If you’ve been following this blog, you might have noticed that I have a penchant for indulgence. I try to achieve balance by getting my greens in smoothie form. My parents generously gave me a Vitamix for Christmas a couple of years ago and I’ve never looked back.
As I mentioned earlier, I LOVE cilantro – in every possible context, from spicy Thai soups to cocktails. And now, I’m putting it in my smoothies. The fresh taste of cilantro makes for a great counterpoint to the tropical sweetness of the mango and pineapple in this healthful breakfast beverage. The avocado adds some of those trendy saturated fats and makes it extra creamy.
If you’re wondering whether or not cilantro would be good in a smoothie, let me assuage your fears: this smoothie is DAMN delicious.
This recipe yields two 500 ml portions – I take mine as a meal replacement. You could add a serving of plain-flavoured protein powder to yours if you wanted to make it more filling. I like to make a double batch and store the extra portions in mason jars in the fridge – just shake them up thoroughly before consuming.
I recommend using frozen mango to make sure your smoothie is cold straight out of the blender. If you opt for both fresh mango and pineapple, you might want to blend in some ice cubes or chill first.
- 2 cup coconut water
- 1 1/2 cup spinach
- 1/2 cup cilantro
- 1 1/2 cup frozen mango
- 1 cup pineapple fresh or frozen
- 1/2 avocado
- 2 tsp ginger
- 1 tbsp hemp seeds
- 1 tbsp shredded coconut toasted
Combine all ingredients in a high-powered blender. Blend on high until smooth. Pour into glasses, top with coconut and serve.