This contains no fruit, but still tastes sweet and fresh. The uber-creamy texture comes from avocado and ground chia seeds. If you only have whole seeds, you can soak them in a bit of water before adding to the blender (I powdered mine in a coffee grinder).
I can’t think of a healthier way to start the day than drinking this. It is absolutely packed with fibre, vitamins, and minerals – spinach is so nutritionally dense with all its iron, magnesium, manganese, vitamins A, C, E, and K, B-vitamins, folate, and more! Avocado adds extra fibre and minerals, as well as providing a healthy fat source for the better absorbtion of nutrients from the vegetables. Chia contains omega-3 fatty acids, protein, fibre, calcium, and antioxidants; ginger reduces inflammation and helps with appetite; spirulina is high in omega-3 fatty acids, chlorophyll, iron, and calcium. Slurp up!
I added brazil nuts for extra fat and my daily selenium, and my beloved new blender pulverised them completely. If you have a less-powerful blender, omit the nuts or replace with some nut butter.
Although this makes enough for two servings, I always drink it all. More vegetables = happier Fizzi!
This recipe can be grain-free, gluten-free, egg-free, dairy-free, and vegan.
Preparation time: 5 minutes
Ingredients:
– 4-6 ice cubes
– handful frozen minted peas
– 2 large handfuls baby spinach
– 1/3 telegraph cucumber, roughly sliced
– knob of ginger, sliced
– zest from 1/2 an orange
– 2 teaspoons spirulina powder
– 1/4 avocado
– 3 brazil nuts
– 1 teaspoon ground chia seeds
– 1 – 1 1/2 cups coconut water, as needed for smooth blending
Method:
1. Place all ingredients in your blender in the order given. Whiz until smooth and pour into 1-2 glasses. Enjoy! 🙂