My recipe for my favourite green smoothie is pretty consistent in yielding essentially two 500 ml mason jars, the perfect size for breakfast or a mid morning/afternoon snack. This recipe is based on my blender jar which is 64 ounces when I measure out the spinach. If your blender jar is smaller, you may want to add a handful or 2 more greens once you've reached the 1/3 mark. You can also use a little more or less maple syrup too, depending on your taste. I find that if my pineapple is nice and sweet and my banana is quite ripe, I need only 2 tablespoons of the maple syrup.
Fill your blender jar about 1/3 full of baby spinach, organic please, and gently packed
Add the ingredients to you blender in the order given. Start with 1 cup of the milk.
Blend on high, stopping if necessary to scrape down the sides and make sure the ingredients blend.
Add the remainder of the milk as necessary. Continue to blend on high until your smoothie is smooth. You may wish to add a little more milk at this point if you prefer your smoothies less thick.
Pour into drinking vessels of choice. I like using the 500 ml wide mouth mason jars with the canning lids if I am taking my smoothie to go!
Spinach can be mixed with some kale, for my tastes, I would only switch out about a handful because kale has a strong flavour. Typically, I use more spinach than kale, but if you like the "extra green flavour", add more kale than spinach.
Maple syrup can be subbed with a good quality raw honey, local if you can get it.
No milk, no problem - cold filtered water or cold green tea will work too!
When fresh cored and peeled pineapple is on sale, I buy a bunch and then slice it. I then lay the slices on a cookie sheet lined with a silpat sheet and freeze the rings. Once frozen, I transfer them to a freezer bag.