Gingery Red Beet, Cucumber, Pineapple Smoothie

A nourishing green (well actually red) smoothie on my favorite breakfast spot. A perfect start to a hopefully beautiful tropical day!

So much plant goodness in one glass. Red beets are well known for their liver and kidney cleansing properties and anti-inflammatory benefits. They also provide our body with much-needed energy because they are high in healthy carbs. Furthermore, the ginger adds a little "zing." and make this drink just perfect.

The coconut oil in there will make this smoothie a complete and filling meal. Coconut oil creates a feeling of satiety.
Healthy fats - such as coconut oil and avocado - are primary sources of energy, and crucial for building hormones, nerves, reproductive system, skin, and brain.

Ingredients

• 2 cups unsweetened coconut water (which came straight from the garden)
• 2 cups fresh spinach
• 1 cup red beet (raw), peeled and roughly chopped
• 1 cup cucumber, roughly chunked
• 2 cups pineapple chunked
• 1 tbsp fresh grated ginger peeled (or to taste 1 inch = 1 tbsp grated)
• 1 lime or lemon peeled and pits removed (use half if using lemon)
• 1 tbsp extra virgin coconut oil

Instructions

1. Blend spinach and coconut water until smooth. Add remaining ingredients and blend again.
2. Optional: top with goji berries, chia seeds, coconut flakes, hemp hearts, etc., if you like.

##Recipe Notes

• Use one or more frozen fruits to chill the smoothie.
• If the smoothie is too thick for you, add more liquid base.
• If you have a high-speed blender you can throw in everything at once.

Happy blending!

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