Pineapple Smoothie

A delicious, refreshing smoothie for late spring and summer. Featuring a unique combination of ingredients, this recipe is great for digestive support and it’s packed with nutrients.

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Photo ℅ William and Susan Brinson

This recipe is from What to Eat for How You Feel: The New Ayurvedic Kitchen, by Divya Alter (Rizzoli, 2017).

The pale green color and soft, slightly grainy consistency of Pineapple Smoothie make it a very appealing late morning or early afternoon snack. It is also a convenient and delightful refreshment to serve to between-meal guests. Just be prepared: the enzyme-rich pineapple will likely stir up people’s appetite and make them hungry sooner than you think!

Soak Overnight | Prep 5-10 minutes

Serves 2 (makes 16 oz) | Gluten free, Dairy free


1 cup spring or filtered water

1½ cups peeled, cored, and diced pineapple

¼ cup soaked almonds, skins removed

1 tablespoon chopped fresh mint leaves

2 teaspoons maple syrup or sweetener of your choice (optional)

1 teaspoon grated fresh ginger

⅛ teaspoon vanilla extract

2 black peppercorns, crushed


Combine all the ingredients in a blender and blend until smooth. Add more water if you like. For optimal digestion, serve at room temperature.

To store, refrigerate in a jar or closed container for up to 24 hours.

FOR AIRY DIGESTION: Enjoy as it is.

FOR FIERY DIGESTION: Omit the black pepper and ginger.

NOTE: If you are pregnant, this smoothie is not for you. Pineapple can induce premature labor.

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