I frequently make smoothies for my son and I, either for breakfast or a mid-afternoon snack. They taste great, pack in some nice vitamins and fiber, and we get to use straws (which is always a hit with a 20 month old.)

All of the vegan and vegetarian folks are really big on ‘green’ smoothies – I was skeptical at first. Could I really incorporate something as distinctive as spinach or kale into a smoothie, and not have it taste like cold veggie soup?

And please note, I do NOT have a fancy blender. It is a 10 year old Krups, that I’m certain didn’t cost more than $50.

The great thing about smoothies is that you don’t need a recipe at all. Just throw in what you have on hand, what you like, and chances are it’s going to turn out pretty good. But just in case you are nervous about adding in some green, here’s a template to get you started.

Green Smoothie

1/4 fresh pineapple (or 1 cup frozen)
1/2 fresh mango (or 1/2 cup frozen)
2 large curly kale leaves, tough stems removed
juice of one lemon
1 fresh or frozen banana
1 T honey
1 cup water
enough orange juice to immerse the solids
if you used all fresh fruit, throw in a handful of ice cubes

Whirl in blender on high, until everything is blended, and you no longer see tiny kale particles (may take several minutes if your blender is puny like mine.) Makes enough for 2 adults, and one toddler. Serve cold, with a straw.

Variations: endless! Substitute spinach for kale (it blends up a bit smoother), and frozen berries of any kind make a delicious addition – but be aware, if you add a red or blue fruit, your lovely green hue is muddied (although the taste is still wonderful.) If you like a thicker smoothie, add a few generous spoonfuls of plain yogurt. If I’d had leftover coconut milk from making curry, I think a 1/4 cup of that would have made this smoothie into something delightfully tropical.