Plant Based U

Fat-Free and Low Fat Vegan Plant Based Recipes

Raw Vegan Recipes

Pomegranate Apple Green Salad With Raspberry Walnut Vinaigrette

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The other day I went to a raw food potluck in Calgary and someone made this delicious salad that had a bunch of mixed vegetables and pomegranate seeds and it was quite delicious. So I thought why not make my own pomegranate salad for the holiday season?

To easily peel a pomegranate, you can cut it in half and fill a large bowl or sink full of water. Start peeling off the outer peel. The seeds will sink and the white parts will float so you can scoop them out and discard them. Once you’re done peeling everything apart you can drain the water and you’re left with pomegranate seeds.

(Or you can go to Costco and buy packages of fresh pre peeled pomegranate seeds in the refrigerated produce section if you don’t want to peel one.)

This is a really lovely salad that I designed to be really simple to make yet seem a little fancier. It’s got antioxidants from the pomegranate and the raspberries and omega 3’s from the walnuts (in the dressing).

I prefer to make all of my own salad dressings and not use any oil in them at all. So I used walnut pieces for healthy fats in this dressing. If you don’t have fresh raspberries right now, you can also use frozen. Just let them sit out for a few minutes to defrost a little first.

So let’s check out the recipe:

Raw Vegan Pomegranate Apple Green Salad

(With Raspberry Walnut Vinaigrette)

Serves 2 side salads or 1 medium/large salad

Salad:

4-6 cups mixed greens
1-2 apples peeled and sliced
1-2 tbsp raw pumpkin seeds (pepitas)
3 tbsp fresh pomegranate seeds

Raspberry Walnut Vinaigrette

Ingredients:

1/2 cup raspberries (fresh or frozen)
1/4 cup mandarin orange juice (2 oranges)
1/4 cup water
2 tbsp broken walnut pieces
2 large medjool dates, pitted
1 tbsp Trader Joe’s orange muscat champagne vinegar/other fruit vinegar/apple cider vinegar
1/8 tsp Herbamare or salt *optional

Directions:

  1. Arrange the salad ingredients in side salad bowls or a large serving bowl.
  2. Place the salad dressing ingredients into a Vita-Mix or a blender and process until smooth.
  3. Drizzle dressing overtop of salad.
  4. Serve.

Additional Tips:

Feel free to double this recipe if you’re entertaining.

What’s your favorite holiday salad? Have you ever used pomegranates in a recipe? 

Fruit and Veggie Smoothie Recipe with Beet Juice

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Beet Juice Fruit Smoothie

Sometimes people ask me, “Can I put vegetables into my fruit smoothies?”.  And I say “Well that depends”. I wouldn’t necessarily tell a novice that they should try broccoli or carrots in a smoothie, because those vegetables are pretty hard to blend and you may not like it. Same goes for beets. Don’t just toss them into your blender (unless you have a really high powered one and like a gritty chewy smoothie).  So instead I recommend for those wanting to up the nutrition of their fruit smoothies that you juice some veggies like carrots or beets and use that as a base for blending. That way you can get the added nutrition of veggies in your fruit smoothies just like a V8 juice, but a much much healthier version.

Normally I only use water to blend my smoothies (because I use sweet fruit like ripe bananas I can get away without using packaged fruit juice), but using a fresh pressed veggie juice is an idea you can try as well. We all know you can certainly drink more beets or carrots than you can chew, so once in a while this may be a good option for you to sneak in some more veggies to your diet. (Or the diets of your loved ones!)

I decided to try it out, and it’s a very interesting taste, you get the earthiness from the beets, without the smoothie being too overly sweet and it’s a cross between a smoothie and plain veggie juice. It’s nice actually. So this way you are still keeping a lot of the fiber intact and this helps create bulk and fullness so your smoothie is much more satisfying as a meal than just a plain old juice.

Here is my beet juice smoothie creation:

Beet Juice Fruit Smoothie

Beet Banana Mango Strawberry Smoothie

Serves 1-2

Ingredients:

1/4 cup fresh beet juice (about a bunch of small beets juiced, tops optional)
2 ripe bananas
1/2 cup fresh or frozen mango
1/2 cup strawberries

Directions:

Pour beet juice into blender and add remaining ingredients. Blend on high until smooth. You can either juice the beet tops or you can chop them up and blend them in.

