I travel frequently, so in-between trips and meeting writing deadlines, I like to drink my breakfast or lunch in a smoothie form. It’s fast and pretty easy to make with a few freezer prep tips I have below. This recipe is for a green smoothie I make on a regular basis. I call it my “jet lag juice.” It’s full of Vitamin C, antioxidants, anti-inflamatories, and a ton of other great benefits for travelers. I’m no doctor, but I feel like the ginger settles my stomach and the pineapple gives me a bit of an immune boost. You can make it spicy or sweet, and I have directions for both below.
When you travel a lot, the freezer becomes your best kitchen friend. I keep my freezer stocked with all kinds of smoothie fixings so they’re readily available when I’m busy packing or when I’m tired having just returned from a trip.
I’ll shop for all of these ingredients in bulk once a month, prep them, and then have my freezer stocked with everything I need to make my favorite green smoothie organized in individual quart sized freezer bags.
[tweet_box design=”default”]TIP: Quart sized freezer bags are great for storing and labeling ingredients for smoothies, like my jet lag juice recipe.[/tweet_box]
Since I’m not a doc or a nutritionist, I’ve added links below so you can do a little of your own arm-chair research into the health benefits of these ingredients. They’re not affiliate links, just there for your information and convenience.
GINGER — Fresh ginger can get expensive. Look for a local Asian market near where you live as they’ll typically have fresh ginger at a much better price than a big chain supermarket. We’ll get a big piece of ginger root, usually about the size of my hand or bigger, and prep and freeze it for use.
How to prep: First, peel the skin off the ginger using a carrot peeler and chop into smaller chunks. Add the chunks of ginger to a food processor and blend until it’s become a paste. You might need to add a 1/4 cup to a 1/2 cup of water to get a good consistency. Then, spoon the ginger paste into an ice cube tray, add a little water to each to fill each cube, then freeze overnight. The next morning, remove the frozen blocks of ginger and put them in a labeled freezer bag. (Check out the health benefits of ginger.)
KALE — Kale can be scary to non-juicers, but don’t let the leafy green scare you. The flavor is light, and it packs quite a nutritional punch as it’s full of calcium. Look for a bag of pre-washed organic kale at your local grocer.
To prep it to make a green smoothie, fill 4 to 6 quart sized bags full of kale and freeze them. You’ll need just one bag per smoothie recipe. (Check out the health benefits of kale.)
DAIRY — As much as I love cheese, dairy sometimes messes with my tummy, so I go for dairy alternatives like cashew milk, almond milk, and even coconut milk. There several brands of these you can choose from and I usually go with Silk since they fortify it with a bit more calcium. To prep it for smoothies, pour your preferred dairy drink into an ice cube tray and freeze overnight. The next morning, add the iced dairy cubes to labeled freezer bags and store in your freezer.
I’ll add one or two blocks (ice cubes) of dairy to my my smoothies if I want to thicken them up, or 3 to 4 if I want them to be creamy. This green smoothie isn’t a creamy one, but one or two blocks of dairy will help lesson the heat of the ginger if you need it.
PINEAPPLE — I purchase pineapple chunks in the frozen foods section of our local grocer. Easy peasy, no prep required. It’s full of vitamin c and adds a sweetness to the smoothie. (Check out the health benefits of pineapple.)
Celery — Surprisingly, celery adds a bit more than flavor. It can help with headaches, reduce fluid retention, and even promotes relaxation. Sounds a bit too good to be true for this understated veg, I know. But this is straight from WebMD. (Check out the health benefits of celery.)
Green Smoothie Recipe – “Jet Lag Juice”Print
- 1 cup frozen pineapple (1/2 cup more if you like it sweet)
- 1 quart frozen kale
- 2 celery stalks
- 1 medium cucumber
- 1 frozen ginger cube (2 if you like it spicy)
- 2 frozen cashew or almond milk cubes
- 1 cup filtered water
- Prep your ginger to freeze. Start by peeling fresh ginger and pureeing it in a food processor until it becomes a paste, adding a 1/2 cup of water if necessary. Spoon the fresh ginger paste into an ice cube tray and freeze overnight. The next morning, transfer the frozen ginger cubes to a plastic bag or container to keep fresh and ready-to-use in the freezer.
- Meanwhile, prep your kale to freeze overnight too. I’ll typically buy a bag of organic kale, chop it into chunks, then stuff quart sized bags and put it in the freeer overnight. You’ll need one quart of frozen kale for this smoothie.
- Prep the cashew or almond milk (your preference) by pouring into an ice cube tray and freezing overnight.
- If you have fresh pineapple, chop this into chunks and freeze overnight. I usually buy frozen pineapple chunks ready-to-go in my local grocer’s freezer section.
- Add all the above ingredients to a high powered blender starting at a low speed, and slowly increasing to a high speed. Keep it on high for one to two minutes until all the ingredients are well blended.
- Pour into two 12 ounce jars and enjoy.
- Serves 2.