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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 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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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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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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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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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.
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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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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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Blanching is best to do in small quantities: four cups of packed greens per gallon of boiling water. When the water returns to boil, you can start counting blanching time. You should blanch collard greens for three minutes, other greens for two minutes and very tender spinach leaves should be blanched for 90 seconds.
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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.
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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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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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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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Freezing Spinach in Cubes: Add 2 cups spinach and 1/2 cup water to blender and blend until the leafy chunks are gone. Pour blended ingredients into an ice cube tray and lay flat in freezer to freeze. Store leafy green cubes in a freezer-safe storage bag until ready to use.
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Start by adding the frozen veggies to your blender with the other ingredients, like fruit, yogurt or milk, and protein powder. Next, blend everything until you reach a smooth consistency, about 30-60 seconds. If it's too thick for your liking, add more liquid (like almond milk or water) to thin it out.
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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.
