Ingredients:

  • 1 cup Unsweetened Almond Milk (or water)
  • 2 cups tightly packed Baby Spinach
  • 1 medium Frozen Ripe Banana, chopped
  • 1/2 inch piece Fresh Ginger, peeled
  • 1 teaspoon Chia Seeds
  • 1 scoop Vanilla Protein Powder (optional)
  • 3–4 standard Ice Cubes

Instructions:

  1. Prepare and Gather: Peel the ginger piece and set aside. Ensure the banana is pre-chopped and frozen. Lay out all measured ingredients near the blender.
  2. Load the Liquid and Greens: Pour the almond milk (or liquid base) into the blender jug first to lubricate the blades. Next, add the tightly packed baby spinach, pressing it down lightly into the liquid.
  3. Create the Base (Initial Blend): Secure the lid and blend the milk and spinach on high speed for 30–45 seconds until the mixture is a uniform, vibrant green liquid with no visible chunks of leaf. This step is key to a smooth texture.
  4. Add the Frozen and Hard Elements: Stop the blender and add the frozen banana, ginger, chia seeds, ice cubes, and any protein powder.
  5. Final Blend: Secure the lid tightly and blend again, starting low and increasing to high speed. Blend for 60–90 seconds, scraping down the sides if necessary, until the smoothie is completely smooth and thick.
  6. Serve and Adjust: Pour immediately into a chilled glass. If the flavor needs brightening, optionally add a squeeze of fresh lemon or a small drizzle of honey/maple syrup (approx. 1 tsp) and blend for 5 seconds to incorporate.