Sweet And Spicy Veggie-Packed Green Smoothie
Servings: 5 smoothie jars
Print RecipeDelicious, healthy and fresh, this veggie-packed green smoothie turned out sweet and spicy, and was prepared using homemade macadamia milk as a base.
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)
- 200 g frozen spinach
- 1 bok choy
- 1 carrot
- 1 big red apple
- 1/5 fennel
- 1/2 cucumber fabio
- 1 slice lemon
- 5 cm leeks
- a bit of red bell pepper
- 1 tsp ginger powder
- 1 tsp cardamom powder
- 1 tsp turmeric powder
- 1 tsp cinnamon powder
- 1 tsp dried basil
- 1 tbsp raw cacao
- 1 tbsp wheatgrass powder
- 1 tsp Himalayan salt
- 400-500 ml water (not including the water used for macadamia milk)
Instructions
Macadamia Milk
- Start by making the macadamia milk. Add macadamia nuts into the blender. Add the water required for making the macadamia milk.
- Blend on medium to high speed until all the nuts have been transformed into nut milk (chopped nuts and water will combine smoothly into nut milk).
- You can use the milk as is (with pulp) or you can strain it, separating the pulp from the liquid, and only use the liquid for smoothie.
Smoothie
- Wash and prep all the smoothie ingredients as indicated in paranthesis.
- Add all the ingredients into the blender, on top of the macadamia milk. Follow by adding the water required for making the smoothie.
- Blend everything on medium to high speed until you obtain the desired consistency.
- Serve fresh or store in the fridge for maximum of 2 days.
Notes
- Color: beautiful green, pure spring green
- Texture: thick, slightly rough texture from macadamia milk - with enough water and a bigger blender (or fewer ingredients) you’ll end-up with a better texture
- Taste: distinct ginger and cardamom taste with a leeks aftertaste
This smoothie is made in two parts: the macadamia milk and the smoothie. If you already have macadamia milk in your fridge, skip the first step and go directly to the smoothie part. In case you already have macadamia milk at hand, just skip the part where I show you how to make macadamia milk and go straight to making the smoothie. No avocado or coconut oil was used for this smoothie, so the healthy fats come mainly from macadamia milk. Due to using freshly-made macadamia milk, this smoothie must be stored in the fridge at all times and should be consumed in max 2 days. This is a big smoothie batch so, in case you’re using a smaller blender, use 2/3 of quantity for each ingredient and you’ll be fine.