Green Smoothie

Recipe from Veggies Natural Juice Bar & Cafe

Adapted by Ali Slagle

Published January 9, 2024

  • Two glass cups filled with green smoothies.
    Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(1,903)
Comments
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For a green smoothie that’s neither too sweet nor reminiscent of gazpacho, make the “Stew” from Veggies Natural Juice Bar & Cafe in Brooklyn. Fresh, spicy and sweet everyday staples like agave or honey, greens, ginger and banana harmonize thanks to one ingredient that brings them all together: vanilla extract, which enhances and balances flavors in baked goods and beyond. The Stew was invented on Veggies’s opening day, when a customer named Stew asked for a drink using a few requested ingredients. Co-owners Ian Callender and Jahman McKenzie named the smoothie after him, also paying tribute to Caribbean stews. Mr. Callender advises not to add more liquid to this smoothie — the greens bring their own — or more vanilla or ginger, which can overpower. The proportions for this recipe have been fine-tuned and perfected over time. —Ali Slagle

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Ingredients

Yield:1 (16-ounce/2-cup) smoothie

  • ½ cup unsweetened non-dairy milk (almond, oat, soy or hemp)

  • 1 tablespoon agave or honey, plus more to taste

  • 2 packed cups/2 ½ ounces spinach leaves

  • 1 ½ packed cups/1 ½ ounces de-stemmed, torn curly kale leaves (from 2 leaves)

  • 1 thin slice/3 grams fresh ginger

  • 1 ripe, large banana

  • ½ cup ice cubes

  • 1 teaspoon vanilla extract

Ingredient Substitution Guide
Nutritional analysis per serving

62 grams carbs; 299 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 9 grams fiber; 147 milligrams sodium; 9 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pour milk and agave into a blender. Add spinach, kale, ginger and banana. Blend on high until smooth.

  2. Step 2

    Add the ice and vanilla and blend on high until smooth. Taste and add more agave or honey, if desired.

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Ratings

5 out of 5
1,903 user ratings
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Comments

Judi

Ginger is easily frozen. When you need some, just grate on a microplane zester, skin and all. It's a ginger game changer. Always have it on hand, never rotten.

theGrossman

I was given a recipe from a nutritionist. No need for honey or agave which many doctors consider the same as using refined sugar. And by adding the avocado it becomes very smooth in texture. Kale Avacado Banana Pineapple Ginger

One of the few reasonable nytimes cooking commenters

For some reasonable feedback: made as written; the recipe is excellent.

Kathleen

I add frozen pineapple chunks, which make this even better @Paul

Diane

I can't eat bananas. My wise nutritionist suggested I substitute cooked sweet potato to get sweetness and thickness.

C

@Anne Asher I have no idea. But my reason is that dairy has a stronger flavour, which overpowered the smoothie. Adding a mix of whole milk and water was better, but I still preferred 100% oat milk (which I only bought to make the smoothie again as written!)

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