The Jade Bouquet Recipe

Prep the greens and fruit

Wash the baby spinach, kale, mint leaves, apple, pear, and cucumber thoroughly. Remove kale stems and roughly chop the kale, apple, pear, and cucumber into pieces that will fit your blender easily.

Place the spinach, chopped kale, banana chunks, chopped green apple, chopped pear, cucumber, mint leaves, grated ginger, and lemon juice into the blender jar.

Add the cold water and 4 of the ice cubes to the blender to start. Secure the lid.

Pulse on low for 10–15 seconds to break down the large pieces, then blend on high for 30–45 seconds until very smooth. If mixture is too thick, add up to 1/4 cup more cold water and blend again to reach a creamy, pourable consistency.

With the blender running on low speed, add the Greek yogurt, honey (or agave), and the jasmine/orange blossom water through the lid opening or with a quick pause to add and resume blending. Blend on medium-high for 10–15 seconds to fully incorporate and create a silky texture. Taste and add an additional 1/2 tsp honey if you prefer sweeter.

Add the remaining 2 ice cubes and briefly pulse 2–3 times for a chilled, slightly frothy finish.

Pour the smoothie into 2 chilled glasses, dividing evenly.

Sprinkle 1 teaspoon finely chopped pistachios over each glass (reserve remaining teaspoon for the second glass).

Garnish each glass with a small cluster of microgreens or a few baby basil leaves, tuck a thin lemon peel twist onto the rim, and top with an edible flower if using.

Serve immediately with a straw. Stir lightly before drinking to lift some garnish flavors into the drink. Enjoy the Jade Bouquet while it's fresh and chilled.