A green smoothie bringing the tangy and sweet flavors of pineapple, a serving of greens, and the gut benefits of kombucha. To make this smoothie vegan, use a nut-based yogurt.
½cupwhole milk yogurt or unsweetened nut based yogurt
1teaspoonlime juice
¾teaspoondried/ground ginger or 2.25 tablespoons fresh ginger
2 ½cuppacked kalepreferably lacinato
2ripe medium size bananas
½cupfrozen unsweetened coconut chunks
¾cupfrozen mango chunks
1cupfrozen pineapple chunks
Instructions
Add all ingredients to a blender in the order listed (fluids first then onto the dried seasonings, greens, fresh & frozen fruit). Blend on medium or high speed for 30 seconds- 1 ½ minutes, or until everything is pureed and no chunks of coconut remain.
Pour into cups and serve!
Notes
Leftovers will keep covered in the fridge for 1-2 days. Just mix up with a spoon before serving.
Don't have or can find an original flavored kombucha? Ginger or a lime-coconut flavor would be just fine here!
Feel free to use fresh fruit substitutions if they're available. Otherwise, I stick with frozen fruit because it is just as nutritious and more flavorful than a fresh, but out of season fruit. Often cheaper, too!
Otherwise, I prefer 2% or 4% greek yogurt here. The flavor is better than fat-free and more and more studies are suggesting that full-fat dairy is better for health.
Put all the ingredients in the blender in the order listed in order to minimize the strain on your blender's motor. Vitamix recommends this order.