Why I Love This One
I love this blend because it gives me that fresh green feeling without asking me to chew through a salad before breakfast. The cucumber keeps it cool, the lemon wakes everything up, and the banana makes it smooth enough to feel like a treat instead of a chore.
When I make this after a busy weekend, I swear my whole kitchen feels calmer. It is not fussy or precious. It is just a simple green glass that reminds me I can take care of myself in five minutes.
Once the flavors are in your head, the rest is beautifully simple. Here is exactly how I make it in my own kitchen.
Here's What You'll Need
- One cup of cold coconut water
- Two large handfuls of fresh baby spinach
- One Persian cucumber, roughly chopped
- One frozen banana
- One inch piece of fresh ginger, peeled
- The juice of one fresh lemon
- One generous handful of ice
I like to gather everything before I start blending, because smoothies move fast once the blender is out.
Let's Blend It Together
Start by adding the coconut water to the blender first, because the spinach needs a little liquid to move around and blend into a silky base.
Add the baby spinach and blend for a few seconds until the greens look smooth and bright.
Drop in the cucumber, frozen banana, ginger, lemon juice, and ice, then blend again until the texture looks creamy and completely even.
Taste it before you pour. I like mine extra lemony, so I usually squeeze in one more little splash if the banana is especially sweet.
Pour it into a tall glass and drink it while it is icy cold, because that is when the cucumber and ginger taste their best.
Made's Tips
If your blender is smaller, blend the spinach and coconut water first so the greens disappear completely.
I keep peeled ginger coins in my freezer so this smoothie is always ready even when my fridge is not impressive.
For a creamier glass, use half a frozen banana more and reduce the ice just a little.
I hope this one gives you the same clean, steady start it gives me. Love, Made
