Green smoothies are awesome. That’s a fact. They actually don’t even take all that much time to prepare, but sometimes in the morning pulling ten different items out of the fridge, freezer, and pantry isn’t the most appealing thing to do. Not to mention that time may not allow for such things.
I got the idea to pre-prep green smoothie ingredients in baggies and store them in the freezer in passing from another blog (I can’t remember who now!) several years ago. A few weeks ago, I finally decided to try it out.
I started with just two. I wanted to make sure that all the ingredients froze okay. I was pleasantly surprised to see that it worked! Even the avocado froze beautifully (while perfectly retaining its green hue).
A few weekends ago I decided to go for it and prepared five baggies of green smoothie ingredients for the week. I would have done ten, but I ran out of baggies.
When I tried my first few, I waited until I was preparing the smoothie to add the stevia and ice, thinking that the stevia might stick to the bag and not get in the smoothie, and that the ice could wait.
The next time I added the stevia last, sprinkling it on to the other ingredients, and even added the ice cubes so I would only have to add water when making smoothies. I was pleasantly surprised to find that there was no difference in taste or quality of the smoothie.
- 10 sandwich sized zipper baggies
- NutriBullet or other blender
- 2 tablespoons chia seeds
- 2 tablespoons raw sunflower seeds
- 1 handful spinach
- 1 handful kale
- 2 tablespoons blueberries
- a few cranberries (optional – I am just using them up from Christmas!)
- 1/8th avocado (for creaminess, doesn’t add much flavor)
- 1 teaspoon lemon juice (optional)
- 1 serving stevia
- 4 ice cubes
Directions for Freezing
Place chia seeds and sunflower seeds in their own baggie, and then set aside. Add all the above ingredients into another baggie, in the order they are listed above. The ingredients kind of freeze together for the most part, so when it comes time to add them to the blender, you can reach in the bag and take out everything in one big clump. I am adding lemon juice to help my skin currently, but I don’t think this is necessary to the taste of the smoothie. I also add the stevia last, sprinkling it over the ingredients since it is such a small amount and I don’t want it to stick to the bag.
Place the sealed seed baggie in the baggie with the other ingredients, seal, and freeze (I made a few fresh while I was at it because why not?).
Directions to Make Smoothie
Add the seeds only to the belnder, and cover with water. Blend until the mixture turns into a creamy or pasty substance. You might need to add more water if the seeds aren’t completely integrating with the water. I usually take the cup off at least once and shake it to get some of the seeds that stuck the sides of the cup near the bottom.
Then add the rest of the ingredients from the baggie, cover with a generous amount of water (about three-quarters or more of the way up your ingredients), and blend. Again, I usually take it off to shake at least one time to get everything blended.
This is the smoothie we are currently enjoying as it uses fruit with less sugar, but enough that it tastes good. And I really love the flavor the sunflower seeds add to it. If you are new to green smoothies, you might want to try adding more and different fruit at first until you are accustomed to the taste (and idea) of drinking something green (or purplish-brownish, in this case. But I promise it is yummy!).
Obviously you could use this method for any green smoothie recipe you like, or if variety matters to you, you could label the baggies with a Sharpie so you know what’s what.
I am trying my best to reuse the baggies because I hate to waste a bunch of baggies. I am also trying to think of storage containers that would be better and will share if I come up with anything. If you have suggestions on better storage containers for frozen green smoothie ingredients, I would love to hear them! Happy smoothie-ing!