There are 2 reasons for the name of these smoothies:
- Will and I made them almost every day the summer (2014) we lived in Mammoth Lakes, California.
- They’re also mammoth in size and nutrition, thanks to the ~20 ingredients that go in.
Don’t let that second part trip you up. For normal people, these smoothies constitute a meal on their own. For voracious runners, they make a perfect post-run snack to take the edge off during a stretch, a drive home, or a wait for brunch.
We usually start sipping on them the moment we stop our watches, but if you have more patience, they also work well as a smoothie bowl base. Just pour in a bowl, add some crunch (granola, chopped nuts, dried or frozen berries, puffed rice, etc.), and eat with a spoon.
Last thing: None of the ingredients really make or break the smoothie (except maybe the frozen banana), so feel free to omit or substitute for anything on the list. We also don’t really measure anything, so this recipe is a major approximation.
- 1 cup ice cubes
- 1 frozen banana
- 1 cup frozen berries
- 1 cup pineapple
- 1 cup watermelon
- 1 apple
- 1 whole lime, peeled
- 1 cup tart cherry juice
- 1 small beet
- 2 ribs celery
- 2 medium carrots
- 2 big handfuls greens (kale, spinach, and/or collard greens)
- 1 tbsp freshly grated ginger
- 1 tbsp freshly grated turmeric
- 1 tbsp chia seeds
- Big dash of cinnamon
- Big dash of salt
- 2 scoops whey protein (we use vanilla)
- Add all ingredients to a high-powered blender (Vitamix is the gold standard).
- Blend on high for a couple of minutes, until you achieve a smooth, uniform consistency. Add a little water if it's too thick.
- Pour into insulated drink containers and drink within a few hours, or freeze in freezer-friendly containers and thaw in the fridge the night before you plan to drink them.