It was a bit of a face-off in the kitchen. I was slurping my smoothie with one hand and shoving the second smoothie at my kiddo. He looked doubtful. The color … the green was freaking him out a bit. The kid who loves spinach and who drinks cold beet and fennel soup from the container was not loving the green of the smoothie. He finally agreed, sipped, and admitted that it was oooooookay, but still green. Well, yeah, two handfuls of spinach will do that to a smoothie.
Smoothies have been fortifying the Hungry Goddess adventures for the past few weeks. Personally, my favorites are the green smoothies that deliver all the good spinach, kale, and whatever else I can think of to stick in there, plus some sweet fruit and coconut milk. The coconut milk has also supplanted almond milk as my favorite liquid to add to all this smoothie action.
I just wanted to share a super simple and superfoods-rich recipe for a Pineapple Coconut Spinach Smoothie with Chia Seeds. The pineapple was right out of the prickly skin fresh, cut right in front of me at the market. I used organic baby spinach, coconut milk, frozen raspberries, and then added the chia seeds. If you are not a texture person, the chia seeds might not be for you. They are also the gift that keeps giving with chia seeds stuck in teeth no matter how many times you brush.
Outweighing the persistency of the chia seeds are the nutritional benefits. They are loaded with omega fats, protein, antioxidants, and dietary fiber. I am contemplating some chia seed pudding to really see what these little babies can do. Add all the heart healthy benefits of several handfuls of greens and you are on your way to sipping your nutrition for the day.
And it’s green.
Ingredients (makes enough for 1 smoothie):
- 1 cup of fresh or frozen pineapple
- 1 cup of frozen raspberries
- 2 handfuls of fresh spinach (I like the organic baby spinach especially in smoothies)
- 1/2 cup to 1 cup of Silk Coconut Milk
- 1 tablespoon of Chia seeds
Blend all ingredients until smooth and ENJOY!