If you love super-bright, refreshing, tropical flavors, this one is absolutely made with you in mind. With juicy pineapple, tart lime, and a few sprigs of fresh mint, there’s far more summer sunshine in this glass than the spinach-green color lets on.
I love the sweet, slightly nutty flavor of coconut water, and a bit of extra-virgin coconut oil adds gorgeous coconut fragrance without the heaviness of canned coconut milk. If you can’t find coconut water at your grocery store—I find mine on the same shelves as the bottled or boxed juice, plant milk, and other shelf-stable beverages—try diluting half a cup of canned full-fat coconut milk with water.
Last but not least, I’m always looking for ways to add a little extra protein. If you want a boost, you can go with a neutral-tasting protein powder (I like Sunwarrior Natural), but I like the slightly grassy flavor of hemp seeds with this flavor combination.Print
This smoothie is super-bright, refreshing, and filled with tropical flavors.
- 1 heaping cup chopped fresh pineapple
- ½ large very ripe banana, sliced and frozen
- 1 cup packed fresh spinach (washed and chopped)
- 2 sprigs fresh mint, just the leaves (about 10-12)
- 1 tablespoon extra-virgin coconut oil
- juice of ½ lime
- ¾ cup natural coconut water
- 1–2 tablespoon hemp seeds, optional
- 2–3 ice cubes
- 1 teaspoon honey, optional
- Pile everything except the honey into the blender and puree on high for a full minute or two.
- Taste and adjust the sweetness to your liking. (The pineapples I have been eating lately are super-sweet and juicy, so honey hasn’t been necessary at all!)
- Pour into a glass and enjoy immediately.
Lindsey Howald Patton is a food, architecture, history, and art writer based in Chicago. When not accidentally leaning in way too close to the paintings, she tinkers with gluten- and dairy-free recipes at home and blogs about them over on At Burning Degrees.