Ingredients
The following ingredients have 2 Servings
- 1 Tbsp fresh ginger ((~1 small knob as original recipe is written // skin removed))
- 1/2 medium lemon or lime, juiced ((yields ~1 Tbsp or 15 ml as original recipe is written))
- 1/3 cup light coconut milk ((from the can, or sub from the carton))
- 1 1/2 cups chopped frozen pineapple ((as ripe as possible!))
- 1 small ripe frozen banana ((previously peeled, sliced and frozen))
- 1 large handful spinach* ((organic when possible))
- 1 small handful kale* ((organic when possible))
- 2/3 cup unsweetened plain almond milk
- 3/4 cup filtered water ((adding more, if needed, to thin))
- 1 Tbsp flaxseed meal ((optional))
- 1 Tbsp raw hulled hemp seeds ((optional))
- 1 Tbsp maple syrup or agave nectar ((optional // depending on sweetness of banana/pineapple))
Instruction
- Add all ingredients to blender in the order listed, and blend thoroughly on high speed until completely smooth. If it isn’t quite blending, add a bit more water or almond milk.
- Let blend for a good 1-2 minutes on high so everything gets very well blended together, especially the ginger.
- Taste and adjust seasonings as needed, adding a bit more frozen banana or sweetener of choice for added sweetness, lime juice for acidity, or coconut milk for creaminess.
- Serve immediately. Store leftovers in refrigerator for up to 24 hours, though best when fresh.
