Recipe: Not Just Any Old Green Smoothie Baby

Recipe: Not Just Any Old Green Smoothie Baby

Is it okay for me to admit that I’m afraid half of you, my visitors, will quickly move on after you’ve only given this recipe a quick glance?

I was nervous about even publishing this recipe. It was ready last week. I put it off. I toyed with umpteen different names because I felt the need to do a little razzle-dazzle to bring you in, get you on board. In order to at least get you to try it, I thought I might need to distract you from the fact that…

this smoothie is green

really, really green

it’s as green as green can be



The real issue at hand here is, this smoothie has Cilantro in it. There, now it’s out. Please don’t leave. Let’s strike up a bargain here. You can make the smoothie without Cilantro. It will still be good and good for you but I’m afraid it just will not be the same.

I think if you were to look it up in a foodie dictionary, you would find the following definition —

Cilantro ==> “polarizing herb, as to divide into sharply opposing factions: The Cilantro has polarized blog readers into love it and hate it groups.


Fact: Cilantro is the most popular herb in the world. Yay people, you do love it!
Fact: Cilantro is an ancient herb. Its name comes from the Greek word koris, meaning a stinky bug. Ahh, maybe that’s why people hate it?

As you may have guessed, my feet are firmly planted in the Cilantro love it group and have been since long before I found out about Cilantro’s medicinal and nutritional properties. You can read more about the benefits on Lindsay Loves Veggies blog. Her Cilantro Pineapple Smoothie recipe inspired this Green Smoothie Baby. I plan to try Lindsay’s version. Just waiting for my avocado to ripen.

Do you partake of green smoothies? For the longest time, I’ve had a love of fruit smoothies but it’s only in the last year that I became brave enough to try green smoothies, or ones made with veggies. In addition to the green ones, I enjoy my Roasted Pumpkin Chai Smoothie that I make with Roasted Butternut Squash these days…oops, I bet I lost a few more readers right there :(


As far as green smoothies go, this Green Smoothie Baby is kinda a grown-up one. In fact I think if you were to add rum, it would taste like a Mojito. Hmmm, something to consider…

Rum aside, I haven’t tried spiking it (yet), this Green Smoothie actually does have kid approval. At least it’s approved by our little Broccoli Man. My 3-year old grandson likes it. Don’t you think smoothies are a fantastic way to get kids to consume more veggies?


Now about the Cilantro, if you’re in the love it group with me, you have to try this smoothie! As Lindsay says

Cilantro and pineapple has always been one of those combinations that surprises me by how well it works

If you’re in the hate it group, you should consider easing into giving Cilantro another try (remember it’s good for you). Leave it out of the first Green Smoothie you make and only add a small amount of the herb to the next one and the next one after that. Continue working your way up a few Cilantro leaves at a time, until…

…welcome to the love it group!


There, we’ve got that settled. Let’s change the subject. Do you want to talk about Kale?

Until recently I couldn’t understand what all the fuss was about. Cooked Kale is not my thing. Raw Kale, I’ve recently discovered, is more my style. Kale Chips, ho-hum for me. Raw Kale added to a salad, yes please.


I wasn’t crazy about Kale in my Smoothies until after I discovered Baby Kale. No more strongly flavoured, too-tough-for-my-standard-blender-to-break-down, mature Kale for me. The baby kale leaves and stalks are tender with a slight bit of crunch and the flavor is mild.

Kale leaves are loaded with antioxidants and fiber. I’m not a nutritionist but I suspect the young leaves in the Baby Kale don’t have the same level of nutritional benefits as the mature leaves but I still think you can feel good about adding any greens to your diet, especially raw ones.

Where to buy Baby Kale? Watch for it at your local Farmers Markets, or you should find it in clamshell packages at local Supermarkets. I use Earthbound Farm Organic Mixed Baby Kale. At first I was driving to the closest whole foods grocery store, which was a twenty-minute drive away and then I asked the Produce Manager at a nearby Produce Store if he would bring it in. He reluctantly agreed. Now I have to make sure I get there early on delivery days otherwise I might be out of luck. Apparently there are others in the neighborhood who share my love of Baby Kale.


I have this Green Smoothie for breakfast about 3 or 4 times a week. So often in fact I’ve started pre-packing most of the ingredients in zip-lock bags and storing them in the freezer. Makes things quicker and simpler in the morning. All I have to do is empty the contents of one bag into the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up and yum, drink it on down.

Finally, I have one more selling point for this Green Baby. There is no added sugar. None, not a drop. You don’t need it. The pineapple and honeydew give this smoothie enough sweetness and the fresh mint adds a refreshing, well, ah, minty-ness.

So much goodness. Told you, this is not just any green smoothie baby.


Pineapple Honeydew Baby Kale Smoothie
Prep time: 
Total time: 
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo
  • Always refer to packaging labels for the most up to date allergy information
  • 1 Cup pineapple, cubed and frozen
  • 1 Cup mixed baby kale greens
  • 1/2 Cup honeydew melon, cubed and frozen
  • 1/4 bunch fresh cilantro, about 1/4 Cup loosely packed
  • 2-3 sprigs fresh mint, about 2 Tbsp
  • 1 1/2 Cups coconut water
  • 1 Tbsp psyllium husks (optional)
  1. Add all ingredients to a blender. Blend until smooth. Pour into your favorite glass and enjoy!
Timesaver: prepack most of the ingredients in zip-lock bags and store them in the freezer. I make up 4-5 bags at a time. Measure the following ingredients, pineapple, baby kale, honeydew, cilantro and mint, seal and freeze in quart size zip-lock style bags. When you’re ready to make a smoothie, empty the contents of one bag in the blender. Add 1 1/2 Cups coconut water and 1 Tablespoon of psyllium husks, whirr it all up until smooth.

Laureens Signature


To see a text listing of Laureen’s gluten free recipes, click here

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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  1. Tywana says:

    WE Love Cilantro around these parts! I can’t wait to try it (minus the Honey Dew) we are not big melon fans but I wold imagine I’d be able to forego it for Mango chunks which I do always have in the freezer! I need to get to Trader Joe’s for the psyllium husks. Thanks for sharing this. My girls (now 4 and 7) were raised on green smoothies as well as green juices. They got all giddy when I showed them the pictures! You’re an awesome Nana! Take care and thanks again for sharing….

  2. Lois Christensen says:

    I love your idea of putting the ingredients ahead of time together in a baggie! Thanks for sharing on Foodie Friends Friday!

  3. I love the way you prepare the ingredients for this smoothie ahead. What a great way to ensure a nutritious breakfast! I haven’t tried green smoothies yet, but I’ve been reading so much about them I’m definitely looking forward to tasting them. Your recipe will be a great place to start :)

  4. vegetarianmamma says:

    I need to try adding cilantro in it! YUM Got it pinned and tweeted! Thanks for linking up at GFF!

  5. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

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