On Saturday morning, several Midtown cafes reported a noticeable uptick in orders for vegetable-based smoothies. The demand aligns with a recent recipe published by Ali Slagle, featuring a green smoothie that can be made with minimal effort and a handful of produce. The blend includes spinach, banana, and a choice of milk, with some customers opting for oat or almond variants.
At a juice bar on Eighth Avenue, staff noted that customers were asking for greener, colder options, especially as temperatures pushed into the 70s this weekend. One barista said that parents with children in tow seemed drawn to the smoothie’s quick preparation and portable format. Prices ranged from $7 to $10 per serving, depending on extras like protein powder or chia seeds.
The city’s grocery stores have responded to the trend. On Friday, a manager at a Flatbush Avenue supermarket said fresh spinach and frozen fruit sales have been steady since the start of May. She pointed out that the first signs of summer usually bring a shift away from heavier breakfasts.
Nutritionists in Manhattan caution that smoothies can be higher in sugar than some expect, but many see them as a practical way to boost vegetable intake for busy residents. Several Upper West Side fitness studios have begun offering post-class smoothie samples to clients during the spring transition period.
With school closures set for later in June, some families are looking for ways to simplify morning routines. For now, green smoothies appear to be one solution gaining quiet traction across the city’s breakfast tables.