A Love Story, Macadamia Milk and Grapefruit Smoothie
Servings: 5 servings
Print RecipeThis smoothie will move you one step closer to health and one step away from disease. It’s loaded with healthy fats, vitamins and minerals, and other nutrients too. It has a nice creamy texture and works very well as a meal replacement smoothie.
Equipment
- Blender
Ingredients
Macadamia Milk
- 100 g macadamia nuts
- 200 ml water (for making the macadamia milk)
Smoothie
- 150 ml macadamia milk (see recipe in the Instructions, under Macadamia Milk section)
- 2 avocados (skin and seed removed)
- 1 red beet (skinless, chopped big)
- 1 big carrot (sliced)
- 2 handful green peas and green beans (lightly boiled, cold)
- 2 handful frozen spinach
- 2/3 grapefruit (skin removed)
- 1 small red kapia pepper (chopped)
- 2 tbsp extra virgin coconut oil
- 2 tsp wheatgrass powder
- 2 tbsp raw cacao powder
- a few leaves lettuce
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp Himalayan salt
- 500 ml water (on top of the one used for the macadamia milk)
Instructions
Macadamia Milk
- Start by preparing the macadamia milk. Add macadamia nuts into the blender.
- Add the water required for making the milk.
- Blend on medium to high speed until all the nuts have been transformed into nut milk. You’ll know it’s ready when the blender contents will turn white.
Smoothie
- Add all the ingredients into the blender, on top of the freshly made macadamia milk.
- Add all the water required for the smoothie.
- Blend on medium to high speed until you obtain a creamy texture. If you feel like your blender needs a boost, use the pulse function a few times to help mix everything better.
- That’s it! Serve fresh or store in the fridge for up to 2 days.
Notes
- Color: red with orange accents
- Texture: creamy, easy to drink, like a smoothie should be.
- Taste: not sweet, bitter from the grapefruit, wheatgrass aftertaste … and maybe a bit spicy.
This recipe is made in two parts: the macadamia milk and the smoothie. If you already have macadamia milk in your fridge, just skip the 1st step and go directly to the smoothie part. In my recipe I used a combination of green peas and green beans, but you can also use only one of them without the other. In the end it's a matter of preference and what you have in your fridge. For this recipe I used lightly boiled grean beans and grean peas (I used them cold). For a quicker version of this smoothie, you can definitely use frozen green beans and green peas. Make sure to store this smoothie in the fridge and consume it as soon as possible (max 2 days). Since we’re using fresh macadamia milk, there’s always a chance that it’ll go bad faster. This is always the case with freshly made nut milk which is 100% natural (unpasteurized, without any additives or preservatives).