Frenkiel David - Green Kitchen Smoothies: Over 50 Ways to Build a Modern Smoothie

PRAISE FOR GREEN KITCHEN STORIES

Green Kitchen Stories has been a massive inspiration to me over the last few years it was my go-to blog from the very beginning and I love all their books, too. Everything they create is so beautiful, inventive and delicious theyre a truly unique family and Im really excited about their new book!

ELLA WOODWARD, author of Deliciously Ella

The inspired recipes that emerge from David and Luises kitchen are always fresh, vibrant and truly irresistible. I could happily gaze at their food and photographs all day long.

AMY CHAPLIN, award-winning cookbook author of At Home in the Whole Food Kitchen

David and Luise have revolutionised our assumptions about healthy food everything they do proves that real food and simple meals can be delicious, gorgeous and decadent.

CALGARY AVANSINO, author of Keep It Real and Contributing Editor, British Vogue

Green Kitchen Stories are my total inspiration, creating the perfect marriage of healthy and delicious. Get ready to see healthy as a way of life: this book is a must!

MADELINE SHAW, author of Get the Glow

Green Kitchen Smoothies is packed with vibrant, energizing, and unique smoothie and juice recipes. Every smoothie-lover needs this inspiring cookbook in their repertoire!

ANGELA LIDDON, New York Times bestselling author of the Oh She Glows cookbook and founder of OhSheGlows.com

CONTENTS

The first drink Luise and I shared together was not a smoothie. Instead it was an absurdly strong Cuba Libre with muddled lime, ice, at least a quarter bottle of dark rum and only a touch of cola in it. It was mixed by my friend at a late-night afterparty in a tiny apartment close to Campo de Fiori in Rome, Italy. It was probably the very opposite of a smoothie but if it wasnt for that drink, I dont think we ever would have made any smoothies together.

Fast forward nine years and we have since then moved to Stockholm and had two children, Elsa, six, and Isac, one-and-a-half. During this time we also started the food blog Green Kitchen Stories, which eventually allowed us to change careers to work full-time with food, nutrition and photography. Luise refuses to give all the credit to that Cuba Libre, but personally, Im pretty grateful for it.

Today we spend a large part of our days in the kitchen and behind the camera, creating wholesome plant-based recipes for our blog, apps, books, workshops and whatever freelance work we manage to squeeze in. We both love to cook, but with the inevitable recipe fails that are bound to happen when you experiment in the kitchen, long freelance working hours and two kids running laps around our legs, smoothies have become a necessity in our lives. They are a quick, easy and delicious way to refill energy before the dinner is ready, and also a great way to sneak some extra vegetables into our kids diet.

We often make smoothies for breakfast, sometimes as a healthier midday alternative to sweet snacks and drinks, other times for dessert and always after a workout. One of our favourite things about smoothies is that they dont call for special kitchen ninja skills like, lets say, making a lemon meringue cake does. The only skill needed is basically just knowing how to chop and push a button. Even Elsa has started making her own smoothies now (with our supervision when she uses the blender).

Since smoothies have become such a common meal for us, we have also picked up some tricks and ideas on how to make them more interesting and varied. Some days call for quick-and-easy smoothies simply poured into a glass. Other days we add extra berries, fruit, nuts or grains unmixed to the glass to create a contrast in flavour and texture. We also tend to pour them in layers for a more interesting and visual drinking experience. Another trick is to make them a little thicker, pour into a bowl, cover with toppings and eat with a spoon. Theyre delicious and more nourishing as you have a larger area to fit toppings on.

We have gathered all those different types of smoothies in this book. Our hope is , where the strawberries in the bottom of the glass paint beautiful patterns as you pour over the shake. Impressive as it may look, it takes no more than five minutes to make and has only five ingredients! Needless to say, it also tastes divine. Most of the showstopping smoothies are, in fact, easier than they look.

Apart from the smoothies, we have included a small Basic Recipes chapter with the muesli, granola, that we refer to in many of the other recipes.

There is also a chapter on Juices the sister of smoothies with more vegetables, less fruit and no fibre. And one chapter with our favourite nut milk blends. Some of them also include a few unusual ingredients like chia seeds, beans, aa and pumpkin. We finish the book with a Desserts chapter, which includes smoothies that are more on the sweeter side, as well as two frozen varieties.

Over the next couple of pages we will explain how to use this book, list some ingredients that can be good to stock up on, as well as share some helpful tips and tricks to improve your blends. We have also included a quick guide to what tools and appliances you might need.

Most of the recipes in this book are entirely new and previously unpublished. We have included some favourites that we created through years of blogging and also from the smoothie section of our app. All of the smoothies have been tested thoroughly, not only by us but also by a separate tester (thank you, Nic!), and all of the recipes can be made dairy- and gluten-free.

We hope that you will find this book inspiring and helpful. And if you just incorporate a few of these smoothies into your weekly or monthly routine, you will discover how much easier it is to get through long days feeling energized from the inside out.

DAVID

Blending smoothies isnt a science and shouldnt be; therefore, we have tried to keep the recipe instructions short and easy. We have specified weights when we felt it was needed, but realize that most of you wont weigh your ingredients anyway and have therefore tried to use average-sized fruit and vegetables.

When it comes to flavour, we ask for your help. The sweetness of bananas or creaminess of avocados varies a lot depending on how ripe they are; some dates are half the size of others; and mangos picked ripe and eaten in Mexico or Southeast Asia are a whole different story from the ones that are picked while still green and shipped far away. Adapt the ingredients to what is in season where you live or stock up on frozen fruit and vegetables. And make it a habit to always taste the smoothie while still in the blender. Are the flavours balanced? Does it need more sweetness or tartness? We know how we want it to taste, but you are the one drinking it, so trust your own instincts.

As we mentioned in the introduction, we drink smoothies for breakfast, as a midday snack, after a workout or as a dessert. We usually dont replace our main meals with smoothies unless it is a really busy day or we need to give our digestive system and cleansing organs a break.