Yellow Afternoon Vegetable Smoothie
Servings: 5 big ones
Print Recipe
Based on lots of vegetables and healthy fats, plus a bunch of potent superfoods and a selection of frozen berries, this Yellow Afternoon Vegetable Smoothie was both interesting and delicious!
Equipment
- Blender
Ingredients
- 1 avocado (skin and seed removed)
- 2 carrots
- 1 golden apple
- 1/2 cucumber fabio
- 1/4 fennel
- 1 leaf kale (remove stem)
- 5-6 cm leeks
- 2 handful frozen cauliflower
- 1-2 handful frozen broccoli
- 2 tbsp frozen sea buckthorn
- 3-4 tbsp frozen cranberries
- 1.5 tbsp extra virgin coconut oil
- 1 tsp anise (optional)
- 1 slice lemon (organic, with skin)
- 1 tsp turmeric powder
- 1 tsp cardamom powder
- 1 tsp ginger powder
- 1/2 tsp Himalayan salt
- 600-700 ml water
Instructions
- Wash and prep all the ingredients as indicated.
- Add everything into blender and cover with enough water.
- Blend on medium to high speed until you obtain the desired texture.
- Serve fresh or store in the fridge for around 3 days.
Notes
Instead of using sea buckthorn berries, you can definitely go with cranberries which are more popular and taste almost the same. Keep in mind that sea buckthorn berries have more vitamin C per serving so they are in fact a bit sour-ish compared to other berries.
Make sure to use an organic lemon, otherwise remove its skin. Conventionally grown lemons (and all other citrus fruits) may be sprayed with pesticides so their skin might contain pesticide residues.
- Color: bright yellow-orange
- Texture: super creamy, like a mousse
- Taste: spicy, not sweet at all, a bit salty