I love this time of year! Hot days, cold swims, sweet air & mangoes! What more do you need? Well sauerkraut for one and it is also a great time to enjoy cooling green smoothies.
I tend to stay clear of these superfood bombs during the cooler months as they can slow down digestion and make you feel cooler in general (which is why we love them in summer!).
Before I share my favorite recipe I just wanted to point out a few issues I have with green smoothies:
- Drinking coconuts. Heavy buggers, they are wrapped in plastic, shipped long distances & more than likely fumigated upon entry to Australia. And we use them in everything. Everyday. There are more sustainable alternatives!
- Sugar. We all know by now, it probably won’t hurt to cut down on our sugar consumption (and that includes high sugar fruit). So if you add a banana, some tropical fruits, maybe some dried fruits, maybe some honey, then you have yourself a mighty sugar hit. Just something to keep in mind.
- Raw greens. If you’ve suffered from digestive issues (such as myself) you might know that green smoothies don’t necessarily leave you feeling super. On the contrary they could leave you feeling as though you’re pregnant with a big belly. Not everyone benefits from eating large amounts of raw greens in combination with fruit & fats. Listen to your own body & be aware of how you feel when drinking them. Just because the whole world says that we might possibly drop dead if we don’t consume a bunch of kale everyday doesn’t mean that you need to be doing the same.
For 1-2 people
1 cheek of frozen or fresh mango
100ml of your milk of choice (we loooove Tigernut Milk)
handful of greens you like (i.e. lettuce, mizuna, tatsoi, spinach, silverbeet, mustard greens)
1 tsp grassfed gelatin
1 egg yolk (optional)
Blueberries or Raspberries, Hempseeds & Chia to sprinkle on top
Put everything (except berries & seeds) in a high speed blender and blend on high until thick and smooth. Yum!