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
Ingredients
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
Instructions
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.
