I've been having tummy issues lately which all started when I was accidentally served dairy over the weekend. I just can't seem to get everything back on track so I'm turning to my trusted digestion friend, ginger! I remember dog-earing this recipe in the Minimalist Baker Cookbook that I bought a few weeks back, so I'm giving it a go! This is my first recipe from the cookbook but everything in the pages looks just superb. This smoothie is loaded with fruits and veggies and I think it will help give me some of those nutritious goodies my body is after.

Thanks Minimalist Baker for the inspo! You can buy the book here: click me.

Ginger Colada Green Smoothie  

You need:

• 1 tbsp fresh peeled ginger
• 1 tbsp lime juice
• 1/3 cup plain coconut yogurt  (MB recommends 1/3 cup light coconut milk but I choose dairy free yogurt for extra probiotics) 
• 3/4 cup filtered water (if you'd like to make this a smoothie bowl, cut down on the water)
• 2/3 cup almond milk
• 1 1/2 cup frozen pineapple chunks
• 1 frozen banana
• 1 large handful spinach
• 1 small handful destemmed kale
• 1 tbsp hulled hemp seeds

Get cooking:

1. The easiest way I have found to peel ginger is to cut off your knob, this recipe calls for about a 3/4 inch or so. Take the back of a spoon and run it (aggressively) over the ginger peel and it should start to rub off easily. 
2. Feel free to grate the ginger over the blender so you are certain to not get any big chunks, but if you have a high-speed blender there should be no need to do this- just blender thoroughly. 
3. Add remaining ingredients to blender and give it a good puree until everything is nice and creamy.