Pineapple, spinach and ginger smoothie

Pineapple, spinach and ginger smoothie

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 304 kcal
, Fat: 3 g
, Carbohydrate: 60 g
, Protein: 6 g

Green is the colour of the moment! Time for a pineapple, spinach and ginger smoothie.


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


170 g frozen leaf spinach, defrosted for approx. 5 mins.
200 g pineapples, very ripe, in pieces
2 dl pineapple juice
2 dl coconut water
1 lime, use only half of the juice
tsp cinnamon
5 Medjool dates, pitted
1 tsp ginger, chopped
2 tsp crushed linseed
some ice cubes, to taste
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How it's done

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Place all the ingredients in a powerful blender and first mix on low-medium setting, then for approx. 2 mins. on the highest setting until smooth and creamy and there are no longer any visible pieces. Add a few ice cubes to taste and serve, or blitz the ice cubes with the smoothie and serve at once.

Good to know
Tip: Garnish the smoothie with fresh mint if liked and, for a bit of crunch, sprinkle with granola.
Tip: Instead of fresh pineapple, tinned pineapple can also be used (no added sugar, in its own juice).

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