The Daily Green

The Daily Green

Hello all! Here is by far one of the most popular, repeated, and delicious recipes on Naptime Kitchen. This smoothie was 100% inspired by my mom. She gave me the original recipe and method! Really, I think it’s more the METHOD than anything that makes this baby such a hit. Let’s chat all about The Daily Green (TDG)!

 

The Method

 

Unlike most smoothie recipes, which require daily blending and getting out all of the fruits and veggies each time, TDG requires one day of prep to make anywhere from 3 to 6 quart sized bags (depending on if I buy double of each of the ingredients; I suggest doing this if you have the freezer space). And then, each bag makes 4-5 smoothies! Now, I am no mathematician, but that’s 15 to 30 smoothies prepped in just one sitting!

I know this can sound confusing, but stick with me. The reason I do that is because most everything I buy is easily divided between 3-6 bags and then nothing goes to waste. For instance, I buy a pack of 6 Persian cucumbers from Trader Joe’s and dice 2 per bag. Same goes for the celery. I just divide it between the 3 bags. 

**I have a saved story on my instagram page that goes step by step into how I prep the bags and make the smoothie!

To create 3 quart-sized freezer bags

*This recipe was created to be blended in a 64 ounce blender like a vitamix to get the optimum taste and the smoothest consistency. However, many have made the smoothie with other blenders and still loved it! I think the desire for the smoothie to be silky smooth is so it is still enjoyable three days later with no grit or chunky bits in it.

If you do not have a blender of that size, I would get the same ingredients below, but split it between 4 bags instead of 3, or even 5 bags if you need it even smaller!

You will need:

  • 1 long english cucumber or 2 shorter regular sized cucumbers 
  • 1 celery bunch
  • 1 16 oz. bag frozen mango
  • 2 bananas
  • 1 bunch of parsley (approx. 12 stems) parsley
  • 1 bunch (approx. 12 stems) cilantro
  • 1 tbs lemon juice
  • 1 tbs lime juice
  • 1 (16 oz.) bag frozen chopped spinach 
  • Optional: 2 cups coconut water

You can totally substitute anything you like! Hate mango? Try pineapple or apple. Loathe cilantro, leave it out! Same goes for the coconut water.

THIS RECIPE WAS MADE TO BE VERY FLEXIBLE! USE WHAT YOU HAVE AND DON’T STRESS ABOUT EXACT MEASUREMENTS!

To make:

  1. Start by washing and chopping your cucumber into approx. 1/2″ thick circles
  2. Wash and slice your celery into smaller stalks; like 3-4″ tall
  3. Peel and cut your bananas into 3 pieces
  4. Grab your quart size freezer bags 
  5. Add equal amounts of the cucumber, celery, frozen mango, and banana between the 3 bags 
  6. Grab your cilantro, give it a quick wash, and then cut off the majority of the stems; you do not need to take the leaves off of the stems unless your blender simply cannot handle blending it
  7. Divide the cilantro between your three bags
  8. Repeat steps 6 & 7 with your parsley

Your bags are now ready to go into the freezer!

*This is a double batch. I bought twice the amount of all ingredients. I also used parsley and cilantro cubes, made by blending 2 bunches parsley + 2 bunches cilantro in the blender with water then freezing into ice cubes. 2 per smoothie bag. You do not have to do that! I just wanted to try it for a change and it worked great!

When it comes time to blend your smoothie:

  1. Dump your frozen bag into the blender and add the 2 cups coconut water, lemon, and lime juice
  2. Blend; once well blended, begin to add your bag of frozen spinach and water as needed to keep the blender going fine (I can fit the entire bag of frozen spinach in mine; if your blender is smaller just use half of the bag)
  3. Blend on high for at least 3 minutes, or until smooth (it really takes a while to blend it all!)
  4. Pour your smoothie into your desired size mason jar (we use 16 oz. jars)
  5. Store these jars in your fridge and enjoy over the next 4-5 days! the smoothie will naturally separate in the jar, which is very normal and fine. Simply shake the jar to reincorporate! The color will also deepen as the days go by; this is also normal and totally fine.

The smoothie will have the consistency of a juice, but I still call it a smoothie because all the meat of the fruits and veggies is intact, unlike a classic juice where the pulp is discarded.

