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Clean recipe · cooking.nytimes.com

Green Smoothie

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

Original recipe: cooking.nytimes.com

Yield:
1 servings
Prep:
5 min
Cook:
5 min
Total:
10 min
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Ingredients

  1. ½ cup unsweetened non-dairy milk (almond, oat, soy or hemp)
  2. 1 tablespoon agave or honey, plus more to taste
  3. 2 packed cups/2 ½ ounces spinach leaves
  4. 1 ½ packed cups/1 ½ ounces de-stemmed, torn curly kale leaves (from 2 leaves)
  5. 1 thin slice/3 grams fresh ginger
  6. 1 ripe, large banana
  7. ½ cup ice cubes
  8. 1 teaspoon vanilla extract

Instructions

  1. Pour milk and agave into a blender. Add spinach, kale, ginger and banana. Blend on high until smooth.
  2. Add the ice and vanilla and blend on high until smooth. Taste and add more agave or honey, if desired.