Hot and Spicy Vegetable Smoothie Recipe

Here’s an experimental smoothie I came up with that is made with no sweet fruit. That’s right – no bananas, mangoes or pineapple – just vegetables! I was actually surprised how tasty this was. In fact, I’ve been drinking this savory smoothie (and variations of it) daily for the past two weeks.

Non-sweet fruit and veggies are lower in calories then sweet fruit, so this makes quite a large (42 ounce) smoothie for only 300-400 calories. A smoothie this size isn’t too much for me to drink, but it might be a bit overwhelming if you’re not used to it. If you can’t drink that much all at once, you can cut the recipe in half or make the whole thing and drink half now and half later. Just beware that it’ll be a low calorie smoothie.

This smoothie will provide you with all your vegetable needs for the day and then some!

Hot and Spicy Veggie Smoothie Recipe

  • 8 organic vine tomatoes
  • 2 large organic red bell peppers
  • 1 organic zucchini
  • 2 or 3 onion slices (I used white onion)
  • 8 large organic celery stalks
  • 1 teaspoon flax seeds
  • 1/2 teaspoon dulse flakes
  • 1 tablespoon chili powder
  • dash of cayenne pepper
  • 1/4 avocado (optional to thicken)

Blend the tomatoes on high until mixed.  (I use a Vitamix) This will give you enough liquid to mix the rest of the smoothie since I recommend not adding water to it. Add the peppers and zucchini and blend until mixed. Finally, add the remaining ingredients and blend for 30 seconds or until smooth.

Variations

You can add a small clove of garlic to this and it’s quite tasty. Of course, you can make this smoothie non-spicy by leaving out the chili powder and cayenne and using your favorite herbs instead. Dill, oregano, parsley and cilantro would be delicious. Add a squeeze of lemon or lime to add a new twist to the smoothie flavor.

Feel free to experiment with leafy greens too. If you add greens, either replace the celery or reduce the amount of celery you add, especially if you are using chard (due to the sodium content). A couple handfuls of fresh baby spinach, beet greens or even kale would taste good in this. I’d steer clear of using dandelion, arugula or other extremely bitter greens. Greens will boost the calcium, iron and mineral content while providing some additional beta-carotene and vitamin K.

This smoothie has 13 grams of protein, but if you wanted more, you can add a scoop of plain hemp or rice protein powder.

I’ve included nutrition information for a low-fat version of this smoothie below (without avocado).

Nutrition Information (with avocado)

Calories: 376
Fat: 11g
Protein: 13g
Carbohydrates: 59g
Calcium: 26% RDA (Recommended Daily Allowance)
Iron: 4.4mg
Vitamin A: 503% RDA
Vitamin C: 566% RDA

Nutrition Information (without avocado)

Calories: 296
Fat: 4g
Protein: 12g
Carbohydrates: 55g
Calcium: 25% RDA (Recommended Daily Allowance)
Iron: 4.1mg
Vitamin A: 501% RDA
Vitamin C: 560% RDA

This smoothie is also a rich source of folate, vitamin B1 – B6, vitamin K, copper, magnesium, manganese, phosphorus, potassium and zinc.

Serving Size: One. (This recipe makes a large, 32-ounce smoothie. It is a meal-replacement smoothie and not a snack. I recommend drinking half right away and the other half about 30 minutes later. If it is too much for you, store leftovers in a sealed container in the refrigerator for up to 24 hours.)


Tracy Russell is the creator of the Green Smoothie Weight Loss Program, The 30-Day Whole Foods Challenge, and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.