I aim to have a green smoothie every day. Does that happen? No. Of course not. Haha. I love to bake, so I inevitably end up doing that instead of making a smoothie. The good thing is that I usually put flax, walnuts, and turmeric in most of the things I bake, which is mostly why I like to make green smoothies: so I can hide those things and get them into my diet.
However, most of my baking doesn’t include the green part. Which is why I strive to have a daily green smoothie. I don’t eat a ton of salads, contrary to popular opinions of vegans, so I have to get my greens in some way. Today’s suggestion is the tropical smoothie.
It’s so fruity and sweet (especially if you add the optional dates) that you won’t even notice the greens or the turmeric! And, because of its color, it’s the perfect smoothie to enjoy this weekend for St. Patrick’s Day!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram.I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
- 1-2 frozen bananas (or fresh)
- 1 cup frozen mango (or fresh)
- 1 cup frozen pineapple (or fresh)
- 1 1/2 - 2 cups water/coconut water
- 1-2 handfuls mixed greens (I used "power greens" - chard, kale, spinach)
- 1 tbsp ground flax/chia (whichever you have)
- 1/8 tsp turmeric
- (optional) 1-2 pitted dates (for more sweetness)
- Ice if needed
Add fruit and water (start with 1 1/2 cups and add more if needed) to high-speed blender (like a Vitamix). Let sit while you add the rest of the ingredients so the frozen fruit will thaw a little.
Blend until smooth, adding water as needed to blend or for thickness preference.
Enjoy slowly. Best when fresh, but leftovers can be stored covered in the fridge for 48 hours.