GREEN VELVET, SQUASH n CINNAMON SPICE SMOOTHIE
- Breakfast or Pre/Post Workout fuel, vegan, gluten-free, low-sugar, dairy-free, protein rich
A really long blast in the blender with extra ice so it stays cold yet is truly the texture of liquid velvet. Once you taste test this for yourself I am confident you’ll know what I mean and may want it two days in a row. Just garnish it different on day two.
- Serves - 1 hearty or 2 smaller appetites
- Prep time: 5 mins
½ cup frozen or left-over cooked butternut squash, chilled
1 heaping cup spinach
½ - 1 serving Vanilla Sunwarrior Blend
1 tbsp soaked chia seeds
1 tbsp sunflower butter
½-2/3 cup almond, coconut, rice, soy, oat or hemp milk – more if needed
1 tsp fresh ginger root – grated or ½-1 tsp ginger powder – digestive aid
½-1 tsp cinnamon Helps to balance blood sugar levels
Generous dashes – ground cardamom, cloves nutmeg and allspice
½ - 2/3 cup ice
Stevia, Lakanto, date or fig to add sweetness if needed
Optional ¼ avocado and 1 tbsp soaked gogi berries
1 serving each maca, acerola cherry powder, super greens
Toppings: raw cacao nibs, hemp seeds, gogi or mulberries, orange zest, etc.
- Measure ingredients into a powerful blender and blast until creamy adding more liquid or ice as desired.
- Top with raw cacao nibs, berries and/ or orange zest and additional spices.
Recipe created by Teri Gentes www.terigentes.com – permission required to reprint