Vermont Public is independent, community-supported media, serving Vermont with trusted, relevant and essential information. We share stories that bring people together, from every corner of our region. New to Vermont Public? Start here.

© 2024 Vermont Public | 365 Troy Ave. Colchester, VT 05446

Public Files:

For assistance accessing our public files, please contact or call 802-655-9451.
Play Live Radio
Next Up:
0:00 0:00
Available On Air Stations

For information about listening to Vermont Public Radio, please go here.

Vermont Garden Journal: Green Smoothies

Charlie Nardozzi talks about the benefits of starting the day with a green smoothie and gives tips on how to make the nutritious drink.

Green shakes have gone viral. A few years back people would raise their eyebrows at the idea of drinking a kale or spinach shake for breakfast. Now, everyone is touting the benefits of green smoothies. It's become a gourmet trend. And why not? I find I have more energy starting the day with a green shake and it's a quick way to get some nutritious greens and fruits into my body.

If you're new to this veggie and fruit shake phenomena, here are a few guidelines. Keep it simple. While a Mint Chip smoothie with banana, cacao, mint leaves, spinach, cashews and coconut water sounds amazing, stick with one or two fruits and a veggie with water to get started. Say an apple, blueberry, kale shake or a banana, strawberry, parsley shake. Use a 60/40 or even 70/30 fruit to veggie ratio to begin with. The sweetness of the fruit will offset the stronger flavor of the veggie.  Don't eat other foods 1 hour before and after your green shake for the best digestion. I also like to soak raw almonds overnight and add these for a little protein boost. Soaked almonds are easier to digest than dry ones, but some people may still find them tough on their tummy.

Grow your own shake ingredients. We love using fresh and frozen berries from our garden and picking kale and parsley late into the season to add to shakes. You can grow a shake garden. In fall bring pots of parsley indoors to continue to harvest. Plan to succession crop spinach, kale, and other greens to have them maturing all season. Protect the plants with floating row covers and you can be harvesting right in to the New Year for your morning shakes.

And now for this week's tip, it's time to start leek seeds indoors. Leeks needs 8 to 10 weeks of indoor growing before being moved into the garden. Sow varieties in trays filled with moistened potting soil, placed under grow lights in a cool room.


Green Smoothie Consumption
Green Smoothie Basics

Broadcast on Friday, Jan. 30, at 5:57 p.m. and Sunday, Feb. 1, at 9:35 a.m.

The Vermont Garden Journal with Charlie Nardozzi is made possible by Gardener's Supply, offering environmental solutions for gardens and landscapes. In Burlington, Williston and

Charlie Nardozzi is a nationally recognized garden writer, radio and TV show host, consultant, and speaker. Charlie is the host of All Things Gardening on Sunday mornings at 9:35 during Weekend Edition on Vermont Public. Charlie is a guest on Vermont Public's Vermont Edition during the growing season. He also offers garden tips on local television and is a frequent guest on national programs.
Latest Stories