Tropical Ginger Smoothie

I would give anything right now for this smoothie with an aggressive Mount Gay floater.

I’m currently writing to you from the sky, friends, and the situation is grim. We’re only 2½ hours into the flight and my roommate’s passed out (legs spread, death snore in full effect), I’ve consumed my entire snack pack (even the gross chia bar), and the baby behind me has been screaming bloody murder for as long as I can remember. Needless to say, I’m very anxious and sweaty.

Howeva, I’m managing to kind of keep it together right now, since this flight is taking me to California, and when I land…It’s SPRING BREAK, BITCHES. For the record, I plan to turn that rum smoothie fantasy into a reality as soon as humanly possible.

I’d just like you to know that I feel strongly about observing Spring Break. I’m aware that it’s not a “real” holiday or something that people “celebrate” after college, but I always try to take a little late March/early April vacay, even if it’s just for the weekend. Escaping to somewhere warm, letting go of all stressful nonsense, and straight-up relaxing for a few days does wonders for one’s physical and mental health. You should try it!

I just giggled to myself while re-reading that last paragraph, as the whole “You must always take spring vacations!!” spiel sounds hilariously Gwyneth-like. Apologies. Just to be clear, I’m not promoting annual pilgrimages to Bora Bora-type destinations (although that would be lovely), I’m simply suggesting going somewhere (anywhere!) to get away from real life for a bit.

This year, I’m heading home to Santa Barbara, and I couldn’t be more pumped. In between watching Logan splash in the pool, there will be occasional walks on the beach, book-reading, lots of sleep, and a handful of smoothies thrown in for good measure. Which brings me back to this Tropical Ginger Smoothie. (Sorry for getting sidetracked, the screaming infant is making it rather difficult to focus. It’s so small, yet so angry!)

The recent rise in temperatures has prompted a pretty serious smoothie bender, and I’ve been crushing one almost daily for the past two weeks. While I was quite fond of my many frozen creations, I really had no intention of sharing any of them. (I figure most of you are capable of making your own smoothies without my tutelage.) But when I whipped up this bad boy on Monday, I changed my mind. The smoothie you see on your screen was such a tropical dreamboat, I simply couldn’t keep it to myself. You deserve to experience the magic.

Sweet, tangy, and slightly spicy, drinking this frozen delight is like a sexy vacation for your taste buds. Banana and mango are a heavenly pair, chia seeds are awesome, and fresh squeezed orange juice never fails, but it’s the ginger that’s the game changer here, peeps. In addition to its delightful flavor and subtle kick, ginger is also anti-inflammatory, great for digestion, and boosts your immune system. Booyah. I’ll obviously be adding it to all smoothies for the foreseeable future.

Oh, and just FYI, the Tropical Ginger Smoothie is quite thick, making it the perfect base for a smoothie bowl and the previously mentioned frozen rum cocktail. I hope you try both.

Happy Spring Break/Easter weekend! Sending all my best sunshine-y California vibes your way.

Tropical Ginger Smoothie

Author - Serena Wolf

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Prep Time: 10 minutes minutes

Yields: 1 large smoothie, 2 fun-size smoothies

Ingredients

• 1 ripe frozen banana
• 1½ cups mango
• ½ cup fresh squeezed orange juice
• ¼ cup unsweetened almond milk
• 1 teaspoon freshly grated ginger
• 1 teaspoon fresh lime juice
• 1 tablespoon white chia seeds Yes, you can use black, but you will end up with black flecks in your smoothie. No biggie, but not the prettiest.

Instructions

• Add all the ingredients to a blender and blend until smooth.