| 5 | 5 | 185 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 1 medium | Banana (s) (medium ripe; if previously peeled and frozen ~1 cup) |
| 1/2 cup | Cucumber (sliced; organic when possible; skin on) |
| 3/4 cup | Coconut milk, sweetened (light; can use other non-dairy alternative; use less for thicker smoothie, more for thinner smoothie) |
| 1 cup | Spinach (chopped; organic when possible. I like to freeze mine) |
| 1 tsp | Spirulina powder |
1. To a blender, add frozen banana, cucumber, coconut milk, spinach, spirulina, and hemp seed (optional). Blend until creamy and smooth, scraping down sides as needed. (You can also use a smoothie wand or immersion blender for this)
2. If too thick, thin with water or more coconut milk. If too thin, thicken with ice or more frozen banana. Taste and adjust flavour as needed, adding more banana for sweetness, cucumber for freshness, or greens / spirulina for green color.
3. Serve immediately as. Or, my preferred way: top with blueberries, granola, and more hemp seeds. Best when fresh, though leftovers will keep well if covered in the refrigerator for up to 2 days or in the freezer for 1 week. Thaw to enjoy from freezer.
| Fruit | 1 |
| Vegetables | 1.9 |
