- ½ pineapple
- 1 short cucumber
- 50g baby leaf spinach
- 1 banana
- 330ml Ultimate Almond Drink
- A few ice cubes
- 1.
Slice the leaves off the pineapple and halve it. Wrap 1 half and store in the fridge (see our tip below). Slice the skin off the remaining half, scooping out any tough ‘eyes’ left behind with the tip of your knife or a teaspoon. Roughly chop the flesh, discarding any woody bits of core. Pop the chopped pineapple into your blender.
- 2.
Peel the short cucumber (the skin can be bitter on short cucumbers) and roughly chop the cucumber. Add to the blender. Add the spinach to the blender, and peel and break in the banana.
- 3.
Pour in 330ml almond drink and add a handful of ice cubes. Blitz, pour into a couple of glasses and serve.
- Tip
Pineapple express
If you have a big blender, you can use all the pineapple in your smoothie although this will affect the nutritional information. Why not caramelise your leftover pineapple to make a stunning pud? Slice the skin off and cut out the eyes, then slice it into 1-2cm thick slices. Fry in a hot frying pan for a few mins each side till caramelised, then pop on warm plates. Add a few spoonfuls of butter and sugar to the pan and melt together. Swirl in a little cream and add a pinch of salt. Stir together to make a sauce and pour over the pineapple to serve.