Sweet Sunday Veggies Smoothie
Servings: 5 big smoothie jars
Print RecipeThis creamy smoothie is the perfect companion to enjoy for breakfast or as a smoothie-snack. It's a little bit sweet and a little bit bitter at the same time, and comes packed with all sorts of healthy nutrients that make it a winner in my book. Blend and enjoy!
Equipment
- Blender
Ingredients
- 2 avocados (skin and seed removed)
- 200 g frozen spinach
- 2 carrots (sliced)
- 5 cm leeks (sliced)
- 1 big red apple (chopped big)
- 2 slices fennel (chopped small)
- 1/2 cucumber fabio (sliced)
- 1 red beet (peeled, chopped big)
- 1 slice grapefruit
- 2 tbsp extra virgin coconut oil
- 1 slice lemon (cut in 4, organic)
- 1 tsp Himalayan salt
- 1 tsp cardamom powder
- 1 tsp turmeric powder
- 1 tsp fenugreek powder
- 600 ml water
Instructions
- Add all the ingredients into your blender. Add just enough water to cover them, making sure you don’t use too much water overall.
- Blend on medium to high speed until smooth and creamy. In case you feel it takes too long to blend, use the pulse function a few times.
- That’s it! Serve fresh or store in the fridge for 2-3 days.
Notes
- Taste: a little bit sweet, a little bit bitter, a little bit apple like
- Color: dark red to brown
- Texture: thick, creamy and easy to drink
When adding salt, make sure to add a small tsp or use 1/2 tsp instead. For extra protein use one of the following sources of quality protein: chia or hemp seeds, hemp or pea protein, flax seeds, broccoli or a nut butter, like almond butter or cashew butter.