I tend to find most smoothies too sweet for my taste, so my version has an almost equal balance of fruit and vegetables. If you make it using kiwi fruit, it tends to be a little more savoury and ends up vivid green (as pictured).
If you use berries it’ll be a little sweeter and a deep purple shade. Freezing the chopped fruit the night before means you won’t need any ice cubes. I often use chilled chamomile or jasmine tea instead of water, too.
50 g (2 oz) kale (or other green leaves, such as spinach)
50 g (2 oz) cucumber, roughly chopped
handful of mint leaves
1 banana, roughly chopped
1 kiwi, peeled and chopped (or 100 g/31/2 oz mixed berries)
10 g (1/3 oz) fresh ginger root, roughly chopped
handful of ice cubes
250 ml (81/2 fl oz/1 cup) cold water or herbal tea
Put all the ingredients in a blender (ideally a high-speed one) and blend until smooth.
A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant). Buy the book here.