JP’s Green Garden Smoothie
Are you getting extra thirsty today? Me too. For today’s Thirsty Thursday smoothie of the week, may I present JP’s Green Garden from my new smoothie book Slim Down with Smoothies avail now on Amazon or wherever you can google me and it pops up. Pretty cool, huh? I am even more google-able now. Dreams do come true.
So who is JP you ask? Well it’s this guy drinking very strong margaritas with us at the most amazing place on earth! But he’s not just any guy. He’s one of the best chefs in the world and is currently the head Chef Juan Pablo Ioza (@pablo_loza) at the Rosewood Hotel in Mayakoba Mexico (@rwmayakoba) where we traveled this past January. I still can’t believe that this was in the same 2020 year as now. WTF has happened?!
Anyway, back to Juan Pablo. He inspired me so much that during our trip when I was in the middle of writing this book, I drafted his special smoothie with extras like refreshing cucumber. This resort grows all of their own veggies and herbs in the most beautiful garden. There is a special dinner where we ate right in the garden, under a spectacular tree called La Ceiba, where the event gets its namesake. The addition of garden greens not only provides smoothies with unique flavor and nutrient profiles, but are also an amazing cure for too much tequila the night before.
I tested and tweaked the recipe when I got home, and it will always remind me of one of the best experiences of my life. Both JP and this smoothie happen to be #vegan too. If you haven’t bought the book yet, what are you waiting for?! There are 100 delicious fun smoothies just waiting for you to blend up in this summer heat. Head over to this link https://amzn.to/35E55p8 and if you have the book, please leave a review on Amazon! I would appreciate it so much! Tequila, smoothie, veggies, tequila, smoothie, veggies, repeat.
Enjoy and tag me @getnakednutrition if you make it!
JP's Green Garden Smoothie
- 1 cup unsweetened coconut milk
- 1 cup frozen mango
- 1 cup frozen pineapple
- 3/4 cup plain coconut yogurt
- 1/2 cup peeled cucumber
- 1 tsp spirulina
- a few fresh mint leaves
- In a blender, combine all the ingredients and blend until the desired consistency is achieved. Add more liquid as needed. Serve immediately.