Detox Smoothie
This detox smoothie recipe combines baby spinach, cucumber, green apple, and pineapple with fresh ginger and coconut water. Nine ingredients and one blender jar get you a full glass in under ten minutes with a thick, milkshake-like texture.
Equipment
- High-speed blender - at least 1000 watts
- Chef's knife
- Cutting board
- Citrus juicer
- Vegetable peeler
- Glass smoothie cups - with lids and straws
- Measuring cups
- Measuring spoons
- Silicone freezer tray with lid - optional, for pre-freezing banana slices
Ingredients
- 2 cups baby spinach - 60g, washed
- 1 medium cucumber - about 200g or 7 oz, peeled and roughly chopped
- 1 medium green apple - about 180g or 6.5 oz, cored and chopped
- 1 cup pineapple chunks - 165g, fresh or frozen
- 1 medium banana - sliced and frozen at least 2 hours ahead
- 1 tablespoon fresh ginger root - about 15g, peeled and grated
- 1 whole lemon - juiced, about 2 tablespoons or 30ml
- 1 cup coconut water - 240ml
- 1 tablespoon chia seeds - 12g
Instructions
- Rinse the spinach, peel and chop the cucumber, core and chop the apple, and grate the ginger. Juice the lemon.
- Pour coconut water into the blender jar first. Add spinach, cucumber, apple, pineapple, frozen banana, ginger, lemon juice, and chia seeds in that order.
- Blend on low for 10-15 seconds to break down greens, then increase to high speed for 45-60 seconds until completely smooth. Scrape down sides as needed.
- Check consistency and adjust with extra coconut water for thinning or ice cubes for thickening. Taste and adjust with lemon or ginger if desired.
- Pour evenly between two glasses and serve immediately for the best texture and temperature.
Notes
- Always freeze the banana ahead of time rather than adding ice, since ice dilutes the flavor while frozen banana thickens it.
- Peel the cucumber if you're sensitive to bitterness, since much of it lives in the skin.
- Wash and pre-portion spinach into freezer bags on grocery day to save prep time later in the week.
- Use a ripe green apple rather than an unripe one, since underripe apples add tartness without much sweetness.
- Grate ginger instead of chopping it so it distributes evenly instead of leaving hot pockets of flavor.
- Add the liquid to the blender before the solids to protect the motor and blend faster.
- Taste before adding sweetener of any kind. Between the pineapple and apple, most people don't need extra.
- Store leftovers in an airtight glass container in the refrigerator for up to 24 hours. Shake well before drinking.
- For longer storage, pour the finished smoothie into ice cube trays and freeze for up to 2 months, then blend with coconut water when ready.
- Never microwave or heat this smoothie, since it's meant to be served cold.
Nutrition
Serving: 1ServingCalories: 175kcalCarbohydrates: 38gProtein: 4gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 95mgPotassium: 640mgFiber: 7gSugar: 22gVitamin A: 45IUVitamin C: 65mgCalcium: 10mgIron: 12mg
Tried this recipe?Let us know how it was!