CREAMY PINEAPPLE GREEN SMOOTHIE

 This is one of my favorite green smoothies and is so refreshing and delicious. As the temperature is finally warming up, it is the perfect time to start making it. When I lived in Brazil, I used to drink pineapple drinks and smoothies all the time. In that hot weather, there was nothing better than those fresh, refreshing fruit drinks. Although they were so delicious, they were packed with white sugar and only had about 0.5 grams of fiber per serving. So I wanted to create something with similar great taste but with more nutrients, vitamins and minerals.

This recipe calls for pineapple juice instead of whole pineapple and while I typically wouldn’t suggest fruit juice over fresh fruit, in this case it actually improves the drink. I was making this a lot and the taste was really good but my kids weren’t drinking it. They would spit it out and Davis would yell, “hair.” He hated the stringy hair-like texture from the pineapple and he wouldn’t drink the smoothie. I tried it with pineapple juice instead and he (and the rest of us) really liked it. I feel okay using juice once in awhile because this smoothie still contains a lot fiber and nutrients.

The one thing I would recommend is to pour the pineapple juice into ice cube trays and freezing the cubes for a couple hours before putting into the smoothie. This gives the smoothie more of an ice cream consistency and cools down the drink a lot. If you don’t have time to freeze the pineapple juice, add ice to make sure the drink stays cold.

CREAMY PINEAPPLE GREEN SMOOTHIE

serves 1

INGREDIENTS

  • 3/4 cup coconut milk
  • 1/2 cup frozen spinach
  • 1/2 cup frozen kale
  • juice from 1/2 lime and  zest from whole lime
  • 1/4 tsp grated ginger
  • 1 frozen banana, chunks
  • 1 cup pineapple juice in frozen cubes

 

METHOD

Remove stems from kale and spinach and freeze. Peel banana, break into chunks and freeze in a plastic bag or airtight container for a couple of hours. Pour 1 cup pineapple juice into an ice cube tray and let freeze for a couple of hours.

In a high-powered blender, add coconut milk, frozen spinach and frozen kale. Zest lime rind over the blender (I use a microplane zester). Only use the green parts of the rind and not the white part – the white part is bitter. Cut lime in half and squeeze juice from 1/2 lime and add to blender. Peel skin from ginger with a knife and grate it, add to blender. Add frozen banana chunks and frozen pineapple cubes. Blend the ingredients and mix  until smoothie is completely and smooth. Garnish with lime.

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