Ingredients

  • 150g ripe pineapple, peeled
  • 60g frozen spinach (organic if possible)
  • ½ ripe avocado
  • Juice of ½ lime
  • 1 tsp fresh ginger, grated
  • 250ml rice milk or coconut water

Method

  1. 1

    Roughly chop the pineapple and add it to a blender along with the rest of the ingredients.

  2. 2

    Blend on a high speed until completely smooth. Taste and adjust the spiciness to your liking by adding more ginger if necessary.

  3. 3

    Pour into two medium-sized glasses and serve, or store in a large airtight glass bottle to take on a picnic.

Green Kitchen Smoothies by David Frenkiel and Luise Vindahl (Hardie Grant, £15)

Nutritional Details

Each serving provides
  • Energy 678kj 162kcal 8%
  • Fat 8.7g 12%
  • Saturates 1.7g 9%
  • Sugars 11.4g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

18.9g carbohydrate 0.3g fibre 1.9g protein

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