Ingredients:

  • 2 cups organic baby spinach
  • 1 cup unsweetened coconut water
  • 1/2 cup frozen pineapple
  • 1/2 English cucumber
  • 1 tbsp chia seeds
  • 1 inch fresh ginger root, peeled and chopped
  • 1/2 lemon, juiced
  • 1 pinch cayenne pepper

Instructions:

  1. Peel the 1 inch fresh ginger root and chop it into small coins.
  2. Pour the 1 cup unsweetened coconut water into the blender carafe first.
  3. Place the 2 cups organic baby spinach on top of the liquid.
  4. Blend the liquid and spinach for 30 seconds until the mixture is a consistent, deep emerald liquid.
  5. Roughly chop the 1/2 English cucumber and add it to the carafe.
  6. Add the frozen pineapple, English cucumber, chia seeds, fresh ginger, and lemon juice.
  7. Blend again on high for 60 seconds until the texture is completely velvety and smooth.
  8. Pour into a glass and finish with an optional pinch of cayenne pepper for a thermogenic effect.