You would never guess there is spinach in this glass: the blueberries turn everything a deep violet. Pear and coconut water keep it light and naturally sweet.
100 g
blueberries
½
pear cored
20 g
baby spinach
5 oz
coconut water
½ tsp
agave syrup to taste (optional)
Garnish: A few blueberries · Ice: Served up, no ice
Fruity and juicy, with sweet blueberry, soft pear and a light coconut note; the spinach is barely noticeable.
This is a good way to get green leaves into a smoothie without the green taste or colour. Blueberries are strongly pigmented thanks to their anthocyanins and completely mask the spinach. The original recipe mentions a banana in the method but not in the ingredients; this version follows the ingredient list and uses pear.
Pear adds juice and gentle sweetness, spinach brings vitamin K and folate, and coconut water is light and naturally slightly sweet. The result is a fruity, not too thick smoothie.
Hardly. Blueberries and pear dominate both colour and flavour.
Yes, but remove thick stalks; young leaves are milder.
Yes, it is completely plant based.
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