½Mediumgreen apple(cored, seeded, and roughly chopped)
¾Cupcoconut milk(unsweetened)
¼Cupfrozen chopped spinach
Instructions
Add all ingredients to a blender
1 Tbsp seaweed or kelp, ¼ Cup frozen banana slices, ½ Medium green apple, ¾ Cup coconut milk, ¼ Cup frozen chopped spinach
Choose high, smoothie, or the puree setting, depending what your specific blender has available
Thin with additional milk, or thicken with ice or more frozen fruit as desired
(Optional) Add in a serving of any protein powder, collagen powder, or flax seeds, and mix on the lowest setting to blend
Enjoy!
Notes
To prepare dry seaweed, soak in water for 10-15 minutes, then rinse and squeeze dry. Fresh seaweed can be used after rinsing clean, or powdered works as well to skip this step
I’m using wakame seaweed today, but swap in any variety you like!
The coconut milk can be swapped for another non-dairy milk. Almond milk and oat milk are two other great choices here
Frozen spinach can be swapped for fresh spinach or kale, or omitted if preferred
The fruits are very easily swapped to create other flavors, though I do still recommend adding bananas for thickness. However, you can always use ice instead! Mixed berries are another great option for hiding the flavor and color
You may keep any leftover seaweed smoothie in the refrigerator for up to 3 days. Add ice or more frozen fruit and re-blend if it gets too watery
You can soak your seaweed and portion your smoothie ingredients ahead of time into single serve bags and store in the freezer for up to 3 months. Then, just grab, blend, and go to save time in the morning! For the milk, just use an ice cube tray to freeze into cubes
Exact nutritional values will vary based on brand and variety of ingredients, any swaps or additions, and actual quantity consumed, so please consider this a guideline only