Green Detox Smoothie Recipe (Gluten, Dairy and Banana Free)

Yields: 1-2 servings
Prep Time: 5 minutes



  • 2 cups packed baby spinach or kale (or a mix of both)


  • 1 cup frozen or fresh pineapple chunks
  • 1/2 cup frozen or fresh mango chunks
  • 1 medium orange, peeled and segmented (or 1 clementine)


  • 1 to 1 1/2 cups unsweetened almond milk, coconut water, or filtered water

Extras (choose 2-3 for added benefits)

  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 1/2 inch piece fresh ginger, peeled
  • Small handful of fresh mint leaves
  • 1/2 avocado (for extra creaminess)
  • 1 scoop plant-based protein powder (optional)

Equipment and Utensils

  • High-speed blender


1. Prep your ingredients: Wash and chop any fresh greens and fruit as needed. If using ginger, peel and roughly chop it.

2. Combine ingredients in blender: Add all the ingredients to your blender, starting with the liquids at the bottom, followed by your greens.

3. Blend until smooth: Start on low speed and gradually increase speed to high. Blend until completely smooth and creamy. Add more liquid if needed to achieve your desired consistency.

4. Adjust and enjoy: Taste your smoothie and adjust sweetness if desired. You can add a small amount of honey, maple syrup, or a few pitted dates for a touch of natural sweetness if needed.

5. Serve and store: Serve immediately for the best freshness. If you have leftovers, store them covered in the refrigerator for up to one day. You may need to re-blend before drinking to get the best consistency.


Frozen fruit: Using frozen fruit adds great creaminess and chill to the smoothie. You can use store-bought frozen fruit or freeze your own for convenience.

Sweetness: Adjust sweetness as needed. Fruits like pineapple and mango add natural sweetness, so you may not need additional sweeteners.

Liquid: Start with a smaller amount of liquid and increase gradually, ensuring you get the consistency you desire.

Greens variation: Don’t be afraid to switch up the greens. Arugula, dandelion greens, and swiss chard work as well.


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