Tropical Green Smoothie (vegan, gluten-free)

By lakecar

Ingredients

• 1 to 2 cups frozen spinach
• 1 cup frozen pineapple chunks
• 1 cup frozen mango chunks
• 1 medium ripe banana, peeled (previously frozen in chunks is ideal)
• 1 cup milk (cow's, almond, soy, coconut, kefir, horchata)
• 1 teaspoon+ vanilla extract
• sweetener, to taste (sugar, agave, stevia, honey, maple syrup, Medjool dates)

Details

Servings 12
Preparation time 2mins
Cooking time 2mins
Adapted from averiecooks.com

Preparation

Step 1

Directions:

All ingredients and amounts are to taste. Use seasonal fruits or vary the quantities of fruits, to taste. I use frozen fruit and prefer it to fresh because it keeps the smoothie cold, without adding ice which waters it down. Frozen is cheaper and I can buy in bulk and keep in the freezer and use when needed.

Place all ingredients in the canister of a Vita-Mix or blender and blend until smooth and creamy. Serve immediately. Pour extra portions into freezer-safe cups and freeze for up to 1 month, thawing before serving (or microwaving for about 30 seconds)

Optionally, consider adding a scoop of protein powder, dollop of yogurt for extra protein; add fat for staying power such as coconut oil, coconut butter, peanut butter, almond/cashew/sunflower seed/Cookie Butter. Blend with juice to increase the amount of Vitamin C. Add coconut flakes, nuts, seeds, dried fruits, or your favorite smoothie add-ins to either the blender canister before blending or garnish smoothie with them after blending.

Recipe is vegan (use vegan milk, avoid honey), gluten-free, soy-free, and nut-free as written. Take care any ingredients used and added optionally are suitable for your dietary needs.