Additional Tips:

Remember beet greens are a little stronger tasting than lettuce so start  out with a little at first and taste test and see what you think. To make this even sweeter add another banana.

Other veggies you can consider juicing to add to your fruit smoothies:

  • carrots
  • golden beets
  • cucumbers
  • celery
  • greens (but you can always blend them in too)
  • other mild veggies

I don’t recommend strong vegetables from the brassica family such as broccoli, cabbage, Brussels sprouts, cauliflower etc.  You CAN however make a savory blended salad or savory veggie stew if you use things like tomatoes for the base and skip the fruit.  I just don’t find strong sulphur containing vegetables go well with fruit.

Have you ever had beet juice or beet greens in a smoothie before? What did you think?

Is Your Favorite Salad Dressing Making You Fat?

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Today I want to talk to you about something that could secretly be sabotaging your weight-loss goals. Something so popular in America many people don’t even think twice about eating regularly. Some may even think that it’s OK to eat or even “harmless”.

I’m talking about store-bought salad dressings and the fact that they are probably making you fat… or at least keeping you fat!

Those creamy, oily, sugary processed salad dressings that come in hundreds and hundreds of different flavors could be keeping you fat.America is convinced that although salad is health food, the only way to choke down bland and boring lettuce is to slather it in rich decadent dressing.

I really don’t like store bought dressings. I actually despise them and almost NEVER use them.

I’ve had so many salads in my life that pretty much any store bought salad dressing turns my stomach. Even those oil-free supposedly “healthy” salad dressings (which in no way shape or form are even remotely healthy.)

 The top 3 Reasons Why Store Bought Salad Dressings Are Bad For You:

 

#1. Classic Dressings Are Oil/Mayo/Cream Based

Often times creamy dressings have even MORE calories than pure oil. How can they manage to make a dressing worse than pure concentrated fat? By adding high fructose corn syrup to it!

Check out the calorie count of some popular salad dressings:

Calories and Fat in 2 TBS Caesar Salad Dressing
150 cals       16 g

Calories and Fat in 2 TBS Thousand Island Dressing
140 cals       13 g

Calories and Fat in 2 TBS French Dressing
120 cals       12 g

Calories and Fat in 2 TBS Olive Oil
120 cals       14 g

Now while you may think that 100-200 calories of dressing is not a big deal, I want you to ask yourself, when was the last time you had a gigantic salad and only used 1 or 2 TBSP of dressing? It is extremely hard to make the dressing stretch that far and give your salad enough flavor. Many lunch salads come with 2-4 oz of salad dressing. Did you know that’s the equivalent of 4-8 tablespoons? That can be an extra 300-600 calories in your dressing alone!

A green salad with some vegetables might have between 50 and 100 calories depending on how many vegetables you add to it. If you’re also tossing some nuts, avocado, cheese, bacon or chicken onto that salad as well you can be adding another 200-500 calories and your “innocent” little lunch salad is looking rather indulgent compared to a fast food hamburger (which is mostly bread anyway and lower in fat). A high fat diet has been shown time and time again to negatively impact those with heart disease, diabetes, cancer, and many other common diseases.

P.S. Check out my healthier raw vegan Caesar salad dressing recipe.

photo from 123RF

#2. Rich High Calorie Dressings Prevent You From Losing Weight

Most women think that the key to losing weight is to skip their regular lunch fare and just have a salad for lunch. Well as we learned above, what you put in your salad and what dressing you choose really matters in terms of calorie and fat content. Drizzling dressing haphazardly over your daily salad is not going to help you reach your weight-loss goals if you already have a problem with portion control and late night snacking.

#3. Store Bought Dressings Are Mass Produced And Contain Questionable Ingredients

Many dressings are based on 3 things, oil/fat, vinegar and high fructose corn syrup. Next they add in artificial flavourings, colours and preservatives and salt. None of these items are good for you, and they are all 100% refined. While the low calorie dressings may seem like a “better” choice, they are still based on vinegar and high fructose corn syrup, and let’s face it, you deserve better than that to build your body with. Artificial colours such as “caramel” (also used in colas) are added to many store bought dressings to make it look better but caramel colouring has been labeled in California as “known to the state to cause cancer or reproductive toxicity.” 1.

