Ingredients
Scale
- 2 cups fresh organic baby spinach
- 1/2 ripe avocado, pitted and peeled
- 1 large frozen banana, chopped into chunks
- 1/2 cup unsweetened almond milk (or coconut water)
- 1 tablespoon chia seeds
- 1 teaspoon fresh lemon juice
- 1/2 inch fresh ginger, peeled (optional)
- Toppings: Fresh berries, hemp seeds, sliced almonds, and a drizzle of almond butter
Instructions
- Preparation: Gather all your ingredients and ensure your banana is fully frozen, as this is the secret to a thick, ice-cream-like consistency. Wash the baby spinach thoroughly and pat it dry. Peel the ginger if you are using it for an extra detox kick. Measure out the almond milk, starting with a smaller amount to ensure the mixture stays thick.
- Blending: Place the almond milk and lemon juice into the blender first. Add the spinach, avocado, frozen banana chunks, chia seeds, and ginger. Start blending on low speed, using a tamper if your blender has one to push the ingredients toward the blades. Gradually increase to high speed for about 30 to 45 seconds until the mixture is completely smooth and brilliant green. If the blender stalls, add one extra tablespoon of liquid at a time, but keep it minimal to maintain that thick “spoonable” texture.
- Plating: Pour the thick green mixture into a chilled bowl. Use the back of a spoon to smooth the surface or create a small swirl. Arrange your toppings in neat rows or a creative pattern. Start with the fresh berries for a pop of color, sprinkle the hemp seeds and almonds for crunch, and finish with a light drizzle of nut butter. Serve immediately while it is still cold and firm.
- Cook Time: 5 minutes