Pure Green Recipe

Wash and prep greens

Rinse kale and spinach thoroughly under cold running water. Shake off excess water and pat dry or use a salad spinner. Remove and discard tough kale stems, then roughly chop the kale leaves.

Prepare fruit

Peel and dice the mango. Peel and slice the banana. If using fresh pineapple, core and dice it. If using frozen fruit, allow it to sit for 1–2 minutes to slightly loosen for easier blending.

Layer ingredients in blender

Add the coconut water to the blender first (this helps blades move), then add the kale and spinach. Next add the mango, banana, and pineapple. Add ice cubes and any optional add-ins (lime juice, flaxseed, sweetener) on top.

Blend to smooth

Start blending on low speed for 10–15 seconds to begin breaking down the greens, then increase to high and blend for 30–60 seconds until the mixture is completely smooth and bright green. If mixture is too thick, add up to 1/2 cup more coconut water and blend again in 15‑second bursts until desired consistency is reached.

Taste and adjust

Taste the smoothie and adjust sweetness or acidity as needed: add the optional honey/agave if you'd like it sweeter or another 1/2 tsp lime juice for brightness. Blend 5–10 seconds to incorporate any additions.

Pour into a glass and serve immediately for best flavor and texture. Garnish with a small pineapple wedge or a spinach leaf if desired.

To store: transfer to an airtight container and refrigerate up to 24 hours. Shake or stir before drinking; separation is normal. For longer storage, freeze in portions for up to 1 month.