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Add liquid if needed, one tablespoon at a time. Repeat until all of your greens are liquified and let the blender run until there are no green chunks left. Pour the liquid greens into molds and place in a flat surface in the freezer. Freeze for at least 6 hours. Remove green cubes from the mold and place in a freezer back.
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Pour your smoothie into freezer suitable containers. Make sure that you leave a bit of space on the top (e.i. don't fill the whole container to the top) as the smoothies can expand slightly when they are frozen (and you don't want to damage your container or get your smoothie to spill out!). Always use a lid for your container to prevent.
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Put your raw spinach or leafy vegetables into freezer-safe storage bags. Seal the bag until there's about an inch left to seal, then use the small opening to squeeze out as much excess air as possible. This will save you space in the freezer and keep your greens tasting as fresh as possible. Place the bags in the freezer in flat layers.
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To freeze fresh fruit for smoothies, wash and dry the fruit, then cut it into small pieces if necessary. Spread the fruit in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the fruit to freezer-safe bags for long-term storage.
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1/2 cup frozen kale. 1/2 cup water - or until you get a good consistency. 1 tablespoon virgin coconut oil ( (optional)) 1 tablespoon chia seeds ( (optional)) In a blender, combine all the fruit and veg. Add in water. Add in coconut oil and blend everything up. Pour the smoothie into a glass and add in the chia seed gel.
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Put the leafy greens into the bag first, followed by the fruit. I do about 2 packed cups of baby spinach and 2 to 2-½ cups frozen and/or fresh fruit. You could add the chia or flax seeds, but I find they stick to the bag. (Plus, sometimes I like to soak my chia seeds before blending.) 5. Working for your blender.
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Add water and blend. You may need to scrape down the sides of your blender a few times to ensure all leaves are puréed. After blending, if mixture looks separated (frothy on top, liquid on bottom), stir, then pour into. Freeze in freezer. Pop out of ice cube trays, store in freezer safe container.
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If you have a lot of fresh leafy greens that you don't use often, learn how to freeze them for smoothies. The process is quick and easy. Simply chop the greens into small pieces and pack them in a pot. Cover the pot and allow the greens to stand for one minute. Then, drain and rinse them under cold water. Once frozen, remove from the ice cube tray and store in a freezer-safe container.
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To freeze and thaw your smoothies, simply blend all of your ingredients together (without any liquid), pour into a freezer-safe container or ice cube trays, and pop it in the freezer. When you're ready to drink it, remove it from the freezer and let it thaw for about 15 minutes, sometimes more depending upon how cold your freezer is.
Frozen Greens for Green Smoothies B. Britnell
Blending and Freezing. 1. Wash your greens. Even if the containers say that they are pre-washed. You want to make sure that all of the greens are fresh and not starting to spoil and also get rid of any leftover dirt that might be there. 2. Add a cup of water to the blender. 3. Start putting greens in your blender.
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Wash, dry, and remove kale leaves from the stems. Place into a zip top freezer bag. Seal the bag, removing as much air as possible. Freeze! Remove frozen kale from the freezer. Crush the leaves to make them easy to measure for smoothies and to help the bag take up less space in the freezer. Measure out ½ cup for your green smoothie.
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Instructions. Divide oats, bananas, strawberries, mango, blueberries and spinach into 4 (32-ounce) widemouth glass jars with lids. Place in the freezer for up to 1 month. Combine contents of one bag and 3/4 cup almond milk in blender until smooth. Serve immediately.
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Prepare the green smoothie as directed, then pour into the molds of an ice cube tray. Freeze for up to 3 months. Add the frozen smoothie cubes to a blender with a splash of almond milk for an easy smoothie on demand. You can also pre-portion your fruits and vegetables for each smoothie into a ziptop bag and freeze.
Frozen Greens for Green Smoothies B. Britnell
Blanching will stop the enzyme actions and also destroy certain enzymes that make leafy greens bitter. Wash the freshly harvested greens and blanch them in boiling water. Most greens need to be blanched for 2 minutes, collard greens for 3. Cool and drain immediately. Now put them into a freezer bag or container.
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Seal the greens. Now measure the greens and start putting them inside the bags. Make sure that the containers are freezer safe and BPA free. Press out all the air as much as possible and then seal the bag. Finally, pop the green bags inside the freezer for as long as it is right.
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All you need to do is throw kale in a blender, blend, and add water until it purees and becomes the consistency you want. Then pour into muffin tins and freeze. Once frozen remove from muffin tins, put into a plastic bag, and place in the freezer. Learning how to freeze kale, spinach, and other greens ahead of time will help you save money and.
