RECIPE: Pomegranate Raspberry Smoothie
Pomegranate, Raspberry & Coconut Smoothie
Pre-surf or pre-work, there is not always time to whip up a Michelin Star breakfast. Let this fruity smoothie keep those beach vibes going. It’s nutrient dense, so it hugs in all the right places, plus it’s rich in antioxidants, vitamin C, fibre and is anti-inflammatory.
Now before you freak out about the zucchini, you can’t taste it! The zucchini combined with the coconut yoghurt adds a creaminess similar to bananas, with the added bonus is it is a vegetable, so you’re already hitting your daily veg goals at breakfast.
I always recommend a good quality protein powder in smoothies (especially if there is not another protein source). Protein is the building blocks of your body, it is an essential component your muscles, hair, nails, skin and more.
- 1 small frozen zucchini
- ¼ cup pomegranate arils
- ½ cup frozen raspberries
- 1 scoop of Bare Blends Vanilla WPI protein powder (https://bareblends.com.au/vanilla-bean-whey-protein-isolate)
- 1 TBS chia seeds
- ¼ cup Coyo coconut yoghurt (http://coyo.com/au/products/passionfruit_yoghurt/)
- 1 cup of coconut water
1.Roll the pomegranate to loosen the arils (seeds).
2.Cut in half, then over a bowl of cold water, hit the back of the pomegranate with a wooden spoon whilst gently squeezing (you have to hit fairly hard).
3.Keep squeezing and hitting both halves until all the arils are out. The arils will drop into the water, any flesh will float to the top.
4.Remove any flesh bits that may have come out and then drain the arils.
5.Combine all ingredients in a high speed blender, I use a NutriBullet.
6.Blend until well combined and enjoy!
- Remove the pomegranate arils the night before so you can make this smoothie in less that 5 minutes.
- Cut up your zucchini pre-freezing and portion out with your frozen raspberries.