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Chia Mint Smoothie

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This evenings Chia Mint Smoothie turned out pretty darn yummy I must say.  I had bought a large bag of fresh organic mint leaves and stared at it for some time, debating just how much to put in my smoothie.  I really didn’t know how strong the flavor was going to be and feared over powering the recipe with it.  I packed a full cup of just the leaves.  I looked at it from the top, I viewed it at eye level, I held the measuring cup to my nose and inhaled the aroma deeply, I fluffed the leaves, I pushed them down, I hummed and I hawed…then I just lost control and without hesitating I dumped the whole cup in the blender.  I hit the on switch and hoped for the best.  Growing up as an only child, I have learned to easily entertain myself. :)  End result… I think I could have easily added more mint.  You can adjust the measurement to whatever strikes your fancy.



  1. Blend water and greens in the blender first.  This will help with the texture.
  2. Add the remaining ingredients and blend until smooth.
  3. **I add a handful of ice to my smoothies too.**

Tip to always remember!

Nutritional Value:

Our Star Ingredients Today – Fresh Mint!

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4 thoughts on “Chia Mint Smoothie

  1. Courtney says:

    What is the shelf life for this juice? I’d love to try this, but am concerned that I won’t be able to finish it in time before it spoils.

    • amie-sue says:


      When making fresh juices and smoothies, it always best to consume right away and not them sit throughout the day. amie sue

  2. Nadine says:

    I want to try this recipe, but I have a question? First, how long do you soak the chia for and second you put the chia and the water that it soaked in, in the mix. Just want to make sure I’m not putting to much liquid? Thanks

    • amie-sue says:

      Hello Nadine,

      For starters, once you soak chia seeds, you can remove the soak water… it all turns into a thick gel. :) It only takes about 10 minutes for the chia seeds to swell, at that point throw it in the smoothie. :) Enjoy! amie sue

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