2cupsbaby spinachloosely packed, (see spinach note below)
1 1/2cupsfrozen pineapple cubes or chunks
1large lemon or small orangepeeled
1cupoverripe bananafrozen or fresh, sliced (see banana note)
1 1/4cupswateradd more to thin as desired
2tbspvanilla plant-based protein powder(optional)
2tsppure maple syrup or a pinch of steviato sweeten, if desired, (see banana note)
Combine the spinach, pineapple, cucumber, lemon, 1 cup banana, and 1 1/4 cups water in a blender, along with any optional add-ins. Puree until very smooth, adding more water as needed to puree. Taste, and if you’d like it sweeter, add the extra banana.
Spinach Note: Kale or collard greens can easily be substituted for spinach, though they have a much stronger flavor than spinach. If you are new to green smoothies, start with just a cup of kale or collards, and then adjust to taste as you go. (Tracy used kale)
Banana Note: Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness. If the bananas aren’t particularly overripe, you may want to add a touch of maple syrup to sweeten the smoothie.
If using a plant-based protein powder, be sure to pick one that is gluten and/or nut-free if you have an allergy.