Source: Recipe developed by Megan Szpak, Cornell Cooperative Extension of Tompkins County
Serving size: 1 1/4 cups
Servings per recipe: 2
This delicious smoothie is loaded with calcium, potassium, Vitamins C, D and A. It's a nutrient powerhouse!View Nutrition Facts
2 cups fresh spinach, rinsed well
1 cup skim milk
1 cup fat-free vanilla yogurt
1 frozen banana (remove banana peel prior to freezing)
mint leaf, optional
1. Put spinach, skim milk, yogurt and optional mint leaf in blender. Blend until smooth.
2. Add frozen banana to blender, and blend until smooth. Serve cold.
Have you ever had bananas become too ripe to peel and eat? When a banana gets this ripe, it's the perfect time to peel and freeze it, and use it later in a smoothie!
More About Spinach
How to Select
Choose fresh, crisp, green bunches with no evidence of insect damage.
How to Store
Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.
How to Prepare
Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.
You Might Also Like
Adding a sweeter veggie like carrots to pancake batter is a great way to add more nutrients, fiber, and energy to a breakfast!
This tasty wrap features a fall favorite-apples! Shake up the kid's lunches by sneaking this fruity favorite in.