My classes are going well. Part of what we have been learning is “smoothie building”. It really is both an art and a science. Until this point, I’d just been throwing stuff in a blender and hoping for the best, but no more! The recipe for this cucumber, pineapple, and mint smoothie was from an assignment we were given to build out own smoothies using the flavor balancing techniques learned in class.
I was very happy with it. I could taste all of the components, and it was very refreshing and filling without feeling or tasting too heavy. I think it’s a great way to deal with all this summer heat and humidity we’ve been having here in Central Florida!
- 3/4 cup cucumber juice
- 1/4 cup ice
- 1 cup frozen pineapple
- 1/2 avocado
- 2 TB fresh chopped peppermint
- 1/4 tsp matcha powder
- 2 tsp local raw honey (if preferred, substitute with vegan sweetener of choice or omit)
- pinch salt
- Add all ingredients to a high speed blender until thoroughly combined. It will be thick and creamy. You will probably need a tamper to move the ingredients around. It comes out like a milkshake!
- I used English cucumber for the juice in this recipe with the peels on, which yielded a more potent juice. If you use a peeled cucumber, go ahead and add up to a cup of juice (to your taste preference) because the flavor will be milder.