Green Pina Colada Smoothie
For most of the country (sorry Seattle), it’s been a pretty temperate winter thus far. Despite one sprinkling of snow across the Northeast last week–which seemingly dried up over night–there hasn’t been too much to complain about this winter season. Unlike last year’s scourge of snowstorms, spawning such terms as #snowpocalypse and #snowmageddon. *shudder*
No, it would appear that the snow-gods have decided to give us a reprieve. My Midwestern home state even enjoyed a balmy 72 degree high earlier this week. I suppose it makes sense, however, given the unseasonably warm summer they had.
Now I know there are those who will lament the lack of wintry mix, and there is something to be said for the seasons– but I for one am not mourning this departure. Bring on the warm weather (and winters), I say! When it comes to temperature, the more tropic the merrier. Thus today I thought I’d share with you this whimsical tropical smoothie, which I first saw promo’d at Whole Foods over the summer.
Green Pina Colada Smoothie:
1/2 pineapple, cut
2 cups spinach
1 cup coconut water
2 heaping tsp of coconut butter
6 ice cubes
Super simple, yet delicious. The most challenging aspect to the whole process is cutting the pineapple, and even that isn’t nearly as difficult as it looks.
I had a lot of fun making this smoothie. An interesting thing I learned about how to cut a pineapple (after googling it, natch) was that — after cutting the top off — you should leave it sitting upside down in your fridge for 20-30 minutes before de-skinning. This allows the sugars to equally distribute throughout the pineapple, which are otherwise naturally more concentrated at the bottom. Neat tip, eh?
What is your favorite tropical flavor and/or location?!