This smoothie has a bright and beautiful pop of color. Enjoy this refreshing, vegan breakfast recipe at home or on the go.
- 1 Banana frozen
- 1 cup Baby Spinach
- 1 cup Almond Milk
- ½ cup Pineapple frozen
- ½ cup Mango frozen
- 1 teaspoon Lemon Juice
- ½ teaspoon Spirulina Powder
Start by blending the almond milk and baby spinach together until you no longer have chunks of spinach.
Add the remaining ingredients to the blender and blend until you have a smooth consistency.
Garnish with optional toppings such as fruit, granola, coconut, or hemp seeds.
I usually recommend blending any leafy greens with the liquid base before adding the other ingredients. This helps break up and leafy chunks and makes an overall smoother and creamier consistency.
You can make this smoothie thicker by adding more frozen fruit or ice.
I prefer to use organic spirulina in this recipe.