Purple Peel Smoothie Recipe Collection
Start your morning with vibrant, sustainable smoothies using nutrient-rich purple peels. This trio includes a berry-packed purple potato peel smoothie, a decadent chocolate eggplant peel blend, and a zesty green smoothie using purple cabbage leaves.
Equipment
- High-powered blender
- Vegetable brush
- Measuring Cups and Spoons
- Cutting board and knife
Ingredients
Purple Potato Peel Berry Smoothie
- 1/2 cup purple potato peels thoroughly washed, organic
- 1 cup frozen mixed berries
- 1 banana
- 1 cup almond milk
- 1 tbsp honey
- 1/2 cup Greek yogurt
Eggplant Peel Chocolate Smoothie
- 1/3 cup eggplant peels young and tender
- 1 frozen banana
- 2 tbsp unsweetened cocoa powder
- 1 cup coconut milk
- 1 tbsp almond butter
- 1 tsp vanilla extract
- 2 dates pitted, for sweetness
Purple Cabbage Peel Green Smoothie
- 1/2 cup purple cabbage outer leaves
- 1 apple cored and chopped
- 1/2 avocado
- 1 cup spinach
- 1 cup coconut water
- 1 tbsp lime juice
- 1 tsp fresh ginger grated
Instructions
- Wash all peels thoroughly with a vegetable brush under cold water. Dry completely to avoid watering down your smoothie.
- Purple Potato Peel Berry Smoothie: Add potato peels, berries, banana, and yogurt to the blender. Gradually pour in almond milk and blend on low, increasing to high speed for 60 seconds until smooth. Sweeten with honey to taste.
- Eggplant Peel Chocolate Smoothie: Blend eggplant peels with coconut milk first until fully broken down. Add banana, cocoa powder, almond butter, vanilla, and dates. Blend on high for 90 seconds until silky and rich.
- Purple Cabbage Peel Green Smoothie: Blend cabbage leaves, coconut water, and lime juice until finely chopped. Add apple, avocado, spinach, and ginger. Blend for 2 minutes until smooth and creamy.
Notes
Choose organic peels whenever possible. Avoid green spots on potato peels and overly mature eggplant skins. Store prepped peels in the fridge for up to 3 days in an airtight container.