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  1. Recipe

Pineapple-Citrus Green Smoothie

2 servings

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton

About the Recipe

152 Calories · 3 g Protein · 6 g Fiber
Gluten-free · Nut-free

If using a plant-based protein powder, be sure to pick one that is gluten and/or nut free if you have an allergy.


Makes 2 Servings

  • baby spinach, loosely packed, see note (2 cups)
  • frozen pineapple cubes or chunks (1 1/2 cups)
  • cucumber, thickly sliced (1/2 cup)
  • large lemon or small orange, peeled (1)
  • overripe banana, frozen or fresh, sliced (1 cup)
  • water (1 1/4 cups, or more to thin as desired)
  • vanilla plant-based protein powder (2 tbsp.)
  • pure maple syrup or a pinch of stevia, to sweeten, if desired, see banana note (2 tsp.)
  • hemp seeds, optional (1 tbsp.)


  1. Combine 2 cups (60 grams) of spinach, pineapple, 1/2 cup (52 grams) of thickly sliced cucumber, a peeled orange, 1 banana, and 1 1/4 cups (300 milliliters) water in a blender, along with any optional add-ins. Puree until very smooth, adding more water as needed. Taste, and if you’d like it sweeter, add the extra banana. Reserve extra ingredients for future use.

  2. Spinach Note: Kale or collard greens can easily be substituted for the spinach, though they have a much stronger flavor than spinach. If you are new to green smoothies, start with just a cup of kale or collards, and then adjust to taste as you go.

  3. Banana Note: Use overripe (freckled) bananas. Not only are they more digestible, they also offer a great deal of natural sweetness. If the bananas aren’t particularly overripe, you may want to add a touch of maple syrup to sweeten the smoothie.

Nutrition Facts

Per serving

Calories: 152
Protein: 3 g
Carbohydrate: 39 g
Sugar: 23 g
Total Fat: 1 g
     Calories from Fat: 4%
Fiber: 6 g
Sodium: 33 mg

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