I have been on one of the most intense green smoothie kicks of my life over the past couple of weeks. Today I’ve got a new one for you that makes use of an ingredient for which I’ve struggled to find a use in the past…
Now, you may be thinking one (or more) of the following things:
- Gross! Broccoli in a smoothie?!
- What do you mean you’ve struggled to find a use for those? Just eat them, dummy!
- This is not new. I do this all the time. <—the thoughts of my very enlightened, smoothie guru readers!
But seriously, I eat broccoli ALL. THE. TIME. And this does usually include parts of the stalk. However, I just have a *thing* about the proportion of stalk to floret that I want to have in a dish (it can only be like, 30:70, max, but preferably closer to 20:80). This means that 99% of the time, I have some broccoli stalks left over.
They can be composted, of course. But really that is such a waste of money (since you pay for broccoli by weight), not to mention outstanding nutritional value (including folate, potassium, and Vitamin C)!
So I finally decided to take a flyer on using it in a smoothie, and lo and behold, it blends right in, adding bulk and tons of nutrients while imparting no detectable broccoli flavor. Win!
Tropical Ginger Green Smoothie with Broccoli Stalk
Yield: 1 very large smoothie
Vegan, dairy-free, soy-free, gluten-free
1 cup water
1 large frozen banana
1/3 cup frozen strawberries
1/2 cup frozen mango or pineapple chunks
1 broccoli stalk, roughly chopped (about 1/2 cup)
1 inch piece fresh ginger, peeled and cut in half (use about half this amount if you don’t adore ginger…I *adore* ginger)
2 big handfuls baby spinach (about 2 cups)
(optional) agave nectar to sweeten, if necessary
Have you ever tried broccoli stalks in a smoothie before? What other leftover veggies have you smoothie-fied?