We’ve got a heat wave here in NYC that’s letting us know: summer has officially arrived. The idea of turning on the oven is a joke, and I’m on the hunt for cooling meals at all times of day. Green smoothies are my breakfast of choice which makes things easy in the mornings, and this tropical version is currently on repeat in my kitchen.
The fresh mint and ginger make this smoothie incredibly refreshing. I love it with almond milk, but it could be great with a half-coconut-milk-half-water situation as well. Best part of this smoothie? If you have some leftovers, add it to popsicle molds for a super healthy treat.
- 1 frozen banana
- 1 cup frozen mango
- 1/2 cup frozen pineapple
- 1 tablespoon chia seeds
- 2-3 sprigs of fresh mint
- 2 teaspoons of spirulina
- 1 1/2 inch piece of ginger, skinned and diced
- About 1 cup almond milk (or enough almond milk blend)
- Ice cubes, optional
- Add all ingredients into a high-speed blender and blend until smooth.
- Divide between 2 glasses evenly and garnish with fresh mint leaves.