The other day, it was way too hot to cook. I decided to make smoothies for dinner and headed to the grocery store, where I proceeded to fill my cart with fine smoothie fixings as well as the general weekly necessities. I guess my shopping cart was fairly telling of my meal intentions as, at check out, the cashier commented on how she too loved to make smoothies. Then, as she was ringing in the ginger, she announced her shared fondness for ginger in smoothies. Now, this had not been my intention for the ginger, but it got me to thinking!
Most mornings I make smoothies for breakfast. Usually it is a variation of banana, blueberries, and almond butter. Returning from the store with the new found mission of incorporating ginger, I went to my cupboard to reassess my smoothie options. When I found a can of pineapple juice, the coconut milk was a no brainer...tropical summer smoothie was a go!
I highly recommend this smoothie anytime of day! It is delicious, refreshing, and super easy. Though the ingredient list is a tad long, you should feel free to edit and experiment--just make sure to use some ginger!
Ps. Speaking of titling posts, Eric suggested this smoothie be called "Caribbean Breast Milk." While amusing, I thought I'd go with something a bit more subtle...
Gilligan's Ginger Summer Supper Smoothie (makes 2)
1 can (6 oz) pineapple juice
1/4 C coconut cream
1/4 C Greek yogurt
2 Tbsp almond butter
2 Tbsp hemp seeds
ginger (good sized knob!)
Coconut flakes (for topping)
The first (and most important!) step is to blend the ginger by itself until finely chopped. Add the rest of the ingredients and blend together. To make the smoothie nice and cold, you can blend ice in the mix or peel and freeze the banana beforehand. Garnish with coconut flakes!