Green smoothies can all too often be loaded with fructose from so much fruit. I guess, to disguise the ‘green’ taste, this is usually necessary. However, I use a combination of low-fructose coconut water and kiwifruit (or berries) to sweeten this green monster!
Coconut water is incredibly healthy, hydrating, and tasty. It contains electrolytes/ nutrients like potassium, calcium, zinc, magnesium, phosphorous, and sodium, as well as Vitamin C, cytokinins (thought to be anti-carcinogenic, anti-ageing, and anti-thrombotic (clotting)), and beneficial enzymes. Spirulina is rich in B-Vitamins, bioavailable iron, minerals like phosphorous, zinc, potassium, copper and chromium, antioxidants, and helps immune system responses, alleviate allergies, reduces inflammation, and assists eye health.
I love adding cinnamon to my smoothies, as well as swirling some over the top. Also, I tend to add quite a bit of ice so they become less of a drink and more of a spoonable food – but feel free to add more coconut water/ less ice for a typical smoothie texture!
This recipe can be gluten-free, grain-free, vegan, nut-free, egg-free, and dairy-free.
Preparation time: 5 minutes
Serves 1
Ingredients:
– 3/4 – 1 1/4 cups coconut water, chilled
– large handful baby spinach leaves
– 2 green kiwifruit (flesh), chilled, OR handful frozen berries
– 1-2 teaspoons Spirulina powder (I use a lot – perhaps 2-3 teaspoons)
– 1 teaspoon rice malt syrup, optional (I usually omit)
– 1/2 teaspoon cinnamon, optional
– 3-6 ice cubes
Method:
1. In a blender, place all ingredients and whiz until smooth. Pour into a glass and enjoy! 🙂
