This recipe is a sneak peek at what we’ll be doing at Smoothie Club next week at Highland Hospital. It contains a new ingredient that I’ve never used or seen before, although I’m not surprised it exists with all the dairy and nut allergies that are rearing their ugly heads these days:
Sunflower Milk! (it’s made from sunflower seeds, just like almond milk is made from almonds)
Luckily, most folks who are allergic to tree nuts don’t have a problem with sunflower seeds or pumpkin seeds, so I like this interesting alternative for when you allergic folks get bored with rice milk.
Today’s smoothie is called SUNSHINE!, which we’ve been seeing a lot of this spring.
- 1/2 your favorite type of apple (mine is Pink Lady), cored but not peeled
- 1/2 to 3/4 yellow summer squash
- 1/4 cup frozen strawberries
- 1/4 cup frozen pineapple
- 2 or 3 fresh mint leaves
- 1 scoop veggie protein powder
- 1 tsp chia seeds
- equal parts sunflower milk and coconut water
After we had this smoothie at the Fairmont Smoothie Club, taste-testers preferred the beverage without the mint. I challenge you to try this concoction both ways! It’s delicious, full of fiber, and a great way to start the day with fruits and veggies!