Raw Vegan Cooking/ Vegan Breakfast Recipes/ Vegan Drinks/ Vegan Recipes

Power Smoothie (Romaine and Superfood Seeds)

Romaine lettuce green smoothie

Typically in raw circles, expressions like “power food” refer to Himalayan berries, maca powder, and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus. In this recipe, dark leafy greens, hemp, chia, and fruit add up to a killer morning smoothie. Contributed by Gena Hamshaw, from Choosing Raw. Photos by Hannah Kaminsky.

Romaine lettuce green smoothie

Power Smoothie (Romaine and Superfood Seeds)

Dark leafy greens, hemp, chia, and fruit add up to a tasty and nutrition-packed smoothie.
4 from 2 votes
Print Pin Rate
Course: Smoothie
Cuisine: Raw / healthy
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 to 2
Author: Veg Kitchen

Ingredients

  • 1 large frozen banana
  • 1 small head romaine lettuce
  • 1/2 cup frozen mango or substitute fresh pears or berries
  • 1 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 1 cup almond milk maybe slightly less, if you have a high speed blender

Instructions

  • Place all ingredients in a blender and blend until smooth.
  • Divide between 1 or 2 glasses and serve.

 

Let’s step back for a second to analyze the ingredients, and what makes them so powerful:

  • Our hemp and chia seeds give us Omega 3 and 5 fatty acids, complete protein, fiber, and calcium;
  • Mango and banana load us up with vitamins B-2 and C, fresh enzymes, potassium, and magnesium;
  • While the romaine is responsible for vitamins C, A, K, and folate. Rounded out with the almond milk, this is a seriously nutritious breakfast.

Gena Hamshaw is a Certified Clinical Nutritionist with an emphasis on plant-based nutrition. She works with clients in New York and around the country to find simple, affordable, and lasting steps towards a healthier lifestyle. Visit her at Choosing Raw. 

Romaine lettuce green smoothie recipe

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

5 Comments

  • Reply
    Irene
    June 5, 2016 at 1:52 pm

    How much romaine goes in?

    • Reply
      Nava
      June 5, 2016 at 9:15 pm

      Wow, the key ingredient was missing; sorry about that! It is one small head (or a few leaves, as you prefer), and it has been updated.

  • Reply
    ILONA PEARL SMITH
    September 9, 2016 at 12:13 pm

    5 stars
    What can I use to replace almond milk ? I’m allergic to soy !

    • Reply
      Nava
      September 9, 2016 at 12:27 pm

      Ilona, I’m not clear about your question, since almond milk is not soy. But you can use whatever kind of nondairy milk or juice you’d like. You have a good point about vegetables — they do lose nutrition the longer they stand in the fridge. And unless you buy from a farm market or CSA, it’s an open question as to how long they’ve been on the road and in the store! So the answer is to use local produce as much as possible (not possible in the winter, of course) and to use it ASAP once you get it home.

  • Reply
    ILONA PEARL SMITH
    September 9, 2016 at 12:16 pm

    3 stars
    What can I use to replace almond milk ? I’m allergic to soy ! Also how much should you buy at once ? The longer you have vegetables don’t they loose the vitamins in them ? Its been a long time since Nutrition class in high school !

  • Leave a Reply

    Recipe Rating