So I went to testing a piece, and in a matter of seconds at this daintily spiced, velvety – fantastic smoothie turned into my new breakfast. I've likewise been playing around with including boosting fixings, so turmeric appeared to be a decent spot to begin with this bright yellow smoothie. I included only an indication so it wouldn't be harsh, yet don't hesitate to add to your taste.
I additionally incorporated a few pecans in there for solid fats, and some discretionary collagen for protein and general sound advantages. All things considered, it ended up being a powerhouse of a smoothie, with all my preferred flavors, and none of handled elements of those biscuits I used to make.
- 2 cups fresh pineapple chunks, 8 ounces
- 1 small slice fresh ginger, 1/8 ounce
- 2 bananas, peeled, fresh or frozen
- 2 carrots, peeled and cut into 1” chunks, 6 ounces
- 1/2 cup coconut milk from the can
- 1 cup coconut water
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon ground turmeric, or to your taste
- 1/4 cup raw walnuts
- 1 Tablespoon vanilla extract
- 2 cups ice cubes
- Optional: collagen powder or vegan protein powder for vegan, and a sprinkling of bee pollen, (omit for vegan)
- Place all the ingredients into a high powered blender in the order listed.
- Secure the lid and blend starting on low speed, and working up to high.
- Blend until it’s completely smooth, and serve immediately.
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