A FEW FUN FACTS:

  • Cilantro helps the body naturally get rid of heavy metals and other toxins. It’s high in vitamin K, which is important for blood clotting and is also a good source of vitamins C and A.
  • Cilantro, celery, parsley, and cucumbers are all natural kidney cleansers! Lemons and limes are great at helping detoxify the liver, while also packing a lovely vitamin C boost. They also aid the body is absorbing the nutrients found in the greens.
  • Spinach is high in zinc, as well as protein, fiber, vitamins A, C, E and K, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. In other words, it’s da bomb ?

 

If making for a smaller blender like a nutribullet:

You can do one of two things for this. Follow the recipe above and simple divide it between smaller bags; you will likely get twice as many bags. Half the lemon juice, lime juice and coconut water. 

Or…here are two other options submitted by amazing NTK followers. First one is from Brady, who makes hers in a Vitamix but doesn’t do a large batch. This is for one large serving for one or a smaller serving for two.

  • 1/2 a mini Persian cucumber (if you want to add less water- then a whole one is fine)
  • 1 stalk of celery (less if they’re the huge ones)
  • handful of herbs
  • 4 frozen chunks mango
  • 1/2 banana (whole one if you like it thick!) 
  • 2 stalks of kale
  • Small handful spinach
  • Drizzle lemon juice 
  • Add water last – just a splash at a time. you can always add more when it’s done but you don’t want to over flow
  • Handful of ice

This comes from Kate, who makes her in a nutri-bullet. Kate writes:

I make the premade quart-sized freezer bags as you suggested, usually three at a time. I make sure the more solid ingredients are split in the bag with a bunch of the cilantro or parsley.

When it comes time to make these I use the largest nutribullet canister. I put half of the premade mix in with as much spinach or kale I can scrunch in on top of it. I squeeze half of a lemon and half of a lime in this and fill to the max fill line with coconut water. Blend for 1 minute. Pour into large Rubbermaid drink canister.

THEN I do it again, only this time with no lemon or lime. After I’ve poured the second blended bit into the Tupperware I add the rest of the coconut water from the container and shake that bad boy up. Lasts my husband and I a week sometimes.

Alright everyone! I hope this was thorough and helpful. Again, it’s more about the method than anything that makes this recipe so popular. You get a fresh green smoothie daily without hauling out your blender and all the ingredients! I hope you give this smoothie and method a try.

Make it your own and enjoy! 

 

The Daily Green

July 11, 2018

By:

Ingredients
  • 1 long english cucumber or 2 shorter regular sized cucumbers
  • 1 celery bunch
  • 1 16 oz. bag frozen mango
  • 2 bananas
  • 1 bunch of parsley (approx. 12 stems) parsley
  • 1 bunch (approx. 12 stems) cilantro
  • 1 tbs lemon juice
  • 1 tbs lime juice
  • 1 (16 oz.) bag frozen chopped spinach
  • Optional: 2 cups coconut water
Directions
  • Step 1 Start by washing and chopping your cucumber into approx. 1/2″ thick circles
  • Step 2 Wash and slice your celery into smaller stalks, about 3-4″ tall
  • Step 3 Peel and cut your bananas into 3 pieces
  • Step 4 Grab your quart size freezer bags. Add equal amounts of the cucumber, celery, frozen mango, and banana between the 3 bags
  • Step 5 Grab your cilantro, give it a quick wash, and then cut off the majority of the stems. You do not need to take the leaves off of the stems unless your blender simply cannot handle blending it
  • Step 6 Divide the cilantro between your three bags
  • Step 7 Repeat steps 5 & 6 with your parsley
  • Step 8 Your bags are now ready to go into the freezer!
  • Step 9 When it comes time to blend your smoothie: Dump your frozen bag into the blender and add the 2 cups coconut water, lemon, and lime juice. Blend
  • Step 10 Once well blended, begin to add your bag of frozen spinach and water as needed to keep the blender going fine (I can fit the entire bag of frozen spinach in mine. If your blender is smaller just use half of the bag)
  • Step 11 Blend on high for at least 3 minutes, or until smooth (it really takes a while to blend it all!)
  • Step 12 Pour your smoothie into your desired size mason jar (we use 16 oz. jars). Store these jars in your fridge and enjoy over the next 4-5 days! Simply shake the jar to reincorporate!

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