• 75 g pineapple (fresh or frozen)
• 1 medium banana (about 100–120 g)
• ½ medium avocado (about 50 g)
• 1 Tbsp almond or peanut butter (about 16 g)
• ½ tsp vanilla extract (2.5 ml)
• 2–3 dates, pitted (about 40–60 g), to taste
• Collagen powder – 1 scoop (10 g; check your brand)
• Blue spirulina powder – ¼ tsp (0.5 g)
• Greek yoghurt – ½ cup (about 120 g)
• Cold filtered water – 120–180 ml (½ to ¾ cup), adjust to your preferred thickness
  

1. Load the jug: Add the water, yoghurt, nut butter, vanilla, collagen and dates.
2. Add fruit: Tip in the pineapple, banana and avocado.
3. Blend: Blitz on high until completely smooth (30–45 s).
4. Colour & adjust: Sprinkle in the blue spirulina and pulse to combine. If you’d like it thinner, add more water. If you want it thicker, add a few extra pineapple chunks or ice.
5. Serve: Pour into a chilled glass and drink right away.

Tip: For a colder, creamier texture, freeze the bananaslices first.