I didn’t feel bad about having a thick, chocolate-y, peppermint-flavoured shake for breakfast this morning. Nope. Not at all!
With lutein to protect against eye degeneration, 25 essential nutrients, healthy and satiating fats, anti-inflammatory properties, and an ability to regulate blood sugar levels, avocados are one of my FAVOURITE foods! However, I don’t get any at boarding school. An avocado-deprived Fizzi is not a happy one, so I come back home with a vengeance: to devour as many of these green beauties as possible!
This smoothie is rich, refreshing, and totally acceptable as a breakfast food. Trust me 🙂
This recipe can be vegan, gluten-free, and nut-free.
Preparation time: 5 minutes
Serves 1
Ingredients:
– 1/2 large avocado, chilled
– 200-250 ml milk of choice, chilled
– 1/4-1/2 teaspoon peppermint essence
– 1/2 teaspoon dextrose
– Ice cubes, optional (I used 5)
– cacao nibs/ low-fructose dark chocolate chunks (see my recipe in “Treats”)
– mint sprig, to garnish
Method:
1. Place all ingredients except chocolate/ mint leaves in a blender and whiz until smooth. Add extra ice, peppermint essence, or dextrose (to taste), and thin with more milk if you aren’t crazy about super-thick smoothies like I am! (I made this one quite thin – usually, it can hold a spoon!)
2. Add some chocolate/ cacao and pulse briefly, then pour into a chilled glass. Top with extra chocolate and a mint sprig, and enjoy! 🙂
