1large orange— or 2 small ones , peeled, sectioned, & frozen
1big handful fresh— curly parsley, stems and all (roughly 20 g)
1small handful fresh mint leaves— roughly 10g
1tbspmild olive oil— to taste
2cupsfiltered water— or coconut water
1-3tbsphydrolyzed collagen— non-gelling gelatin
1-3tbsphemp seeds— the shelled kind
1small pinch unrefined sea salt
a high-speed blender
a baking tray
bee's wrap or another food wrap— to cover fruit while it's freezing
measuring spoons and cups
glasses for serving
Peel, chop, and freeze the bananas and oranges the night before. I do this by placing a sheet of parchment paper on a baking tray and laying the fruit out in a single layer. Cover & pop it into the freezer. This way, the fruit freezes in single pieces and doesn't stick together. Easy-peasy!
In the morning, place the fruit and water (or coconut water) in a blender and blend until smooth.
Add in the parsley and mint, and blend until smooth.
Finally, add in the olive oil and any optional ingredients, and blend until fully incorporated. Serve and enjoy cold!
Breakfast Prep: You can easily prep multiple smoothies for the week ahead - just freeze more fruit on your baking tray! Once the fruit is fully frozen, I transfer it to an air-tight container to maintain the fruit's flavor integrity.
Ice Ice Baby: Some people like ice in their smoothies. If you're one of these people, I recommend starting with a 1/2 cup of ice, added in at the end. Blend, taste, and add more if that is your preference.
Zoom-Zoom: This recipe benefits from the power of a high-speed blender. You can still achieve a delicious smoothie with a regular blender and a touch of patience: Start by blending the bananas with the water, blend until smooth, then add in the oranges, blend, then the parsley, blend...you get where I'm going with this.
Play with your food: You can easily use all parsley or all mint for this smoothie. My original recipe called only for parsley — no mint. Now that it's summertime, I was inspired to add in fresh mint for its cooling, refreshing flavor and digestion support.
For the non-experimental types: If you prefer, you can use coconut oil in place of the olive oil. Although I encourage you to first try this recipe with olive oil — that subtle, savory note is so good.