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Happy June!
We spent Saturday afternoon at our college reunion. We did it family style this year — low-key, low-alcohol, low-regret. And still, this Monday morning seems like a good day for a green smoothie. Doesn’t it? Could just be me with a contact hangover.
This smoothie has a very friendly flavor profile and, I promise, isn’t scary in the least.
The recipe is related to a bigger project I’m working on, which I can’t say much of anything about yet, but stay tuned for trickling details throughout the rest of 2015. I’m excited! (I know, I hate it when people do that too. Humans. We’re complicated.)
In other news, after a short hiatus in the past couple of weeks, I’m going to be dialing up the posting frequency in the coming months. We’re trying out a few new ideas, including the slightly less zen layout. I prefer all the white space the world has to offer, but we’re also eager to be able to provide more content. I’m working on finding the right balance, so you’ll notice tweaks and tinkers moving forward.
Have a good start to the week. See you soon.
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Golden Green Smoothie
Green smoothies should be perfectly smooth and absolutely delicious. This recipe is naturally sweet and brims with the fruit flavors of the tropics. You can get a creamy result from a regular, immersion, or high-speed blender. Without a high-speed blender, you’ll just need to be a little more persistent.
Ingredients
- 1 cup coconut water
- Juice of 1/2 lime
- Flesh of 1/2 ripe avocado, diced
- 2 cups pineapple chunks
- 1 frozen banana, sliced
- 1 cup tightly packed, finely chopped lacinato kale pieces (not including stems)
Instructions
