Green Mojito Smoothies

Green Mojito Smoothies from The Blender Girl Smoothies /

Ok so lately, I’ve been trying to detox (a little). Between all the food that’s been around during our cookbook testing and all of the food I’m about to eat in Italy – I’ve tried to clean (and green) things up over the last few weeks. Cheesecakes and pizzas aside (and oops, early gelato), I’ve gotten back to my salad-ey lunches and green drink routines. So it was perfect timing that Tess Masters (a.k.a The Blender Girl) sent me a copy of her new book The Blender Girl Smoothies. It’s packed with over 100 super unique, superfood smoothie recipes.

Green Mojito Smoothies from The Blender Girl Smoothies /

I get sent a lot of books but truthfully, the books I end up choosing to write about are usually the ones whose authors I have a personal connection with. I met Tess about a year ago where we shared a vegan meal at Bouldin Creek (one of my favorite neighborhood spots).

I was so inspired by her, not only because of her work (if you don’t have her first book, The Blender Girl Cookbook, you should get it – creamy vegan soups, sauces, etc, it has it all…), but because she’s one of those people who walks into a room and just lights it up. She has this inexplicable energy that is bright, vibrant, and kind. I’m sure it can be attributed to all of the nutrient-dense smoothies… or maybe it’s just her cool Australian accent…

Either way, her new book The Blender Girl Smoothies is a guide to a rainbow of creative smoothie combinations ranging from light breakfast recipes to indulgent dessert smoothies – (hello Apple Pie in a Glass, I’m coming for you this fall!).

Green Mojito Smoothies from The Blender Girl Smoothies / Get the book here!

5.0 from 1 reviews
Green Mojito Smoothies
Prep time
Total time
Reprinted from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Serves: Serves 2
  • 1 cup (240ml) coconut water or water
  • 1 teaspoon finely grated lime zest 3 limes, peeled and quartered
  • 1 cup (25g) torn-up curly green kale leaves (1 or 2 large leaves with stalk removed)
  • ½ cup (18g) firmly packed mint
  • 2 cups (320g) frozen pineapple
  • 5 drops alcohol-free liquid stevia, plus more to taste
Boosters: 1 teaspoon wheatgrass powder
  • 1 teaspoon minced ginger
  • 1 teaspoon coconut oil
  1. Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Love it! As of the last week or so I’ve been on a real smoothie kick. I love mojitos and I’ve been trying to keep some green in my smoothies, so this one sounds perfect for me. I’ll have to check out her book!

  2. If this smoothie recipe can get some detoxing action going on then I’m in, lol! It looks seriously green – screams healthy, fresh and cool. What a beauty!

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  5. Danielle from on said:

    You had me at mojito! This is the best smoothie! I made it yesterday and added mango. I’m making another one today. I’ll try to remember to snap a photo before I drink it all.

  6. Liese on said:

    Confused, are the 3 quartered limes blended up peel and all?

    • Danielle from on said:

      Here’s what I did: zested them, then sliced them into quarters. I removed the peel and seeds, which left me with 4 lime pulp chunks that I tossed in the blender. Just right for that mojito flavor.

      • Danielle from on said:

        (the zest goes in the blender, too)

        • Liese on said:

          thanks, that’s what I was thinking of doing but thought perhaps the peel was kept for a reason, though it didn’t seem very appetizing!

  7. This smoothie looks delightful! I love adding fresh ginger to my smoothies, it always calms my stomach :)

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