Jade Harper
aka The Morning Reset Elixir
I started drinking this smoothie every morning after a week-long wellness retreat in Sedona, and honestly, it changed my entire morning routine. The combination of spinach and mango is pure magic — you get all the green goodness without tasting a single leaf. My clients always ask how I have so much energy by 7 AM, and this is my honest answer. It takes five minutes, tastes like a tropical vacation, and keeps me fueled straight through to lunch without crashing.
Ingredients
- 2 cups fresh baby spinach (packed)
- 1 cup frozen mango chunks
- 1 medium ripe banana (fresh or frozen for extra thickness)
- 1 cup coconut water (no added sugar)
- 1 tablespoon chia seeds
- 1 tablespoon raw honey (or pure maple syrup for vegan)
- ½-inch knob fresh ginger, peeled
- Juice of ½ lime
- 4-5 ice cubes (skip if using frozen banana)
Instructions
- Blend the greens first: Add the coconut water and baby spinach to a high-speed blender. Blend on high for 30 seconds until completely smooth with no leaf pieces visible.
- Add the fruit: Drop in the frozen mango chunks, banana, peeled ginger, lime juice, and raw honey. Blend on high for 45-60 seconds until creamy and thick.
- Adjust consistency: If too thick, add coconut water 2 tablespoons at a time. If too thin, add a few more ice cubes or frozen banana slices.
- Add chia seeds: Drop in the chia seeds and pulse 3-4 times to mix them in without fully grinding them (you want some texture).
- Serve immediately: Pour into a tall glass and enjoy right away — the color fades and the chia seeds thicken as it sits.
Tips
- Blend greens with liquid first — this prevents leafy chunks from hiding in your smoothie.
- Frozen mango and banana give this a thick, creamy texture without adding dairy or ice cream.
- For extra protein, add 1 tablespoon hemp hearts or a scoop of clean plant protein powder.
- This doesn’t store well — drink it fresh for the best color and nutrition.
- Swap spinach for kale if you prefer a slightly earthier taste.
