How to Make a Perfect Smoothie

Learn how to make a perfect smoothie with this simple formula that includes fruits, vegetables, flavor boosters, healthy fats, and natural sweeteners. Say goodbye to boring blends forever.

A woman with a Vitamix filled with spinach, mango, and milk

Whether you’re completely new to the smoothie game or your toss-some-random-stuff-in-the-blender-and-hope-for-the-best approach isn’t wowing you or your go-to smoothie is feeling a little ho-hum, we have a simple solution. Try this simple formula for how to make a perfect smoothie that’s not only healthy but crave-worthy. It provides you with precise proportions for the various essential components of liquid, fruit, and vegetables (if you please) as well as some optional things you may (or may not) wish to sneak into your smoothie to make it more potent or palatable or both. And there’s still ample room for freewheeling. Our testers have offered their fave blended concoctions below. Let us know in a comment below.–Angie Zoobkoff

HOW TO FREEZE BANANAS, AVOCADOS, MANGO, AND MORE!

Okay, so it may not require an engineering degree to make a smoothie, but it does require having everything available to you when you need it. Which means that the banana that was perfectly ripe 4 days ago isn’t going to work out so well. Same goes for that avocado. And that mango. Unless, of course, you freeze them to have at your disposal whenever the smoothie need arises. And we have the perfect approach for how to freeze bananas. Which means there’s a perpetual stash in your freezer of whatever you need ready whenever you are—and not have the situation be the other way around.

How to Make a Perfect Smoothie

  • Quick Glance
  • Quick Glance
  • 10 M
  • 15 M
  • Serves 1 to 2
Print RecipeBuy the Green Kitchen Smoothies cookbook

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Ingredients

  • For the liquid base (about 1 cup total)
  • For the fruit, fresh or frozen (1 to 2 cups total)
  • For the optional vegetable (1/2 to 1 cup total)
  • For the optional boosters and flavorings (as many as you’d like!)
  • For the optional healthy fat (choose 1 & use 1 to 2 teaspoons)
  • For optional extra-thick smoothies (about 1 tablespoon)
  • For the optional sweetener (choose one)

Directions

In a high-speed blender, combine your selection of base, fruits, vegetables, flavorings, healthy fats, thickeners, and sweeteners. If you are not using any frozen fruits or vegetables, toss in a handful of ice cubes.

Blend on high speed until very smooth, 2 to 3 minutes. Serve immediately. Originally published January 17, 2019.

Print RecipeBuy the Green Kitchen Smoothies cookbook

Want it? Click it.

Recipe Testers' Reviews

My breakfast smoothie was rich and creamy and very enjoyable. It took about 5 minutes to make, including the blending time in my Vitamix.

1/3 cup plain homemade kombucha, flat
Frozen mango
Clementine
Spinach
Fresh ginger
2 tbsp Greek yogurt.

This yielded 1 large serving or 2 small servings. I ate it all as my husband didn't like it. (He doesn't like mango. Although he said it was better than he expected!)

Nice recipe framework for creating a great smoothie. Makes it really simple to experiment with different fruits, veg, and flavorings and be confident you will get a great result every time. The simple instructions and method helped! The speed of making a delicious smoothie once you've got the frozen ingredients stashed in the freezer would make me come back to it again and again. And the recipe allows for alterations based on what's in season and what's in your refrigerator!

My smoothie:
3 frozen bananas
1 English cucumber
A little grated ginger
1/4 cup Greek yogurt
1/4 cup pure maple syrup

HUNGRY FOR MORE?

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Comments

  1. It’s missing something. You got to crack an egg into it; that gives it a good boost of protein. Fellow Australians will know what I am talking about, one or two Weet-Bix doesn’t go too badly either.

    Those are especially good if you don’t like eating the products on their own.

    1. You’ll definitely get a boost of protein, Mikey, but please do keep in mind that raw eggs do carry a significant risk of salmonella.

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