Makes 1 (18-ounce) or 2 (9-ounce) smoothies | 5 minutes
It was a tough job to figure out which green smoothie to include in this book. After blending and sipping my way through more glasses of green than I could count—consider me a green-smoothie Goldilocks—I finally settled on this one. It’s neither too wildly green and grassy nor too light and fruity. It’s juuuust right. This green smoothie struts right down the middle in terms of flavor and hue. It garners its sweetness from frozen banana and pineapple, and it’s balanced by the addition of curly kale and fennel. A small spoonful of fresh minced ginger is tossed in to encourage digestion and get things flowing. Start your blenders, gather your greens, and welcome a new day. Hellooo, world!
1 ripe and speckled banana, peeled, sliced, and frozen*
1 cup tightly packed stemmed curly kale or baby spinach
3/4 cup unsweetened almond milk*
3/4 cup fresh or frozen pineapple chunks
1/4 medium fennel bulb, ends trimmed and roughly chopped
1 teaspoon fresh minced ginger
Add all the ingredients to a high-speed blender, and blend until smooth and creamy.
Not Up for Banana? | Swap out the frozen banana for 1 cup frozen mango to keep things light, sweet, and refreshing.
No Nuts? No Problem | To keep this nut-free, simply swap out the unsweetened almond milk for a nut-free plant-based milk, such as unsweetened soy milk or unsweetened rice milk.
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