Tropical Spring Sustainable Smoothie + 3 More Seasonal Blends
Prep time
Total time
This is my "spring" version - see the post above for my other favorite sustainable smoothies by season and sustainability notes on the ingredients used. Though this is a drinkable smoothie with a fresh, sweet tropical vibe, I prefer a frosty edge, so I flash-freeze the seasonal fruit. See the note below if you opt to use fresh fruit.
Serves: 1 serving
  • 1 cup frozen pineapple (see post above on fruit options)
  • 1 cup unsweetened coconut milk beverage (I used Silk), divided
  • ½ tablespoon shelled hemp seeds
  • 2 tablespoons pea protein powder (see sweetness note below)
  • Handful fresh spinach leaves (can sub kale leaves - if you like raw kale!)
  1. Add the fruit, about ¾ cup of the milk beverage, hemp seeds, protein powder and spinach to your blender and puree until smooth and no bits of spinach or hemp remain.
  2. Blend in the remaining ¼ cup milk beverage, or to your desired consistency.
Using Fresh Fruit: Add some ice and hold off on adding any of the milk beverage at first. The mixture needs to be thick in order to blend up all of the ingredients (you don't want spinning leaves and whole seeds!). Add the milk beverage only as needed to get things moving. Once pureed, add the rest of the milk beverage.
Sweetness: If using a pea protein powder that isn't vanilla or a lightly sweet original, a sustainable sweetener choice for this smoothie is coconut sugar. Or you can add just a few drops of pure stevia - since it is used in such small quantities and is low glycemic, stevia is often considered a sustainable option.
Recipe by Go Dairy Free at