Make Your Own Starbucks-Inspired Kale Smoothie

Starbucks made news with their new healthy menu offering—here’s how you can whip one up at home.
Make Your Own Starbucks-Inspired Kale Smoothie

Did you hear the news? The “it girl” of leafy greens, kale, has hit the masses thanks to Starbucks smoothies, made in strawberry, mango carrot, and sweet greens flavors.

These new smoothies are made with Starbucks’ cold pressed Evolution Fresh juices and Dannon Greek yogurt. At home, you can use these same two ingredients and customize your smoothie by adding protein powder, more fruit, and everyone’s beloved green—kale.

Want to try these Starbucks-inspired smoothies at home and save some “green” in your wallet? Try these variations.

Super Simple Fruit and Veggie Smoothie

No juicer? No problem! Pick up your favorite Evolution Fresh juice from Starbucks or a local retailer. Blend with your favorite plain yogurt—Siggi’s or plain Chobani adds protein. Toss in some kale, ice, and voilà, a Starbucks-inspired smoothie.

Ingredients:

1 cup juice

1 cup yogurt

3 kale leaves, stems removed

½ cup ice cubes

With all the varieties of Evolution Fresh juices, you can make any of these flavors: carrot orange mango, essential greens with lime, essential vegetable, organic avocado greens, orange, mango, organic grapefruit, and organic strawberry lemonade.

Whole Fruit and Veggie Smoothie

If you have a good blender or juicer, you can certainly use your own combination of fresh fruit and veggies to make even more varieties. A juicer will help remove fiber and pulp from vegetables and fruits, but if you don’t mind them in your smoothie, a blender can do the job too.

Basic Ingredients:

About 1 cup whole fruits and vegetables

1 cup yogurt

½-1 cup water, coconut water, milk, or soymilk

Blueberry Avocado Smoothie Ingredients:

½ cup blueberries, ½ avocado, ½ cup baby spinach

1 cup yogurt

½ cup water, coconut water, milk, or soymilk

Orange Banana Carrot Ingredients:

1 orange, segmented

½ banana

3 baby carrots, chopped to assist with blending

1 cup yogurt

½ cup water, coconut water, milk, or soymilk

Rebecca Scritchfield is a registered dietitian/nutritionist and founder of Capitol Nutrition Group in Washington, DC.

Want to share a healthy recipe with Well Being? Email details to wellbeing@washingtonian.com.

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