Pineapple Green Smoothie

See Smoothie Basics (link) for details on ingredients / methods.

This smoothie is based on proportions recommended by Elizabeth Rider: 1 cup liquid, 2 to 3 cups greens, 1 cup fruit, and 1 Tablespoon nut butter.

I recommend freezing the pineapple the night before — this smoothie tastes better when it is cold.

Makes about 20 oz.


1 cup unsweetened almond milk
60 g baby spinach (about 2 cups)
1/2 cucumber, peeled and sliced (about 4-inch piece or 1 cup cucumber slices)
1 cup fresh pineapple chunks
1 Tablespoon creamy cashew butter

Puree all ingredients in a blender until smooth.