Ingredients:
1 1/2 Cups of frozen tropical fruit chunks
(strawberry, mango, pineapple blend)
1 lunchbox size green apple cored and chopped
1/2 Cup of plain nonfat Greek yogurt
1-2 Tbsp. 100% raw honey
3-4 kale leaves rinsed and ripped off the stalks
1 handful baby spinach
1/2 Cup of pineapple juice
1/2 Cup of water
2 Tbsp. canna coconut oil
2-3 Cups of ice
Combine in a blender the fruit chunks, apple pieces, yogurt, honey, kale, pineapple juice, and canna coconut oil. Add a cup of ice then cover and blend for about 15 seconds. Open the lid and throw in the spinach. You can add more ice as needed about a half cup at a time. If the consistency is too thick, pour in some cold water in small amounts until desired consistency is reached. Blend for 1-2 minutes until smooth. Pour into two 20 oz glasses or 3 12 oz glasses. If you have any leftover you can pour the remainder into an ice cube tray and freeze to use in your next smoothie. This recipe can be altered to the readers’ taste or allergy restrictions. Stick to lighter colored fruits and juices to maintain the attractive bright green color. If you want to reduce the amount of sugar, add less or omit the honey, and use less juice, substituting with coconut water or filtered water.
