The 5 basic ingredients create a great smoothie, but this recipe is also well suited to some tinkering. A scoop of your favorite protein powder or a spoonful of almond butter offer good ways to ramp up the protein content. I've also stirred in some vanilla yogurt and sprinkled the top with granola when I wanted the smoothie to be more meal than drink.
Yields 24 ounces (or two 12-ounce servings)
5 ounces (4 cups) fresh baby spinach (see notes)
3/4 cup vanilla soy milk (I use Silk’s almond/coconut milk)
1/2 cup (4 ounces) pineapple juice, chilled
1 cup (5 ounces) frozen mango chunks
1 large banana (preferably frozen)
Combine the spinach, milk, and pineapple juice in a blender. Cover; blend until smooth, scraping down the sides as necessary.
Add the mango chunks and banana. Cover and blend until smooth.
If using cups to measure the spinach, pack the leaves fairly firmly to equal 5 ounces.
Most recently, I added a tablespoon of almond butter, a thin slice of fresh ginger, a quarter teaspoon of cinnamon, and a pinch of sea salt. (While no longer five ingredients, I thought the smoothie was extra delicious!)
I often eat half right away and store the other half in a covered glass or Mason jar in the fridge for the next day. The smoothie keeps quite well.