Pineapple Pepper Smoothie

Since we switched to a vegan diet 2 weeks ago, I start each morning with some oatmeal and some sort of smoothie in which spinach is usually the only vegetable surrounded by lots of frozen fruit.  Today, however, I decided to be a little bold and include a yellow bell pepper.  Keeping with the "yellow" theme, I also used some frozen pineapple and mango.  

After several attempts to get the blender to finally crush all the frozen stuff, I was ready to try this peppery concoction.  It was actually quite refreshing and for once I didn't have to dump it down the drain and start over.  Mixing agave nectar helps neutralize the strong flavor of the pepper while still preserving that kick in the pants sensation that the pepper provides.  

I used 1/2 of a yellow bell pepper, but you may want to use less if you afraid the flavor might be too overpowering.  

Cheers!

PINEAPPLE PEPPER SMOOTHIE

2 cups organic baby spinach

1 1/2 cups unsweetened almond milk (or soy milk)

1/2 cup water

1/2 yellow bell pepper chopped

1 cup frozen pineapple

1 cup frozen mango

agave nectar to taste

Put all ingredients in the blender and mix until smooth.