Weve been putting veg in our smoothies for ages but then sweetening them with fruits and milks. Now, on the back of the sugar-free movement, its time to go fully green
Propelled by the sugar-free movement, its time to embrace and imbibe the savoury smoothie. As the US writer Sarah Barnes recently observed, in the realm of edible stuff that might make me immortal, are we all drinking our salads now?
Of course, people have been putting veg mostly green leaves in smoothies for ages, but blending them with the likes of dates, bananas, berries, nut butters and milk. With savoury smoothies, veg takes centre stage, and is often the only ingredient. Think of it as a cold soup in a tall glass, your morning smoothie regreened, with no sugar rush and subsequent hunger pangs; the vegs fibre hasnt been juiced out of existence and you have a bank of classic salads from which to take inspiration.
Most recipes suggest a base cucumber, tomato, courgette, carrot then adding greenery (smoothie staples kale and spinach, obviously, but also lettuce, rocket, etc), season to taste, spice it up (fresh chilli, hot sauce, cayenne, ginger) and add a twist (citrus, vinegar). Lastly, texture stops a smoothie being baby food: nuts, seeds, fresh herbs, or a bit of everything, blended in but also torn and scattered on top as a garnish. Here are three ideas to start with.