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You may not think a pineapple smoothie would benefit from the addition of vegetables and nutmeg, but trust me – it does! You get a serving of fruit, a serving of veggies, a little warming spice, a shot of vitamin C, and NO added sugar – all in one tasty glass. Once you try this pineapple smoothie recipe, you won’t be able to put it down!
Whether or not the world needs, let alone wants, another healthy smoothie is debatable, but at the moment, we have more pressing concerns. Namely: did you have any idea that pineapple and nutmeg go so well together?
I didn’t even consider it until I had a drink at this innovative cocktail bar that combined pineapple juice, nutmeg, and – in its typical fashion – one million other flavors, and it was spectacular. I don’t know about you, but I am a little boozed out after the holidays, so a healthy, nutritious pineapple smoothie (with nutmeg!) is much more appealing than a(nother) cocktail.
Well, I’ll tell you why not: when raw, they never fully break down in the blender and end up tainting your silky smooth drink with chunky, fibrous bits of crunchy vegetable – it’s neither appetizing nor entirely choke-proof. Gross.
The solution is to quick cook them in the microwave, and then let them cool very slightly so they are soft enough to puree but not so hot that they melt the frozen fruit in the drink.
What else is in this refreshing smoothie?
For creaminess: Frozen banana and coconut milk, Greek yogurt (extra protein!), or plain yogurt of choice.
To liquify: Pineapple juice or orange juice works best, but you can use any liquid you prefer. Almond milk – or your milk of choice – is a good alternative if you want a liquid with some flavor, but less sweetness. You can
For thickness and a little chill: A few ice cubes if you want, especially if you are using fresh pineapple instead of frozen. (Canned pineapple works too.)
To finish: Top with a sprinkle of granola for texture and maybe even a dusting of cinnamon or nutmeg for added flavor (not that you need it) and you’re in business.
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- 1/2 cup baby carrots, or roughly chopped
- 1 cup pineapple chunks (fresh, frozen, or canned)
- 1/4 packed cup mashed overripe banana
- 2 Tablespoons coconut milk
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 3/4 cup pineapple juice (or other liquid; see note)
- Ice cubes, (optional)
- Place the carrots in a microwave-safe bowl and cover 3/4 high with water. Cover the bowl and microwave on high for 3 minutes, or until softened. Drain the water and allow carrots to cool until they are at least comfortable to touch, and ideally at room temperature.
- Combine all of the ingredients in your blender and puree on the high (liquefy) setting until smooth. Add more liquid as needed to keep things moving, and/or more spices to taste.
- Pour into your glass, garnish with granola and a dusting of nutmeg if desired, and serve immediately.
- If you don’t have or want to use pineapple juice, you can use any citrus juice (orange or grapefruit would be great), coconut water or tap water.
- You can replace the pineapple juice with extra coconut milk for a richer, extra-creamy smoothie. And you can replace some or all of the banana and/or coconut milk with Greek yogurt or your plain yogurt of choice.
Yield: 1Serving Size: 1 smoothie
Amount Per Serving:Calories: 499Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 55mgCarbohydrates: 112gFiber: 9gSugar: 80gProtein: 5g