You’ve set yourself a goal to give up sugar for January… good effort! But now it’s week 3 of back to work and you’re feeling a bit tired. I hear you! To give you a little pick me up, I thought I’d share my all time favourite green smoothie recipe. This creamy greens smoothie will help keep those gut gremlins of yours happy and healthy… after all a happy gut is a healthy you I say.
What I love about this smoothie is that it’s totally sugar free and fructose free. Whilst fruit has nutritional benefit, it’s still sugar so sometimes it’s good to go easy on it, especially if you have an autoimmune disease or gut related illness. It’s made extra creamy thanks to Plenish Cleanse unsweetened almond milk and my favourite anti inflammatory food, avocado. I promise, no pond tasting duckweed here! Sweetened naturally thanks to the carrot.
Enjoy in a glass or as a smoothie bowl and top with coconut chips, toasted pumpkin seeds and raw cacao nibs.
A good spoonful of nut butter or tahini drizzled on top is my favourite or with some drizzled in melted chocolate.
- 3 large carrots (280g)
- 1/2 cucumber
- 4 celery sticks
- 1/2 large avocado
- Juice of 1/2 lemon
- 120ml unsweetened almond milk
- Handful of fresh spinach
- 25g coconut chips
- 25g pumpkin seeds
- Sprinkle of cacao nibs
- Drizzle of nut butter or chocolate
Juice the carrots, cucumber and celery. In a Vitamix or Nutribullet, add the avocado flesh, lemon juice, almond milk, spinach and juice from the carrots, celery and cucumber. Blitz until smooth.
Preheat the oven to 190C. Place the pumpkin seeds on a baking tray and toast for 6 – 8 minutes. Add the coconut chips after 5 minutes. Keep an eye on them, they only need about 2 minutes until golden. Remove from the oven and allow to cool.
Top your creamy greens smoothie with toasted coconut flakes, pumpkin seeds, cacao nibs and a good drizzle of nut butter or chocolate. Morning’s don’t come better than this.
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