Ingredients
Scale
- 2 frozen bananas (peeled and sliced before freezing)
- 1/2 cup frozen pineapple chunks
- 1 cup fresh baby spinach
- 1 teaspoon high-quality green spirulina powder
- 1/4 cup unsweetened almond milk (or coconut water)
- 1 tablespoon chia seeds
- 1/2 cup low-sugar almond granola
- Optional toppings: Fresh blueberries, shredded coconut, hemp hearts, or a drizzle of almond butter
Instructions
- Place your high-speed blender container in the freezer for five minutes before starting to keep the mixture cold. Gather your frozen bananas and pineapple. Ensure the spinach is washed and dried thoroughly. If you have a temper tool for your blender, keep it handy, as this thick mixture requires some manual assistance to blend smoothly without adding extra liquid.
- Add the almond milk to the bottom of the blender first to help the blades move. Follow with the spinach, spirulina powder, and chia seeds. Finally, add the frozen bananas and pineapple. Start the blender on the lowest speed and gradually increase it. Use the tamper to push the frozen fruit down into the blades. Blend for about 60 seconds until the mixture is completely smooth and looks like thick gelato. Avoid over-blending, as the heat from the motor will melt the bowl.
- Spoon the thick green mixture into a chilled bowl. Use the back of a spoon to create a smooth surface or a decorative swirl. Arrange the granola in a neat line down one side. Add your fresh blueberries, shredded coconut, and hemp hearts in sections for a beautiful presentation. Serve immediately while the texture is firm and icy.
- Cook Time: 10 minutes