1 frozen ripe banana

1 cup frozen pineapple

2–3 cups organic spinach

1 knob fresh ginger, peeled (about 2 inches)

1 knob fresh turmeric, peeled (about 2 inches)

½ tablespoon manuka or raw honey

⅕ teaspoon freshly ground black pepper (or just a couple grinds)

½–¾ cup almond milk or coconut milk

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Start with less milk for a thicker smoothie; add more for a thinner consistency.

Omit honey for a fully vegan version.

Use kale instead of spinach for a different flavor profile.

Substitute banana with apple or more pineapple if desired.

Best consumed fresh, but can be stored for up to 24 hours in the fridge.