This smoothie is perfect as a healthy yet delicious option for picky eaters who normally reach for the sugary shop-bought varieties. The fibre in spinach, seeds, oats and lemons, together with the protein in the seeds help lower the uptake of sugar into the blood system, providing a nice slow releasing energy. It can easily be consumed as a stand-alone breakfast or afternoon snack. For an even more filling breakfast and increased protein intake add some pea protein powder.
Servs: 1 Prep time: 10 mins Blending time: 45 secs
0.5 banana (fresh or frozen - if frozen you might need to add some water)
1 handful spinach (25g)
1.5 tbsp pumpkin seeds (20g)
1 pitted date
20g quinoa (soaked for 12 hours)
200ml milk (fresh coconut, oat, hemp – avoid carton if possible, or make freshly made ‘quick’ ‘nut butter’ mylk*)
7g linseed, freshly ground
1 lime (unwaxed), zest and juice
Blend the dry ingredients first as this will help grind the oats and seeds to a fine flour.
Then add the rest of the ingredients.
If using fresh banana but prefer cold, add a few ice cubes at the end and blend again.
* to make ‘quick’ fresh ‘nut butter’ mylk: Add 1-2 tablespoons raw almond or other nut butter (not peanut) to 250-500ml spring water (according to taste) and blend until smooth. Use mylk straight away or refrigerate 24hrs maximum, or freeze as ice cubes and use within one month; use frozen mylk cubes in smoothies. Nut butters are traditionally made with unsoaked nuts and have not been sprouted, so the enzyme inhibitors have not been removed. Many commercial brands are made with roasted nuts. Grain-Free Option: use Quinoa, soaked 12 hrs or overnight, washed and drained.
Allergy advice: depending on milk: may contain nuts or soya