This smoothie may look ugly and green, but if you leave out the spirulina, it will be palely and prettily pink! However, I love the dose of B vitamins, protein, iron, calcium, chlorophyll, and many other nutrients the ‘algae’ (cyan bacteria) adds. It contains the essential fatty acid GLA (gamma linolenic acid), which has anti-inflammatory properties, it contains all essential amino acids, it contains a high concentration of Omega 3s as well as 6s and 9s . . . So slurp up this monster today!
The avocado makes this smoothie thick and creamy, the berries add fibre and (not too much!) sweetness – although they also contain a small amount of fructose, so I only added a few. Of course, I sprinkled cinnamon on top of mine (as well as adding it to the smoothie), and swirled some full-fat yoghurt on top. This smoothie IS very thick, more of a Greek-yoghurt-y consistency, so add more milk if you like to be able to actually drink yours!
This recipe can be vegan, gluten-free, dairy-free, nut-free, egg-free, and grain-free.
Serves 1
Ingredients:
– 1/2 an avocado
– 175-250 ml milk of choice
– small handful frozen berries
– ice cubes (I used 6)
– 2 teaspoons spirulina powder (use more/ less as you like)
– 1/2-1 teaspoon rice malt syrup, optional
– 1/2 teaspoon cinnamon, optional
– 1/2 teaspoon psyllium husks, optional
Method:
1. Blend all ingredients in a blender until smooth. Add more milk, sweetener, cinnamon, or spirulina, as you see fit! Pour into a tall glass and enjoy 🙂
