Creamy Coconut & Lime Smoothie

Can we just make a smoothie together?

I feel like ninety percent of the vegetables I've eaten in the past month have been roasted to death, covered in cream sauce, or topped with marshmallows.  It's been wonderful - oh so wonderful - but it is time to start putting some nutrients into this body that is trying very hard to dodge the ineluctable winter sickness. 

Now, let's talk about green smoothies for a moment.  I will not drink things that do not taste at least reasonably good because, while I might be able to choke it down once or twice, I know it will soon become a chore that will quickly be forgotten.  Also, if I am going to go to the trouble of cutting up fruit and vegetables, pulling out the blender, and cleaning the blender, I think I should have some kind of reward.  

So, this smoothie.  This smoothie truly tastes really good.  Maybe not as good as a crisp waffle covered in melted butter and a sprinkling of sugar, but it is a genuinely good breakfast.  

It is super refreshing and packed with great fats and proteins so it can actually sustain you until lunchtime. 

The base of this smoothie is coconut cream.  I froze my cream into cubes as to give this smoothie a frosty texture.  For whatever reason, I cannot will myself to drink a room temperature smoothie. Nope, not doing it. 

Besides adding protein, avocado brings a creamy nuttiness to our blended treat. 

Spinach, a twist of fresh lime, tart cranberry juice, and a bit of sugar join the avocado and coconut cream cubes. 

This smoothie is rich, but in a wonderfully energizing and refreshing way.  

Right now it's all about balancing my intake of pistachio gelato with spinach. 

It's good to be back in the game. 

Sincerely, 

Pedantic Foodie

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Coconut Cream & Lime Smoothie

serves 2

- 7 ounces coconut cream (I get mine at Trader Joe's)

- 1/2 ripe avocado 

- 1/2 cup fresh baby spinach (about a handful)

- 2 tablespoons fresh lime juice

- 1/2 cup sweetened cranberry juice (preferably not from concentrate) 

- 1 1/2 tablespoons granulated sugar

Pour coconut cream into an ice cube tray and freeze overnight, or until fully set. 

Combine coconut cream cubes, avocado, spinach, lime juice, cranberry juice and sugar in your blender and pulse until very smooth.  Serve immediately.  Enjoy! 

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Lemon and Honey Green Smoothie

Let me get one thing straight - it took me a while to jump on the green smoothie train.  Sometimes drinking spinach sounds less than appetizing.  Correction, most of the time drinking spinach sounds less than appetizing.

The good news is that fresh spinach has very little natural flavor, so we can jazz it up with everything we love while still enjoying the health power of green leaves.  Basically, if we coat everything in lemon and honey it’s going to taste good - it just is.

This smoothie tastes like lemon sorbet.  Lemon sorbet that is accidentally healthy.  Healthy enough to call it breakfast, healthy enough remove any guilt you might have about all that chocolate almond butter you ate over the weekend.  Can’t stop, won’t stop. 

I like starting the week off with something fresh.  This smoothie feels healthy and clean while still tasting dessert-esque, which is why it might be the best thing to ever come out of my blender.

Put the chocolate almond butter down for a second and drink some leaves.  Happy Monday!  

Sincerely, 

 Pedantic Foodie

Honey and Lemon Green Smoothie 

makes one serving

• zest of one whole lemon
• 4 tablespoons fresh lemon juice
• 1/2 ripe banana 
• 3 cups fresh spinach, about 2 large handfuls 
• 1/2 ripe avocado 
• 2 tablespoons honey
• 1 teaspoon fresh, grated ginger 
• 1 cup ice cubes 

Use a vegetable peeler to remove strips of zest from the lemon.  Combine all ingredients in your blender and pulse on high until smooth and homogenous.  Serve immediately.  Enjoy!