A large batch green smoothie made with apples, mangoes, ginger, cucumber and spinach. This smoothie is packed with vegetables and is perfect for a light breakfast or a quick snack. Plus, it stays fresh in the fridge for two days, so you can save the leftovers for a snack the next day!
A hydrating green smoothie that’s packed with vegetables. Unlike most of my smoothie recipes, this one uses water as a liquid instead of plant-based milk. It’s also made with cucumbers and a generous amount of spinach. The result? A nutritious juice-like green smoothie that’s packed with fruits and vegetables.
The best part? It’s keeps well in the fridge, so you can make a large batch and enjoy leftovers for days. If you’re feeding more than one person or if you’re looking for a smoothie that works for meal-prep, this is a great option! It’s an easy way to add a few portions of fruits and vegetables to your day.
This recipe has a good dose of vitamin C from the mangoes, a small amount of healthy fats and protein from the hemp hearts, water for hydration and fiber from all the fruits and vegetables.
This recipe is adapted from my hydrating super green smoothie.
If you make this vegan tofu sandwich, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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