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Put the liquid in first. Surrounded by tea or yogurt, the blender blades can move freely. Next, add chunks of fruits or vegetables. Leafy greens are going into the pitcher last. The preferred liquid is green tea, but you can use almond or coconut milk or herbal tea.

Start slow. If your blender has more than one speed, start it on low to break up the big pieces of fruit. Continue blending until you get a puree. If your blender can pulse, pulse a few times before switching to the puree mode. Once you have your liquid and fruit pureed, start adding greens, very slowly. Wait until the previous batch of greens has been completely blended.

Thickening: If you added too much tea or coconut milk, you can thicken your smoothie by adding ice cubes, flax meal, chia seeds or oatmeal. Once you get used to the various tastes of smoothies, add any seaweed, spirulina, chlorella powder, or ginger for an additional kick. Experiment with any Superfoods in powder form at this point. Think of adding nut butter or sesame paste or some Superfoods oil, too.

Rotate! Rotate your greens; don’t always drink the same smoothie! In the beginning, try 2 different greens every week and later introduce a third and fourth one weekly. Keep rotating them. Don’t use spinach and kale all the time. Try beets greens, as they have a pinch of pink in them that add a great color to your smoothie. Here is the list of leafy green for you to try: spinach, kale, dandelion, chards, beet leaves, arugula, lettuce, collard greens, bok choy, cabbage, cilantro, and parsley .

Flavor! Flavor smoothies with ground vanilla bean, cinnamon, raw honey, nutmeg, cloves, almond butter, cayenne pepper, and ginger, or just about any seed or chopped nut combination.

Not only are green smoothies high in nutrients, vitamins and fiber, they can also make any vegetable you probably don't like (be it kale, spinach or broccoli) taste great. The secret behind blending the perfect smoothie is using sweet fruits, nuts, or seeds to give your drink a unique taste.

There's a reason kale and spinach seem to be the main ingredients in almost every green smoothie. Not only do they give smoothies their verdant color, they are also packed with calcium, protein, and iron.

Blending alone increases the accessibility of carotenoids. However, since the presence of fats is known to increase carotenoid absorption from leafy greens, it is possible that coconut oil, nuts and seeds in a smoothie could increase absorption further.