Green Smoothie

You should probably get a blender. Like, right now. At least before summer.

I got one. It’s totally made my breakfasts (dinners, desserts) rock.

Sometimes mornings don’t give me enough time to make a burrito or crazy avocado sandwich. Sometimes I wait until my alarm song plays twice through before crawling out of bed. Sometimes all of the energy I can muster goes into throwing on some clothes and sacrificing breakfast for coffee.

Coffee isn’t breakfast, guys.

Spinach smoothies are breakfast.

I spent a week at this crazy shack of a farm on the Big Island of Hawai’i a couple of summers ago harvesting baby lettuce and weeding for six hours a day. It was lame, but the best thing about it was the endless piles of avocados, papayas, bananas and Okinawan sweet potatoes.

And Spirulina. And noni. And a deep fryer. That thing was amazing.

But even more amazing was the turbo blender, which my farmer buddies and I used to make green smoothies every morning before heading out to work in the rain.

With some mango chunks, plain yoghurt, honey and a splash of soy milk, this spinach smoothie is packed with vitamins that fuel your day. I don’t need coffee after sipping on one of these bad boys.

Oh. I also stole straws from the coffee shop around the corner. Smoothies need straws.

Hey blender. You look great. Keep it up.

Yeah, this tastes kind of like spinach. Sweet greens.

Green Smoothie

handful of spinach leaves
1 cup mango chunks, fresh or frozen
1/3 cup plain yoghurt
1/3 cup soy milk
1 teaspoon honey

Throw all ingredients into a blender. Pulse until smooth.

Makes one smoothie.

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