parsnip, nutmeg & green apple smoothie

parsnip, nutmeg & apple smoothie |
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!
parsnip, nutmeg & green apple smoothie |

parsnip, nutmeg & green apple smoothie
Prep time
Cook time
Total time
A green smoothie with root vegetables, spices and fruit
Recipe type: breakfast, snack
Serves: 1 serving
  • 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
  1. Place all ingredients in a high-powered blender, and blend on high until smooth.

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