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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. 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.