Whisk off to tropical climes with this green smoothie recipe. Lime adds citrusy brightness and tofu delivers body and protein. (If you’re avoiding soy, replace the tofu with yogurt or a soy-free protein powder.) Skeptical about blending greens into your smoothie? Start with spinach, which has a more mellow flavor than kale or Swiss chard.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and, Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).Yields 1 serving
- 1 cup coconut milk beverage
- 1 teaspoon lime zest
- Juice of 1/2 lime
- 1/2 cup soft (silken) tofu
- 1 cup baby spinach
- 1/2 cup chopped cucumber
- 2 tablespoons hemp seeds (hemp hearts)
- 2 teaspoons fresh ginger
- 1-2 teaspoons honey, optional
- 1/2 cup frozen mango cubes
- 1/2 cup frozen pineapple cubes
1Place all ingredients in a blender container in the order listed.
2Process until smooth.