• Prep-time: / Ready In:
  • Makes 4 smoothies
  • Serving size: 1⅛ cups
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These groovy smoothies are a great treat to whip up for Earth Day, and they'll taste just as delicious any day of the year! The smoothie base, which features sweet banana, nutty almond butter, and citrusy orange zest, is divided into two parts and infused with differently colored fruits: The green mixture features kiwifruit and spinach, while the blue mixture is colored with juicy blueberries. Swirl them together in an Earth-like pattern, and be sure to use a clear glass so you can see the magical colors mix together! Top with a few extra spinach leaves for a cute, earthy garnish.  

For more inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,

Ingredients

  • 3 bananas, cut up and frozen
  • ½ cup unsweetened applesauce
  • 1 tablespoon almond butter
  • 1 teaspoon orange zest
  • ¾ to 1 cup unsweetened, unflavored plant-based milk
  • 4 cups fresh spinach
  • 2 kiwifruit, peeled and sliced
  • 2 cups frozen blueberries

Instructions

  • In a blender combine bananas, applesauce, almond butter, and orange zest. Cover and blend until smooth, gradually adding milk as needed (about ½ cup).
  • Pour half of the smoothie into a large measuring cup. Add spinach and kiwis to the remaining smoothie mixture in blender. Cover and blend until smooth. Pour green smoothie into a second measuring cup. Return reserved plain smoothie to blender; add blueberries. Cover and blend until smooth, gradually adding the remaining milk as needed.
  • Alternately pour the green and blue smoothie mixtures into tall clear glasses.
Nutritional Information:

Per serving (1⅛ cups): 194 calories, 41 g carbohydrates, 4 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 61 mg sodium, 7 g fiber, 24 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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