Tropical Green Smoothie: This raw recipe was inspired by a happy combination of events:
Right now we're wintering near Puerto Vallarta, Mexico, where the produce is plentiful and inexpensive.
I lust after all that delicious fresh produce, and this smoothie is an easy way to consume it.
It's hot and humid here, so we need to stay hydrated and take in tons of healthy anti-oxidants. This smoothie felt like a green transfusion!
Tropical Green Smoothie makes it simple to enjoy a super green salad in a glass, with no ice added. Chill or not, as you wish.
Total prep time: 20 minutes
Nutrition Data, 265g Serving: 186 cal, 131 cal from fat, 13g carb, 16g fat, 206mg sodium, 8g fiber, 3g protein, 2g sugars, low cholesterol, good source Vit A, C, K, Folate. Estimated glycemic load 3
You don't need a high speed blender to make this smoothie. We used our Ordinary Oster Blender, and it worked just fine.
We peeled and seeded the cucumber because the seeds and skin tend to be bitter. If you use an English cucumber, you may not have to do that.
We buy non-dairy milk in Puerto Vallarta supermarkets at a reasonable cost. We found fresh ginger at the farmer's market, but omit if you can't find it. A bit of jalapeno pepper would also add some bite.
We used almond milk to thin our tropical green smoothie, and soy milk would also be a good choice, but any unsweetened non-dairy milk will work, including coconut milk and coconut water.
We use a little sweetener and salt to cut any bitterness from the greens, and enhance the smooth, cool, refreshing taste. Add a scoop of protein powder to make it a meal in a glass.
Your comments & questions help improve our recipes, so don't be shy! Contact Us