First posted: Jan 19, 2017
Summer Sunshine Smoothies
It’s hard not to love the sunny, summery sweetness of pineapples – and they’re even more of a favourite for me since we spent a few weeks filming our latest season of #SarahFoodSafari in Mozambique last year – the most ginormous, juicy pineapples on every corner meant I couldn’t stop thinking of new ways to eat them. And besides griddled until golden and blistered and eaten with a drizzle of honey, all blitzed up in this smoothie is definitely a favourite. Make extra portions and freeze them in ziploc bags so that you can grab, blend and go.
Cooks in: Serves:2
- 1 cup roughly chopped pineapple
- 2 peaches or nectarines, chopped OR 1 cup chopped fresh mango
- 1 Tbsp chopped fresh mint (or try basil)
- 2 Tbsp ground almonds (for a little extra protein)
- 2 Tbsp chia seeds
- 1 tsp grated fresh ginger
- 1 tsp fresh turmeric
- 1/2 tsp ground cinnamon
- 1 cup coconut water, water or nut milk
- Optional - add in the recommended amount of a healthy protein powder
What to do
Add all of the ingredients to your blender and blend until smooth. Helpful Tips Photo by @CurtisGallon
Adjust the consistency to your preference, drink immediately or jar it up and drink on the go!
This is quite a high natural sugar smoothie compared to a Berry & Beetroot version, or a good old Green Juice, so I would keep it to a once a week summery treat.
Prepare all of your ingredients the night before and refrigerate or freeze overnight so that you can effortlessly add them to the blender in the morning and make smoothie magic in minutes.
I sometimes even go as far as portioning out smoothies for the week in little freezer bags.
Add all of the ingredients to your blender and blend until smooth.
Photo by @CurtisGallon