Green Mojito Smoothie
It’s no secret around here that I am a HUGE fan of my friend Tess! Her first cookbook, The Blender Girl has earned a permanent spot among my favorite cookbooks that I keep on hand in my kitchen and her smoothie app is a huge hit with our 13-year old daughter who has become pretty obsessed with concocting her own smoothie blends in the kitchen.
So naturally, when Tess contacted me and said that her second book, The Blender Girl Smoothies, was coming out this summer I couldn’t wait to get my hands on a copy so that I could share it here with you.
Since our kids are smoothie fiends we let them pick which recipe we would make and share and they chose Tess’s Green Mojito Smoothie! With the weather being so hot lately these smoothies really hit the spot. We all loved the combination of coconut water, lime, mint and pineapple SO much that we even froze a batch and made smoothie ice pops. Honestly, is there anything better than watching your kids happily eat ice pops made with kale, I think not!
The fruit bandit has been really into helping us both in the kitchen and when we shoot lately so we hope you don’t mind his toy “fish face” back there. His interest in food styling cracks us up and we figured you would probably get a kick out of it too!
Tess is currently hosting a HUGE giveaway for the book launch on her site as well and has invited all of our wonderful Beard and Bonnet readers to enter. You could win a KitchenAid Stand Mixer, Food Processor, and Torrent Blender valued at $1,999.97! Good luck!! Print
Make a double batch of his smoothie and freeze some in ice pop molds for healthy ice pops on hot afternoons!
- 1 cup (240ml) coconut water or water
- 1 teaspoon finely grated lime zest 3 limes, peeled and quartered
- 1 cup (25g) torn-up curly green kale leaves (1 or 2 large leaves with stalk removed)
- ½ cup (18g) firmly packed mint
- 2 cups (320g) frozen pineapple
- 5 drops alcohol-free liquid stevia, plus more to taste
- Boosters: 1 teaspoon wheatgrass powder / 1 teaspoon minced ginger / 1 teaspoon coconut oil
- Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy.
Reprinted from THE BLENDER GIRL SMOOTHIES Copyright © 2014, 2015 by Tess Masters. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Check out a few more Blender Girl recipes on B&B:
Chai Tai Smoothie
Raw Chocolate Orange Torte