Ingredients:

  • 2 cups fresh baby spinach
  • 3 tbsp hemp hearts
  • 1 tsp blackstrap molasses
  • 1 cup frozen mango chunks
  • 1/2 large orange, peeled and de-seeded
  • 1/2 cup fresh pineapple
  • 1 cup unsweetened cashew milk
  • 1 tbsp almond butter
  • 1/2 cup Greek yogurt

Instructions:

  1. The Liquefaction Pulse: Place the unsweetened cashew milk, peeled orange segments, and baby spinach into a high-speed blender. Pulse on low, then increase to high for 30 seconds until the mixture is a bright, translucent green liquid with no visible leaf fragments.
  2. Nutrient Loading: Add the hemp hearts, almond butter, Greek yogurt, and blackstrap molasses to the blender base. This step ensures the healthy fats and proteins are emulsified into the liquid before adding frozen solids.
  3. Final Emulsification: Add the frozen mango chunks and pineapple. Blend on high for 45-60 seconds until a velvety, sherbet-like consistency is achieved. Use a silicone spatula to scrape down the sides if necessary.