Tart pomegranate molasses & tahini give a Middle Eastern vibe to this healthy kale packed smoothie, which will get you well on your way to eating more veggies!
A green vegetable containing smoothie is an excellent way to start the day, as it contains one portion of vegetables and one of fruit. I’ve often said that the simplest solution towards eating a better and healthier diet is to concentrate on eating more vegetables. Have a green smoothie for breakfast and crudities for a mid morning snack and you have had at least 3 portions before it is even lunch time!
I also think that there is something very positive about starting the day as you mean to go on; if you get ahead during the day what you eat in the evening won’t matter quite so much. Simply blend and enjoy, or pour into an insulated mug and enjoy on your commute.
I love pomegranate molasses: one of my favourite recipes on the blog is my pomegranate roasted grapes served topped with slices of griddled halloumi. The contrast between the intense tart molasses, soft juicy sweet grapes and chewy, squeaky, salty halloumi is just gorgeous and something to celebrate. Of course I go through phases of eating it, but often will have it twice in a week.
Tahini is made from toasted and ground sesame seeds and is widely used in Middle Eastern cuisine; it’s essential to dishes such as hummus, baba ghanoush and halva. When you add just a little water or lemon juice the tahini will almost magically thicken, this makes it an excellent addition to dressings or soups – a trick I used in my butternut squash, tahini and lemon soup.
These two ingredients of pomegranate molasses and tahini go together exceptionally well, as ingredients from the same region so often do. I’m a bit obsessed with the pairing and used it in my yogurt, pomegranate molasses and tahini dip and my tahini and pomegranate vegan no mayonnaise potato salad.
I’ve continued my love of this pairing in this green smoothie; like all my smoothie recipes I try and cut back on the amount of fruit in favour of vegetables; in this case I’ve used leafy greens. A power blender will whizz them up into silky smooth perfection in no time.
Fruit based smoothies are delicious but it are packed with sugar and will spike your blood sugar levels, shortly followed by a crash leaving you feeling hungrier than you were before. You can find my top tips for reducing the fruit in your smoothies here. My tips for becoming a hard core green smoothie lover are below.
How to add more vegetables and leafy greens to smoothies
- Remember that you generally cannot taste a handful of leafy greens in a smoothie
- I find that leafy greens and berries just do not go well together
- Work up to it – if you are used to fruit based smoothies start using less sweet fruit
- Start with mild greens – baby spinach is ideal
- Follow up with regular spinach
- Use the leafy part of the greens to start with, add the stalks as you get used to it
- Blanching to remove some of the bitterness
- Add some mint to add extra flavour
- Cucumber is always an excellent smoothie ingredient
- Roasted butternut squash is another vegetable smoothie staple
- Keep a bag of frozen spinach in the freezer, defrost overnight in the fridge, squeeze and chuck into the blender
- Use a power blender for a silky smooth blend – a lumpy fibrous smoothie is horrible
Tart pomegranate molasses & tahini give a Middle Eastern vibe to this healthy kale packed smoothie
- 1 handful leafy greens
- 1 dsp tahini
- 1 dsp pomegranate molasses
- 1/2 frozen banana (peeled sliced)
- 6 frozen green grapes
- 250ml milk (of your choice - I like coconut milk drink)
- 1 tbsp fine oatmeal (optional)
- 1 tsp ground flax seeds (optional)
Put all the ingredients into a blender and whizz until smooth. Add more liquid if needed.
Use your choice of milk - I like coconut milk drink but almond or soy would work well. If you eat dairy kefir or yogurt would work well.
Finely ground oatmeal and flax seeds add protein and nutrients to keep you fuller for longer.