A delicious, refreshing, and healthy deep green colada with pineapple, coconut milk, and spirulina. Vegan and naurally sweetened.
I thought I’d ease back into the blogging groove with a little happy hour post and this deep green colada. Hawaii was great! Aside from the slight suspicion that I may have developed an avocado allergy, it was the most relaxing 10 days I’ve had in a while. I posted some photos on Instagram if you want to check them out. I’m going to try just a small bit of avocado soon to see if it was just some weird, away-from-home reaction.
The week leading up to our trip was pretty busy, as those weeks tend to be for pretty much anyone. In the midst of it, I was explaining to Mark that I had to make a bunch of posts to go up while we were away and he was like “Why don’t you just take a real break?” So that’s what I did. It felt so good to just pack my stuff and GO, ya know?
I didn’t come back with too many souvenirs (a groovy chakra mist, a necklace, tote bag, macadamia nuts obviously), but I did get some Hawaiian spirulina to take home. Spirulina is something I try to take somewhat regularly because of the iron, Vitamin A, chlorophyll, and highly digestible protein. Plus it makes smoothies a pretty blue-green, like this coconut pineapple one. Onto the links, happy weekend etc!
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Deep Green Colada
- 1 cup light coconut milk from a can
- ½ ripe banana, preferably frozen
- ½ cup frozen pineapple chunks
- 1½-1 teaspoon spirulina powder
- ¼ teaspoon vanilla extract
- pinch sea salt
- In an upright blender, combine the light coconut milk, banana, pineapple, spirulina, vanilla, and sea salt. Blend for a full minute or until completely smooth.
- You could use chlorophyll, powdered wheatgrass, or any greens powder blend that you like in place of the spirulina.
- I’ve made this with light coconut milk, but you could also substitute a half and half mixture of full fat coconut milk and filtered water for the same texture/flavour.