I know it’s cold in Austin today, y’all, but I still need some nutrients after eating leftover mashed potatoes and stuffing for days on end! Even though there’s plenty of greens in here, the pomegranate and blueberries in this smoothie turned it a lovely purple.
Deep Purple Smoothie
1 c. almond milk
1/4 c. frozen blueberries
1/4 c. frozen mango chunks
3 frozen peach slice
1 handful greens (or about 1 cup loosely packed)
1/4 c. pecans
2 tbsp hemp protein powder
1/2 of a pomegranate
(Postscript: The pomegranate seeds made this smoothie kind of chunky, even though I blended it thoroughly. I’m sure this smoothie would be perfectly delicious without them, or you could substitute some pomegranate juice for the almond milk. Yum.)
Green smoothies are one of my most favorite breakfasts, especially when I don’t feel like cooking. To mix things up, I added some unsweetened coconut flakes to my usual green smoothie to make what I’m now lovingly referring to as The Green Coconut.
The Green Coconut
1 cup unsweetened coconut milk
1 handful greens (spinach, chard, kale, etc.)
3 frozen peach slices
3 frozen strawberries
5 frozen mango chunks
2 tbsp. unsweetened coconut flakes
Blend it all up, and don’t fret if your blender has a little trouble. I had to stop mine and push down the greens and banana a few times to get it all to mix properly. If you must, add more coconut milk a few splashes at a time, but be careful! Nobody likes a watery smoothie. After you drink it, you’ll feel as serene as the Buddha.