Almond Milk Spicy Smoothie
Servings: 4 smoothie glasses
Print RecipeWhat better way to start your day than with a smoothie made with plant-based healthy fats, lots of fresh veggies and only a few fruits? This combo adds vitamins, minerals, enzymes, and phytonutrients to your smoothie, keeping the sugar level in the healthy range.
Equipment
- Blender
Ingredients
- 100 ml almond milk (homemade, or cashew milk)
- 2 medium avocado (skin and seed removed)
- 1 bok choy (chopped big)
- 1 golden apple (chopped big)
- 1 mandarin (skin removed)
- 1/2 cucumber fabio (sliced)
- 1 tomato
- 1/4 fennel (chopped small)
- 1 yellow bell pepper (chopped)
- fresh mint leaves
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp cardamom powder
- 1 tsp cinnamon powder
- pinch of cayenne pepper
- 1/2 tsp Himalayan salt
- 500-600 ml water
Instructions
- Add all the ingredients into your blender.
- Add the almond milk and the water. If you decide to add more almond milk, make sure to use less water overall.
- Blend on medium to high speed until you reach the desired texture.
- That’s it! Serve fresh or store in the fridge for up to 2 days.
Notes
- Color: pale green to yellow (more yellow)
- Texture: very pleasant to drink, it’s quite thick and perfect for drinking on an empty stomach after a long fast
- Taste: a bit spicy and otherwise neutral plant-based taste
Feel free to replace the almond milk with cashew milk or coconut milk. Make sure to use real nut milk, without additives and preservatives, preferably homemade. Pay special attention to storing your smoothie since the almond milk is not pasteurized and can’t resist much time outside the fridge.