This is a great way of getting more greens and fruits into your diet. I find it helpful for when I’m struggling to eat well, especially when I’m low on energy or time. It’s filling, so it’s good for when my fluctuating appetite increases. Using a thin straw and sipping will help you feel fuller for longer too. And, when my appetite decreases, it’s easy to drink. When I drank juice all the time, tropical was my favourite flavour. So, I was very excited to create this recipe for a tropical green smoothie.
“looks green, tastes great”
Here’s a rough guide of what I used to make this tropical green smoothie, but feel free to change it to suit your tastes. If you’re not used to green smoothies, or if you have a sweet tooth, feel free to add more fruit and reduce the greens. With all this lovely fruit, you won’t even taste the greens.
- Grapefruit, ½ (optional)
- Oranges, 2 (optional)
- Romaine lettuce, 1
- Spinach, 100g or around 2 handfuls
- Linseed, ground, 2 tablespoons
- Lemon juice, teaspoon (optional) or, even better, a wedge of lemon
- Bananas, 2
- Pineapple, 100g
- Mango, 200g
- Ginger, to taste
Makes about 2 litres
Feel free to use any mild-tasting greens instead of the romaine and/or spinach. Curly kale is a great alternative.
How to make this tropical green smoothie
- Enough water to cover the blades
- All the fresh ingredients
- All the frozen ingredients
If you run out of space, put the lid on and pulse the ingredients. Then you’ll have space to add more and can blend for real 🙂
If your blender struggles with greens, blend the greens first. Then, add other ingredients, then blend again. This will give you a smoother smoothie.
I have a professional blender with huge capacity, so I make smoothies in bulk and freeze them. You can blend up one serving at a time if you have a stick blender, NutriBullet or similar. If you’re using a stick blender, you might need to let your ingredients defrost and/or add more water.