Capsaicin Free Green Cucumber Pear Ginger Smoothie
Cool, hydrating, and naturally sweet, this blended drink is a genuinely refreshing way to start the morning or recharge in the afternoon. The combination of crisp cucumber, ripe pear, and fresh baby spinach creates a smooth, vibrant green base that tastes far more indulgent than it looks. A knob of fresh ginger adds a warm, aromatic bite without any of the heat that makes so many "wellness" drinks off-limits for people managing capsaicin sensitivity. Coconut water keeps everything light and subtly tropical, while a squeeze of lemon juice lifts the whole blend into something bright and lively. Because every single ingredient here is whole and unprocessed, there's no need to scrutinize labels for hidden spice blends or pepper-derived additives that sneak into packaged smoothie mixes. A touch of raw honey is entirely optional ā the ripe pears bring plenty of natural sweetness on their own. Blend it on high until completely silky, pour it over ice, and you've got a gorgeous, feel-good drink that's as easy to make as it is satisfying to sip.
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Learn more āIngredients
2 servings
- 1 medium english cucumber (about 10 oz), roughly chopped
- 2 ripe bartlett or anjou pears, cored and roughly chopped
- 2 cups fresh baby spinach, loosely packed
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 cup coconut water
- 1 tbsp fresh lemon juice
- 1 tsp raw honey (optional)
- 1 cup ice cubes
Instructions
- 1
Add the coconut water and lemon juice to the blender first, followed by the spinach, cucumber, pear, and ginger.
- 2
Add the ice and honey, if using. Blend on high speed for 60ā90 seconds, until completely smooth with no visible leafy or fibrous bits.
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