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Coconut Lime

Macadamia Smoothie

| HANDS-ON TIME: 5 min | TOTAL TIME: 5 min, plus overnight soaking | YIELD: 1 serving |

I was a bit nervous when I set about making fruit-free smoothies for

this book, but after many unsuccessful attempts, I came up with some

great low-sugar creations, starting with this tropical-inspired goodness.

Soaking macadamia nuts overnight allows them to blend into a rich,

velvety base for the smoothie. Coconut flakes offer a stronger coconut

flavor, which is a happy companion to bright lime zest and juice. Frozen

zucchini provides bulk, nutrition, and the “chill” you would usually get

from frozen fruit in a smoothie. This smoothie is a dreamy way to start a

warm summer (or winter with the heat cranked) morning.

¼ cup raw macadamia nuts

1 tablespoon unsweetened

coconut flakes

½ cup canned coconut milk

(full-fat or light)

½ cup filtered water

½ teaspoon firmly packed lime

zest (½ lime)

Juice from 1 lime

(2 tablespoons)

1½ tablespoons maple syrup

or 15 drops liquid stevia, plus

more to taste

1 cup frozen zucchini chunks

The Night Before: Use the long-soak method to soak macadamia nuts

overnight (see page 44).

The Next Morning: Drain and rinse. Place nuts and all remaining

ingredients in a high-powered blender. Blend until smooth and

creamy. Taste for sweetness, and add more liquid stevia if you like.

Enjoy immediately.

Ideas for

LEFTOVER COCONUT

FLAKES

If you have leftover

unsweetened coconut flakes,

use them in Miso Coconut

Roasted Eggplant (page 159) or 5-Layer Magic Bars (page 313) or as a topping for Orange Ginger Tofu (page 243).

NOTE

To make frozen zucchini chunks, simply chop however

many zucchinis you like into 1-inch pieces, and freeze them in an

even layer on a baking sheet lined with parchment paper. Once

frozen, transfer to plastic container or sealable plastic bag.

You can use this method for frozen fruit as well.