So what is the solution then?

Figure out how to MAKE your own tasty and nutritious salad dressings from WHOLE FOODS and healthy fats. It’s a good idea to learn how to master both low calorie and nut based dressings so you have a variety to choose from and you don’t have to eat the same ones week in and week out.

For this weekend only I’m giving away a copy of ’70 Healthy Salad Dressings’ when you buy the GOLD package of my new ebook ‘Simply DecadentSmoothies’. Essentially you are getting 2 ebooks for the price of one and access to over 120 whole foods recipes you can make in any old blender in 5 minutes or less.

I have to say I much prefer homemade salad dressings to store bought ones. Even though they take a few minutes to prepare and don’t last for months in the fridge they are infinitely tastier and better for you. Also instead of adding nuts to my salads, I prefer to blend nuts or seeds into my salad dressings instead of using oil. Ingredients like hemp seeds, tahini (sesame seed butter) almond butter and chia seeds are some of my favorites. I also make some really tasty fat free salad dressings with fresh citrus juice and
vegetables.

If you make salad dressing just once every 3 days you’ll be well on your way to having a heart healthy AND waist line friendly salad that will help you achieve your weight loss goals.

So get in your kitchen and start blending your way to a healthier trimmer you with ‘Simply Decadent Smoothies’ and for this weekend only get ’70 Healthy Salad Dressings’ as your bonus to keep.

What’s your favorite homemade salad dressing recipe?

Fermented Food Recipe: Applekraut by Cherie Soria

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Today I have a delicious recipe to share with you from my friend Kevin Gianni’s new ebook Cultured: Learn How To Make Healthy Fermented Foods At Home.

This is a really neat recipe that everyone will be able to make no matter where they live. Apples are such an awesome ingredient to use in recipes because they work well in both sweet and savory dishes. I pretty much love apples in everything!

This recipe comes from Cherie Soria of The Living Light Culinary Institute in California. This is what she has to say about her recipe:

“This kraut is sensational!

The apple and ginger create a wonderful combination of sweetness and tang. For variety, add spices such as anise seed, curry powder,
caraway, or cardamom.

These krauts are easy to make and very health promoting. Use your imagination and see how many great flavors you can create!”

Applekraut by Cherie Soria

(Makes 1 1/2 quarts)

Ingredients:

1 medium-sized cabbage, finely shredded or ground
(reserve several outer leaves and pieces of cabbage to cover the Applekraut)
2 tart, firm apples, peeled, cored, and shredded
1 tsp freshly grated ginger root
1 tsp Himalayan crystal salt

Instructions:

  1. Put the shredded cabbage in a bowl and sprinkle with salt and massage the cabbage until it becomes very juicy. Add the remaining ingredients and mix well. Firmly pack the mixture into a deep glass bowl or crock.
  2. Place the reserved leaves over the top, allowing them to extend partially up the side of the crock; put a small saucer (plate) on top.
  3. Fill a clean plastic bag with grains or beans to act as a weight; place it on top of a saucer and put it on top of the leaves. Allow some space around the sides to ensure a good air supply.
  4. Cover the top with a clean dish towel. Place the mixture in a warm, dark closet for 3-4 days. (It will ferment sooner in warmer weather.)
  5. Store your Applekraut in a glass jar in the refrigerator. It will last two weeks or more, but it is best eaten soon to ensure live lactobacillus bacteria.

This recipe is just one of the 70+ found in Kevin Gianni’s fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” I highly recommend it!

I know what I’ll be making today! How about you?

80/10/10 Recipe: Raw Vegan Strawberry Banana Green Smoothie

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So last week I launched my new ebook ‘Simply Decadent Smoothies’ as part of my combo recipe package with ‘Savory Raw Dinner Recipes’ and ‘Comfort Soups To Keep You Warm’ and gave it away as a free bonus.

The combo package was incredibly popular, but a few of you wanted to know if you could get just my smoothie ebook if you had already purchased one or more of the other products before. So I just wanted to let you know that  ‘Simply Decadent Smoothies’ is now available at a special discounted price here.

Today I’m going to share with you a tasty new green smoothie recipe that is featured in the recipe ebook. Often people have a hard time finding enough green smoothie recipes that they like and that contain different greens so they are not just eating the same ones all the time like baby spinach.

