Pineapple coconut mango smoothie

I happened to have a ripe pineapple on hand this morning. I love pineapples, especially this time of year. The crazy spiky topknot, the lizard-like skin, the pale yellow color of the flesh, the delicious sweetness of the juice — and pineapple juice is beneficial for Type Os, my blood type.

Combine a pineapple, a blender, imagination, and a few other ingredients, and it’s creation time!

I cut the top, bottom, and sides off the pineapple, sliced it, removed the core, and put about half in the blender, saving the rest for another day.

I covered the chunks with Zico Natural Pure Premium Coconut Water and ran the blender. What a beautiful color! Note: If you like more intense pineapple flavor, use less coconut water — or add pineapple juice!

I had some Brazil Gourmet Premium Mango Nectar in the fridge. It informed me it would like to join the pineapple and coconut water in the blender, so I added about 3/4ths of a cup and started a tropical party!

Then I added a teaspoon of The Ginger People Naturally Pressed Organic Ginger Juice. It wasn’t enough. Need about a tablespoon to taste it. This stuff is good to have on hand when you don’t have fresh ginger or are too lazy to peel it. Click here to read about ginger’s health benefits.

Next I added a couple of tablespoons of Artisana 100% Organic Raw Coconut Butter. Wendy of  Open Heart Foods first told me about coconut butter. It’s made from the meat (i.e., fiber) of the coconut and contains about 60% coconut oil and no other ingredients. It congeals at room temperature or colder, so refrigeration is not recommended. You can stick the jar in a pan of hot water to soften it up. It’s also great as a spread, thus “butter”.

(By the way, Wendy makes raw chocolate treats and raw flax crackers, all delicious. She is starting to sell her handmade-with-love-and-raw-ingredients foods locally. Look for them at Juiceland or Daily Juice, or maybe both! I forget which.)

Of course, I added some flaxseed oil, and some but not all of the usual superfood smoothie suspects: chia seeds, hemp seeds, and maca powder.

This filled my blender nearly to the top and produced about 4 delicious servings.

For some reason, I held back on adding cacao. I feel a little skeptical about chocolate and pineapple together. Maybe next time.

I also want to experiment with adding greens like chard, spinach, or kale to a pineapple smoothie.

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