Course Breakfast, Drinks, Leaves Fruit & Veg, lunch, Main Course, smoothie
Cuisine American
Servings 1
Calories 398.6kcal
Equipment
Blender
Ingredients
½Cup(120ml) Plant Milk(I Use Soy Milk As It’s Higher In Protein)
½Cup(120ml) Water
½Cup(114g) Mango(I Use Frozen Mango)
¼Cup(20g) Rolled Oats Or Oat Flour
1TeaspoonFlaxseeds Or Ground Flaxseeds
2TablespoonsDried Coconut (Desiccated, Flakes, Or Shreds) Or Coconut Milk
¼Cup(36g) Raisins Or Maple Syrup
1Cup(100g) Spinach(I Use Frozen Spinach)
Instructions
Blend all of the ingredients in a blender until smooth. This will take 1 minute in a high-speed blender, and up to 5 minutes in a regular blender.
Blending creates a lot of heat, so if you want your smoothie to be cold I suggest using frozen mango and frozen spinach.
If your blender isn’t able to blend frozen ingredients, defrost your frozen ingredients first, or use fresh mango and fresh spinach.
If you don’t use frozen ingredients and want your smoothie to be cool, blend an additional ½ cup of ice (around 4 cubes) before serving, or leave your smoothie to chill in the fridge overnight and enjoy it cold in the morning.
If your blender can’t blend hard ingredients, replace the coconut with coconut milk, replace the raisins with maple syrup, and replace the oats with oat flour.See my substitution list in the post for all substitutions and quantities.
If you want to make your smoothie look pretty, garnish with a sprinkle of dried coconut.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it and stir to incorporate. Nutritional Information: The nutritional information is for one serving of the entire meal. Alternative Prep Methods: You could use an immersion blender or a food processor for this recipe instead of a blender, but the smoothie will be lumpy. Alternatively, make a porridge (oatmeal) out of all of the ingredients except the spinach. Add the spinach to a savory meal instead.