Читать книгу Skinnytaste Cookbook - Gina Homolka - Страница 29

Serves 1

The first time I made a green smoothie, I was a little scared to taste it. But after my first sip, I was hooked. In fact, I start my morning with a green smoothie three or four days each week. Even my toddler loves them, and I like knowing that she’s getting a healthy serving of greens. You can use any combination of fruit you like, but I’m wild about the pairing of coconut and sweet ripe mango. I like adding chia seeds to my smoothies, but I also play around with other superfoods, such as flaxseed, hemp seeds and berries. And I also experiment with different greens, like baby kale and baby chard.

1 cup (225ml) coconut milk drink

½ cup (160g) chopped ripe mango

1 cup (45g) baby spinach

1 tablespoon sweetened coconut flakes*

1 teaspoon chia seeds

1 medium dried stoned date (or 1 teaspoon sugar)

1 cup (135g) ice

*Read the label to be sure this product is gluten-free.

In a blender, combine the coconut milk, mango, spinach, coconut flakes, chia seeds and the date and blend until smooth. Add the ice and blend again until smooth.

FOOD FACTS little seed, big nutrition

Indigenous to Central America, chia seeds have been a staple energy source for centuries and are high in omega-3 fatty acids, which have been shown to improve cardiovascular health. They have incredible satiating effects, a high fibre content and a good amount of healthy fats and antioxidants.