Ingredients:

  • 2 cups (60g) fresh baby spinach, tightly packed
  • 1/2 cup (125g) frozen mango chunks
  • 0.5 large frozen banana
  • 0.25 cup (60g) cooked cannellini beans, rinsed
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (10g) shelled hemp hearts
  • 1 tsp (5g) freshly grated ginger
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Pour the 1 cup (240ml) almond milk into the blender canister first.
  2. Add the 2 cups (60g) tightly packed baby spinach directly into the milk.
  3. Grate 1 tsp (5g) fresh ginger into the mix.
  4. Squeeze in 1 tbsp (15ml) fresh lime juice.
  5. Blend on medium speed for 30 seconds until the liquid is a vibrant, uniform green.
  6. Add the 0.25 cup (60g) rinsed cannellini beans and 1 tbsp (10g) hemp hearts.
  7. Drop in the 0.5 frozen banana and 1/2 cup (125g) frozen mango chunks.
  8. Pulse three times to break up the large frozen pieces.
  9. Increase speed to high and blend for 45-60 seconds until the vortex is smooth and silent.
  10. Pour immediately into a chilled glass and consume while the temperature is at its lowest.