Well, my summer hiatus is officially winding down (can a hiatus actually wind down?) and I’ve started putting the finishing touches on some new content. I tend to use the summers as a way of sitting back and thinking about what direction I want the blog to go in and what milestones I’d like to hit.

This year I’ve set a fairly reasonable intention: don’t be so closed off to inspiration from other blogs and bloggers. Yeah, everyone wants to be original, but when you’ve read as much Adorno as I have, you start to realize that no one’s all that original (of course, you could also let that lead you into a far more fatalistic approach… but let’s keep it light and airy for the sake of enjoying the ride).

For example — I worried for a while that I was posting too many smoothie recipes, because “the internet has enough smoothie recipes.” Well, the internet also has enough adorable, long-lashed, boyfriend-jean wearing beauty influencers creating makeup tutorial videos, but I’ll still watch every damn one! You keep doing you, ladies!

Or I worried that my love of neutrals and greys and cool tones was a bit too much like some of my other favourite bloggers, like Carly Cristman and Jenny Mustard. But, well, I like neutrals, sue me. And if the world had a few more neutral, cool-toned colours, I personally thing it would be a less harsh and clashy place.

Speaking of cool-toned, this new smoothie is definitely in that region. No, that’s not a filter making my smoothie look like a weeks-old dust bunny, it really is that horrible, greeny-greyish-browny thing. But, uh, damn.

This smoothie is everything good with no added sugar or sweetener — a good serving of vegetables combined with indulgent peanut butter, banana and chocolate. This was also my first time working with spirulina, and I’ll urge readers that it’s not for everyone. You could remove the spirulina from this and likely end up with a slightly sweeter smoothie (but probably just as greeny brown). You may also want to consider that your protein powder will affect the taste — when I use my standard pumpkin seed powder, it doesn’t change much of the chocolate/banana sweetness, but the hemp protein powder pictured here will definitely give off a more earthy taste.

“Green Mess” Smoothie

  • Vegan, gluten-free, soy-free, nut-free (option), refined sugar-free
  • Makes two meal-sized servings or three to four snack size servings
  • Kitchen tools required: Knives and cutting board, blender
  • Advanced prep required: Freezing of the bananas


  • Two large bananas, chopped and frozen
  • Two handfuls of spinach or kale (spinach is sweeter)
  • 375 ml (1 1/2 cups) non-dairy milk (I use Ripple pea milk)
  • 125 ml (1/2 cup) water
  • 15 ml (1 tbsp) protein powder of your choice (I use pumpkin seed or hemp) or flax meal
  • 30 ml (2 tbsp) cocoa powder
  • 10 ml (2 tsp) spirulina (optional)
  • 7.5 ml (1 1/2 tsp) vanilla extract
  • 2.5 ml (1/2 tsp) cinnamon


  1. Combine all ingredients in a high-speed blender and blend on high until a smooth consistency is achieved.
  2. Store in an airtight container for up to four days in the fridge.