This smoothie was a hands-down favorite among members at the Mission Training Center, our incubator for best practices in programs for survivors. It is delicious, nutritious, and oh-so-quick-and-easy to prepare. The pineapple’s sweetness can stand alone as a fruit to combine with the pungent greens. The cashews add protein, healthy fat and a creamy-ness that makes this seem decadent. A slice of ginger also adds valuable nutrients and really pumps up the flavor. With orange juice as a base, this is dairy-free and gluten-free. It’s best to use the pungent, feathery wild arugula. We used a baby greens mix that included a herb mix. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1⁄4 pineapple, peeled, cored and cut into chunks (about 6 ounces peeled and cored pineapple)
3⁄4 cup freshly squeezed orange juice (or the juice that accumulates after cutting up the pineapple mixed with enough orange juice to equal 3⁄4 cup)
2 Tablespoons raw cashews (about 3⁄4 cup)
1⁄2 teaspoon chia seeds
1⁄4 cup tightly packed arugula (about 1⁄4 ounce)
3⁄4 cup tightly packed baby mixed greens (about 1 1⁄2 ounces)
1 quarter size slice ginger, peeled
2 or 3 ice cubes
Directions
1. Place all of the ingredients in a blender and blend for 1 minute, or until smooth.
Note: Makes one generous serving or 2 medium sized servings (cut the numbers below in half if serving 2).
Nutritional info: 328 calories; 12 grams fat; 2 grams saturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 16 milligrams sodium, 8 grams protein.
