Smoothie recipe: Grapefruit avocado ginger smoothie
Smoothies might just be the most convenient breakfast. A big glass of blended fruits and veggies will kick-start your day, and the combinations are limitless.
Freezing a banana will give your smoothie a more creamy texture and keep it cool.
Beyond The Peel
Though I’ve always loved a good smoothie, I have to be honest, it’s only in the past six months that I’ve really gotten into them. I used to like them, but most days the thought of making a smoothie never even occurred to me.
Now I have them almost every day. Yup. Every. Single. Day. It’s the perfect lazy man’s meal in a glass. It’s like a salad without having to worry about the dressing – or chewing for that matter.
Which means it’s in my belly in just a few moments and I’m off to get on with my day. As my husband can attest, it doesn’t take me long to drink a smoothie. I would say how long, but that would be far too embarrassing.
I like changing up the flavors almost daily since it gives me a wider range of nutrients.
OK, that’s not true. I just lied.
It’s because I get bored quickly and like to try new things constantly. Getting a better variety of nutrients just happens to be the added benefit. It sounded good though, didn’t it?
Grapefruit avocado ginger smoothie
1 grapefruit, peeled
1 banana (frozen will give a creamier texture)
1/2 avocado
2 cups spinach
3 inch segment cucumber
1/2 centimeter segment ginger, peeled
1 cup water
1 tablespoon hemp seeds (optional)
1 tablespoon chia seeds (optional)
Put all the ingredients in a blender. Blend until smooth.
Note: If you’re using a white grapefruit you may want to add a little honey or agave to sweeten it up. I used a pink grapefruit which is plenty sweet for me. If you want to reduce calories, only use 1/4 avocado. Since I drink these as my breakfast, this amount seems to satiate me longer.
Some things I like to put in my smoothie to up my game are (but not all of them everyday):
Turmeric
Gelatinized Maca
Ground flax seeds
Chia Seeds
Hemp seeds or hemp hearts
Almond butter
Cinnamon
Lemon juice (helps take away the bitterness of kale)