Smoothies are often not the most nutritionally balanced drink. They are sometimes high in fruit sugars and protein, but will lack fibre and healthy fats. This means you are left hungry about an hour after drinking one for breakfast! To make sure your smoothie fills you up and is nutritionally balanced, I recommend adding a tablespoon of oil, such as flaxseed oil, as well as adding an element of fibre, such as chia seeds.
DF, GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- Oat Milk
- ½ cup gluten-free rolled oats
- 3 cups water
- Pinch sea salt
- 1 tsp maple syrup
- For the Smoothie
- 1 cup frozen chopped mango
- Pulp from 1 passionfruit
- 1 fresh Medjool date, pit removed
- 1 tbsp flaxseed oil
- 1 tbsp chia seeds
- 30g plain brown rice protein
- 1 cup oat milk
Method
- To make the oat milk, simply add all of the ingredients to a high-powered blender. Blend for 1 min until the oats are completely broken down and you have a milky looking liquid.
- Strain through a nut milk bag into a sterile glass bottle. You can store this in the fridge for up to 4 days. You can keep the oat pulp and use this in baking.
- To make your smoothie, simply add all of the smoothie ingredients to a high-powered blender. Blend for 1 min until you have a smooth creamy drink.
- You may need to add another ¼ cup of oat milk to thin out the smoothie slightly. Enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
