You could kind of work up to it by taking the fish oil in capsules and using a mild green like parsley? Oddly enough I made a pretty good carrot-containing smoothie in a Plain Old Cheap blender--would have been better if I'd cut the carrots into smaller pieces first though. And you could buy carrot juice and take advantage of *their* juicer.

I make fruit smoothies sometimes- a combination of frozen banana, and a berry or other fruit (usually strawberries, blueberries, raspberries, peach, mango, whatever was on sale and I washed/chopped/froze), some plain yogurt and then apple or orange juice.

I have a cheap blender and find that starting with the juice helps- I don't measure, but a good sploosh of juice and then whir it with the fruit (adding more fruit and juice as needed to keep it whirring without sounding like it's about to die) and then add a scoop or two of yogurt, whir it a bit more and done. Adding enough of the juice (which you could switch out with the coconut milk I suppose) is the key I've found.

As another suggestion- frozen bananas are awesome. They can be used in place of both sweeteners and ice.

(Have you ever tried frozen banana 'ice cream'- peel and freeze a very ripe banana (just put it in a bag of any sort, you can wash and reuse the bag). Slice and then mash, add a splash of regular/almond/whatever milk if desired and blend in some peanut/almond butter/nutella if desired. It basically becomes the consistency of soft serve ice cream)

I've been thinking about this (sure beats work!) and perhaps you can achieve your objective by alternative savory and sweet smoothies.

Personally I adore V-8 juice (and they sell it low-sodium if that's a concern). Think gazpacho or Virgin Mary: pour some V-8 or tomato juice into the blender. Maybe squeeze in juice of a lemon or lime. Now add greens--perhaps parsley, mint, scallions, watercress, spinach as a warm-up for kale, which *is* kind of hard-core. Cayenne, ginger, turmeric, and horseradish are all supposed to have health-promoting properties.

The function of ice cubes in smoothies is primarily to thicken them, so if it's too thick, just start with really cold ingredients and use less/no ice. Or add some water or broth--you can keep a tetrapak of beef or vegetable or chicken broth in the fridge and use it as a diluent.

Sweet smoothies are a lot easier. All the cool vegan kids seem to go a ton on soaked raw cashews--I'd try soaking some overnight and adding them to juice and fruit as a thickener and protein ingredient. No dairy! Protein!

I like really, really thick smoothies so I've been known to chuck in some raw oatmeal; there's a South American soft drink made with oatmeal and lots of cinnamon (which is also supposed to be health-promoting and good for controlling blood sugar).

If you can stand the damn thing whirring at you (not a given) you can make the smoothie first thing, pack it in a thermos, and drink it at your desk two hours later when you actually fancy some food. I usually eat breakfast after I've checked my e-mail, read and saved articles from a variety of publications, and gotten a start on whatever nonsense I'm writing that day.

If it's a vegetable-soup-sort-of-thing, you can pour it into a saucepan, warm it up, and pour it into a thermos rinsed out with hot water.

Also, you can buy an extra ice cube tray, and freeze cubes of leftover cooked vegetables. (Immersion blenders are great for turning 1/4 of a saucepan full of cooked vegetables into vegetable puree.) For savory smoothies, add some Mystery Ice Cubes! Or, y'know, just throw some frozen peas as-is into the blender.

I've been thinking about trying smoothies as a way to Actually Eat Breakfast (which I don't do most days, because I hate eating in the morning until I've been up for a couple of hours - by which time I'm at work).

Uhm, did you add a lot of the coconut milk? Coconut milk isn't really ... healthy, is it?

Hmmm, I wonder if your coconut milk is the same as what we call santan ie the liquid that you got when you grate the meat of the coconut and squeeze the liquid out. It's the mainstay of almost every dish in our cooking here and it makes things so much more delicious but everyone is saying that it's not healthy! I have santan almost everyday lol, mostly as the gravy of almost everything - the veges, fish, chicken, meat, and also in desserts - cendol is my absolute favourite!

Is the oil the same as the milk? I love having coconut milk in my dishes but I always, always feel guilty about having it. I usually try to make is as dilute as possible but it's not as tasty as thick coconut milk. But now it seems that I can stop feeling guilty about it!

And over here we're told to try to replace it with substitutes as much as possible! You know, this is good news for me, because it's hard for us to go without it. My favourite foods are absolutely laden with it :)