Ingredients:

  • 1.5 cups fresh kale, stems removed and packed
  • 1.5 cups frozen pineapple chunks
  • 1 teaspoon fresh ginger, grated
  • 0.5 medium banana, frozen
  • 1 cup unsweetened coconut water
  • 1 tablespoon hemp hearts
  • 1 pinch black pepper
  • 1 pinch turmeric

Instructions:

  1. Prep the kale. Remove the tough center ribs and pack the leaves into a 1.5 cup measuring cup.
  2. Grate the ginger. Use a microplane to get 1 teaspoon of fresh ginger paste.
  3. Layer the base. Pour 1 cup of coconut water into the blender jar.
  4. Add the activators. Drop in the turmeric, black pepper, and 1 tablespoon of hemp hearts. Note: This ensures spices are evenly distributed.
  5. Add the emulsifier. Toss in the 0.5 frozen banana.
  6. Load the greens. Add the 1.5 cups of kale on top of the liquid.
  7. Top with ice fruit. Add the 1.5 cups of frozen pineapple chunks last.
  8. Start on low. Turn the blender to its lowest setting to break up the frozen chunks.
  9. Ramp to high. Increase speed to maximum for 45 to 60 seconds until the liquid is a uniform, vibrant emerald green.
  10. Check the texture. Look for any floating green flecks; blend for another 15 seconds if visible.