Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup coconut water
  • 2 cups fresh baby spinach, packed
  • 1/2 cup Lacinato kale, stems removed
  • 1 cup frozen mango chunks
  • 1/2 medium banana
  • 1 tbsp chia seeds
  • 1 tsp fresh lemon juice

Instructions:

  1. Pour the 1 cup unsweetened almond milk and 1/2 cup coconut water into the blender base. Note: Always add liquids first to create a vortex that pulls the solids down.
  2. Add the 2 cups baby spinach and 1/2 cup Lacinato kale on top of the liquid. You should smell a fresh, grassy aroma as the leaves hit the moisture.
  3. Pulse the blender 5-6 times to sink the greens into the liquid. Note: This prevents the greens from getting stuck under the lid later.
  4. Add the 1/2 medium banana and 1 tbsp chia seeds. Note: The banana provides the sugar base for the entire drink.
  5. Tumble in the 1 cup frozen mango chunks. Notice the sweet, tropical scent start to dominate the earthy greens.
  6. Squeeze in the 1 tsp fresh lemon juice. Note: This acts as a flavor reset for your palate.
  7. Secure the lid tightly and start the blender on the lowest speed. Note: Gradually increasing speed prevents the motor from stalling.
  8. Ramp up to high speed for 45-60 seconds. Listen for the motor sound to become smooth and consistent.
  9. Stop the blender and check for a velvety, uniform texture. The aroma should now be a bright citrus burst.
  10. Pour immediately into a chilled glass and serve. Enjoy the cool, refreshing temperature.