Parsley Breakfast Smoothie | a simple, sweet & savory, complex, refreshing way to start your morning! |

Parsley Breakfast Smoothie

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 big smoothies, or 3 small ones


  • 1 banana , peeled, sliced thick, & frozen
  • 1 large orange (or 2 small ones) , peeled, sectioned, & frozen
  • 1 big handful fresh, curly parsley, stems and all (roughly 20 g)
  • 1 small handful fresh mint leaves (roughly 10 g)
  • 1 tbsp mild olive oil , to taste
  • 2 cups filtered water , or coconut water

Optional Ingredients

  • 1-3 tbsp hydrolyzed collagen (non-gelling gelatin)
  • 1-3 tbsp hemp seeds , the shelled kind
  • 1 tbsp coconut oil
  • 1 small pinch unrefined sea salt


  • a high-speed blender
  • a baking tray
  • parchment paper
  • bee's wrap or another food wrap , to cover fruit while it's freezing
  • measuring spoons and cups
  • glasses for serving


  1. Peel, chop, and freeze the bananas and oranges the night before. I do this by placing a sheet of parchment paper on a baking tray and laying the fruit out in a single layer. Cover & pop it into the freezer. This way, the fruit freezes in single pieces and doesn't stick together. Easy-peasy!

  2. In the morning, place the fruit and water (or coconut water) in a blender and blend until smooth.

  3. Add in the parsley and mint, and blend until smooth.

  4. Finally, add in the olive oil and any optional ingredients, and blend until fully incorporated. Serve and enjoy cold!

Recipe Notes