Happy St. Patrick’s Day!
I’m not Irish and I don’t eat corned beef. So, I made you a green drink instead.
Green drink, somewhere between a smoothie and a juice. It’s thinner than a smoothie, with more body than a juice. It’s a green drink! And, it’s delicious.
I’ve been on a juice kick lately; preferring to drink my vegetables than put them in a salad. While I love my old stand-by (kale, banana, almond butter, almond milk, chia seeds, berries), my taste-buds needed a change.
Pineapple, I can’t get enough of you. I know that it’s no where near pineapple season (is it ever really in St. Louis?), but that hasn’t stopped me from eating bag after bag of the frozen stuff.
I thaw a bag in the fridge, then drain off the liquid to enjoy. Delicious on its own, or stirred in with yogurt and peanut butter (weird, I know), it’s my favorite snack. I’m literally counting down the months until I can enjoy fresh pineapple with reckless abandon this summer.
I knew it had to go in my new green drink, along with plenty of mint. Mint reminds me of Spring, of the garden season to come, and mojitos on the back porch. While I usually favor spinach in my green smoothie, I’ve been trying to add in more kale. Kale and pineapple are a match in green drink heaven. The sweet pineapple cuts through any bitterness of the kale, creating a refreshing drink that’s impossible not to gulp down.
To keep the consistency closer to juice, I left out any non-dairy milks and used plain water instead. If you need it sweeter, I recommend trying coconut water or a splash of pineapple juice in place of the water.
Green drinks need to be ice cold, so I serve this over a giant glass of crushed ice and a few mint sprigs for garnish.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Pineapple Mint Green Drink! Tastes like a pineapple mojito. Mint, kale, pineapple and lime, a refreshing juice for Spring and Summer. Vegan and Gluten-Free.
- 1 cup kale leaves, stems removed
- 1/4 cup fresh mint leaves
- 1 1/2 cups pineapple, thawed if frozen
- 1/2 lime, juiced
- 1/2 cup water
- crushed ice, for serving
- Place all of the ingredients, except crushed ice, in a blender.
- Puree until creamy and smooth, adding more water if needed.
- Serve over crushed ice and enjoy immediately.