So because I have a few greens growing in my garden (like leaf lettuce, Swiss chard, kale and spinach) I like to at least rotate through those ones and think up new combinations that work well while masking the taste of the greens with sweet fruit.

This green smoothie recipe features banana, mangoes, strawberries and red leaf lettuce and looks more of a burnt orange color than green for a typical green smoothie recipe.

So let’s check it out:

 

Raw Vegan Strawberry Banana Mango Green Smoothie

Serves 1

Ingredients:

2 ripe bananas
1 ripe mango (flesh only)
2 cups whole strawberries (fresh or frozen)
1 handful of red leaf lettuce or other mild green
1/2 cup of water

Directions:

Place ingredients into VitaMix or blender in order listed. Blend on medium speed and use the tamper (if necessary) to push the lettuce down until they are incorporated. (If you have a regular blender you may want to chop the lettuce first into smaller pieces.)

Garnish with a fresh strawberry and serve!

What do you think of this smoothie recipe? Have you ever used red leaf lettuce in a green smoothie?

For more delicious smoothie recipes check out:

Simply Decadent Smoothies

Over 50 raw fruit and green smoothie recipes

simply<br /><br /><br /><br /><br /><br /><br /><br /> decadent smoothies

In this 46 page ebook, you will discover:

  • What tools are necessary to create the best tasting smoothies
  • How to tell if your fruit is ACTUALLY ripe
  • How to design your own fruit smoothies that taste great every time
  • How to design your own green smoothies that taste great every time
  • How to make your green smoothies more appetizing and attractive
  • 25 delicious raw and vegan fruit smoothie recipes
  • 26 delicious raw vegan green smoothie recipes

                           

                        Order Now

The Best Raw Vegan Caesar Salad Dressing Recipe! (Plant Based and Oil-Free)

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*Plantbasedu.com was formerly LowFatVeganChef.com

Today I have the PERFECT savory salad recipe that I want to share with you. This raw vegan Caesar salad dressing probably my most requested dressing recipe. My friends and family cannot get enough of it. Whenever I make it for potlucks (even for omnivorous barbecues) it’s the FIRST salad to be devoured and people can’t stop raving about it.



They don’t care that my dressing is oil-free, dairy free, or vegan, they just know it’s freaking delicious and they want to know how they can get the recipe!

Well I don’t usually give away my top secret recipes, aside to my close friends, but I wanted to share this recipe with you today.

I don’t know if you’ve ever made your own Caesar salad dressing at home before, but there’s one ingredient in traditional Caesar dressing that just grosses me right out.

Do you know what it is?

Anchovies!

I know… who wants to eat blended fish in a salad dressing…

But this recipe is very close to tasting like a traditional Caesar salad dressing. There is one key ingredient that makes my version very tasty and savory.

It’s miso paste and this gives it that strong tangy flavour that vegan Caesar dressings are sometimes missing.



You can buy miso paste at the health food store or asian markets. There are many different types of miso, but my favourite for salad dressings and gravies is Genmai (Soy and Brown Rice) Miso Paste. You can also use miso paste to make Japanese miso soup or other sauces. If you don’t have access to miso locally, you can also get it from Amazon, so don’t worry. *For a soy free version I have now seen CHICKPEA based miso sold in glass jars at the health food store. So definitely check that out too.

Check it out below. I know you are going to love it 🙂

Raw vegan Caesar Salad

The Best Raw Vegan Caesar Salad Dressing/Dip

 

Yields about 1 cup, which covers more than 2 heads of romaine hearts chopped.

Ingredients:

1/4 cup raw cashews (or raw sunflower seeds)
1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
1/8-1/4 cup sunflower seeds (depending how thick you want it)
3-4 tbsp freshly squeezed lemon juice
1-2 medium cloves garlic, chopped
1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
1/4 tsp kelp granules or other seaweed seasoning *optional
1/2 tsp of dried dill
2 dates or 1-2 tsp agave or other liquid sweetener
1/2-2/3 cup filtered water (to thin as desired)
freshly ground black pepper to taste

Directions:

  1. Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
  2. Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
  3. Add additional water to thin dressing if desired.

Additional Tips:

This dressing will thicken after refrigeration; you can thin it by stirring in 2-3 tsp water if desired. When thick, this dressing can be used as a veggie dip.

