Smoothies are one of the best ways to get a good dose of leafy greens. Chewing typically doesn’t break our greens down enough for our bodies to properly absorb the nutrients, so blending them up with other fruits and veggies is a great (and delicious!) way to get more out of them.
I’ve been toying with green smoothie recipes for a while now, and I especially like how they pair with tropical flavors. This is a cooling mixture of banana, grapefruit, mango and pineapple with cucumber and spinach. In the heat of the summer, it gives your body an immediate cool-down and power boost.
I like to use chickweed in the spring when it’s in season.
Tropical Green Smoothie
Yield: 2 (16-ounce) smoothies
Cook time: 5 minutes
- 1 organic banana, cut into pieces
- 1/2 ruby red grapefruit, separated into sections (without pith for less bitterness)
- 1 ripe mango, chopped (about 1 cup)
- 1 cup fresh chopped pineapple
- 1 small cucumber, peeled and chopped (about 1 cup)
- 1/4 cup fresh spinach (about a handful)
- ·1 tablespoon organic maca powder
- 1 teaspoon local bee pollen
- 1 cup distilled water or 100% fruit juice of choice
- Combine all ingredients in a blender and puree until smooth. Optionally, add a tablespoon or two of Greek yogurt.
- Serve with chopped, fresh tropical fruit on a skewer.