A pineapple green smoothie made with detoxifying pineapple, ginger, lemon, spirulina and greens—deliciously sweet and spicy! Topped with fruit, toasted coconut, cacao nibs and honey!
Over here in San Francisco Bay Area it's been spicy hot—I'm sure we could all use a cool down with a refreshing smoothie! This smoothie is blended with ingredients that detox the body from everyday toxins and reduces inflammation. Whether you've had a culinary splurge, feeling fatigued from the week or just want to reset your digestion, this is a great way to give your body a little helping hand.
First and foremost, I made sure the taste was on-point! I see some healthy recipes where flavors seem to come second to the healthy benefits, but not today's recipe! I make this juicy drink worth your while with taste taking top priority. The pineapple adds a perfect sweet balance to the spicy ginger and tart lemon, and by the looks of this green green, you know it's good for you!
Pineapple: I used to think pineapple was too sweet for its own good. However, after a second look, I started to see how awesome pineapple is for your digestion and skin. The powerful digestive enzyme, bromelian, is found in pineapple and helps the digestion of proteins, breaks down fats and helps reduce inflammation. Looking for a way to add pineapple to water? Here's a Coconut Pineapple Water recipe by Scaling Back.
Spirulina: When in doubt, go green! The colors of our foods are a great indicator of their healthy benefits. The more vibrant and colorful your plate or glass is, the more good you're doing for your body. One main benefit to spirulina is its ability to pull heavy metals out of the body. Dr. Axe explains 10 Reasons to Use this Superfood. Lemon: Loaded with vitamin C, lemon is great for strengthening the immune system and reducing inflammation. It also helps to neutralize the body's pH so that the body has a healthy environment where cancer and diseases cannot thrive. I find incorporating lemon (alkaline-producing food) in dressings, stir-frys and on fish are easy ways to help balance the occasional steak, wine and chocolate (which are acidic-producing foods).
Ginger: Last but not least, I had to include ginger! I'm the sort of person who wants an extra side of pickled ginger with her sushi! I love the spiciness it adds to this smoothy, and the fact that it reduces inflammation and soothes digestion is another bonus. The deliciousness doesn't stop there! Raspberries and kiwis are perfect as topping, not only for their tart and sweetness, but also because they're light and don't sink to the bottom. I add toasted coconut flakes that I buy in bulk at Whole Foods (so much cheaper!), cacao nibs for a chocolatey crunch and a pinch of Himalayan sea salt. By drizzling honey, the toppings are held together when you're ready to go in for a spoonful!
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