A light, refreshing Spring Green Smoothie that is perfect for breakfast or for an afternoon snack!
Happy Spring friends! I am so excited that Spring has finally arrived. This Spring I’m looking forward to warmer weather, going on Spring hikes, traveling and celebrating my birthday in April. I just love Spring! It definitely is one of my favorite seasons. In celebration of Spring, I have an exciting offer for you. If you haven’t already purchased my ebook, The Vegan Mexican Cookbook, now is the perfect time to do so because it’s on sale! For a limited time, the ebook is only $2.99! In the ebook, you’ll find my favorite Vegan Mexican recipes that are staples in my family. Some of the recipes were inspired by my travels in Mexico, like my Mexican Shell Pasta Soup and Green Pipian Tofu. Some recipes in the book come from my husband Hector’s Mom Adela. You’ll find her classic Lentil Soup with Plantains. You can purchase the book here. No code is needed!
Now, let’s chat about this green smoothie. This smoothie is perfect for Spring. This Spring Green Smoothie is inspired by the licuados served all over Mexico. This licuado verde is the perfect balance of sweet and savory.
It’s light, refreshing and packed full of nutrition. The base of the smoothie is pineapple and lots of baby spinach. I like to add in a few extras to boost the nutrition profile of the smoothie. I love ginger and can’t resist adding some to my smoothie. I also add a small handful of fresh cilantro. If you fall into the category of people who hate cilantro, just leave it out. I love adding cilantro because it is a great source of vitamin K and it helps remove heavy metals and toxins for our bodies. Fresh lime juice really brightens up this smoothie.
- 2 Cups Pineapple, diced
- 4 Loosely Packed Cups Baby Spinach
- 2 Tablespoons Fresh Cilantro
- ½-1 Inch Piece of Ginger, peeled
- 2 Tablespoons Lime Juice
- 1½ Cups Cold Water
- Add all the ingredients to a blender. Blend until smooth. Serve and Enjoy!