Feijoas are just starting to come into season here in New Zealand, and I’m loving it! They’re my favourite non-tropical fruit, and super delicious in a green smoothie.
I used a mixture of different green vegetables – cooked (frozen) spinach and peas, a handful of fresh watercress. You can add any green vegetables you want – cucumber would be particularly fabulous!
Remember that the fat-soluble vitamins in your greens won’t be absorbed properly unless you add some fat to your smoothie. I threw in some brazil nuts for extra selenium and protein, but you could use almond butter or coconut oil instead.
Cinnamon boosts the sweetness, as does coconut water. Spirulina is one of my favourite ‘green powders’ – loaded with B vitamins, iron, potassium, phosphorous, copper, and antioxidants, it’s a wonderful addition to any green smoothie.
This recipe can be gluten-free, grain-free, egg-free, dairy-free, nut-free, and vegan.
Preparation time: 5 minutes
Serves 1-2
Ingredients:
– handful minted peas, frozen or cooked
– handful ice cubes
– giant handful spinach leaves
– handful watercress/ other lettuce
– 3 feijoas (flesh)
– 1 heaped teaspoon spirulina powder
– 1/2 teaspoon cinnamon
– 3 brazil nuts OR 1 Tablespoon almond butter/ coconut oil
– 1 cup coconut water, and more as needed
Method:
1. Throw all ingredients into a blender and blitz until smooth. Add coconut water to adjust the consistency as you desire. Pour into one gigantic or two smaller glasses, and enjoy! 🙂
