How thirsty is your Thursday?
We’re taking a little break from cocktails this week so I can share one of the smoothies I’ve been obsessed with lately. If I’m not making a pitaya smoothie, I’m making this pineapple-ginger blend. It’s bright, golden, and tastes like sunshine—at least that’s how I like to think of it.
Even though it dropped to 14 degrees last night (WHAT?), we’re in full smoothie mode here. My son Max is strangely averse to vegetables right now, so blending one each day is my way of sneaking in some nutrition. Eddie still makes his every morning too—until our Vitamix decided to stop working the other day. I nearly cried. All those shoes I could’ve bought with that money, right?
As for me, I’ve been on a ginger kick. It’s not always my go-to flavor, though a piece of candied ginger never gets turned away, but recently I had a pineapple-ginger juice that was unreal. I grabbed it because I thought I might be coming down with something and wanted to beat it early. Lately I’ve been using raw garlic and ginger with apple cider vinegar when I feel off, and it seems to help—apple cider vinegar is basically my miracle elixir.
This smoothie doesn’t include any greens, but I don’t miss them because the flavor is so good. It’s creamy from the coconut milk yet frosty and milkshake-like thanks to the frozen pineapple. We keep a stash of frozen fruit in the freezer—smoothie packs are a weekly habit in our house. My two favorites to rotate are peaches and cherries, but pineapple always earns a spot.
The ginger adds a gentle zing while the pineapple keeps it sweet, which I absolutely love. Max thinks these are milkshakes—he’s convinced. The day he has a real hot-fudge milkshake for the first time will be a moment.
This drink also reminds me of a caramelized pineapple lassi I used to make, a recipe I reached for while finishing photography for my first book. I always get a pineapple-smoothie craving around milestones like that.
There’s a good reason I keep making it.
Pineapple Ginger Smoothie
Yield:
2
is easily multiplied
10 minutes
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Ingredients
- 1 1/2 cups coconut milk
- 1 1/2 cups frozen pineapple
- 2 tablespoons hemp seeds plus extra for topping if you wish
- 2 tablespoons unsweetened flaked coconut
- 1 tablespoon chia seeds
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
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Combine all ingredients in a blender and blend until smooth. Top with a fresh pineapple ring or extra hemp seeds if desired.
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I appreciate you so much!
I mean, I don’t think a drop of coconut rum would be horrible in it either…