Cashews are higher in fat than sunflower seeds, so it’s up to you which you would prefer to use. Cashews will yield a creamier dressing, but be higher in



calories.

Do you love Caesar salad? Have you ever tried a vegan version?


Raw Vegan Summer Piña Colada Recipe

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“If you like piña coladas and being caught in the rain…” goes the song by Jimmy Buffett… I think almost everyone knows the lyrics to this song. Even when I was a kid we would sing the words to this song and we had never had a piña colada before haha!

But the song sure made them sound good, didn’t it?  I have to confess I never really liked regular piña coladas, I didn’t care much for their extra sugary, synthetic, milky flavour (or the alcohol).

What I have for you today is an exceptionally simple, yet amazingly delicious raw vegan AND much healthier version of a piña colada. It’s so good, you’ll never lament over those old creamy dairy based Summer beverages again. My piña colada is much better for you too!

photo credit: The Green Lean Bean

You can buy Thai coconuts at health food stores and Asian markets. These are young GREEN (not little brown) coconuts that have had their outer husks shaved off mechanically to reveal the white part surrounding the actual coconut. Thai coconuts contain a clear coconut water that is full of electrolytes and is very refreshing. They also contain either thin coconut jelly, or firmer coconut meat (this depends on how old the coconuts are, the older they are the thicker the inside coconut meat will be.)

Sometimes you can buy the coconuts with the very tips shaved off so you only need to poke a straw in the middle to be able to drink the coconut water. Others are full sealed so you will need to use a heavy knife to crack open around the top of the coconut.

Here is a youtube video showing just how easy it is to open a Thai coconut. (Not you do NOT have to buy a machete to do this, but you will need a heavy knife that has a sharp heel to it.)

I would say the recipe below can serve 2 people, but I’m not going to lie, I drank the whole thing! It’s that delicious. So I recommend buying at least 2 Thai coconuts if you plan on sharing your piña colada with others as well. 🙂

 

Raw Vegan Summer Piña Colada Recipe

 

Serves 1-2, yields about 3 cups

Ingredients:

1 medium Thai coconut – water and meat scooped out
2 cups pineapple chunks (about 1/2 small fresh pineapple)
1 large ripe banana (frozen is best)
1/2 cup of ice

Directions:

Place ingredients in the order listed into your VitaMix or blender. Blend until smooth and creamy.

Add more ice if desired. Serve with a fresh pineapple wedge and a straw.

Enjoy!

*Note that this is a high fat recipe, coconut meat is high in fat and contains saturated fat. So enjoy this treat, but you don’t need to eat coconut based foods every day.

Have you ever had a Thai coconut before? Have you ever used them in recipes?

Want to Peek Inside a Successful Raw Fooder’s Kitchen and See What They Eat Every Day?

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Have you ever wondered what exactly a raw foodist eats? Or more specifically what a successful LONG TERM raw foodist eats? I sure have. There are SO many different versions of a raw vegan diet that the differences from one person’s meals to the next is astonishing.
Well my good friend Nomi Shannon (author of the amazing raw recipe book The Raw Gourmet) has compiled day to day journals, recipes and dietary regimens of 48 long term raw and high raw food eaters.

 

The list includes well-known raw foodists such as:

 

  • Matt Monarch (from the Raw Food World)
Plus, a variety of people who eat a 50-90% (aka. high raw) raw diet such as:

 

Although you may not be able to bust in and check out their kitchen, but I’m going to let you in on the next best thing. Nomi Shannon’s new collection called  “What Do Raw Fooders Eat?” is now available and it’s going to blow your mind with just how jam packed full of fascinating information it is. Nomi had 48 raw fooders keep meticulous food journals for an entire week and submit them along with their personal dietary habits and health stories.

 

Nomi also compiled a MASSIVE number of bonus ebooks that she includes along with her “What Do Raw Fooders Eat?” collection. All in all you get hundreds and hundreds of new raw food recipes, everything from simple juices, smoothies and salads to gourmet raw food recipes for entertaining. It’s quite impressive.

 

Right now she’s doing a special promotion for me and my readers, and the first 300 people to order get all of these bonus recipe ebooks and videos absolutely free. (A $393.67 value!)

