Spinach Smoothie

This smoothie (or a variation of it) has sustained me for breakfast, lunch, pre-workout and post-workout as I trained for my first marathon.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 Gallon

Ingredients

• 1⁄4 cup flax seed
• 1  cup  natural almonds (not roasted or salted)
• 1  cup  hemp  protein powder
• 5  cups  baby organic spinach
• 5 -7  pitted dates
• 4  bananas
• 2  cups fresh pineapple
• 3 -4  cups frozen blueberries
•  water

Directions

1. I have a blendtec blender that will grind up most anything--you can try this with a normal blender but the almonds and dates may not blend up as well. Make sure blender is dry and add flaxseeds and grind them up to a powder then add almonds and do the same. Add spinach, protein powder, and dates and then add water until you can see the water line 3/4 full in the container. Run through the “whole juice” cycle twice to make sure the dates are pureed. Each cycle is 45 seconds long. Pour the contents into 4-quart sized containers—they should each be about 2/3 full. Blend the bananas and pineapple with about a cup of water to keep things moving in the blender and add equally to the 4 containers. Blend up the blueberries with some water and mix into the quart containers. I’ve also added, an avocado, strawberries, oranges or organic apples in place of the blueberries or if I don’t have enough blueberries—just to make enough to fill up the rest of the containers. This will keep for about 2-3 days in the fridge but freezes well if you need to store it longer.