Vegetables are delicious in smoothies when done right. These three smoothies are both delicious and good for you.
Recipe from Feasts of Veg by Nina Olsson
Instructions for the smoothies:
Blend all ingredients in a food processor until smooth, adding a little more nut milk if you want a thinner consistency.
Mint, Avocado Smoothie
Give green smoothies a mint edge!
Serves 1
1 avocado
2 tbsp almond butter
2 medjool dates
2 tsp chlorella
3 tbsp chopped fresh mint 20 g fresh spinach
200 ml plant based milk pinch of salt
Beet, Carrot Smoothie
Beetroot blends delicously with raspberries and carrot! I use raspberries to freshen up the flavour of the beetroot, but you can use other berries like blue, black or strawberries here.
Serves 1
1⁄2 medium carrot
1 small red beetroot, peeled and grated fine 150 ml plantbased milk
50 g raspberries
50g presoaked cashew nuts
1 medjool date
a pinch fo salt
Cauliflower Smoothie
There’s nothing bland about this golden smoothie. Cauliflower and turmeric, dates and ginger makes it stand out!
Serves 1
50g cauliflower florets
1 ripe small banana
2 medjool dates
1 tsp ground of fresh turmeric
a pinch of freshly ground black pepper
1⁄4 tsp ground cinnamon
1⁄2 tsp ginger
200 ml coconut or other plant based milk pinch of salt
Vegan and gluten-free notes (all three smoothies)
VE ✔︎
GF ✔︎
