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Serrano Pineapple-Papaya Smoothie

Cookbook

The Chia Cookbook

Published by Ten Speed Press

This image courtesy of Eric Wolfinger

This smoothie is unusual for its heat, ably provided by both the serrano chile and the fresh ginger. The instructions call for room-temperature pineapple juice—that’s the temperature best suited to creating chia gel—with chilled glasses to make the smoothie colder. If you like an even colder drink, pop the mixture into the freezer for 10 minutes before serving.

Serves2

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, raw, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Mealsnack

Taste and Texturesweet, tangy

Type of Dishbeverage

Ingredients

  • 1 cup 100% pure pineapple juice (not from concentrate), at room temperature
  • 2 tablespoons white chia seeds
  • 1 cup fresh papaya cubes
  • 1/2 cup peeled, chopped, English cucumber
  • 1/2 small serrano pepper, with or without seeds, stemmed
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1 1/2 teaspoons pistachio or avocado oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1/8 teaspoon sea salt
  • 2 sprigs cilantro, for garnish

Instructions

  1. In a liquid measuring cup or small bowl, whisk together the pineapple juice and chiaseeds and let stand for about 20 minutes. (Makes 1 1/8 cups pineapple-chia gel.)

    Place the pineapple-chia gel, papaya, cucumber, serrano pepper, lime juice, oil, ginger,and salt in a blender. Cover and puree until smooth.

    Pour into two chilled martini or other beverage glasses. Garnish each with a cilantro sprig and serve.

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