 

Insane right?

 

Check it out here:

 

 

This special bonus offer of $393.67 worth of freebies ends as soon as it hits 300 orders. They’re going fast….

80/10/10 Recipe: Raw Vegan Watermelon Banana Peach Green Smoothie and 7 Ways To Enjoy Watermelon This Summer

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Ah Summer… who doesn’t love enjoying a hot summer day and diving into some ice cold juicy watermelon?

Watermelon is the PERFECT Summer fruit and it can be enjoyed so many ways.

7 Different Ways To Enjoy Watermelon This Summer:

#1. Sliced up and served traditionally

#2. Diced into a fruit salad (or use a melon baller)

#3. Blended into fruit smoothies

#4. Juiced (you can even juice the rind!)

#5. Cut into thin slices and dehydrated into watermelon “candy” or fruit roll ups

#6. Grilled and served over a salad

I know right, grilled watermelon?  That sounds so weird… But I was at a vegetarian restaurant once that had a grilled watermelon salad on the menu. I thought it was odd, but who knows maybe it could be delicious! I don’t have a barbecue though, so if you try it out let me know what you think!

You should definitely try out dehydrated watermelon slices though if you have access to a dehydrator. It’s like a homemade fruit rollup but tastes like watermelon candy! Kids really love these things and it’s a fun way to get them involved in making healthy treats at home. I was really impressed by how tasty dehydrated watermelon was.

And #7… You can make a watermelon birthday cake like this one I found online!

This watermelon fruit cake would be great for kids with gluten, dairy or egg allergies or if you just want to offer something fresh and wholesome instead of a standard sugary birthday cake. The fruit kabobs make it really easy for kids to eat as well.

Really watermelon is such a versatile fruit and there are so many ways to enjoy it! It makes the perfect base to fruit smoothies too.

Check out my watermelon green smoothie recipe below…

80/10/10 Watermelon Banana Peach Green Smoothie

Serves 1-2

Ingredients:

4 cups/20 oz. watermelon chunks
2 ripe bananas
3/4 cup frozen peaches
1 cup packed baby spinach (or other mild greens like lettuce, Swiss chard etc)

Directions:

Place ingredients in Vitamix or blender in the order provided and blend until smooth. Garnish with a spinach leaf or slice of watermelon if desired.

Variations:

Try out different melons! Cantaloup or honeydew will be delicious as well and make for a great variety.

What’s your favourite way to eat watermelon or favourite watermelon recipe?

Raw Vegan Creamy Avocado Banana Green Smoothie Recipe!

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Avocado Green Smoothie Plant Based Vegan Oil Free

This heavenly avocado banana green smoothie is a real treat.  I normally don’t add any nuts or seeds to my smoothies, but I was inspired from our trip to Hawaii a few months ago to make one of these.

In many tropical countries the locals use avocados in sweet drinks and desserts instead of just the standard salad topping or guacamole. Avocado is a very versatile fruit and it’s extremely creamy and satisfying to eat. Kind of like nature’s butter! On it’s own it has a very mild taste and is not very overpowering but season it right and it can be out of this world delicious!

For this recipe we’re only going to use 1/2 an avocado because they are so rich in fat and calories. Generally I don’t recommend that anyone eat a whole avocado a day, especially on top of any other nuts, seeds and oils consumed in other meals as well. For a woman 1/2 small to medium avocado is plenty, for a man up to one avocado a day can work as they generally have higher caloric needs.




This smoothie is already slightly green with the avocado, but to really make it a beautiful green colour I added some spinach to it. In a Vitamix it really turns out beautiful.

So enjoy this smoothie on a nice hot summer day with either some frozen bananas or ice to for a cool refreshing treat! (And of course you don’t have to eat the avocado pit!)

Avocado Banana Green Smoothie

Serves 1-2

Ingredients:

2 ripe bananas
1/2 small-medium ripe avocado (skin will turn black and give to pressure)
1-2 cups of baby spinach
1/4-1/2 cup water
Handful of ice (or use 1 frozen banana instead of fresh)

Directions:

1. Place ingredients into Vitamix or blender in order listed and blend until well combined.

Variation:

You can use almond milk instead of water if you want the smoothie even creamier.

Have you ever used avocados in a green smoothie recipe? What’s your recipe?