As summer came, so did my morning rituals of energy boosting, nutrient packed, vibrant smoothies. Making a quick smoothie with almonds provides me with the protein and omega3 my body craves. As a first meal in the morning especially when taking it slow until you cook a more substantial meal, this fits the brief perfectly for me.
In this recipe, I have used frozen beetroot and fruits but go ahead and make it with fresh beetroot and berries. I just think the cold version works better with these flavours.
You can use shop bought frozen fruits and veg or what I often do is buy organic vegetables that I find on offer, I chop them and then portion them for smoothies and soups using these BPA FREE Freezer Bags.
This way I save some money, and it means I always have something ready to go for the kids. Smoothies are also a great way to get kids to eat some much-needed nutrient packed food without them knowing what’s really in there. My six old son is not an avocado fan at all, yet the other 3 loves it. So when making a big portion of smoothie with avocado, he doesn’t even know that it’s in there and he enjoys it too! What an achievement.
- 12-15 whole almonds
- 1 cup of frozen or fresh beetroot
- 1 cup of frozen or fresh mixed fruits like banana, pineapple and mango
- 1 cup of coconut water or just water
- Soak the almonds for few hours if possible. Add it in the blender and grind it to a fine texture. Add the rest of the ingredients and pulse till smooth and silky. Adjust the texture with more coconut water.
- This is the Food Processor I use to make my smoothie