Root vegetables are a favorite of mine to use in the green smoothies I make. By substituting a vegetable for fruit, it lowers the overall sugar content of the smoothie. It’s also a way to make use of leftovers, as typically I throw in whatever mashed, puréed or roasted root vegetable I have on hand.
In this recipe, I make use of some leftover mashed parsnips and the ginger juice I always have sitting in my fridge. Green apples and nutmeg naturally complement the parsnip, the ginger juice adds a little warmth, and the coconut milk wraps everything in rich, sweet creaminess.
Beyond that, I like to add collagen for protein, and coconut oil to balance the sweetness of the smoothie. It’s a simple smoothie you can change up with a variety of root vegetables and spices if you like. I hope you give it a spin!
- 1 cup coconut milk
- 2 tablespoons coconut oil
- 1 teaspoon ginger juice
- ¼ teaspoon nutmeg (freshly grated is best)
- 2 rounded tablespoons collagen hydrolysate protein (I use the Great Lakes brand in the green container)
- ¼ cup mashed parsnips
- 1 small banana
- ½ large green apple, cored and cut into small pieces
- 1 cup tightly packed lacinato kale leaves
- Place all ingredients in a high-powered blender, and blend on high until smooth.