Leafy greens are a powerhouse of vitamins and minerals – spinach is believed to be one of the ‘superfoods’. With a vegetable smoothie, you still need a little sweetness, and this is provided by the kiwi and pineapple. You can substitute the milk options for unsweetened fruit juice, but the smoothie will not be so thick.
Serves: 1 smoothie
Preparation Time: 2 minutes
Cook Time: N/A
Dietary: vegetarian, gluten free
Ingredients:
200ml unsweetened almond, hazel or coconut milk
1tsp raw honey (preferable to other honeys)
80g 2% low fat Greek yoghurt
30g baby spinach, lightly packed
1 de-skinned kiwi fruit,
5g flaxseed
100g pineapple chunks, frozen
½ small banana, frozen
Ice cubes, optional
Method:
- Add all your ingredients gradually (as listed) into an electric blender. As a rule of thumb, you want to add the liquid first and the frozen last and everything else goes in between. Blend until smooth.
- Add ice cubes based on preference and serve!
- If not being consumed immediately, place in the fridge, covered, until ready to drink. Shake and stir well! Decorate glass with another piece of kiwi or pineapple.
Tip: How about smoothie lollies or smoothie ice cream? A great idea to get some lolly sticks and freeze your smoothie – children will love them! Or you can freeze like an ice cream, pull out of the freezer and mix again to get rid of any ice crystals! A good way to get children to eat veg – hide it in a lolly!
Per smoothie: Calories 307Kcal, Carbohydrates 54g, Fats 5g, Protein 14g,
Fibre 8g
