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