[Photograph: Carolyn Cope]

If you’re new to—or slightly suspicious of—green smoothies, this recipe is the place to start. It’s easy to like and every bit as friendly as befits someone from the tropics.

Notes:

Use baby spinach for a milder-tasting, sweeter smoothie. If you like a brighter, tangier note to your sweets, try the sorrel. Both greens are beginner-friendly since they’re not bitter or earthy in flavor.

This recipe does not require a high-speed blender. Just process until it’s completely smooth. If your blender needs a little extra water to make that happen, that’s okay. And if you’re using a regular blender, slice the frozen banana before adding it.

About the author: Carolyn Cope is the voice behind the popular food and lifestyle blog Umami Girl, where she’ll soon be releasing a free e-book filled with easy ways to incorporate more healthy, plant-based foods into your life. She is equal parts live-to-eat and eat-to-live and currently does both from London.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender or high-speed blender

Ingredients

serves Serves 2, active time 5 minutes, total time 5 minutes

  • 1 frozen banana, peeled
  • 1 cup diced fresh pineapple
  • Flesh of 1 medium mango
  • 2 packed cups baby spinach or sorrel
  • 1 tablespoon ground flax seed
  • 1 teaspoon extra-virgin coconut oil
  • 1/4 cup protein powder (optional)
  • 1/2 cup water

Procedures

  1. Combine all ingredients in blender and process until completely smooth (see note above). Serve immediately.

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