I wanted to make a smoothie for my girlfriends who were over for lunch that was green but not too overpowering with “greenness”. This turned out to be a perfect addition to our salad based lunch and had the right about of creaminess, not too sweet and very refreshing.
I remade it for the kiddos a few days later as their breakfast smoothie but added in some extra mango to sweeten it a bit more for them. The result was two empty glasses and two happy campers. Give it a worth and let me know how your crew likes it!
1 cup coconut water
½ cup non-dairy milk
1 pear (organic)*
½ cucumber (organic)*
1 cup mango, frozen (optional sweetener for kids)
1 tsp cinnamon (mixed in or sprinkled on top)
* If not using organic fruit and vegetables, remember to peel off the skin before adding to the high-speed blender.
- Measure liquids into the high-speed blender then add remaining fruit and vegetables. Process until smooth and serve immediately.
Makes about 8 ounces of smoothie.