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JP's Green Garden Smoothie

This recipe is inspired by a wonderful Mexican chef whom I met on vacation while writing this book. All his dishes contain ingredients grown in the resort's garden and I was reminded how some herbs and veggies not only provide smoothies with unique flavor and nutrient profiles, but are also an amazing cure for too much tequila the night before.
Course Appetizer, beverages, smoothie, Snack
Cuisine American, Mexican
Servings 2
Calories 175 kcal


  • Blender


  • 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.
Keyword coconut, cucumber, glutenfree, hydrating, mint, pineapple, refreshing, smoothie, smoothies, spirulina, Vegan