Spinach-Ginger Slushie

You might not always want to eat your spinach, but how about drinking it? This thick shake gives you the best of both worlds because it’s both a nice, frosty treat and it’s good for you. It’s filling, too, so it makes a great breakfast. 

By Adam Ried

Hands-on time:
5 minutes
Total time:
5 minutes

Kitchen Gear

Sharp knife (adult needed)
Cutting board
Measuring spoons
Measuring cup
Blender (adult needed) 


1 cup ice cubes
1⁄2 cup very cold water
1 orange, peeled and sectioned, or 1 apple, quartered and cored
1⁄2 banana, peeled and sliced, preferably frozen
1 1⁄2 teaspoons chopped fresh ginger
2 teaspoons honey or pure maple syrup
2 cups spinach leaves, rinsed well in cold water


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put all the ingredients, including a tiny pinch of salt, in the blender.
  2. Put the top on tightly. Turn the blender to medium and blend until the mixture is pretty smooth and liquid-y enough to move freely in the blender jar, increasing the speed to medium-high if necessary, about 40 seconds (you might have to stop the blender, remove the top, and stir the contents if they get stuck and don’t start to move around in there. If you have to do this, make 100 percent certain that the blender blade has stopped turning first).
  3. Serve right away. 

If you don’t have any fresh ginger, just leave it out. Or try using 1 teaspoon vanilla and/or
1⁄2 teaspoon grated orange zest instead.

You can keep a steady supply of bananas by freezing them. When they are nice and ripe, peel and slice them, arrange the slices in a single layer on a plate that you have covered with plastic wrap, and freeze until the slices are hard — overnight is best. Then you can put the slices in a plastic bag and have them ready in the freezer whenever you need some for a smoothie, or a snack!