June 26, 2015


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Green Smoothie

Green Smoothies are all the rage these days and there are numerous ‘ultimate’ recipes out there. This is ours - might come handy in January after all the feasting !

WhyNut pistachio paste is a fantastic source of protein, good fats and Vitamin E and adds a delicious, ice cream-like richness to this tropical shake. Avocado might sound like an odd ingredient but again it’s full of healthy fats and makes the whole thing beautifully creamy.

Four of your five a day in one sitting and utterly delicious? That makes this the ultimate green smoothie in our book. The recipe and pictures are by Littleloaf for WhyNut.


(Makes 1 large or 2 small glasses )  
3 – 4cm thick slice pineapple, peeled and cut into chunks
½ large mango, peeled and cut into chunks
½ medium avocado, peeled, de-stoned and sliced
large handful baby spinach leaves
1 tbsp Why Nut pistachio paste
300ml milk
squeeze fresh lime juice



Put the pineapple, mango, avocado, spinach and Why Nut pistachio paste in a blender or food processor. Add the milk and lime juice and blitz until smooth and creamy.

Pour into glasses and serve immediately.



Cow’s, almond or oat milk all work well in this smoothie, or try using coconut water for a tropical twist.

If you don’t have spinach to hand, any mild leafy greens can be substituted – try kale, chard or romaine lettuce. Beetroot tops and Asian greens like boy choy can also be used but will give the smoothie a slightly more bitter flavour.

For a thicker smoothie you can eat with a spoon, freeze the pineapple and mango chunks before blending and reduce the amount of milk by 50ml.

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