The deep green shade of this smoothie says it all…it’s packed with iron and vitamin E, just what I need right now to fill myself up with energy during the winter months. Smoothies are a Sunday affair for me as I love taking the time during weekends to prepare a real, kingly breakfast. During the week, not so much.
Using canned coconut milk for this smoothie will add a nice voluptuous consistency you’ll get addicted to. And if you’re in the mood for extra flavor, you can definitely add spices like ginger, cinnamon or nutmeg! I picked fresh ginger because let’s face it, I always buy too much of it and I urgently needed to use it before it went bad….Also, ginger is absolutely amazing for your immune system. During winter (but also year round) you can go full throttle with this ingredient, as long as your taste buds stand it 🙂
Want to try other vegan smoothie recipes? I’m sure you would love this scrumptious blueberry smoothie with dragon fruit or this green kiwi smoothie with spirulina! Let me know which one you prefered!
Serving: 2 glasses
Timing: preparation 15 minutes
– 1.5 cup canned coconut milk
– 1 pear
– 1 banana
– ½ tsp spirulina
– 1 tsp maple syrup
– 1 cm fresh ginger (optional)
– ½ star fruit, sliced (optional)
Wash and peel the pear.
Peel the banana.
Mix all the ingredients together using your food processor.
Pour the smoothie into 2 glasses or bowls and decorate with star fruit slices.