A vivid green smoothie — frozen banana and pineapple blended with spirulina powder, spinach, almond milk and Greek yoghurt. A plant-based protein and iron boost with a refreshing tropical flavour.
This smoothie was born from a desire to go beyond the ordinary spinach-and-apple green drink.
Spirulina — an algae consumed by ancient civilisations as food — was added, giving the glass a deep emerald colour and a boost of plant protein and iron. The sweetness of banana and tropical tang of pineapple tame the earthy taste of the algae, producing a refreshing drink that is perfect as a morning start or a light afternoon pick-me-up.
Remove the frozen banana and pineapple from the freezer and leave them on the counter for two minutes to soften slightly so they do not strain the blender blade. The ideal consistency is when a knife meets slight resistance rather than stone-hard resistance.
Pour the almond milk into the blender first, then add the yoghurt and lemon juice. Starting with the liquid at the bottom draws the other ingredients towards the blade and prevents them from clumping at the top.
Add the spinach, banana and pineapple on top of the liquid. The spinach goes in early so it is ground completely smooth before the frozen fruit weighs down the mixture.
Scatter the spirulina powder, chia seeds and honey in last. Adding the spirulina at the end minimises its air exposure, keeping the drink a deep emerald colour with a milder taste.
Blend on medium speed for ten seconds, then increase to maximum for about 45 seconds until the consistency is silky smooth with no lumps. If the mixture spins around without moving down, stop the blender, push the ingredients down with a spatula, then blend again.
Taste the consistency: if it is too thick, add a splash of almond milk and blend for five seconds. Pour immediately into two glasses — spirulina loses its colour as it sits and oxidises. Serve chilled within ten minutes for the best flavour.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Green Spirulina Smoothie, and how to fix them:
Reduce to half a teaspoon and increase the banana or pineapple. The sweetness of the fruit and the acidity of the lemon mask the earthy flavour effectively.
Add almond milk two tablespoons at a time and blend until the consistency is right. Frozen fruit thickens the mixture quickly.
Add half an extra frozen banana or a tablespoon of yoghurt. Avoid ice — it dilutes the drink as it melts.
Pour the smoothie immediately after blending and serve chilled. Spirulina oxidises and loses its freshness with standing and air exposure.
Blend the seeds thoroughly into the mixture and do not let it stand too long. Alternatively, soak the seeds in the almond milk for five minutes before blending so they distribute evenly.
Start with a smaller amount of spirulina and sip slowly. Some bodies need a gradual adjustment period to algae.
Best consumed within ten minutes of blending to preserve the colour, consistency and fresh flavour.
Store in a tightly sealed jar filled to the brim (to minimise air) for up to 24 hours maximum. Shake well before drinking as the layers separate.
Pour any excess into ice-cube moulds and freeze for up to a month, then blend the cubes later with a splash of fresh almond milk.
Pre-portion the frozen fruit and spinach into bags in advance. Add the spirulina and liquids only at blending time to preserve the flavour.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Almond milk | Coconut milk or oat milk | 1:1 | Coconut milk adds richness; oat milk raises carbohydrates slightly. Choose an unsweetened variety. |
| Spirulina powder | Chlorella powder or matcha powder | Half the amount for matcha | Chlorella is a close algae with a milder taste; matcha provides caffeine-driven energy with a different flavour. Each has its own nutritional profile. |
| Greek yoghurt | Coconut yoghurt (plant-based) | 1:1 | A fully plant-based substitute that makes the recipe dairy-free, with a similar creamy consistency. |
| Honey | Pitted dates or maple syrup | 2 dates for every 1 teaspoon | Dates add fibre and minerals; both sweeten naturally. Adjust according to the ripeness of the banana. |
| Pineapple | Frozen mango or half an orange | 1:1 | Both are sweet and rich in vitamin C, which supports plant-based iron absorption. |
| Amount | 1 cup | 2 cups (original) | 4 cups |
|---|---|---|---|
| Frozen banana | 1 piece | 2 pieces | 4 pieces |
| Frozen pineapple | 75 g | 150 g | 300 g |
| Spirulina powder | 1/2 teaspoon | 1 teaspoon | 2 teaspoons |
| Almond milk | 125 ml | 250 ml | 500 ml |
| Greek yogurt | 1 1/2 tablespoons | 3 tablespoons | 6 tablespoons |
If this is your first time with spirulina, start with half a teaspoon — its flavour is strong and your digestive system needs gradual adjustment. Split the glass into two smaller servings if you have a sensitive stomach. Because spirulina is a source of plant-based iron, the vitamin C in the pineapple and lemon doubles its absorption, so keep both in the blend.
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