Hello, beautiful friends!
It has been far too long. I have been traveling, went on retreat, unplugged and recharged a bit. It was the perfect medicine, but I have felt disconnected from you and from the blog.
It’s nice to be back.
I have been wanting to share this recipe with you for ages. It was inspired by a coconut basil smoothie from one of my favorite spots in Santa Fe – Modern General – a general store with juices, smoothies, cafe fare and a curated collection of housewares and tools for the garden. The space is a perfect combination of rustic and minimal – it’s clean, light and airy while maintaining a sense of warmth and functionality. I always order this smoothie and leave with a prop (or two) for food styling.
While I think that enjoying this green smoothie at its birthplace in Santa Fe is a top notch experience, I also think that I have done a pretty good job recreating it for you to make at home. It is the ideal beverage (or meal) for a hot day when cooking seems like a ridiculous idea. It is cold, creamy, frothy and has a strong presence of basil. The pineapple and lime really bring it together, giving it a sweet and tangy basil pina colada vibe. I’m telling you, it’s a really exceptional smoothie experience.
I hope you guys are enjoying the glorious slowness of summer and are observing its rhythm in some way or another. I say this because I feel like my pace has been a little out of step with summer’s cadence, and so I myself am attempting to get into my summer mode.
I’m off to freeze some pineapple, because this smoothie certainly won’t hurt the cause.
peace, love and light,
- 3 cups of pineapple, cut into a 1-inch dice and frozen
- 1 cup basil leaves
- 1 large handful spinach leaves
- 1 tablespoon hemp seeds
- tiny pinch himalayan or celtic sea salt
- 1 can light coconut milk
- ½ a lime, juiced
- shredded coconut, to garnish
- Place all of the ingredients, except the shredded coconut, into the jar of a blender and blend until smooth.
- Pour into glasses and garnish with shredded coconut.