Experience the sweet and spicy flavors of the Caribbean in ten minutes flat, even if you’re stuck at your desk. Loaded with nutritious ingredients like fresh ginger, kale, spinach, and hemp seeds, this clean, green smoothie is the perfect way to jumpstart your morning. Dana Shultz, author of Minimalist Baker’s Everyday Cooking, makes this refresher almost every day. She calls it a ginger colada because it reminds her of a piña colada with a gingery kick.
Ginger Colada Green Smoothie
For spinach and kale, Shultz likes to buy hers pre-washed and bagged and stored in the freezer. That way it stays fresh and is always available when she’s craving a smoothie. It also helps keep the mixture colder and slightly creamier.
1 tablespoon fresh ginger (about 1 small knob, skin removed)
½ lemon or lime, juiced (1 tablespoon)
⅓ cup light coconut milk
1 ½ cups chopped frozen pineapple
1 small ripe frozen banana, previously peeled, sliced and frozen
1 large handful spinach
1 small handful kale
⅔ cup plain unsweetened almond milk
¾ cup filtered water (start with ¾ cup, and add more to thin the mixture)
1 tablespoon flaxseed meal
1 tablespoon raw hulled hemp seeds
1 tablespoon maple syrup or agave nectar (depending on sweetness of banana/pineapple)
How to Make It
Add all ingredients to blender in the order listed, and blend thoroughly on high speed until completely smooth. If it isn’t quite blending, add a bit more water or almond milk. Let blend for a good 2 to 3 minutes on high so everything gets very well mixed together, especially the ginger.
Taste and adjust seasonings as needed, adding a bit more frozen banana or sweetener of your choice for added sweetness; lime juice for acidity; or coconut milk for creaminess.
Serve immediately. Store leftovers in refrigerator for up to 24 hours, though this smoothie tastes best served fresh.
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