used leafy greens in my green smoothies, so I can't really help you, but it can't hurt to experiment if the veggies are going to be tossed if they don't become smoothies. I've juiced cucumbers and love them that way, and I think I've seen them in other smoothie recipes. I'm not so sure about broccoli and cauliflower. If they're fresh enough to stir-fry, that might be the safer bet, but expermenting can be fun too.

Let us know how it went!

 

[kkvls2004]

I think broccoli and cauliflower might toughen the consistency a bit ... I haven't seen them used in any of my green smoothie recipe books. I think I have seen cucumber used (seeds removed) but sparingly. Technically cucumber is a vine fruit and not a green, but still great for you.

What I have seen used (and have used myself) are green herbs like dill, parsley, and cilantro. I make a killer savory green smoothie using fresh and sun dried tomatoes, 1/4 avocado, lime, water, pinch of pink salt, kale, and tons of fresh dill (I use a high speed blender to get it totally smooth). It's a Boutenko recipe.

Flat leaf parsley is probably the most neutral of the leafy green herbs. I have seen recipes incorporating cilantro with lime and melon (any type) as a recommended combo.

 

[Calee]

Oooh, a stir-fry sounds yummy right now and lots safer to me than ruining my smoothie in case it's really gross! thanks for the suggestion for my broccoli and cauliflower
and KK, I copied and pasted your recipe for your savory green smoothie, that sounds so good too and I love fresh herbs. That brings up yet another question though, how much do you use of them without overpowering everything else?

 

[Peaceful Rainbow]

Celery works well and you can include the leafy parts. Depending on your blender you will still get a few strings, but it's very tasty. I've also used bok choy especially the baby version and found it to be quite good.

 

[kkvls2004]

For the dill/kale/tomato/avo/lime smoothie, here is my recipe with amounts given. It is an adaptation of "Sergei's Favorite" in Victoria Boutenko's Green For Life book.

Dill Delight Smoothie

- 6 green kale leaves (I like dino kale and remove the tough middle stems)
- 4-5 fronds of fresh dill (I trim the the tough bottom stems)
- Juice of 1 lime or 1/2 lemon
- 4 sun dried tomatoes, soaked in hot water 10 minutes
- 4 Roma tomatoes
- 1/4 medium or 1/2 small avocado
- 1 clove garlic (can be omitted if you're not in the mood)
- pinch pink Himalayan salt
- 3 cups cool water

I taste the sun dried tomato soaking water and if it is not bitter, I add it along with the tomatoes to the blender.

This recipe makes over a quart of smoothie - I like to sip them all morning. You could cut it in half the first time to see how you like it.

 

[Calee]

Mmm, thanks for the recipe KK.
Cathy, I was actually thinking of throwing some celery in with a cucumber and fruit to see what happens!
(I ended up tossing the cauliflower and using the broccoli in a stir fry as suggested earlier)

 

[Jonezie]

Calee...The Green Machine by Naked Juice has broccoli in the ingredients and it is delish. It's worth a shot, I say.

Jonezie

 

[kathryn]

So far the only "green" things I've added to my smoothies are leafy veggies; spinach, kale, etc.. Right now I don't have any leafy things but plenty of other veggies that need to be used quickly or will end up being thrown out. Has anyone added veggies you wouldn't usually think of using? Like for instance I have a cucumber and a head of broccoli and cauliflower. Do I dare?

You could definitely use those in a cold, blended soup (though broccoli and cauliflower can be quite strong.
Cukes make a nice soup base. One of the yummiest raw soups I've tasted was a cucumber/avocado soup (not of my making). Primarily cukes, avocados and I think dill (maybe some onion and/or garlic powder in there as well?).

For the broccoli, you could make a guacamole using food-processed broccoli in place of all or most of the guacamole (I've used peeled broccoli stems for this, but there's no reason the whole thing--with the stems peeled first--can't be used).

For the cauliflower, look online for recipes for raw cauliflower mashed 'potaotes' (usually a blend of cauliflower and cashew, with some seasoning).

 

[morningstar]

Why the heck would you contemplate putting cauliflower or broccoli in a smoothie? Those are both yummy veggies, raw or prepared properly, but pulverizing them with other veggies takes a good thing and makes it icky.