Pineapple Arugula Cilantro Green Smoothie Pineapple Arugula Cilantro Green Smoothie Green smoothies are one of my absolute favorite breakfasts. This one has loads of benefits packed into a single glass. It’s filled with complete protein from the hulled hemp seeds, my all-natural “protein powder” of choice, and skin-nourishing, filling fat from the avocado. Combined with the fibrous leafy greens, this will keep you full well through lunch. Cilantro, one of my favorite herbs to use when I’m trying to cleanse, is what’s known as a chelator, meaning that it helps to remove toxins and heavy metals from your body. The combination of turmeric, black pepper, and ginger act as potent anti-inflammatory agents in your body, calming you from the inside out. And the lovely, faintly tropical taste? That’s just a bonus! I like to pour any leftovers of this into a Mason jar and sip it whenever a snack attack hits me throughout the day. 1. Blend together greens, hulled hemp seeds, and milk for 1 minute. 2. Add the rest of ingredients and blend until very smooth. Note: I like to keep a thicker texture, as it’s more filling, but feel free to thin out, adding water or more milk ¼ cup at a time until you reach your desired texture. Serves 2½ cup packed cilantro, woody end of stems removed (you can leave most of the stem, however; it’s packed with flavor), 1 cup packed arugula, 1 cup coconut milk (I like to use my homemade coconut cashew milk), 1 cup chunked pineapple (fresh or frozen), 1 ripe banana, ½ an avocado, 1 tablespoon hulled hemp seeds, ½ teaspoon turmeric, ½ teaspoon ginger , 1 teaspoon vanilla extract, Pinch of sea salt, Pinch of black pepper.

Make

Tip

Including healthy fat will keep you full till lunch.

Pineapple Arugula Cilantro Green Smoothie

Green smoothies are one of my absolute favorite breakfasts. This one has loads of benefits packed into a single glass. It’s filled with complete protein from the hulled hemp seeds, my all-natural “protein powder” of choice, and skin-nourishing, filling fat from the avocado. Combined with the fibrous leafy greens, this will keep you full well through lunch. Cilantro, one of my favorite herbs to use when I’m trying to cleanse, is what’s known as a chelator, meaning that it helps to remove toxins and heavy metals from your body. The combination of turmeric, black pepper, and ginger act as potent anti-inflammatory agents in your body, calming you from the inside out. And the lovely, faintly tropical taste? That’s just a bonus! I like to pour any leftovers of this into a Mason jar and sip it whenever a snack attack hits me throughout the day.

Serves 2

½ cup packed cilantro, woody end of stems removed (you can leave most of the stem, however; it’s packed with flavor)

1 cup packed arugula

1 cup coconut milk (I like to use my homemade coconut cashew milk)

1 cup chunked pineapple (fresh or frozen)

1 ripe banana

½ an avocado

1 tablespoon hulled hemp seeds

½ teaspoon turmeric

½ teaspoon ginger

1 teaspoon vanilla extract

Pinch of sea salt

Pinch of black pepper

1. Blend together greens, hulled hemp seeds, and milk for 1 minute.

2. Add the rest of ingredients and blend until very smooth.

Note: I like to keep a thicker texture, as it’s more filling, but feel free to thin out, adding water or more milk ¼ cup at a time until you reach your desired texture.

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