1/4 cup frozen blueberries: the blue color of this smoothie is thanks to the powerful pigment found in blueberries. They are a great source of antioxidants, vitamins & minerals and have long been ranked as one of the top 10 foods on the planet.
1/4 cup frozen strawberries: these berries are chockfull of vitamin C, which your body requires in order to heal wounds, absorb iron and keep your heart healthy. A quarter cup serving will provide you with 30% of your daily requirement.
1/4 cup peach: various studies have shown that eating peaches could help prevent cancer and also promote eye & skin health. Additionally, the fiber they contain keeps your digestive system running smoothly.
1/2 frozen banana: these delicious fruits are the most common ingredient in smoothies and for good reason; they help to add bulk, and the natural sugars that they contain make smoothies much more palatable.
1 Medjool date: also known as natures candy, these tiny fruits work wonderfully in smoothies, helping to enhance their flavour. One date eaten after a meal is enough to satisfy a sweet tooth, making it a better option than sugar ridden confectionary.
1 cup spinach: green vegetables are mainly made up of water and are therefore very low in calories; a cup of spinach contains fewer than 10 calories! However with that being said, it is also nutrient dense and provides many different vitamins and minerals.
1 tablespoon chia seeds: nuts and seeds are abundant sources of healthy fats, protein, vitamins, minerals and fiber, which is why experts recommend you snack on them rather than junk food. In place of chia seeds you can use sunflower or flax seeds instead.
1 cup almond milk: and finally, you need a liquid to help mix everything well, so what better option than our very own Almond Mylk. It is rich in vitamin D & E, which lifts the nutritional profile of this smoothie even higher than it already was.
To prepare, add all the ingredients to a blender and blend well!
If you enjoyed this smoothie, you can find many more healthy recipes here.
Recipe and photos by: Veronica Shah