Coconut smoothies recipe

 

I start the day oil pulling and have started to love the taste of coconut. This breakfast was inspired by a fancy for more of the same.

Coconuts are very nutritious and rich in vitamins C, E, B1, B3, B5 and B6 and minerals including calcium, iron, sodium, selenium, magnesium and phosphorous. They also contain fibre.  Providing you don’t overdo it -because coconut milk can also be quite calorie dense – it’s a great way to start they day.

I made three smoothies in one go to save time and energy.

To make them I put three empty glass jars on the table. To the first I added cinnamon, honey, prunes and chia seeds and filled it to the two-thirds mark. To the second I added frozen raspberries, blackcurrants and black grapes, again filled to the two-thirds mark. To the third I added pineapple, lime juice, fresh ginger and mint to the two-thirds level.

I then divided the coconut milk between the three jars and whizzed each with the blender, rinsing the blender between each whizz. Then I put the lids on and popped them in the fridge ready for when I needed them. Perfect!

Ingredients

(makes three smoothies)

Smoothie 1
100ml prunes
15ml honey
15ml chia seeds
pinch of cinnamon
100 ml coconut milk

Smoothie 2
50ml frozen raspberries
50ml frozen black currants
50ml black grapes
50ml frozen blackberries
100 ml coconut milk

Smoothie 3
100ml chopped fresh pineapple
Juice of ½ lime
about ten mint leaves
1tsp ginger
100 ml coconut milk

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Jane Heyman
Jane’s background in Nursing and Medical Administration are a perfect fit with the role she has created as co founder for My Healthy Living Coach (MHLC). Having seen the effects of chronic illness, her attention to alternative living was born. The combination of natural therapies with traditional medical practices is something that Jane is particularly interested in researching and reporting.

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