We recently spent an incredibly relaxing week on the beautiful green and blue island of Kauai in the Hawaiian islands. I hope you have (or have had) the opportunity to spend some time in a tropical paradise at some point in your life, but if not here’s a small glimpse.
One thing I love and look forward to every time we go to Hawaii is the fresh fruit. Pineapple, mango, papaya, guava, coconut…they’re all amazing whether they’re fresh, dried or juiced. I ate my fair share of pineapple on this last vacation and as soon as I came home I found myself craving a fruity, tropical smoothie made with creamy delicious fruit.
I’m secretly hoping if I drink a lot of these smoothies my tan won’t fade so quickly. A girl can dream.
I love making smoothies, but sometime they turn out awful. Too watery, no flavor, chunky, too thick, to thin, seedy; you name it and I’ve done it. Sometimes you get lucky and throw a bunch of random stuff into a blender without measuring and it turns out amazing. Sometimes. Most of the time, however, you get crap, so to combat the crap you need to know the basics. This is one of my favorite diagrams of how to make the perfect smoothie (thank you Lexi’s Clean Kitchen). Follow these simple portion guidelines and you won’t fail.
Smoothies are one of the easiest, tastiest and healthiest ways to fill your body with fruits, vegetables and nutrients. Produce eaten in its raw form holds the highest nutrient count, which means you reap all the benefits. Better hair, better skin, less fat, more energy, whiter teeth, stronger bones, and on and on go the health benefits.
This smoothie has an added benefit of coconut oil which not only adds to the tropical flavor, but also gives you the added benefits of a boosted immune system, shinier, stronger hair, less stress and lower cholesterol. Not a bad way to kick off your day!
What to Bring to the Store
You actually shouldn’t need any reusables (other than your grocery bag) for this recipe. Bananas and mangoes don’t need produce bags since you’re not eating the skin and the rest can be found in other aisles. Pretty simple!
Waste Meter – 5!
If you were able to use a fresh mango here, then you avoid throwing away the one throw away item in this recipe. The only item packaging that will need to be thrown out is the bag from the frozen mango. Everything else looks like this:
Recycle: Almond milk (or other milk) carton and coconut oil jar (once emptied, which will be awhile)
Compost: Banana peel and mango skins
Woohoo! A true zero waste recipe that’s also delicious.
- 1 banana
- 1 mango, cut into chunks or 1 cup frozen mango pieces
- 1½ cups unsweetened almond milk
- 1½ tbsp melted coconut oil (sub. coconut flakes)
- 6 ice cubes
- Put ingredients into a blender in this order: ice cubes, mango, banana, coconut oil, milk. Blend for 1-2 minutes until smooth.
Happy daydreaming about your toes in the sand.