I eat smoothies for breakfast every morning, except when it’s Sunday and I we make pancakes (need to make a separate post about that) instead.
Morning is the one time at a day I can skip preparing food, as this is when my husband possesses the kitchen – I enjoy coming downstairs with my breakfast already waiting for me. Our 4-year-old is equally enthusiastic about the smoothies as long as he can have his oatmeal later.
All of our smoothies have some common ingredients for the consistency, sweetness and omega3’s and omega6’s: banana, flax seeds, hemp seeds, cinnamon, ginger, agar-agar, and iceberg. We vary with the stars: Carrot-Apple Smoothie, Blueberry-Avocado Smoothie, Orange Smoothie, Grapefruit Smoothie, Beet-Apple Smoothie and some more.
Ingredients: |2 servings|
|1 small raw beet (prefer organic)|
|1 ripe banana|
|2 medium apples|
|Big bunch of greens (we use iceberg), about 250g (8.82oz)|
|½tsp ground ginger or a small piece of fresh ginger|
|2tbsp ground flax seeds|
|2tbsp hemp seeds, hulled or ground|
|1tbsp sunflower seeds|
|8tbsp (heaped) blueberries|
|As much water as needed for desired consistency (we like it quite thick)|
|½tsp agar-agar (great iodine source for plant-based eaters)|
Nutritional information (per serving): 328 kcal, 46g carbohydrates, 11.6g fats, 9.95g protein, 13.1g fibre
If you are new to healthy eating and do not particularly like beetroot, then leave it out at first and come back to it later when you have had time to adjust your tastebuds.
I have also included smoothies into my weekly healthy eating meal plans, so that all of you can give them a chance!
Nele Liivlaid: founder of Nutriplanet.org She has been into healthy eating for many years, but developed a more profound interest in nutrition and related diseases when she started reading The China Study and other special books on nutrition. After being in real estate and hospitality business for more than 10 years she decided to totally change her path to spread the word about healthy and sustainable nutrition and lifestyle.