Ingredients
Method
- Rinse and prepare produce: Thoroughly wash the 5.3 oz (150g) of strawberries, 5.3 oz (150g) of blackberries, and 2.1 oz (60g) of spinach under cold water, then pat them dry with a clean towel to remove excess moisture.
- Create the base pink layer: Add 1.0 cup of strawberries and 1.0 tbsp (0.5 oz / 15g) of almond milk into a high-speed blender; pulse until smooth and distribute the mixture evenly among 4 glasses.
- Layer the deep purple center: Rinse the blender jar, then combine 1.0 cup of blackberries with 1.0 tbsp (0.5 oz / 15g) of almond milk; blend until creamy and carefully pour this mixture over the strawberry layer using the back of a spoon to maintain separation.
- Finish with the vibrant green top: Blend the 4.2 oz (120g) banana, 2.1 oz (60g) of spinach, and the remaining 6.0 tbsp (3.0 oz / 90g) of almond milk until completely liquefied; gently pour this final layer into the glasses.
- Garnish and serve: Place one fresh strawberry (approx. 0.5 oz / 15g) on the rim of each glass as a garnish and serve your Paleo Rainbow Smoothie immediately while the layers are distinct and chilled.
- Rinse Between Layers: It only takes a second, but rinsing your blender jar between the strawberry, blackberry, and spinach phases is the only way to ensure the colors stay vibrant and don't turn into a muddy brown.
- Adjust Liquid Sparingly: Use the almond milk as a "facilitator" only.
- Add just enough to get the blades moving; if the mixture is too thin, the layers will bleed into each other almost immediately.
Use the Spoon Method: To keep your layers perfectly separated, hold a large spoon over the glass and gently pour the next layer over the back of the spoon. This breaks the fall of the liquid and prevents it from "punching through" the layer below.
Go Frozen for Density: If you want thicker, more defined layers, use frozen strawberries and blackberries. This gives the smoothie a sorbet-like consistency that holds up much better than using all fresh fruit.