This Winter glow green smoothie has a bit of spice from ginger and cinnamon, sweetness from pear, and protein/creamy-ness from hemp hearts. Fresh lemon brightens everything up in this healthy breakfast smoothie.
I have been drinking so many green smoothies. I do have some travel coming up and with busy (typically indulgent) holiday times on the horizon, I’m taking a “fuel” approach to my meals these days. The simplification has been surprisingly relaxing, not gonna lie, but variety is a challenge. I keep leaning on the typical healthy vegan smoothies, but also the same roasted veg/salad/whole grain bowl combos day after day.
So in the interest of sharing more of my real life food, I’ve got a recipe for a smoothie I made up when I was getting a little tired of the old peanut butter and banana combo. The base here is ripe pear and hemp hearts, with lots of warm spice and a fresh burst of lemon.
I picked up an excellent smoothie tip from my bud Lily a while ago: instead of using non-dairy milk as your liquid, you can just scoop in some hemp hearts and add water to the blend. You’re basically making fresh hemp milk AND your smoothie at the same time. No soaking necessary. So smart! You can also just make hemp milk ahead of time in a big batch with my Maple Cinnamon Hemp Milk recipe.
Hemp hearts are one of my favourite everyday superfoods. Compared to some of the other weird and wonderful fruits/powders/herbs/seeds, hemp is quite affordable and (where I live) totally accessible. It’s also a complete, totally sustainable protein source. I added hemp to pretty much everything when I first went 100% plant-based because I didn’t have a great handle on cooking yet and was looking for a mega nutrient boost. I still add hemp to everything though haha.
The flavor is nutty and slightly sweet-grassy, which makes hemp quite diverse. In addition to smoothies, I love using hemp hearts in place of pine nuts for pesto. Lately I’ve been making a kale and oregano pesto with a hemp base for drizzling on bowls and tossing with zucchini noodles. I just use this recipe, replacing the almonds with hemp and adding a couple sprigs of fresh oregano.
And another one: I always have some sort of nut-based vegan “parmesan” on hand for sprinkling, and hemp works perfectly for it. In my little electric coffee grinder, I combine ¼ cup hemp hearts, 1-2 tablespoons of nutritional yeast, and a good pinch of salt. I pulse the mixture a couple times and it’s done. Delicious, so healthy, and super easy (looove my spice grinder).
I hope that you’ll try this super fresh green smoothie combo!
Winter Glow Green Smoothie with Hemp & Ginger
- 1 cup chopped greens (I like a 50/50 mix of baby spinach and kale)
- small handful fresh mint leaves
- 2 tablespoons hemp hearts
- 1 inch piece of fresh ginger, peeled and chopped
- ¼ teaspoon ground cinnamon
- pinch of sea salt
- ½ teaspoon MCT oil
- 1 teaspoon fresh lemon juice
- 1 ripe pear, cored and chopped
- 1 cup water
- I think a pinch of ground cardamom would be so delicious in this smoothie.
- I peeled my pear to get that ultra green shade (always doing it for the photo haha), but normally I’d leave it.
- I like using a mix of mild and strong greens for a green smoothie like this one. If your taste buds are hardy enough for all kale though, definitely go for it ;)
- The pear should be quite ripe for the right level of sweetness.
- This smoothie ends up being room temperature, which I like in this colder climate.
- In an upright blender, combine the greens, mint, hemp hearts, ginger, cinnamon, salt, MCT oil, lemon juice, pear, and water. Blend the mixture on high until completely smooth. Enjoy the winter glow green smoothie immediately, with an extra sprinkle of hemp hearts on top if you like.
*This post was created in partnership with Manitoba Harvest. All opinions/endorsements are my own. Thanks for supporting!